Core Courses

Students will be participating in six core classes over the duration of the program. Two classes per week will meet Monday through Thursday with a 2 hour corresponding laboratory. Classes will also feature an all-day industry or production-based tour related to the week's courses typically on Friday of each week.
Safety First! 2015

Safety First! 2015

The below examples of courses offered to our PSEAS scholars in past programs showcase a diverse representation of the College of Agricultural Sciences and the careers that the agricultural sciences has to offer! Here is a bit more info about the courses:

Course TitleLead InstructorsPrimary Course Goals
Animal Science A to Z Mr. Dale Olver
Dr. Chad Dechow
Dr. Ann Macrina
Mr. Brian Egan
Dr. Ed Mills
1. Enhance student understanding of basic animal science concepts with focus on: feeds/feeding, digestion, lactation, behavior, welfare, genetics, meat science.
2. Relate animal science to meeting needs of a growing population.
3. Recognize scientific concepts in hands-on laboratories.
Environmental & Natural Resource Systems Dr. Rob Shannon
Ms. Tammy Bennett
1. Enhance student understanding of basic environmental resource system concepts with focus on: water/air quality issues, riparian buffers, soils, wetlands.
2. Experience successful environmental systems through place-based education.
3. Utilize concepts of natural resource systems to solve real-world problems.
Global Agriculture Dr. Daniel Foster
Dr. Melanie Foster
1. Investigate the global food and fiber system.
2. Experience intercultural activities.
3. Identify opportunities for individuals to impact global agriculture.
Plants & People Dr. Dennis Decoteau
Dr. Rich Marini
Mr. Scott DiLoreto
1. Explain basic plant biology and role of environmental factors in plant growth and development.
2. Identify the role of plants in society and how humans have shaped the plant world.
3. Evaluate the importance of plants as foods, drinks, non-foods, and drug sources.
4. Determine how plants can be used in a sustainable, cyclical aquatic system.
Food Science Dr. Cathy Cutter
Dr. Sara Milillo
Dr. Dan Azzara
Mr. Jonathon Campbell
Mr. Martin Bucknavage
1. Identify the major components of sensory evaluation and product development in the food industry.
2. Process meat products using proper laboratory techniques.
3. Recognize the major microbiological groups, their effects, and control in food.
4. Observe food texture and flavor and their relation to food chemistry.
5. Discuss the basic principles of food processing.
Ecosystem Ecology
 Dr. Julian Avery
Dr. Sanford Smith
Dr. Paola Ferreri
1. Understand the concepts of ecosystems and ecology
2. Investigate and describe the dominant natural ecosystems of PA (forest, wetland, open water, farm)
3. Explore how humans influence ecosystems and foster understanding of the importance of ecosystems management and services