Twin Cities campus

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Twin Cities Campus

Agricultural Industries and Marketing B.S.

College of Food, Agri & Natural Resource Sciences
College of Food, Agricultural and Natural Resource Sciences
  • Program Type: Baccalaureate
  • Requirements for this program are current for Fall 2012
  • Required credits to graduate with this degree: 120
  • Required credits within the major: 108
  • Degree: Bachelor of Science
This major prepares students for careers in agricultural industries. Industries related to modern agriculture include manufacturers and distributors of farm production inputs (such as equipment, structures, health products, seeds, fertilizers, and crop protection products); assemblers, processors, manufacturers, and distributors of products originating from farms (products such as meat, milk, eggs, wool, grains, fruits, vegetables, nursery crops, flowers, and turf); and finance and insurance industries providing agricultural credit. Agribusinesses such as these, as well as state, federal, and marketing agencies, need individuals who have a broad education in the scientific (and technical) aspects of agriculture, effective work and communication skills, and quantitative and qualitative skills to solve business problems. The scientific knowledge and technical skills necessary to become an effective agribusiness professional are provided through requirements in the basic and agricultural sciences and are strengthened by selection of one of three areas of emphasis: crops and soils industries, food industries, or an individualized emphasis. With 21 free standing elective credits, all AIM majors are encouraged to pursue a CFANS or other minor. Only 6 credits in the AIM major may also be counted towards a minor. For students interested in preparing for the Certified Crop Advisor (CCA) exam or the certified professional agronomist (CPAg) programs, a minor in agronomy is highly recommended.
Program Delivery
This program is available:
  • via classroom (the majority of instruction is face-to-face)
Admission Requirements
For information about University of Minnesota admission requirements, visit the Office of Admissions website.
General Requirements
All students in baccalaureate degree programs are required to complete general University and college requirements including writing and liberal education courses. For more information about University-wide requirements, see the liberal education requirements. Required courses for the major, minor or certificate in which a student receives a D grade (with or without plus or minus) do not count toward the major, minor or certificate (including transfer courses).
Program Requirements
Students must complete at least 14 credits in their sub-plan emphasis plus an internship or a student project. All major requirements must be taken A-F (unless only offered S-N), and students must earn a grade of at least C-.
Quantitative Foundations
MATH 1031 - College Algebra and Probability [MATH] (3.0 cr)
or MATH 1142 - Short Calculus [MATH] (4.0 cr)
or MATH 1271 - Calculus I [MATH] (4.0 cr)
ANSC 3011 - Statistics for Animal Science (4.0 cr)
or STAT 3011 - Introduction to Statistical Analysis [MATH] (4.0 cr)
or ESPM 3012 - Statistical Methods for Environmental Scientists and Managers [MATH] (4.0 cr)
Communication
WRIT 1301 - University Writing (4.0 cr)
COMM 1101 - Introduction to Public Speaking [CIV] (3.0 cr)
WRIT 3257 - Technical and Professional Presentations (3.0 cr)
COMM 3411 - Introduction to Small Group Communication (3.0 cr)
WRIT 3562W - Technical and Professional Writing [WI] (4.0 cr)
COMM 3441 - Introduction to Organizational Communication (3.0 cr)
or COMM 3422 - Interviewing and Communication (3.0 cr)
Business Management
APEC 1101 - Principles of Microeconomics [SOCS, GP] (4.0 cr)
APEC 1102 - Principles of Macroeconomics (3.0 cr)
APEC 1251 - Principles of Accounting (3.0 cr)
MKTG 3001 - Principles of Marketing (3.0 cr)
APEC 3411 - Commodity Marketing (3.0 cr)
or APEC 4451W - Food Marketing Economics [CIV, WI] (3.0 cr)
APEC 3451 - Food and Agricultural Sales (3.0 cr)
or MKTG 4031 - Sales Management (4.0 cr)
APEC 3811 - Principles of Farm Management (3.0 cr)
or APEC 3821 {Inactive} (3.0 cr)
or MGMT 3001 - Fundamentals of Management (3.0 cr)
Program Sub-plans
Students are required to complete one of the following sub-plans.
Crops and Soils Industries
Students must complete at least 14 credits in their area of emphasis and an internship or a student project.
Science Foundations
CHEM 1015 - Introductory Chemistry: Lecture [PHYS] (3.0 cr)
CHEM 1017 - Introductory Chemistry: Laboratory [PHYS] (1.0 cr)
SOIL 2125 - Basic Soil Science [PHYS, ENV] (4.0 cr)
AGRO 1101 - Biology of Plant Food Systems [BIOL] (4.0 cr)
or BIOL 1001 - Introductory Biology: Evolutionary and Ecological Perspectives [BIOL] (4.0 cr)
or BIOL 1009 - General Biology [BIOL] (4.0 cr)
BIOC 2011 - Biochemistry for the Agricultural and Health Sciences (3.0 cr)
or HORT 2121 - Agricultural Biochemistry (3.0 cr)
Agriculture
AGRO 1103 - Crops, Environment, and Society [ENV] (4.0 cr)
AGRO 1661W - Engaging Plant Science [WI] (2.0 cr)
AGRO 4660 {Inactive} (2.0 cr)
AGRO 4096W - Professional Experience Program: Internships [WI] (2.0 cr)
or AECM 4011 {Inactive} (2.0 cr)
or AGRO 4093 - Directed Studies for Advanced Students (1.0-4.0 cr)
Crops and Soils Industries
CFAN 3001 {Inactive} (3.0 cr)
SOIL 3416 - Plant Nutrients in the Environment (3.0 cr)
AGRO 4005 {Inactive} [WI] (4.0 cr)
or PLSC 3005W - Introduction to Plant Physiology [WI] (4.0 cr)
or take the following course pair
PMB 3002 - Plant Biology: Function (2.0 cr)
PMB 3005W - Plant Function Laboratory [WI] (2.0 cr)
AGRO 3203W - Environment, Global Food Production, and the Citizen [GP, WI] (3.0 cr)
or AGRO 4103 {Inactive} [GP] (3.0 cr)
or AGRO 4401 {Inactive} (4.0 cr)
or AGRO 4505 - Biology, Ecology, and Management of Invasive Plants (3.0 cr)
or AGRO 4603 {Inactive} (3.0 cr)
or AGRO 4605 - Strategies for Agricultural Production and Management (3.0 cr)
or ESPM 3221 - Soil Conservation and Land-Use Management (3.0 cr)
Food Industries
Students must complete at least 14 credits in the area of emphasis and an internship or a student project.
Science Foundations
CHEM 1061 - Chemical Principles I [PHYS] (3.0 cr)
CHEM 1065 - Chemical Principles I Laboratory [PHYS] (1.0 cr)
CHEM 1062 - Chemical Principles II [PHYS] (3.0 cr)
CHEM 1066 - Chemical Principles II Laboratory [PHYS] (1.0 cr)
AGRO 1101 - Biology of Plant Food Systems [BIOL] (4.0 cr)
or BIOL 1001 - Introductory Biology: Evolutionary and Ecological Perspectives [BIOL] (4.0 cr)
or BIOL 1009 - General Biology [BIOL] (4.0 cr)
Food and Nutrition
FSCN 1102 - Food: Safety, Risks, and Technology [CIV] (3.0 cr)
FSCN 1112 - Principles of Nutrition [TS] (3.0 cr)
FSCN 2021 - Introductory Microbiology (4.0 cr)
or VBS 2032 - General Microbiology With Laboratory (5.0 cr)
AECM 4011 {Inactive} (2.0 cr)
or FSCN 4096 - Professional Experience Program: Internship (1.0-4.0 cr)
or AGRO 4093 - Directed Studies for Advanced Students (1.0-4.0 cr)
Orientation
AFEE 1002 {Inactive} (1.0 cr)
or AGRO 1661W - Engaging Plant Science [WI] (2.0 cr)
Food Industries
FSCN 3102 - Introduction to Food Science (3.0 cr)
FSCN 3731 - Food Service Operations Management Laboratory (2.0 cr)
FSCN 3732 - Food Service Operations Management (3.0 cr)
FSCN 4131 - Food Quality (3.0 cr)
ANSC 1511 - Food Animal Products for Consumers (3.0 cr)
or FSCN 3612 - Life Cycle Nutrition (3.0 cr)
or FSCN 3615 {Inactive} [GP] (3.0 cr)
or FSCN 4614W - Community Nutrition [SOCS, DSJ, WI] (3.0 cr)
or MKTG 3011 - Marketing Research (4.0 cr)
Individualized
At least 14 credits must be selected in consultation with an adviser and with approval of the AIM major committee. The courses comprising the individualized emphasis must have a definite theme. A collection of unrelated courses is unacceptable.
Science Foundations
CHEM 1015 - Introductory Chemistry: Lecture [PHYS] (3.0 cr)
CHEM 1017 - Introductory Chemistry: Laboratory [PHYS] (1.0 cr)
SOIL 2125 - Basic Soil Science [PHYS, ENV] (4.0 cr)
AGRO 1101 - Biology of Plant Food Systems [BIOL] (4.0 cr)
or BIOL 1001 - Introductory Biology: Evolutionary and Ecological Perspectives [BIOL] (4.0 cr)
or BIOL 1009 - General Biology [BIOL] (4.0 cr)
BIOC 2011 - Biochemistry for the Agricultural and Health Sciences (3.0 cr)
or HORT 2121 - Agricultural Biochemistry (3.0 cr)
Individualized Emphasis Electives
14 credits from individual electives
Agriculture
AGRO 1103 - Crops, Environment, and Society [ENV] (4.0 cr)
AGRO 4660 {Inactive} (2.0 cr)
AGRO 4096W - Professional Experience Program: Internships [WI] (2.0 cr)
or AECM 4011 {Inactive} (2.0 cr)
or AGRO 4093 - Directed Studies for Advanced Students (1.0-4.0 cr)
Orientation
APEC 1001 - Orientation to Applied Economics (1.0 cr)
or AFEE 1002 {Inactive} (1.0 cr)
or AGRO 1661W - Engaging Plant Science [WI] (2.0 cr)
Honors UHP
This is an honors sub-plan.
Students admitted to the University Honors Program (UHP) must fulfill UHP requirements, in addition to degree program requirements. Honors courses used to fulfill degree program requirements will also fulfill UHP requirements. Current departmental honors course offerings are listed at: http://www.honors.umn.edu/academics/curriculum/dept_courses_current.html Honors students complete an honors thesis project in the final year, most often in conjunction with an honors thesis course, or with an honors directed studies, or honors directed research course. Students select honors courses and plan for a thesis project in consultation with their UHP adviser and their departmental faculty adviser.
As part of their honors program, CFANS students complete CFAN 3100H; they must submit their project for this faculty-mentored honors experience to the honors committee for approval prior to registration.
 
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· College of Food, Agricultural and Natural Resource Sciences

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· Summer 2015
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· Spring 2014
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· Spring 2013

View sample plan(s):
· Agricultural Indust/Mktg B.S. Sample Plan
· Crops and Soils Industries
· Food Industries Emphasis
· Individualized Emphasis

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· Agricultural Industries and Marketing B.S.
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MATH 1031 - College Algebra and Probability (MATH)
Credits: 3.0 [max 3.0]
Course Equivalencies: CI 1806/Math 1031
Typically offered: Every Fall, Spring & Summer
Graphs of equations and functions, transformations of graphs; linear, quadratic, polynomial, and rational functions, with applications; inverses and compositions of functions; exponential and logarithmic functions with applications; basic probability rules, conditional probabilities, binomial probabilities. prereq: 3 yrs high school math or satisfactory score on placement exam or grade of at least C- in [PSTL 731 or PSTL 732 or CI 0832]
MATH 1142 - Short Calculus (MATH)
Credits: 4.0 [max 4.0]
Typically offered: Every Fall, Spring & Summer
A streamlined one-semester tour of differential and integral calculus in one variable, and differential calculus in two variables. No trigonometry/does not have the same depth as MATH 1271-1272. Formulas and their interpretation and use in applications. prereq: Satisfactory score on placement test or grade of at least C- in [1031 or 1051]
MATH 1271 - Calculus I (MATH)
Credits: 4.0 [max 4.0]
Course Equivalencies: Math 1271/Math 1381/Math 1571/
Typically offered: Every Fall, Spring & Summer
Differential calculus of functions of a single variable, including polynomial, rational, exponential, and trig functions. Applications, including optimization and related rates problems. Single variable integral calculus, using anti-derivatives and simple substitution. Applications may include area, volume, work problems. prereq: 4 yrs high school math including trig or satisfactory score on placement test or grade of at least C- in [1151 or 1155]
ANSC 3011 - Statistics for Animal Science
Credits: 4.0 [max 4.0]
Course Equivalencies: AnSc 3011/ESPM 3012/Stat 3011/
Typically offered: Every Fall
Basic statistical concepts. Develop statistical reasoning/critical thinking skills. Descriptive statistics, probability, sampling and sampling distributions, hypothesis testing, experimental design, linear correlation, linear regression and multiple regression. How to make sound arguments/decisions based on statistics when reviewing news articles or scientific publications with statistical content. Explore/draw conclusions from data using a basic statistical software package.
STAT 3011 - Introduction to Statistical Analysis (MATH)
Credits: 4.0 [max 4.0]
Course Equivalencies: AnSc 3011/ESPM 3012/Stat 3011/
Typically offered: Every Fall, Spring & Summer
Standard statistical reasoning. Simple statistical methods. Social/physical sciences. Mathematical reasoning behind facts in daily news. Basic computing environment.
ESPM 3012 - Statistical Methods for Environmental Scientists and Managers (MATH)
Credits: 4.0 [max 4.0]
Course Equivalencies: AnSc 3011/ESPM 3012/Stat 3011/
Grading Basis: A-F or Aud
Typically offered: Every Spring
Introduction to statistical principles, foundations, and methods for examining data and drawing conclusions. Confidence intervals, hypothesis testing, analysis of variance, and regression modeling of relationships in environmental and natural resource science and management problems. prereq: Two yrs of high school math
WRIT 1301 - University Writing
Credits: 4.0 [max 4.0]
Course Equivalencies: Writ 1301/H/Writ 1401
Grading Basis: A-F only
Typically offered: Every Fall, Spring & Summer
WRIT 1301 introduces students to rhetorical principles that provide a framework for successful written communication in college and beyond. Students study and write in a variety of genres and disciplines, and in multimodal forms. The courses focus on writing as a way of knowing and learning to develop ideas through critical thinking, including analysis and synthesis. Based on the assumption that writing is a social activity, the course is a workshop format and requires active engagement in the writing process, including pre-writing, peer review, revision, and editing. Students develop information literacy and hone the ability to locate, evaluate, and effectively and ethically incorporate information into their own texts. The blended model combines two credit hours/week of small face-to-face class with two credit hours of online instruction in Canvas. Some sections are dedicated for international and multilingual students. WRIT 1301 fulfills the first-year writing requirement.
COMM 1101 - Introduction to Public Speaking (CIV)
Credits: 3.0 [max 3.0]
Course Equivalencies: Comm 1101/Comm 1101H/PSTL 1461
Typically offered: Every Fall, Spring & Summer
Public communication processes, elements, and ethics. Criticism of and response to public discourse. Practice in individual speaking designed to encourage civic participation.
WRIT 3257 - Technical and Professional Presentations
Credits: 3.0 [max 3.0]
Grading Basis: OPT No Aud
Typically offered: Every Fall
In this course students develop oral presentation skills for technical or professional topics. Areas of study in the course include visual communication, audience analysis, presentation strategies, and presentation of complex research material. The course emphasizes use of digital technologies. Recommend that students take Comm 1101 or equivalent first
COMM 3411 - Introduction to Small Group Communication
Credits: 3.0 [max 3.0]
Typically offered: Every Fall, Spring & Summer
Cooperative thinking in task-oriented groups. Planning, preparing for, and participating in small groups in private and public contexts.
WRIT 3562W - Technical and Professional Writing (WI)
Credits: 4.0 [max 4.0]
Course Equivalencies: Writ 3562V/Writ 3562W
Grading Basis: A-F only
Typically offered: Every Fall, Spring & Summer
This course introduces students to technical and professional writing through various readings and assignments in which students analyze and create texts that work to communicate complex information, solve problems, and complete tasks. Students gain knowledge of workplace genres as well as to develop skills in composing such genres. This course allows students to practice rhetorically analyzing writing situations and composing genres such as memos, proposals, instructions, research reports, and presentations. Students work in teams to develop collaborative content and to compose in a variety of modes including text, graphics, video, audio, and digital. Students also conduct both primary and secondary research and practice usability testing. The course emphasizes creating documents that are goal-driven and appropriate for a specific context and audience.
COMM 3441 - Introduction to Organizational Communication
Credits: 3.0 [max 3.0]
Typically offered: Every Fall, Spring & Summer
Functions of communication in work groups, in organizational hierarchies, and between organizations.
COMM 3422 - Interviewing and Communication
Credits: 3.0 [max 3.0]
Grading Basis: A-F or Aud
Typically offered: Every Fall, Spring & Summer
Application of communication concepts in information interview. Planning, conducting, and evaluating informational, journalistic/elite, helping, persuasive, appraisal, and employment interviews. Class training, field experience.
APEC 1101 - Principles of Microeconomics (SOCS, GP)
Credits: 4.0 [max 4.0]
Course Equivalencies: Econ 1101/1165 ApEc 1101/1101H
Typically offered: Every Fall & Spring
Economic behavior of consumers/firms in domestic/international markets. Demand, supply, competition. Efficiency, Invisible Hand. Monopoly, imperfect competition. Externalities, property rights. Economics of public policy in environment/health/safety. Public goods, tax policy.
APEC 1102 - Principles of Macroeconomics
Credits: 3.0 [max 3.0]
Course Equivalencies: ApEc 1102/Econ 1102/1105/1112
Typically offered: Every Spring
Unemployment/inflation, measures of national income, macro models, fiscal policy/problems. Taxes and the national debt. Money/banking, monetary policy/problems. Poverty and income distribution. International trade and exchange rates. Economic growth/development. prereq: 1101 or Econ 1101
APEC 1251 - Principles of Accounting
Credits: 3.0 [max 3.0]
Course Equivalencies: Acct 2050/ApEc 1251/Dbln 2051
Grading Basis: A-F only
Typically offered: Every Fall
Financial accounting. Theory, concepts, principles, procedures. Preparation/understanding of the four financial statements.
MKTG 3001 - Principles of Marketing
Credits: 3.0 [max 3.0]
Course Equivalencies: Mktg 3001/Mktg 3001H
Grading Basis: A-F or Aud
Typically offered: Every Fall, Spring & Summer
Introduction to terms, concepts, and skills for analyzing marketing problems. Factors outside the organization affecting its product, pricing, promotion, and distribution decisions. Cases from actual organizations. prereq: ECON 1101 or ECON 1165
APEC 3411 - Commodity Marketing
Credits: 3.0 [max 3.0]
Course Equivalencies: ApEc 3411/ApEc 5411
Typically offered: Every Fall
Economic concepts related to marketing agricultural commodities. Conditions of competitive markets, historical perspectives on market institutions/policy, structural characteristics of markets, policies/regulations affecting agricultural marketing of livestock, crop, and dairy products. prereq: 1101 or Econ 1101
APEC 4451W - Food Marketing Economics (CIV, WI)
Credits: 3.0 [max 3.0]
Course Equivalencies: ApEc 4451W/ApEc 5451
Typically offered: Every Fall
Economics of food marketing in the United States. Food consumption trends, consumer food behavior, marketing strategies, consumer survey methodology, food distribution/retailing system. Policy issues related to food marketing. Individual/group projects. prereq: [[1101 or Econ 1101], [1101H or Econ 1101H], SCO 2550 or STAT 3011 or equiv, 60 cr] or instr consent
APEC 3451 - Food and Agricultural Sales
Credits: 3.0 [max 3.0]
Typically offered: Every Spring
Professional selling of agricultural and food products. Students build/refine sales abilities, identify/qualify prospects, deliver sales presentations, close the sale. Principles of market research. prereq: 1101 or Econ 1101
MKTG 4031 - Sales Management
Credits: 4.0 [max 4.0]
Grading Basis: A-F or Aud
Typically offered: Every Fall & Spring
Hiring, motivating, performance enhancement. Customer relationship management, data analysis, quantitative methods. Developing metrics to evaluate individual/group performance in attaining an organization's strategic goals. prereq: MKTG 3040 or 3041
APEC 3811 - Principles of Farm Management
Credits: 3.0 [max 3.0]
Typically offered: Every Fall
Strategic and operations aspects of farm management; financial analysis, budgeting, strategic management; marketing plan and control; enterprise and whole farm planning and control; investment analysis, quality, risk, and personnel management. prereq: 1101 or Econ 1101
MGMT 3001 - Fundamentals of Management
Credits: 3.0 [max 3.0]
Grading Basis: A-F or Aud
Typically offered: Every Fall, Spring & Summer
This course is about the foundational principles of management, encompassing disciplinary and topical boundaries. We will look at these principles from the perspective of how they guide action, specifically: planning, organizing, leading and controlling. By the end of the course, students will know the basics of how to set up organizations to be effective and innovative, and not just efficient. During the course, you will engage with the material in the course and understand how management frameworks can be used to choose the right internal structures and processes that can best react to your particular industry context and general business environment.
CHEM 1015 - Introductory Chemistry: Lecture (PHYS)
Credits: 3.0 [max 3.0]
Course Equivalencies: Chem 1011/Chem 1015
Typically offered: Every Fall, Spring & Summer
Matter/energy, atoms, compounds, solutions, chemical reactions, mole/chemical calculations, gases, liquids, solids, chemical bonding, atomic/molecular structure, acids, bases, equilibria. Physical/chemical properties of hydrocarbons and organic compounds. Problem solving. prereq: [High school chemistry or equiv], two yrs high school math, not passed chem placement exam, high school physics recommended; Students who will go on to take CHEM 1061/1065 should take CHEM 1015 only. Students who will NOT be continuing on to CHEM 1061/1065 and need to fulfill the Physical Science/Lab core requirement need take the 1-credit lab course CHEM 1017 either concurrently or consecutively. This course will NOT fulfill the Physical Science/Lab core requirement unless the CHEM 1017 lab course is completed either concurrently or consecutively.
CHEM 1017 - Introductory Chemistry: Laboratory (PHYS)
Credits: 1.0 [max 1.0]
Prerequisites: [1015 or &1015], %; credit will not be granted if credit received for: 1011; CHEM 1017 is a 1-credit lab-only course. This course is not intended for students who are planning to take CHEM 1061/1065. Intended only for students who need the course to fulfill the Physical Science/Lab requirement, and are taking CHEM 1015 either concurrently or consecutively. This course will NOT fulfill the Physical Science/Lab core requirement, unless CHEM 1015 is completed either concurrently or consecutively.; meets Lib Ed req of Physical Sciences)
Grading Basis: A-F only
Typically offered: Every Fall, Spring & Summer
Organic chemistry. Matter/energy, atoms, compounds, solutions, chemical reactions, mole/chemical calculations, gases, liquids, solids, chemical bonding, atomic/molecular structure, acids, bases, equilibria. Physical/chemical properties of hydrocarbons and organic compounds containing halogens, nitrogen, or oxygen. Problem solving. prereq: [1015 or concurrent registration is required (or allowed) in 1015], dept consent; credit will not be granted if credit received for: 1011; CHEM 1017 is a 1-credit lab-only course. This course is not intended for students who are planning to take CHEM 1061/1065. Intended only for students who need the course to fulfill the Physical Science/Lab requirement, and are taking CHEM 1015 either concurrently or consecutively. This course will NOT fulfill the Physical Science/Lab core requirement, unless CHEM 1015 is completed either concurrently or consecutively.; meets Lib Ed req of Physical Sciences)
SOIL 2125 - Basic Soil Science (PHYS, ENV)
Credits: 4.0 [max 4.0]
Course Equivalencies: Soil 2125/Soil 5125
Grading Basis: A-F or Aud
Typically offered: Every Fall & Spring
Basic physical, chemical, and biological properties of soil. Soil genesis classification, principles of soil fertility. Use of soil survey information to make a land-use plan. WWW used for lab preparation information. prereq: [CHEM 1015, CHEM 1017] or CHEM 1021 or equiv
AGRO 1101 - Biology of Plant Food Systems (BIOL)
Credits: 4.0 [max 4.0]
Typically offered: Every Spring
Designed for students who are not majors in a life science program, but who wish to acquire a better understanding of biological concepts especially as they relate to their lives. We examine current issues related to food, food production and the environment which provide the context to investigate fundamental concepts of biology including productivity, energy, genetic change in populations, and environmental responses to human activity. We use a problem-based learning approach to explore three contemporary issues of great importance: risks and benefits of GMOs, farming and food, and the dead zone in the Gulf of Mexico. Lab, greenhouse, field, and classroom discussions.
BIOL 1001 - Introductory Biology: Evolutionary and Ecological Perspectives (BIOL)
Credits: 4.0 [max 4.0]
Course Equivalencies: Biol 1001/Biol 1001H/Biol 1003
Typically offered: Every Fall & Spring
A one-semester exploration of the genetic, evolutionary, and ecological processes that govern biological diversity from populations to ecosystems. We explore how these processes influence human evolution, health, population growth, and conservation. We also consider how the scientific method informs our understanding of biological processes. Lab. This course is oriented towards non-majors and does not fulfill prerequisites for allied health grad programs.
BIOL 1009 - General Biology (BIOL)
Credits: 4.0 [max 4.0]
Course Equivalencies: Biol 1009/Biol 1009H
Typically offered: Every Fall, Spring & Summer
A comprehensive introduction to biology - includes molecular structure of living things, cell processes, energy utilization, genetic information and inheritance, mechanisms of evolution, biological diversity, and ecology. Includes lab. This comprehensive course serves as a prerequisite and requirement in many majors.
BIOC 2011 - Biochemistry for the Agricultural and Health Sciences
Credits: 3.0 [max 3.0]
Typically offered: Every Fall & Spring
Survey of organic chemistry and biochemistry outlining structure and metabolism of biomolecules, metabolic regulation, principles of molecular biology. prereq: Chem 1015, Bio 1009
HORT 2121 - Agricultural Biochemistry
Credits: 3.0 [max 3.0]
Grading Basis: A-F only
Typically offered: Every Fall
Chemical/biochemical foundation for agricultural disciplines. Concepts in organic, analytical, and biological chemistry. Chemistry, metabolism, and development of plants. Prerequisites: [CHEM 1015, CHEM 1017] or [CHEM 1061, CHEM 1065] *Note for those students considering graduate school - We highly recommend you consult your academic advisor for appropriate chemistry coursework.
AGRO 1103 - Crops, Environment, and Society (ENV)
Credits: 4.0 [max 4.0]
Course Equivalencies: Agro 1103/AgUM 2222
Typically offered: Every Fall
Plants are used for food, fuel, and fiber to sustain humans across the globe. Where and how these plants are produced is determined by soil, weather, natural biodiversity, and human culture. In turn, agricultural production of plants shapes the natural environment and society. This class will provide students with an overview of crop production including the history of agriculture, food chemistry, and plant growth and physiology as it relates to agriculture. Students will evaluate crop production practices in terms of their economic, social, and environmental outcomes, and highlight tradeoffs and synergies among these outcomes. In the lab, students will receive hands-on experiences with field crops as they collect, analyze, and synthesize data from field experiments to inform decision-making in agriculture.
AGRO 1661W - Engaging Plant Science (WI)
Credits: 2.0 [max 2.0]
Grading Basis: A-F only
Typically offered: Every Fall
This course engages students in educational experiences to develop skills to navigate the plant sciences. As an orientation course, it will introduce you to some of the important resources available to you as a student at the University of Minnesota in the College of Food Agricultural, and Natural Resources Sciences. A major learning objective is to increase your ability to access and utilize the primary literature in the plant sciences. This course will also introduce you to fundamental skills and best practices in managing and analyzing data that you will use in subsequent plant science courses. As a writing intensive course, you will get instruction and practice in scientific writing. This course is delivered in a hybrid (in person/online) format. This will require careful planning, self-discipline, and good time management to view pre-recorded lectures and successfully complete the various online learning activities, quizzes and assignments. The specific plant science content that you will learn will come from your research to complete a literature review assignment, reading and analyzing papers, and working with data sets from published research. The ultimate goal is to enhance your competency as a self-learner to serve you in your academic pursuit of a degree at the University of Minnesota and beyond.
AGRO 4096W - Professional Experience Program: Internships (WI)
Credits: 2.0 [max 2.0]
Grading Basis: A-F only
Typically offered: Every Fall, Spring & Summer
Supervised professional experience with a private company, public agency, or non-profit organization involved in plant production or food systems. Reflective analysis of professional experience and technical communication on a topic related to the internship. This course meets on campus once in late spring and twice in early fall with several online activities during the summer.
AGRO 4093 - Directed Studies for Advanced Students
Credits: 1.0 -4.0 [max 12.0]
Typically offered: Every Fall, Spring & Summer
Allows study of agronomy in greater depth or in areas not currently offered in formal courses. Tutorial instruction under staff guidance. prereq: 15 cr in agronomy, instr consent
SOIL 3416 - Plant Nutrients in the Environment
Credits: 3.0 [max 3.0]
Typically offered: Every Spring
Fundamental concepts in soil fertility and plant nutrition. Discuss dynamics of mineral elements in soil, plants, and the environment. Evaluation, interpretation, and correction of plant nutrient problems. prereq: SOIL 2125
PLSC 3005W - Introduction to Plant Physiology (WI)
Credits: 4.0 [max 4.0]
Typically offered: Every Spring
Introduction to physiological basis for effects of environment on plant growth/development. How to produce optimal plant growth. Experimental technique, data analysis, scientific writing. Lecture, readings, lab. Prerequisites: Biol 1009 or Hort 1001 and BioC 3021 or Hort 2100 or BioC 2011
PMB 3002 - Plant Biology: Function
Credits: 2.0 [max 2.0]
Typically offered: Every Spring
This course explores a range of plant physiological processes, including how plants make and use food; acquire and use minerals; transport water and nutrients; and regulate growth and development in response to hormones and environmental cues, such as light quality. While this course is paired with the PMB 3005W Plant Function Laboratory, the courses do not need to be taken together or in a specific order. prereq: [1002 or 1009 or 2003 or equiv], [CHEM 1011 or one semester chemistry with some organic content]
PMB 3005W - Plant Function Laboratory (WI)
Credits: 2.0 [max 2.0]
Typically offered: Every Spring
In this lab course, students will use a variety of biological techniques to study plant structure and anatomy, plant physiology, cell biology, and plant growth. This includes topics related to climate change, plant adaptation, crop domestication, and genetic engineering. Includes hands-on laboratory activities and writing focus. While this course is paired with the PMB3002 lecture course, the courses do not need to be taken together or in a specific order. Prereq: BIOL 1009, BIOL 2003, or equiv.
AGRO 3203W - Environment, Global Food Production, and the Citizen (GP, WI)
Credits: 3.0 [max 3.0]
Course Equivalencies: Agro/AnSc 3203/AgUM 2224
Typically offered: Every Spring
Ecological/ethical concerns of food production systems in global agriculture: past, present, and future. Underlying ethical positions about how agroecosystems should be configured. Decision cases, discussions, videos, other media.
AGRO 4505 - Biology, Ecology, and Management of Invasive Plants
Credits: 3.0 [max 3.0]
Typically offered: Periodic Fall & Spring
Ecology/biology of invasive plant species (weeds). Principles of invasive plant management in agricultural/horticultural, urban, wetland, aquatic, and other non-cropland landscape systems, utilizing biological, cultural, and chemical means. Management strategies to design systems that optimize invasive plant management in terms of economic, environmental, and social impacts. prereq: 4005, [Bio 3002 or equiv], Soil 2125, [Agro 2501 or Hort 1011]
AGRO 4605 - Strategies for Agricultural Production and Management
Credits: 3.0 [max 3.0]
Typically offered: Every Fall
Some of humanity's greatest challenges are related to agriculture. The human population continues to grow and food, fuel, and fiber production are critical to improving human lives around the world. In this course, students will learn the principles of crop production and apply those principles to address real-world agricultural challenges using quantitative tools and skills. Students will learn how to find, access, and use publicly available data to better make decisions in agriculture. Group activities will require students to synthesize information from peer-reviewed research and apply that information to practical problems. This class includes trips to field research plots to collect data, organizing it, and analyzing it to test hypotheses and solve problems. Discussions and labs will be interactive and will require individual and group-level critical thinking. prereq: 1101 or equivalent, [CHEM1015/17 or equivalent], SOIL1125 or equivalent], [jr or sr or grad student or instr consent]
ESPM 3221 - Soil Conservation and Land-Use Management
Credits: 3.0 [max 3.0]
Typically offered: Every Spring
This course is designed to provide a local and global historical perspective of soil erosion (causes and consequences); develop a scientific understanding of soil erosion processes; and relates various soil conservation and land-use management strategies to real-world situations. Basics of soil erosion processes and prediction methods will be the fundamental building blocks of this course. From this understanding, we will discuss policies and socioeconomic aspects of soil erosion. Lastly, we will focus on effective land-use management using natural resource assessment tools. Case studies and real-world and current events examples will be used throughout the course to relate course material to experiences. prereq: SOIL 2125 or instr consent
CHEM 1061 - Chemical Principles I (PHYS)
Credits: 3.0 [max 3.0]
Course Equivalencies: Chem 1061/ 1071/H/ 1081
Typically offered: Every Fall, Spring & Summer
Atomic theory, periodic properties of elements. Thermochemistry, reaction stoichiometry. Behavior of gases, liquids, and solids. Molecular/ionic structure/bonding. Organic chemistry and polymers. energy sources, environmental issues related to energy use. Prereq-Grade of at least C- in [1011 or 1015] or [passing placement exam, concurrent registration is required (or allowed) in 1065]; intended for science or engineering majors; concurrent registration is required (or allowed) in 1065; registration for 1065 must precede registration for 1061
CHEM 1065 - Chemical Principles I Laboratory (PHYS)
Credits: 1.0 [max 1.0]
Course Equivalencies: Chem 1065/Chem 1075H
Grading Basis: A-F only
Typically offered: Every Fall, Spring & Summer
Basic laboratory skills while investigating physical and chemical phenomena closely linked to lecture material. Experimental design, data collection and treatment, discussion of errors, and proper treatment of hazardous wastes. prereq: concurrent registration is required (or allowed) in 1061
CHEM 1062 - Chemical Principles II (PHYS)
Credits: 3.0 [max 3.0]
Course Equivalencies: Chem 1062/1072/1072H/1082/
Typically offered: Every Fall, Spring & Summer
Chemical kinetics. Radioactive decay. Chemical equilibrium. Solutions. Acids/bases. Solubility. Second law of thermodynamics. Electrochemistry/corrosion. Descriptive chemistry of elements. Coordination chemistry. Biochemistry. prereq: Grade of at least C- in 1061 or equiv, concurrent registration is required (or allowed) in 1066; registration for 1066 must precede registration for 1062
CHEM 1066 - Chemical Principles II Laboratory (PHYS)
Credits: 1.0 [max 1.0]
Course Equivalencies: Chem 1066/Chem 1076H
Grading Basis: A-F only
Typically offered: Every Fall, Spring & Summer
Basic laboratory skills while investigating physical and chemical phenomena closely linked to lecture material. Experimental design, data collection and treatment, discussion of errors, and proper treatment of hazardous wastes. prereq: concurrent registration is required (or allowed) in 1062
AGRO 1101 - Biology of Plant Food Systems (BIOL)
Credits: 4.0 [max 4.0]
Typically offered: Every Spring
Designed for students who are not majors in a life science program, but who wish to acquire a better understanding of biological concepts especially as they relate to their lives. We examine current issues related to food, food production and the environment which provide the context to investigate fundamental concepts of biology including productivity, energy, genetic change in populations, and environmental responses to human activity. We use a problem-based learning approach to explore three contemporary issues of great importance: risks and benefits of GMOs, farming and food, and the dead zone in the Gulf of Mexico. Lab, greenhouse, field, and classroom discussions.
BIOL 1001 - Introductory Biology: Evolutionary and Ecological Perspectives (BIOL)
Credits: 4.0 [max 4.0]
Course Equivalencies: Biol 1001/Biol 1001H/Biol 1003
Typically offered: Every Fall & Spring
A one-semester exploration of the genetic, evolutionary, and ecological processes that govern biological diversity from populations to ecosystems. We explore how these processes influence human evolution, health, population growth, and conservation. We also consider how the scientific method informs our understanding of biological processes. Lab. This course is oriented towards non-majors and does not fulfill prerequisites for allied health grad programs.
BIOL 1009 - General Biology (BIOL)
Credits: 4.0 [max 4.0]
Course Equivalencies: Biol 1009/Biol 1009H
Typically offered: Every Fall, Spring & Summer
A comprehensive introduction to biology - includes molecular structure of living things, cell processes, energy utilization, genetic information and inheritance, mechanisms of evolution, biological diversity, and ecology. Includes lab. This comprehensive course serves as a prerequisite and requirement in many majors.
FSCN 1102 - Food: Safety, Risks, and Technology (CIV)
Credits: 3.0 [max 3.0]
Grading Basis: OPT No Aud
Typically offered: Every Fall & Spring
Introduction to inherent risks/safety of food supply. Use of public policy and food technology to reduce risks. Microbiological, chemical, and environmental hazards, government/industry controls.
FSCN 1112 - Principles of Nutrition (TS)
Credits: 3.0 [max 3.0]
Typically offered: Every Fall, Spring & Summer
This course explores fundamental concepts of nutrition, nutrient functions, human nutritional requirements, and food sources. We will learn about evaluating nutrition information and food safety, and investigate the role of nutrition in chronic disease, public policy, and the environment. Nutrition is both a science and social science. This class involves social aspects, but mainly concerns the biochemistry and physiology of how food is processed in the body. The chapters on carbohydrates, lipids, proteins, and metabolism especially built on biology and physiology. Course topics include: 1. essential nutrients (macro-and-micro-nutrients) needed from the diet; 2. major functions of nutrients and physiological changes with deficiency or excess; 3. digestion, absorption, and metabolism of nutrients; 4. weight management; 5. scientific method and nutrition; 6. life cycle issues; 7. food safety issues 8. nutrition for sports Prerequisites: High school biology and chemistry
FSCN 2021 - Introductory Microbiology
Credits: 4.0 [max 4.0]
Prerequisites: BIOL 1009, CHEM 1015
Grading Basis: A-F only
Typically offered: Every Fall & Spring
How microbes impact our world in deadly/life-saving ways. Roles of bacteria, fungi, and viruses as agents of human diseases; in food spoilage/food borne diseases; and in food preservation/health promotion. Preventing plant diseases, food/drug production, cleaning up oil spills. Genetic engineering.
VBS 2032 - General Microbiology With Laboratory
Credits: 5.0 [max 5.0]
Course Equivalencies: Biol 2032/MicB 3301/VBS 2032
Grading Basis: A-F only
Typically offered: Every Fall & Spring
Bacterial metabolism, growth/genetics, biology of viruses/fungi. Control of microorganisms. Host-microbe interactions, microorganisms/disease, applied microbiology. prereq: One semester each of college chemistry, biology
FSCN 4096 - Professional Experience Program: Internship
Credits: 1.0 -4.0 [max 24.0]
Grading Basis: A-F only
Typically offered: Every Fall, Spring & Summer
Apply knowledge from Food Science BS or Nutrition BS program to real-life problems in professional internship. Performance evaluated for credit. prereq: To register, students must fill out FScN Internship Agreement form, available at http://fscn.cfans.umn.edu. Contact fscnug@umn.edu with questions.
AGRO 4093 - Directed Studies for Advanced Students
Credits: 1.0 -4.0 [max 12.0]
Typically offered: Every Fall, Spring & Summer
Allows study of agronomy in greater depth or in areas not currently offered in formal courses. Tutorial instruction under staff guidance. prereq: 15 cr in agronomy, instr consent
AGRO 1661W - Engaging Plant Science (WI)
Credits: 2.0 [max 2.0]
Grading Basis: A-F only
Typically offered: Every Fall
This course engages students in educational experiences to develop skills to navigate the plant sciences. As an orientation course, it will introduce you to some of the important resources available to you as a student at the University of Minnesota in the College of Food Agricultural, and Natural Resources Sciences. A major learning objective is to increase your ability to access and utilize the primary literature in the plant sciences. This course will also introduce you to fundamental skills and best practices in managing and analyzing data that you will use in subsequent plant science courses. As a writing intensive course, you will get instruction and practice in scientific writing. This course is delivered in a hybrid (in person/online) format. This will require careful planning, self-discipline, and good time management to view pre-recorded lectures and successfully complete the various online learning activities, quizzes and assignments. The specific plant science content that you will learn will come from your research to complete a literature review assignment, reading and analyzing papers, and working with data sets from published research. The ultimate goal is to enhance your competency as a self-learner to serve you in your academic pursuit of a degree at the University of Minnesota and beyond.
FSCN 3102 - Introduction to Food Science
Credits: 3.0 [max 3.0]
Typically offered: Every Fall
Introduction to chemical/physical properties of foods. Evaluating interaction/reaction of foods due to formulation, processing, preparation. prereq: CHEM 1022 or [CHEM 1062 and CHEM 1066]
FSCN 3731 - Food Service Operations Management Laboratory
Credits: 2.0 [max 2.0]
Grading Basis: A-F or Aud
Typically offered: Every Fall
Experience in managing a food service operation. On- and off-campus commercial and institutional restaurants used as labs. Required field trips. prereq: [3102 or concurrent registration is required (or allowed) in 3102], [3732 or concurrent registration is required (or allowed) in 3732]
FSCN 3732 - Food Service Operations Management
Credits: 3.0 [max 3.0]
Grading Basis: A-F or Aud
Typically offered: Every Fall
Planning, preparing, delivering, serving, managing foods served away from home.
FSCN 4131 - Food Quality
Credits: 3.0 [max 3.0]
Typically offered: Every Fall
This course is designed to give students an overview of the management systems, statistical procedures, and regulatory requirements involved with producing quality food and ingredients. The course material includes risk assessment and management, good manufacturing practices, hazard analysis critical control point (HACCP), statistical methods for process control, total quality management, and food and drug laws. The course is intended primarily for upper division undergraduates majoring in food science. prereq: jr
ANSC 1511 - Food Animal Products for Consumers
Credits: 3.0 [max 3.0]
Typically offered: Every Fall
Introduction to the compositional variation, processing, selection, storage, cookery, palatability, nutritional value, and safety of red meat, poultry, fish, and dairy products. Meets CFANS interdisciplinary requirement.
FSCN 3612 - Life Cycle Nutrition
Credits: 3.0 [max 3.0]
Typically offered: Every Fall & Spring
FSCN 3612 focuses on nutritional requirements and common issues during different stages of the life cycle, including pregnancy, lactation, childhood, adulthood, and aging. There are no required courses for this class; however, it is best to take a basic nutrition class beforehand, such as FSCN 1112 Principles of Nutrition or an equivalent.
FSCN 4614W - Community Nutrition (SOCS, DSJ, WI)
Credits: 3.0 [max 3.0]
Grading Basis: A-F only
Typically offered: Every Spring
Nutrition risks associated with different age, sex, ethnic, and socioeconomic groups. Community needs assessment. Program planning and evaluation. Programs developed to address the needs and interests of people at different stages of the life cycle, ethnic or cultural backgrounds, and literacy levels.
MKTG 3011 - Marketing Research
Credits: 4.0 [max 4.0]
Grading Basis: A-F or Aud
Typically offered: Every Fall & Spring
This course focuses on managing the entire marketing research process, which involves collecting and analyzing relevant, timely, and accurate information to gain customer insights and drive effective marketing decision making. Students learn fundamental techniques of data collection and analysis to solve specific marketing problems. The class offers hands-on learning-by-doing opportunities through group projects for students to practice every stage of marketing research. prereqs: 3001 and BA 2551 or SCO 2550 or equivalent statistics course
CHEM 1015 - Introductory Chemistry: Lecture (PHYS)
Credits: 3.0 [max 3.0]
Course Equivalencies: Chem 1011/Chem 1015
Typically offered: Every Fall, Spring & Summer
Matter/energy, atoms, compounds, solutions, chemical reactions, mole/chemical calculations, gases, liquids, solids, chemical bonding, atomic/molecular structure, acids, bases, equilibria. Physical/chemical properties of hydrocarbons and organic compounds. Problem solving. prereq: [High school chemistry or equiv], two yrs high school math, not passed chem placement exam, high school physics recommended; Students who will go on to take CHEM 1061/1065 should take CHEM 1015 only. Students who will NOT be continuing on to CHEM 1061/1065 and need to fulfill the Physical Science/Lab core requirement need take the 1-credit lab course CHEM 1017 either concurrently or consecutively. This course will NOT fulfill the Physical Science/Lab core requirement unless the CHEM 1017 lab course is completed either concurrently or consecutively.
CHEM 1017 - Introductory Chemistry: Laboratory (PHYS)
Credits: 1.0 [max 1.0]
Prerequisites: [1015 or &1015], %; credit will not be granted if credit received for: 1011; CHEM 1017 is a 1-credit lab-only course. This course is not intended for students who are planning to take CHEM 1061/1065. Intended only for students who need the course to fulfill the Physical Science/Lab requirement, and are taking CHEM 1015 either concurrently or consecutively. This course will NOT fulfill the Physical Science/Lab core requirement, unless CHEM 1015 is completed either concurrently or consecutively.; meets Lib Ed req of Physical Sciences)
Grading Basis: A-F only
Typically offered: Every Fall, Spring & Summer
Organic chemistry. Matter/energy, atoms, compounds, solutions, chemical reactions, mole/chemical calculations, gases, liquids, solids, chemical bonding, atomic/molecular structure, acids, bases, equilibria. Physical/chemical properties of hydrocarbons and organic compounds containing halogens, nitrogen, or oxygen. Problem solving. prereq: [1015 or concurrent registration is required (or allowed) in 1015], dept consent; credit will not be granted if credit received for: 1011; CHEM 1017 is a 1-credit lab-only course. This course is not intended for students who are planning to take CHEM 1061/1065. Intended only for students who need the course to fulfill the Physical Science/Lab requirement, and are taking CHEM 1015 either concurrently or consecutively. This course will NOT fulfill the Physical Science/Lab core requirement, unless CHEM 1015 is completed either concurrently or consecutively.; meets Lib Ed req of Physical Sciences)
SOIL 2125 - Basic Soil Science (PHYS, ENV)
Credits: 4.0 [max 4.0]
Course Equivalencies: Soil 2125/Soil 5125
Grading Basis: A-F or Aud
Typically offered: Every Fall & Spring
Basic physical, chemical, and biological properties of soil. Soil genesis classification, principles of soil fertility. Use of soil survey information to make a land-use plan. WWW used for lab preparation information. prereq: [CHEM 1015, CHEM 1017] or CHEM 1021 or equiv
AGRO 1101 - Biology of Plant Food Systems (BIOL)
Credits: 4.0 [max 4.0]
Typically offered: Every Spring
Designed for students who are not majors in a life science program, but who wish to acquire a better understanding of biological concepts especially as they relate to their lives. We examine current issues related to food, food production and the environment which provide the context to investigate fundamental concepts of biology including productivity, energy, genetic change in populations, and environmental responses to human activity. We use a problem-based learning approach to explore three contemporary issues of great importance: risks and benefits of GMOs, farming and food, and the dead zone in the Gulf of Mexico. Lab, greenhouse, field, and classroom discussions.
BIOL 1001 - Introductory Biology: Evolutionary and Ecological Perspectives (BIOL)
Credits: 4.0 [max 4.0]
Course Equivalencies: Biol 1001/Biol 1001H/Biol 1003
Typically offered: Every Fall & Spring
A one-semester exploration of the genetic, evolutionary, and ecological processes that govern biological diversity from populations to ecosystems. We explore how these processes influence human evolution, health, population growth, and conservation. We also consider how the scientific method informs our understanding of biological processes. Lab. This course is oriented towards non-majors and does not fulfill prerequisites for allied health grad programs.
BIOL 1009 - General Biology (BIOL)
Credits: 4.0 [max 4.0]
Course Equivalencies: Biol 1009/Biol 1009H
Typically offered: Every Fall, Spring & Summer
A comprehensive introduction to biology - includes molecular structure of living things, cell processes, energy utilization, genetic information and inheritance, mechanisms of evolution, biological diversity, and ecology. Includes lab. This comprehensive course serves as a prerequisite and requirement in many majors.
BIOC 2011 - Biochemistry for the Agricultural and Health Sciences
Credits: 3.0 [max 3.0]
Typically offered: Every Fall & Spring
Survey of organic chemistry and biochemistry outlining structure and metabolism of biomolecules, metabolic regulation, principles of molecular biology. prereq: Chem 1015, Bio 1009
HORT 2121 - Agricultural Biochemistry
Credits: 3.0 [max 3.0]
Grading Basis: A-F only
Typically offered: Every Fall
Chemical/biochemical foundation for agricultural disciplines. Concepts in organic, analytical, and biological chemistry. Chemistry, metabolism, and development of plants. Prerequisites: [CHEM 1015, CHEM 1017] or [CHEM 1061, CHEM 1065] *Note for those students considering graduate school - We highly recommend you consult your academic advisor for appropriate chemistry coursework.
AGRO 1103 - Crops, Environment, and Society (ENV)
Credits: 4.0 [max 4.0]
Course Equivalencies: Agro 1103/AgUM 2222
Typically offered: Every Fall
Plants are used for food, fuel, and fiber to sustain humans across the globe. Where and how these plants are produced is determined by soil, weather, natural biodiversity, and human culture. In turn, agricultural production of plants shapes the natural environment and society. This class will provide students with an overview of crop production including the history of agriculture, food chemistry, and plant growth and physiology as it relates to agriculture. Students will evaluate crop production practices in terms of their economic, social, and environmental outcomes, and highlight tradeoffs and synergies among these outcomes. In the lab, students will receive hands-on experiences with field crops as they collect, analyze, and synthesize data from field experiments to inform decision-making in agriculture.
AGRO 4096W - Professional Experience Program: Internships (WI)
Credits: 2.0 [max 2.0]
Grading Basis: A-F only
Typically offered: Every Fall, Spring & Summer
Supervised professional experience with a private company, public agency, or non-profit organization involved in plant production or food systems. Reflective analysis of professional experience and technical communication on a topic related to the internship. This course meets on campus once in late spring and twice in early fall with several online activities during the summer.
AGRO 4093 - Directed Studies for Advanced Students
Credits: 1.0 -4.0 [max 12.0]
Typically offered: Every Fall, Spring & Summer
Allows study of agronomy in greater depth or in areas not currently offered in formal courses. Tutorial instruction under staff guidance. prereq: 15 cr in agronomy, instr consent
APEC 1001 - Orientation to Applied Economics
Credits: 1.0 [max 1.0]
Grading Basis: A-F or Aud
Typically offered: Every Fall
Introduction to curriculum offerings, liberal education requirements, employment opportunities, faculty in the Department of Applied Economics. Emphasizes historical development of the discipline, areas of specialization, coursework expectations, career planning.
AGRO 1661W - Engaging Plant Science (WI)
Credits: 2.0 [max 2.0]
Grading Basis: A-F only
Typically offered: Every Fall
This course engages students in educational experiences to develop skills to navigate the plant sciences. As an orientation course, it will introduce you to some of the important resources available to you as a student at the University of Minnesota in the College of Food Agricultural, and Natural Resources Sciences. A major learning objective is to increase your ability to access and utilize the primary literature in the plant sciences. This course will also introduce you to fundamental skills and best practices in managing and analyzing data that you will use in subsequent plant science courses. As a writing intensive course, you will get instruction and practice in scientific writing. This course is delivered in a hybrid (in person/online) format. This will require careful planning, self-discipline, and good time management to view pre-recorded lectures and successfully complete the various online learning activities, quizzes and assignments. The specific plant science content that you will learn will come from your research to complete a literature review assignment, reading and analyzing papers, and working with data sets from published research. The ultimate goal is to enhance your competency as a self-learner to serve you in your academic pursuit of a degree at the University of Minnesota and beyond.