Agribusiness Management

Animal Science

Community and Economic Development


Food Science

FDSC 200: Introductory Food Science

3 credit course. Offered Spring. General overview and principles; food constituents and properties; quality and safety; preservation methods; processing animal and plant products.

FDSC 223: Understanding Science Through Wine Beer and Bread

3 credit course. Offered Spring and Fall. Fermented beverage production has been a driving force for scientific discovery and as such is a wonderful way to introduce areas of scientific knowledge. This course will use beer, wine, and other fermented products, as well as their ingredients to teach core scientific concepts. These concepts will include the biology of fruit development, the microbiology of wine and beer production, the physics of carbonated beverages, and the flavor chemistry induced through fire. Through these areas, students will learn critical thinking skills, as well as apply what they have learned to practical problems including utilizing some of the key mathematical equations used in beer and wine production. Upon completion, students will be expected to be able to understand key elements of fermented beverage production, along with the science behind it, and to be able to apply that knowledge to practical problems.

FDSC 403: Sensory Data Collection & Analysis

3 credit course. Offered Summer. The field of Sensory and Consumer Science is primarily focused on responses of consumers to food products and non-food fast-moving consumer goods (e.g., shampoo). These responses may be sensory/perceptual (i.e., how sweet, how bitter, how smooth) or affective (i.e., liking/preference), with the assumption that the former generally drives the later. Numerous tools have been developed by sensory practitioners over the last 70 years, with additional influences from experimental psychology. The course also addresses contemporary research on pedagogy that indicates applied statistics are best taught in context to the field in which students will apply the statistical concepts. Here, students will gain practice applying introductory statistical topics (t-tests, Analysis of Variance, etc.) to sensory and consumer data collected from human participants.

FDSC 497D: Food Defense: Prevention Planning for Food Processors

3 credit course. The goal of this course is to provide food industry professionals with information to assist them in recognizing and applying measures to prevent intentional contamination of the food supply.


HORT 101: Horticultural Science

3 credit course. Offered Spring, Summer, and Fall. Introduction to horticulture with an emphasis on plant domestication, morphology, classification, world food crops, commodities, gardens, propagation, and agrochemicals.

HORT 150N: Plants in the Human Context

3 credit course. Offered Summer and Fall. Plants have played a dynamic role in shaping our life. In reality, human existence on Earth is made possible by the breath of plants through photosynthesis. Likewise, our botanical connections and interactions are many: we need plants for food, beverages, medicines, materials, healthy lifestyles, and aesthetics. Plants have also played an important role in where our ancestors settled and where we live today. Some of the important topics discussed in this class will include the role of tea in transforming world cultures, the importance of sugar in the Civil War and the establishment of the Caribbean nations, the effect of the Irish potato famine on Europe and the US, and the use of plants in solving crimes.

HORT 169N: Fundamentals of Home Landscaping: An Introduction to Design, Construction, and Maintenance

3 credit course. Offered Spring and Fall. Fundamentals of Home Landscaping offers broad coverage of the environmental, human, technological, and aesthetic issues associated with residential landscape design. Beginning with the way we perceive, manage, and design the landscape, the course examines the arrangement of land, water, plant forms, and structures for their best use and greater enjoyment. Relying on actual procedures and underlying principles utilized by experienced residential landscape designers, the course will introduce students to basic design principles, concepts, specific procedures for preparing site plans and associated documents. The course will also explore designing with and general care of plants, assorted hardscape types, and how to properly assess a site. From choosing trees, shrubs, groundcovers that are correct for the site to properly installing patios, decks, and walkways, students will be presented with the varied ways plants and hardscape are installed and maintained. The course will conclude with students completing a design for a residential site.

International Agriculture


Plant Pathology and Environmental Microbiology

Soil Science


TURF 230: Turfgrass Pesticides

1 credit course. Offered Spring and Summer. Covers chemical toxicity, formulations, environmental fate, labels, MSDS, calibration, IPM, safety, handling, storage, and Pennsylvania certification and regulations.

TURF 235: The Turfgrass

3 credit course. Offered Spring and Fall. Characterization of the primary plant species used for sports, lawn and utility turf; includes turfgrass morphology, environmental adaptation, and cultural requirements.

TURF 238: Turf and Ornamental Weed Control

3 credit course. Offered Spring and Summer. Introduces the development of integrated weed management strategies utilizing a variety of cultural and chemical methods.

TURF 295: Internship

1–18 credit course. Offered Summer and Fall. Supervised off-campus, nongroup instruction including field experiences, practica, or internships. Written and oral critique of activity required.

TURF 307: Golf Course Irrigation and Drainage

3 credit course. Offered Spring. This is a course developed to instruct students, interested in working in the turfgrass management profession. Note: PLANT 217 may not be substituted for TURF 307 for prescribed course credit. The majority of the course is devoted to irrigation topics with a strong concentration on turfgrass irrigation applications, while the remainder concerns surface and subsurface drainage. The course covers the following topics: The influence of weather on irrigation management; sprinkler characteristics, selection; management of piping and control systems; maximizing irrigation efficiency by using turfgrass evapotranspiration, soil characteristics, and expectations of venue; fundamental hydraulics, irrigation layout and piping sizing; pump characteristics and system winterization; surface and subsurface drainage systems. The course also includes short field trips to various local industry-related facilities for educational evaluation.

TURF 425: Turfgrass Cultural Systems

3 credit course. Offered Spring. A study of turfgrass maintenance practices and how their interrelationships can be utilized to develop management systems. Students will integrate different turfgrass maintenance practices into sound management strategies that lead to the production of high-quality turfgrass areas.

TURF 434: Turfgrass Edaphology

3 credit course. Offered Spring and Summer. Students will learn to interpret soil physical results using the United States Golf Associated specifications for greens construction, evaluate and manipulate the physical properties of a soil in order to provide a quality turfgrass stand under varying conditions, and more.

TURF 435: Turfgrass Nutrition

4 credit course. Offered Spring. A study in the nutrition and growth of turfgrass plants, emphasizing constructed and mineral soil fertility, nutrient uptake and function, and fertilizer use efficiency.

TURF 436W: Case Studies in Turfgrass Management

3 credit course. Offered Fall. Case study and discussion considering integrated management of selected turfgrass sites; emphasis on problem analysis, principle application, and decision making.

TURF 490: Colloquium

1 credit course. Offered Fall. Oral presentations developed by students in consultation with the course instructor.

TURF 495: Internship

1–18 credit course. Offered Summer and Fall. Supervised off-campus, nongroup instruction including field experiences, practica, or internships. Written and oral critique of activity required.

Veterinary and Biomedical Sciences

Course Availability

If you're ready to see when your courses will be offered, visit our public LionPATH course search to start planning ahead.

Course Availability

If you're ready to see when your courses will be offered, visit our public LionPATH course search to start planning ahead.