3 credit course. Offered Fall. This course will explore intentional and unintentional threats to the agriculture-food system, history and current approaches for safeguarding this key infrastructure. Prerequisite: HLS/PHP 510 or permission from the instructor.
3 credit course. Offered Fall. 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.
1–15 credit course. This course is comprised of supervised student activities on research projects identified on an individual or small-group basis.
3 credit course. Offered Spring and Fall. Principles of business management are provided using a variety of examples from industries in agribusiness, which offer real-world experiences. Exploring the institutions and issues, such as food safety and biotechnology, that are unique to managers in the agribusiness sector is emphasized.
1–9 credit course. Offered Spring, Summer, and Fall. This course in Individual Studies in agronomy is for students who will be working on their capstone project with their adviser. It is based on creative projects, including non-thesis research, which are supervised on an individual basis and which fall outside the scope of formal courses.
3 credit course. Offered Fall, odd years. Lectures and exercises designed to develop student competency in plant selection to promote ecological diversity and genetically superior plants.
3 credit course. Offered Spring (Digital Learning Cooperative), 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.
3 credit course. Offered Summer and Fall. This course provides information that will be used to make informed decisions about pet ownership, pet care, controversial legal issues, and societal responsibilities. Satisfies General Education - Social and Behavioral Sciences (GS).
3 credit course. Offered Spring and Fall. Concepts, strategies, and techniques of local economic analysis, planning, and development; and decision-making exercises.
3 credit course. Offered Spring and Fall. Social organization, processes, and change in communities; use of sociological principles in the analysis of community problems and development.
3 credit course. Offered Spring and Fall. Understanding theories, concepts, and frameworks of community and economic development and community decision-making models in application to community development practice and issues.
3 credit course. Offered Spring and Fall. This course provides a multidimensional overview of three key aspects of community and economic development. Population—the people. Land use—the place. Municipal finance—the things they do there.
3 credit course. This course is an overview of the field of planning. It examines the history of planning and the theories behind it, and the corresponding roles that planners can play in their communities. It establishes the legal framework for planning as a profession and examines landmark legal cases involving planning and its tools. It then looks at the different types and levels of planning and examines the process of planning, what data needs to be collected, how a comprehensive plan is made and implemented, and who planners must interact with, in the course of doing their job. Finally, the course reviews the current issues in planning, such as smart growth, new urbanism, and sustainability. Throughout, the course attempts to emphasize both the positive and negative impacts of planning.
3 credit course. Offered Spring and Fall. Typical topics include several methods and techniques in these areas: general community assessment techniques, specialized techniques for community and economic development, and leadership and process skills.
3 credit course. This course provides essential information for the process of writing and developing a framework for students to apply, integrate, and practice the theories, concepts, and methods from the CEDEV curriculum in developing the topic, outline and literature review for their required master's paper.
1–6 credit course. Offered Spring, Summer, and Fall. Creative projects, including non-thesis research, that are supervised on an individual basis and which fall outside the scope of formal courses.
1-6 credit course. Offered Fall. Supervised, professionally-oriented student activities that constitute the culminating experience for the program.
3 credit course. Offered Spring and Fall. This course is designed for non-science majors who have no science background, thus, there are no course prerequisites. The amazing world of insects and how they interact with humans is the focus of the course. Materials are presented in a multi-media format, including several videos. There are 24 lessons with weekly quizzes, a midterm and a final exam. Students will complete a writing assignment involving summarizing and critically analyzing a current news story in the popular press about insects.
3 credit course. Offered Fall and (Summer, odd years). Introduces students to a thorough understanding of insects and their relatives, Integrated Pest Management (IPM), and control strategies.
3 credit course. This course aims to allow each student to develop and apply the fundamental dimensions and value of consumer insights to product development objectives; implement key qualitative, quantitative, and hybrid approaches for consumer insights; recognize, identify, and apply key consumer biases, and examine trade-offs in research and consumer behavior.
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.
3 credit course. Offered Spring (Digital Learning Cooperative). 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.
3 credit course. Offered Fall. This course provides an introduction to plant pathology. Diseases of horticultural crops are examined stressing their cause, diagnosis, control and the roles they play in national and international trade and bio-security. The biology of plant diseases involving a broad range of biotic and abiotic plant pathogens will be discussed.
3 credit course. Offered Fall. This course provides an introduction to concepts of disease processes in plants and biology of plant pathogens, environmental and cultural management factors influencing disease development, and integrated turfgrass disease management practices for root and foliar disease.
3 credit course. Offered Summer (World Campus) and Fall (World Campus and Digital Learning Cooperative). Introduces students to the variety and complexity of soils on a local, national, and international scale. The students learn to identify the physical, chemical, and biological properties and processes of soils and relate these to the way that societies use and abuse soils.
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.
3 credit course. Offered Summer and Fall. Supervised off-campus, nongroup instruction including field experiences, practica, or internships. Written and oral critique of activity required. Due to the requirements of internship providers to adhere to CDC guidelines concerning COVID-19 and Penn State's policy to grant permission to complete on-site internships, the TURF program requests that students register for TURF 295 for FA20 by August 7. This will allow enough time for students to complete the necessary forms and for permission to be granted by Penn State for students to complete internships for credit.
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.
1 credit course. Offered Fall. Oral presentations developed by students in consultation with the course instructor.
3 credit course. Offered Spring, Summer, and Fall. Supervised off-campus, nongroup instruction including field experiences, practica, or internships. Written and oral critique of activity required. Due to the requirements of internship providers to adhere to CDC guidelines concerning COVID-19 and Penn State's policy to grant permission to complete on-site internships, the TURF program requests that students register for TURF 495 for FA20 by August 7. This will allow enough time for students to complete the necessary forms and for permission to be granted by Penn State for students to complete internships for credit.
