ANSC 100: Introduction to Animal Industries

3 credit course. Offered Spring, Summer, and Fall. This course will introduce students to the breadth and scope of animal agriculture in North America with an emphasis on food-producing animals.

ENT 222N: Honey Bees and Humans

3 credit course. Offered Spring. The intimate association between honey bees and human societies dates back over 8,000 years, which has fostered a rich, nuanced, and complex history binding the two through the ages and across the globe. In this class, you will learn about honey bee biology and colony organization, and the many cultural, political, and ethical implications of beekeeping that have shaped historical and current perspectives on honey bees worldwide.

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.

INTAG 100N: Everyone Eats: Hunger, Food Security & Global Agriculture

3 credit course. Offered Spring. This course focuses on agriculture in developing countries and frames this focus with a discussion of contemporary crucial issues facing agriculture on a global scale, emphasizing global hunger and food security.

PLANT 200: Introduction to Agricultural Crop Growth, Form, and Function

3 credit course. Offered Spring and Fall. This course provides an introduction to various aspects of plants including growth strategies, cellular makeup, genetics, and reproduction. Special attention will be paid to gardening, crop biotechnologies, and to plant adaptations in response to environmental stressors.

VBSC 101: Careers in Veterinary Medicine and the Allied Professions

1 credit course. Offered Spring. Exploring career pathways in veterinary medicine and the allied health industry.