AG130G FUNDAMENTALS OF HORTICULTURE (4). A study of the fundamental of horticulture, emphasis on plant physiology, plant propagation, vegetable, flow, and fruit production as well as basic marketing functions. The laboratories will involve exploring the scientific method through experiment in plant propagation, seed germination as well as production of vegetables and flowers. Laboratory
AG132 PRINCIPLES OF CROP AND ANIMAL SCIENCE PRODUCTION I (4). A systems approach to animal and crop production. Focuses on activities, which occur in the production cycle during the fall of the year. Topics include silage production, poultry production, sheep breeding, equipment maintenance, corn and soybean harvesting, and fall tillage techniques. Emphasis is given to appropriate stewardship of natural resources. Laboratory
AG133 PRINCIPLES OF CROP AND ANIMAL SCIENCE PRODUCTION II (4). A systems approach to animal and crop production. Focuses on activities which occur in the production cycle during the spring of the year. Topics include forage establishment, 99 corn and soybean selection and establishment, weed control, lambing, and livestock selection and evaluation. Emphasis is given to appropriate stewardship and sustainability of crop, animal, and natural resources. Laboratory
AG134 EXPLORING AGRICULTURE (2). Students are introduced to the Agriculture major and the various concentrations within the major. Specific areas discussed include the diversity of opportunities within agriculture, the challenges facing the food, agricultural, and natural resource system, and the relationships between different areas of agriculture, including agricultural business, agricultural communication, agronomy, and animal science.
AG138 COMPUTER APPLICATIONS IN AGRICULTURE I (2). Introduces the student interested in agriculture to a variety of computer technologies which will assist in a successful career in agriculture. An emphasis in Microsoft Office application will be integrated as it pertains to running an agricultural business.
AG201G WORLD FOOD (4). Analysis of problems involved in the production of world needs for food and fiber. Emphasis is on agricultural education, production, marketing, soils, climate, sociology, human nutrition, and the future of major types of food used by humans. There are practical exercises in cross-cultural negotiation techniques, international trade, and import-export of agricultural goods. This course has a writing component which requires a least two papers and weekly writings.
AG234 SUSTAINABLE REGIONAL DEVELOPMENT (2). Students are introduced to economic growth and development theory at an introductory level as well as environmental and social sustainability concepts. Topics include trends in development in North American agriculture and study of theories. The economic theories covered address how growth occurs in developed economies. Students will learn concepts and tools commonly used in regional and community economic analysis.
AG240 INTRODUCTORY FOOD SCIENCE (2). Studies the basic principles of food preparation, food processing and preservation. Course includes topics of food choices, sensory characteristics, food safety, and government regulations. The food science principles of cookery, preparation of vegetables, fruits, cereal grains, bakery products, sweeteners and starches are covered. Animal products like 100 red meats, dairy products, poultry and egg processing as well as seafood is discussed. Discussion topics include food preparation techniques, meal planning, meal service, and hospitality as regards the role food plays in human life, culture and health. Fee: $20
AG244 AGRICULTURAL ECONOMICS (4). The focus of this course is on the role of agriculture in today’s economic system. The course provides an understanding of the economic relationships coordinating the food and fiber industry. Economic principles and concepts are studied in terms of American agriculture. We are studying economics in agricultural vocabulary.
AG250 TOPICS IN AGRICULTURE (2). Provides an opportunity for general exploration and introduction in to various topics in agriculture. The topics will vary based on the changes technology in the production of food and fiber. Possible topics might include: Soils of the Midwest; Genetically Modified Organisms (GMO); Production Renewal Natural Fuels; Agriculture Pollinators; Agriculture Trade; Precision Agriculture; Legislative Issues in Agriculture: How the Farm Bill Works; and others. Fee: $10
AG253 FOUNDATIONS OF AGRICULTURAL EDUCATION (2). A foundation for understanding agricultural education. Focuses on the development of successful programs in agriculture and extension education. Topics addressed include: youth programs, in class instruction, adult education, curriculum development, laboratory teaching and learning, and supervised experience programs.
AG272 INTRODUCTION TO AGRICULTURAL COMMUNICATIONS (2). Introduction to agricultural communication is a course designed to prepare students to understand, analyze, and communicate about complex issues in food, agriculture and the environment. This course will provide students with a foundation in basic and advanced communication theories, models and practices that apply within agricultural settings. This course is designed to introduce students to the Agricultural Communication and Management concentration and the related fields 101 of employment including, but not limited to, public relations, sales management, marketing management, communications management, technical writing, journalism, and media relations.
AG285 AGRICULTURE PRACTICUM (1-2). Provides students with the opportunity for hands on experience, developing skills and learning production techniques in areas such as crop machinery, horticulture, soil judging, and farm management. One semester hour requires 30 hours of work per semester. Topics are announced in the semester schedule. May be repeated when topics vary. Taught Pass/No Pass
AG330 FOUNDATIONS OF SOIL SCIENCE (4). The basic concepts and components of soils will be examined in this course. How these principles relate to plant growth and human existence is of importance for society. The principles and practices of soil and water conservation, methods and technologies used in conservation and management of natural resources will be studied. Laboratory introduces students to analysis of soils and soil classification as well as a demonstration of RUSLE. Prerequisite: AG132 or AG133; CH230 recommended. Laboratory
AG331 ADVANCED SOILS AND SOIL FERTILITY (4). This course will examine the chemical, biological and physical properties of soils. The factors affecting soil fertility, soil productivity, soil management and crop production, including the use of lime, manure and fertilizers will also be studied. Techniques of soil sampling and interpretation are also included. Prerequisite: AG330. Laboratory
AG334 WEED MANAGEMENT (4). A study of weeds and how they impact production of the food and fiber of the world. Time will be spent examining the history of weed control as well as present control methods. Identification and collection of weed species is a requirement. Prerequisite: AG132 or AG133. Laboratory
AG335 ORGANIC FARMING (4). This course intends to foster the understanding of a farm as an ecosystem. Through learning about the various natural processes that occur in each field, the student will 102 appreciate how each production practice affects the entire system. Students will study a variety of organic and sustainable production practices and relate these practices to ecological principles. Sociopolitical factors involved in organic farming are also covered. Prerequisite: AG132 or AG133. Laboratory
AG338 COMPUTER APPLICATIONS IN AGRICULTURE II (2). This course is designed to build upon applications that were introduced in Computer Applications in Agriculture I. Excel skills are perfected to be applicable in agricultural business settings. Web page development and use of integrated farm management software are included as specific skills needed to run an agricultural business. Prerequisites: AG138 and Junior or Senior standing.
AG340 MEAT AND FOOD ANIMAL SCIENCE (4). The movement of beef, pork, lamb, veal and poultry from birth, through the finished growth stages; processing channels to consumer consumption. Course includes the basic and recent concepts of selection, evaluation of performance data, and visual appraisal. Market considerations, slaughter and further processing, and consumer demands are considered. Eggs and milk products are also discussed. Prerequisites: AG132 or AG133 and AG240. Laboratory | Fee: $25
AG343 DAIRY SCIENCE (4). The production phase of the dairy industry including selection, feeding, breeding, herd health, and management practices important to quality milk production will be covered. Prerequisite: AG132 or AG133. Laboratory | Fee: $25
AG344 SHEEP SCIENCE (4). This course covers concepts of selection, reproduction, nutrition, and the herd health management involved in a successful sheep enterprise. Prerequisite: AG132 or AG133. Laboratory | Fee: $25
AG345 SWINE SCIENCE (4). This course is designed as a production course with topics including selection of breeding stock, reproduction, feeding, and management of a swine enterprise. Prerequisite: AG132 or AG133. Laboratory
AG346 BEEF SCIENCE (4). This course includes the basic and recent concepts of selection, reproduction, nutrition, and herd health management involved in a successful beef enterprise. Prerequisite: AG132 or AG133. Laboratory | Fee: $300
AG347 ANIMAL HEALTH (2). This course will concentrate on defining the normal healthy animal, the environment needed to 103 maximize inherent health, and gain knowledge of the common sense management practices involved. Prerequisite: Jr/Sr Standing.
AG349 ANIMAL NUTRITION (4). The fundamentals of animal nutrition and feed-stuffs including principles of digestion, absorption, assimilation, and utilization of nutrients, balancing rations, and identification of feedstuffs. Prerequisites: AG132 or AG133 and junior or senior standing. Laboratory
AG350 TOPICS IN AGRICULTURE (2). Provides an opportunity for advanced study in various fields of agriculture. Possible topics include: farm and building design, biotechnology, global positioning and the impact on agriculture, animal health and care, and food security. Topics will be announced in the class schedule. May be repeated when topics vary. Prerequisite: AG132 or AG133 and junior or senior standing.
AG354 METHODS OF TEACHING AGRICULTURAL EDUCATION (2). This course covers the methods of teaching agriculture. Emphasis is on a comprehensive program in agriculture which would include in-class instruction, laboratory instruction, supervised agriculture experiences (SAE) and FFA. Prerequisites: AG253 and admission into the Teacher Education Program.
AG361 COMMODITY MARKETING (4). This course focuses on agricultural commodity marketing practices and procedures from a farmer’s perspective. It explains the tools of marketing, use of futures markets, market analysis, and development of a marketing plan. It serves students returning to the farm or entering the grain merchandising industry. Prerequisite: AG244.
AG362 SUSTAINABLE AGRICULTURAL LEADERSHIP (4). This course will serve as an opportunity for students to study agricultural leadership as it relates to the farm, the firm and society. Course work will be based on the principles of sustainability. People, planet and profit, through an agricultural lens, will be studied by experiences in agriculture, business and community involvement. 104 Students will review multiple disciplines with an emphasis on servant leadership.
AG363 AGRIBUSINESS FINANCIAL MANAGEMENT (4). This course is a study of techniques and principles of finance applied to agricultural and personal investment decisions. Credit analysis of agribusiness firms using financial statements, firm growth, capital budgeting, and tax considerations. Focus on the analysis of the capital structure of agriculture and sources of capital. Topics include financial intermediation, financial intermediaries, preparation and interpretation of financial statements and cash flows. Students develop skills for business financial planning for local, regional, statewide and, national agribusinesses Prerequisite: AG244.
AG435 FORAGE AND GRAIN CROP PRODUCTION (4). This course covers production practices of major commercial grain and forage crops. Areas of focus include the principles of classification, varieties used, production practices, harvesting, marketing and seed production. Prerequisite: AG132 or AG133. Laboratory | Fee: $35
AG460 AGRICULTURAL POLICY (2). Economic analysis of U.S. food and agricultural policy, international trade, domestic and foreign food assistance, rural development, technological change, and emerging issues in energy, land, and water use. This course focuses on the political aspects of agriculture. Prerequisite: Junior or senior standing.
AG462 AGRICULTURE PRODUCTION MANAGEMENT (4). This course focuses on business practice and economic theory applied to production agriculture. Topics include problem identification, enterprise and whole farm/firm budgeting. Production economic principles applied to production decisions, investment in land, capital improvements. Machinery and labor relations are topics of discussion. Prerequisite: AG244. Laboratory
AG480 RESEARCH PARTICIPATION (1-2). Student participation in a research project which is either part of a faculty member’s ongoing research or of the student’s own design. May be 105 taken four times for credit. Prerequisite: Junior or senior standing or instructor permission.
AG485 AGRICULTURE PRACTICUM (1-2). This course provides students with the opportunity for hands-on experience to develop skills and learning production techniques in areas such as crop machinery, horticulture, soil judging and farm management. Topics are announced in the semester schedule. May be repeated when topics vary. Prerequisite: Junior or senior standing. Soil Judging fee: $300 | Taught Pass/No Pass
AG495 SEMINAR IN AGRICULTURE (4). The current and future advances in the field of agriculture are the emphasis for in-depth study and discussion. This is a capstone course, which requires the student to study independently as well as give numerous individual and group projects and presentations. Prerequisites: AG132 or AG133 and AG244