Twin Cities campus
 
Twin Cities Campus

Agricultural Communication 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 2019
  • Required credits to graduate with this degree: 120
  • Required credits within the major: 72 to 81
  • Degree: Bachelor of Science
This major prepares students for careers in agricultural communication, journalism, marketing, sales, training, management, leadership, business, and extension. Agribusinesses, 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 marketing or media 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, food industries, or broad overview of food, agricultural, and environmental sciences. With 21 free-standing elective credits, all majors are encouraged to pursue a CFANS or other minor.
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
Introductory Courses
AECM 1001 - Introduction to Agricultural Education, Communication & Marketing (1.0 cr)
AECM 2096 - Career Exploration & Early Field Experience in Agricultural Education, Communication, and Marketing (2.0 cr)
Communication
AECM 2421W - Professional and Oral Communication for Agriculture, Food & the Environment [WI] (3.0 cr)
AECM 3431 - Communicating Food, Agriculture & Environmental Science to the Public (3.0 cr)
AECM 3444 - Layout and Design for Food, Agricultural and Natural Resource Sciences (3.0 cr)
AECM 3434 - Utilizing Social Media for Food, Agricultural and Natural Resource Sciences (3.0 cr)
AECM 4450W - Advanced Agricultural Journalism and Persuasive Writing for Ag, Food & Environmental Sciences [WI] (3.0 cr)
Writing Requirement
WRIT 3562W - Technical and Professional Writing [WI] (4.0 cr)
Technology
AECM 3452 - Digital Media Essentials for Agriculture, Food and the Environment (3.0 cr)
AECM 3462 - Podcasting for Science Literacy (3.0 cr)
Business and Marketing
MKTG 3001 - Principles of Marketing (3.0 cr)
AECM 4444 - Food and Agricultural Marketing Campaigns (3.0 cr)
APEC 1251 - Principles of Accounting (3.0 cr)
or SCO 2550 - Business Statistics: Data Sources, Presentation, and Analysis (4.0 cr)
or STAT 3011 - Introduction to Statistical Analysis [MATH] (4.0 cr)
or ANSC 3011 - Statistics for Animal Science (4.0 cr)
or ESPM 3012 - Statistical Methods for Environmental Scientists and Managers [MATH] (4.0 cr)
APEC 3451 - Food and Agricultural Sales (3.0 cr)
or APEC 3411 - Commodity Marketing (3.0 cr)
or APEC 3811 - Principles of Farm Management (3.0 cr)
or APEC 3551 - Entrepreneurship Fundamentals for Value-Added Rural Businesses (3.0 cr)
or AECM 3106 - Agricultural Policy and Issues in Minnesota (3.0 cr)
or APEC 4461 - Horticultural Marketing (3.0 cr)
or MKTG 3010 - Marketing Research (4.0 cr)
or MKTG 3040 - Buyer Behavior (4.0 cr)
or MKTG 4030 - Sales Management (4.0 cr)
Capstone
AECM 4432 - Advanced Video Production for Agriculture, Food and the Environment (3.0 cr)
or AECM 4452 - Virtual Field Trip Production for Agriculture, Food & Natural Resource Science Education & Comm (3.0 cr)
or AECM 4011 - Applied Agribusiness Marketing Strategies (2.0 cr)
Biological Sciences
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)
Mathematical Thinking
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)
Social Science
APEC 1101 - Principles of Microeconomics [SOCS, GP] (4.0 cr)
Interdisciplinary Learning
Take 0 - 1 course(s) from the following:
· FSCN 1102 - Food: Safety, Risks, and Technology [CIV] (3.0 cr)
· GCC 3017 - World Food Problems: Agronomics, Economics and Hunger [GP] (3.0 cr)
· AGRO 3203W - Environment, Global Food Production, and the Citizen [GP, WI] (3.0 cr)
· ANSC 3203W - Environment, Global Food Production, and the Citizen [GP, WI] (3.0 cr)
· APEC 3202 - An Introduction to the Food System: Analysis, Management and Design (3.0 cr)
· ESPM 1011 - Issues in the Environment [ENV] (3.0 cr)
· FW 2001W - Introduction to Fisheries, Wildlife, and Conservation Biology [ENV, WI] (3.0 cr)
Experiential Learning
AECM 3096 - Experiential Learning: Production and Business (1.0-3.0 cr)
Upper Division Writing Intensive within the major
Students are required to take one upper division writing intensive course within the major. If that requirement has not been satisfied within the core major requirements, students must choose one course from the following list. Some of these courses may also fulfill other major requirements.
Take 0 - 1 course(s) from the following:
· AECM 4450W - Advanced Agricultural Journalism and Persuasive Writing for Ag, Food & Environmental Sciences [WI] (3.0 cr)
· WRIT 3562W - Technical and Professional Writing [WI] (4.0 cr)
· FSCN 4614W - Community Nutrition [SOCS, DSJ, WI] (3.0 cr)
· AGRO 3203W - Environment, Global Food Production, and the Citizen [GP, WI] (3.0 cr)
· ANSC 3203W - Environment, Global Food Production, and the Citizen [GP, WI] (3.0 cr)
Program Sub-plans
Students are required to complete one of the following sub-plans.
A: Food, Agricultural and Natural Resource Sciences
Students must complete at least 15 credits in their area of emphasis.
Animal Science
ANSC 1101 - Introductory Animal Science (4.0 cr)
Food and Nutrition
FSCN 1102 - Food: Safety, Risks, and Technology [CIV] (3.0 cr)
or ANSC 1511 - Food Animal Products for Consumers (3.0 cr)
or APEC 3202 - An Introduction to the Food System: Analysis, Management and Design (3.0 cr)
or BBE 3201 - Sustainability of Food Systems: A Life Cycle Perspective [GP] (3.0 cr)
or CFAN 3512 - Sustainable Food Chains [GP] (3.0 cr)
or CFAN 3516 - Sustainable Food Systems of Italy [ENV, GP] (3.0 cr)
or FSCN 4210 - Topics in Food Science and Nutrition (1.0-4.0 cr)
Natural Resources
ESPM 1011 - Issues in the Environment [ENV] (3.0 cr)
or ESPM 1425 - Introduction to Weather and Climate [PHYS, ENV] (4.0 cr)
or GEOG 1425 - Introduction to Weather and Climate [PHYS, ENV] (4.0 cr)
or FNRM 1101 - Dendrology: Identifying Forest Trees and Shrubs (3.0 cr)
or FW 2001W - Introduction to Fisheries, Wildlife, and Conservation Biology [ENV, WI] (3.0 cr)
or CFAN 3513 - The Natural History of Norway [GP, ENV] (3.0 cr)
or CFAN 3514 - Machu Picchu: Biodiversity & Climate Change in Peru [ENV, GP] (3.0 cr)
or CFAN 3521 - Borneo Global Seminar: Tropical Wildlife Conservation & Climate Change [GP, ENV] (3.0 cr)
or CFAN 3502 - Bahamas--Tropical Marine Biology and Shark Ecology (2.0 cr)
or CFAN 3507 - Exploring Ecuador: People, Land, and Water from the Amazon to the Galapagos [ENV, GP] (3.0 cr)
or CFAN 3522 - Sustainable Akumal: Turtles, tourists, cenotes and coral reefs [GP, ENV] (3.0 cr)
Plant and Soil Science
AGRO 1103 - Crops, Environment, and Society [ENV] (4.0 cr)
or HORT 1001 - Plant Propagation [BIOL] (4.0 cr)
or HORT 1003 - Organic Gardening: From Balconies to Backyards (3.0 cr)
or HORT 1013 - Floral Design (3.0 cr)
or HORT 1014 - Edible Landscape [TS] (3.0 cr)
or HORT 1031 - Vines and Wines: Introduction to Viticulture and Enology (3.0 cr)
or HORT 1061 - The Sustainable Lawn (3.0 cr)
or HORT 3131 - Student Organic Farm Planning, Growing, and Marketing (3.0 cr)
SOIL 2601 - The Social Life of Soil [ENV] (3.0 cr)
or SOIL 2125 - Basic Soil Science [PHYS, ENV] (4.0 cr)
B: Crops and Soils
Students must complete at least 21 credits in their area of emphasis.
Physical Science
CHEM 1015 - Introductory Chemistry: Lecture [PHYS] (3.0 cr)
CHEM 1017 - Introductory Chemistry: Laboratory [PHYS] (1.0 cr)
Crops and Soils
AGRO 1103 - Crops, Environment, and Society [ENV] (4.0 cr)
SOIL 2125 - Basic Soil Science [PHYS, ENV] (4.0 cr)
BIOC 2011 - Biochemistry for the Agricultural and Health Sciences (3.0 cr)
or HORT 2100 - Agricultural Biochemistry (3.0 cr)
PLSC 3401 - Plant Genetics and Breeding (4.0 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)
or FDSY 2101 - Plant Production Systems (3.0 cr)
GCC 3017 - World Food Problems: Agronomics, Economics and Hunger [GP] (3.0 cr)
or GCC 3001 - Can We Feed the World Without Destroying It? [ENV] (3.0 cr)
or CFAN 3512 - Sustainable Food Chains [GP] (3.0 cr)
C: Food Industries
Students must complete at least 19 credits in their area of emphasis.
Physical Science
FSCN 1011 - Science of Food and Cooking [PHYS] (4.0 cr)
Food Science and Nutrition
FSCN 1102 - Food: Safety, Risks, and Technology [CIV] (3.0 cr)
FSCN 1112 - Principles of Nutrition [TS] (3.0 cr)
FSCN 3615 - Sociocultural Aspects of Food, Nutrition, and Health [GP] (3.0 cr)
BBE 3201 - Sustainability of Food Systems: A Life Cycle Perspective [GP] (3.0 cr)
or CSPH 3301 - Food Choices: Healing the Earth, Healing Ourselves (3.0 cr)
FSCN 4131 - Food Quality (3.0 cr)
or FSCN 4614W - Community Nutrition [SOCS, DSJ, WI] (3.0 cr)
or FSCN 2001 - A Food Systems Approach to Cooking for Health and the Environment (3.0 cr)
or FSCN 2021 - Introductory Microbiology (4.0 cr)
or CFAN 3512 - Sustainable Food Chains [GP] (3.0 cr)
or CFAN 3516 - Sustainable Food Systems of Italy [ENV, GP] (3.0 cr)
or FSCN 4210 - Topics in Food Science and Nutrition (1.0-4.0 cr)
 
More program views..
View college catalog(s):
· College of Food, Agricultural and Natural Resource Sciences

View sample plan(s):
· A: Ag and Env Sci Sample Plan
· B: Crops and Soils Sample Plan
· C: Food Ind Sample Plan

View checkpoint chart:
· Agricultural Communication and Marketing B.S.
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AECM 1001 - Introduction to Agricultural Education, Communication & Marketing
Credits: 1.0 [max 1.0]
Typically offered: Every Fall & Spring
Historical development of the discipline of agricultural education; orientation to career opportunities; areas and expectations of specialization; issues in the field.
AECM 2096 - Career Exploration & Early Field Experience in Agricultural Education, Communication, and Marketing
Credits: 2.0 [max 2.0]
Grading Basis: A-F only
Typically offered: Every Fall
Analyses of occupations, employment potential, expectations for work, and readiness for careers in agricultural education, communication, and marketing. Field placement experiences examine career options and professionals in the field. Observe schools, extension offices, and agricultural businesses to learn about the work/workplaces in agricultural education, communication, and marketing.
AECM 2421W - Professional and Oral Communication for Agriculture, Food & the Environment (WI)
Credits: 3.0 [max 3.0]
Grading Basis: A-F or Aud
Typically offered: Every Fall & Spring
Speaking/writing about scientific/technical issues. Student-centered, relies on interaction/participation. Public communication.
AECM 3431 - Communicating Food, Agriculture & Environmental Science to the Public
Credits: 3.0 [max 3.0]
Grading Basis: A-F or Aud
Typically offered: Every Spring
Planning/strategy for communication campaigns related to food/agriculture. Student-centered, relies on interaction/participation. prereq: Sophomore standing or 30 cr
AECM 3444 - Layout and Design for Food, Agricultural and Natural Resource Sciences
Credits: 3.0 [max 3.0]
Grading Basis: A-F only
Typically offered: Every Spring
This course provides students with in-depth, integrated use of leading industry-adopted software (Adobe Illustrator and Adobe InDesign) to develop print communication pieces. The class addresses layout aspects and file preparation critical to printing a project successfully and cost-effectively. Students will learn to create graphic art designs and develop effective print layouts. Serves as a foundational course that covers a range of topics related to layout and design from principles of design, typology, color, and technical software use. Class assignments focus on developing tools for use in food, agricultural and natural resources strategic and data-driven communications programs.
AECM 3434 - Utilizing Social Media for Food, Agricultural and Natural Resource Sciences
Credits: 3.0 [max 3.0]
Grading Basis: A-F only
Typically offered: Every Spring
The convergence of multiple forms of media, newspaper, video, radio, and photojournalism on the internet is impacting how we communicate complicated scientific issues related to topics such as food safety, agricultural production, and good stewardship of natural resources, and social media have been found to play a critical role in shaping science literacy. Because of the increasing presence of social media in our everyday lives, agriculturists are challenged with how to best package these complex scientific topics to increase science literacy through social media networks. This course aims to provide agriculturists who possess a strong background and understanding of food, agriculture and natural resource sciences with the skills needed to communicate these complex topics to audiences across social media platforms.
AECM 4450W - Advanced Agricultural Journalism and Persuasive Writing for Ag, Food & Environmental Sciences (WI)
Credits: 3.0 [max 3.0]
Grading Basis: A-F or Aud
Typically offered: Every Fall
In this course, students research, write, and edit stories for agricultural, food and environmental organizations and media. Students produce a final portfolio that demonstrates their ability to create professional-level work such as magazine articles, news stories, biographies, marketing materials, blog posts, news releases and scripts.
WRIT 3562W - Technical and Professional Writing (WI)
Credits: 4.0 [max 4.0]
Course Equivalencies: 01235 - Writ 3562V/Writ 3562W
Grading Basis: A-F only
Typically offered: Every Fall, Spring & Summer
Technical and professional writing communicates complex information to solve problems or complete tasks. It requires not only knowledge of workplace genres, but also a skill of composing such genres. This course allows students to practice rhetorically analyzing writing situations and composing workplace genres: memos, proposals, instructions, research reports, and presentations.
AECM 3452 - Digital Media Essentials for Agriculture, Food and the Environment
Credits: 3.0 [max 3.0]
Grading Basis: A-F only
Typically offered: Every Fall
This course introduces basic digital and video communication skills necessary to be successful in today's workplace specific to professions in agriculture, food, and the environment. Students will infuse learning strategies into basic audio/visual productions and basic website construction focused on informing and communicating complex science topics.
AECM 3462 - Podcasting for Science Literacy
Credits: 3.0 [max 3.0]
Grading Basis: A-F only
Typically offered: Every Fall
This course will introduce students to the art of audio storytelling and develop the professional skills used to communicate complex science topics to an intended audience. The course explores a variety of concepts used in audio storytelling and educational programming. Science topics will be researched and scripted in order to maximize acquired production skills with the intention of offering informative content to a target market.
MKTG 3001 - Principles of Marketing
Credits: 3.0 [max 3.0]
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
AECM 4444 - Food and Agricultural Marketing Campaigns
Credits: 3.0 [max 3.0]
Grading Basis: A-F only
Typically offered: Every Fall
This course discusses the strategy and tactical tools and techniques required to create and execute an integrated marketing communications program in the food and agricultural industries. We will cover the issues and elements of audience analysis and segmentation, advertising, brand management, product development/naming, product placement, package design and labeling, advertising and marketing avenues, and evaluation of advertising effectiveness.
APEC 1251 - Principles of Accounting
Credits: 3.0 [max 3.0]
Course Equivalencies: 00458 - Acct 2050/ApEc 1251
Grading Basis: A-F only
Typically offered: Every Fall
Financial accounting. Theory, concepts, principles, procedures. Preparation/understanding of the four financial statements.
SCO 2550 - Business Statistics: Data Sources, Presentation, and Analysis
Credits: 4.0 [max 4.0]
Grading Basis: A-F or Aud
Typically offered: Every Fall, Spring & Summer
Data analysis, basic inferential procedures, statistical sampling/design, regression/time series analysis. How statistical thinking contributes to improved decision making. prereq: [Math 1031 or equiv], at least 30 cr
STAT 3011 - Introduction to Statistical Analysis (MATH)
Credits: 4.0 [max 4.0]
Course Equivalencies: (Select a set)
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.
ANSC 3011 - Statistics for Animal Science
Credits: 4.0 [max 4.0]
Course Equivalencies: 00258 - AnSc 3011/ESPM 3012/Stat 3011/
Typically offered: Every Fall & Spring
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.
ESPM 3012 - Statistical Methods for Environmental Scientists and Managers (MATH)
Credits: 4.0 [max 4.0]
Course Equivalencies: 00258 - 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. Regression modeling of relationships in environmental and natural resource science and management problems. prereq: Two yrs of high school math
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
APEC 3411 - Commodity Marketing
Credits: 3.0 [max 3.0]
Course Equivalencies: 02506 - 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 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
APEC 3551 - Entrepreneurship Fundamentals for Value-Added Rural Businesses
Credits: 3.0 [max 3.0]
Grading Basis: A-F only
Typically offered: Every Fall
Process of starting a new business or organization. Creating a new value proposition in which people are willing to pay for this new product or service according to its perceived value. Students identify market niches and develop plans to exploit them. Student-run businesses may be created as well as self-standing independent businesses.
AECM 3106 - Agricultural Policy and Issues in Minnesota
Credits: 3.0 [max 3.0]
Grading Basis: A-F only
Typically offered: Spring Odd Year
This course will introduce students to advocacy and policy-making that affects Minnesota’s agricultural industry, specifically at the farm level. They will experience the policy-making process from an initial idea to building support, lobbying, legislative work, implementation, and the effect policies have on Minnesota farmers. Students will get a behind-the-scenes look at the policy process in action by meeting lawmakers, lobbyists, and staff while on field trips to the Minnesota State Capitol and Minnesota Department of Agriculture. Students will also shadow a current legislator, participate in a mock senate, hear from multiple guest speakers, and research the decision-making process by following an agricultural bill through the legislative session. prereq: 30 credits or instructor approval
APEC 4461 - Horticultural Marketing
Credits: 3.0 [max 3.0]
Course Equivalencies: 01519 - ApEc 4461/Hort 4461
Grading Basis: A-F only
Typically offered: Every Fall
Major areas in horticultural marketing. Difference between horticultural products and commercial commodities. Core marketing components that should be used by every small horticultural business. Approaches to consumer research.
MKTG 3010 - 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. prereq: 3001 and SCO 2550 or equiv statistics course
MKTG 3040 - Buyer Behavior
Credits: 4.0 [max 4.0]
Grading Basis: A-F or Aud
Typically offered: Every Fall & Spring
Application of behavioral sciences to buyer behavior. Perception, attitudes, learning, persuasion, motivation, decision-making, social/cultural influences, managerial implications. prereq: 3001
MKTG 4030 - 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
AECM 4432 - Advanced Video Production for Agriculture, Food and the Environment
Credits: 3.0 [max 3.0]
Grading Basis: A-F only
Typically offered: Every Spring
This course focuses on advanced digital media production skills necessary to be successful in today's workplace specific to professions in agriculture, food and the environment. Students will infuse learning strategies into advanced documentary style audio/visual productions. Content will be used to produce educational websites focused on informing and communicating complex science topics. Prerequisites AFEE 3452 or Instructor Consent
AECM 4452 - Virtual Field Trip Production for Agriculture, Food & Natural Resource Science Education & Comm
Credits: 3.0 [max 3.0]
Grading Basis: A-F only
Typically offered: Every Spring
This course explores the process of using digital media production skills to develop educational virtual field trips. Produced content will focus on reaching students in the K-12 classroom. Topics range from basic to complex agriscience concepts and often times will rely on the virtual setting due to limitations of biosecurity hazards, OSHA guidelines and industry regulations. Students will script and produce curriculum driven video content as well as develop supplemental media assets to be used as classroom activities for field trip participants. prereq: AFEE 3452 or Instructor Consent
AECM 4011 - Applied Agribusiness Marketing Strategies
Credits: 2.0 [max 3.0]
Typically offered: Every Spring
Application of marketing knowledge that involves building a complete marketing plan for an agricultural product or device. Team projects are used.
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: 01640 - 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: 01525 - 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.
MATH 1031 - College Algebra and Probability (MATH)
Credits: 3.0 [max 3.0]
Course Equivalencies: 02451 - 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: 00067 - Math 1271/Math 1281/Math 1371/
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]
APEC 1101 - Principles of Microeconomics (SOCS, GP)
Credits: 4.0 [max 4.0]
Course Equivalencies: 00019 - Econ 1101/1104/1111/ApEc 1101
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.
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.
GCC 3017 - World Food Problems: Agronomics, Economics and Hunger (GP)
Credits: 3.0 [max 3.0]
Course Equivalencies: 00136
Grading Basis: A-F only
Typically offered: Periodic Fall
This course provides a multi-disciplinary look at problems (and some of the possible solutions) affecting food production, distribution and requirements for the seven plus billion inhabitants of this planet. It is co-taught by an agronomist (Porter) and an economist (Runge) who together have worked on international food production and policy issues for the past 40 years. Historical context, the present situation and future scenarios related to the human population and food production are examined. Presentations and discussions cover sometimes conflicting views from multiple perspectives on population growth, use of technology, as well as the ethical and cultural values of people in various parts of the world. The global challenge perspective is reflected in attention to issues of poverty, inequality, gender, the legacy of colonialism, and racial and ethnic prejudice. Emphasis is placed on the need for governments, international assistance agencies, international research and extension centers, as well as the private sector to assist in solving the complex problems associated with malnutrition, undernutrition, obesity and sustainable food production. Through a better understanding of world food problems, this course enables students to reflect on the shared sense of responsibility by nations, the international community and ourselves to build and maintain a stronger sense of our roles as historical agents. Throughout the semester students are exposed to issues related to world food problems through the lenses of two instructors from different disciplinary backgrounds. The core issues of malnutrition and food production are approached simultaneously from a production perspective as well as an economic and policy perspective throughout the semester. This is a Grand Challenge Curriculum course.
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.
ANSC 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. Interactive learning using decision cases, discussions, videos, other media.
APEC 3202 - An Introduction to the Food System: Analysis, Management and Design
Credits: 3.0 [max 3.0]
Typically offered: Every Fall
Introduction to use of systems thinking for exploration of problems in contemporary food system from multidisciplinary perspective. System concepts. Historical evolution of food system. Analysis, management, design.
ESPM 1011 - Issues in the Environment (ENV)
Credits: 3.0 [max 3.0]
Typically offered: Every Fall & Spring
Interdisciplinary survey of environmental issues. Interrelationships between environment and human society. Roles of science, technology, and policy in meeting environmental challenges. Lecture, discussion. Students evaluate social, ethical, political, and economic factors.
FW 2001W - Introduction to Fisheries, Wildlife, and Conservation Biology (ENV, WI)
Credits: 3.0 [max 3.0]
Typically offered: Every Fall
Fish, wildlife, and other forms of biodiversity. Single species, populations, ecosystem, and landscape approaches. Experiential/interactive course. Decision-case studies. prereq: BIOL 1001 or BIOL 1009
AECM 3096 - Experiential Learning: Production and Business
Credits: 1.0 -3.0 [max 9.0]
Typically offered: Every Fall
Experiential learning in agricultural production and business. Planned, organized, monitored, and evaluated based on a per-experience diagnosis of learning prerequisite to higher level courses in technical agriculture and agricultural business. prereq: AgEd major, instr consent
AECM 4450W - Advanced Agricultural Journalism and Persuasive Writing for Ag, Food & Environmental Sciences (WI)
Credits: 3.0 [max 3.0]
Grading Basis: A-F or Aud
Typically offered: Every Fall
In this course, students research, write, and edit stories for agricultural, food and environmental organizations and media. Students produce a final portfolio that demonstrates their ability to create professional-level work such as magazine articles, news stories, biographies, marketing materials, blog posts, news releases and scripts.
WRIT 3562W - Technical and Professional Writing (WI)
Credits: 4.0 [max 4.0]
Course Equivalencies: 01235 - Writ 3562V/Writ 3562W
Grading Basis: A-F only
Typically offered: Every Fall, Spring & Summer
Technical and professional writing communicates complex information to solve problems or complete tasks. It requires not only knowledge of workplace genres, but also a skill of composing such genres. This course allows students to practice rhetorically analyzing writing situations and composing workplace genres: memos, proposals, instructions, research reports, and presentations.
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.
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.
ANSC 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. Interactive learning using decision cases, discussions, videos, other media.
ANSC 1101 - Introductory Animal Science
Credits: 4.0 [max 4.0]
Typically offered: Every Fall & Spring
Fundamental concepts of animal breeding, physiology, nutrition, and management as they apply to the production of beef, dairy, horses, poultry, sheep, swine, and other livestock. Fall term class open only to ANSC majors. Spring term class open to all 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.
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.
APEC 3202 - An Introduction to the Food System: Analysis, Management and Design
Credits: 3.0 [max 3.0]
Typically offered: Every Fall
Introduction to use of systems thinking for exploration of problems in contemporary food system from multidisciplinary perspective. System concepts. Historical evolution of food system. Analysis, management, design.
BBE 3201 - Sustainability of Food Systems: A Life Cycle Perspective (GP)
Credits: 3.0 [max 3.0]
Grading Basis: A-F only
Typically offered: Every Fall & Spring
Consequences of global food system. Diversity in food systems. Current topics in food sustainability.
CFAN 3512 - Sustainable Food Chains (GP)
Credits: 3.0 [max 3.0]
Grading Basis: A-F or Aud
Typically offered: Every Spring & Summer
Concentrated study in agriculture/agribusiness. Horticulture. Viticulture/wine making. Rural tourism. Gastronomy. prereq: instr consent
CFAN 3516 - Sustainable Food Systems of Italy (ENV, GP)
Credits: 3.0 [max 3.0]
Grading Basis: A-F only
Typically offered: Every Spring & Summer
This course examines the concepts of sustainability in relation to food production and culture in a country and place where food is a fundamental component of the regional and national culture. The course incorporates intercultural development concepts to introduce students to past and present Italian culture through the cultural importance of food systems, the ethics of food consumption and production and the concepts of sustainability.
FSCN 4210 - Topics in Food Science and Nutrition
Credits: 1.0 -4.0 [max 8.0]
Typically offered: Every Summer
Indepth investigation of specific topic in nutrition/food science not yet covered by other courses, topic announced in advance. prereq: instr consent
ESPM 1011 - Issues in the Environment (ENV)
Credits: 3.0 [max 3.0]
Typically offered: Every Fall & Spring
Interdisciplinary survey of environmental issues. Interrelationships between environment and human society. Roles of science, technology, and policy in meeting environmental challenges. Lecture, discussion. Students evaluate social, ethical, political, and economic factors.
ESPM 1425 - Introduction to Weather and Climate (PHYS, ENV)
Credits: 4.0 [max 4.0]
Course Equivalencies: 00671 - ESPM 1425/Geog 1425
Typically offered: Every Fall & Spring
A pre-calculus introduction to the nature of the atmosphere and its behavior. Topics covered include atmospheric composition, structure, stability, and motion; precipitation processes, air masses, fronts, cyclones, and anticyclones; general weather patterns; meteorological instruments and observation; weather map analysis; and weather forecasting.
GEOG 1425 - Introduction to Weather and Climate (PHYS, ENV)
Credits: 4.0 [max 4.0]
Course Equivalencies: 00671 - ESPM 1425/Geog 1425
Typically offered: Every Fall & Spring
A pre-calculus introduction to the nature of the atmosphere and its behavior. Topics covered include atmospheric composition, structure, stability, and motion; precipitation processes, air masses, fronts, cyclones, and anticyclones; general weather patterns; meteorological instruments and observation; weather map analysis; and weather forecasting.
FNRM 1101 - Dendrology: Identifying Forest Trees and Shrubs
Credits: 3.0 [max 3.0]
Typically offered: Every Fall
Identification nomenclature, classification, and distribution of common/important forest trees/shrubs. Use of keys. Field/lab methods of identification.
FW 2001W - Introduction to Fisheries, Wildlife, and Conservation Biology (ENV, WI)
Credits: 3.0 [max 3.0]
Typically offered: Every Fall
Fish, wildlife, and other forms of biodiversity. Single species, populations, ecosystem, and landscape approaches. Experiential/interactive course. Decision-case studies. prereq: BIOL 1001 or BIOL 1009
CFAN 3513 - The Natural History of Norway (GP, ENV)
Credits: 3.0 [max 3.0]
Grading Basis: A-F only
Typically offered: Spring & Summer Odd Year
The program will be based in the Nord Tröndelag region of central Norway where students will learn about Norway's physical geography, ecology, and management of natural resources, including its flora, fauna, and agricultural systems. Students will also gain an understanding of the region's rich culture, history, and close ties to Minnesota. prereq: instructor consent
CFAN 3514 - Machu Picchu: Biodiversity & Climate Change in Peru (ENV, GP)
Credits: 3.0 [max 3.0]
Grading Basis: A-F only
Typically offered: Every Summer
Southeastern Peruvian Andes. Inca civilizations. Biodiversity assessment in headwaters of Amazon. What it means to be World Heritage Site. Experience the magic of the Andes. Watch the sunrise over the mountains surrounding Machu Picchu. Climb steep trails deep in the forest to check cameras capturing Peccaries, Jaguars and Jagarundis. Eat dinner with Macaws. Ask a question about the ecology of the forest ? and answer it. Have a unique experience in South America, and share a story about that experience back at home. Posing your own question about biodiversity, landscapes, specific plants or animals, or culture is an intensely rewarding experience. Learning about the ecology of a subset of the Amazon, framing questions and collecting information to address those questions helps us refine our creative and analytical abilities.
CFAN 3521 - Borneo Global Seminar: Tropical Wildlife Conservation & Climate Change (GP, ENV)
Credits: 3.0 [max 3.0]
Grading Basis: A-F only
Typically offered: Summer Odd Year
This seminar explores tropical conservation by focusing on three main themes in Borneo: climate change, rehabilitation and release of charismatic rare and endangered species, and remote camera surveys for environmental education. Each theme is supported with in-country lectures, exploration activities, and a student product. We explore and learn about marine, montane, and tropical forest ecosystems. Threats to ecosystem health in Borneo are multi-faceted. Habitat loss and fragmentation, due to logging a few decades ago and primarily now oil-palm agriculture, mean that wildlife populations are smaller and increasingly isolated. This class engages students in global issues of climate change and habitat loss, helping them explore and analyze their observations critically. It also brings students face-to-face with rehabilitation and reintroduction of the species that suffer most as forests are felled for logging followed by oil palm agriculture. Species we investigate most closely are orangutans and sun bears. We explore riparian habitat, discuss issues of fragmentation, and pressures on protected areas at the Danau Girang Field Centre (DGFC). DGFC is located in high-quality riparian habitat in the Kinabatangan Reserve, in patches of forest nestled in a matrix of oil-palm agriculture. This area is host to a truly incredible suite of wild species. The Kinabatangan River is home to clouded leopards, sun bears, orangutans, otters, proboscis monkeys, and crocodiles. At the field station, wild orangutans forage in the canopy overhead. If you follow the noise of rustling leaves, you will likely observe troops of long-tailed macaques moving in the canopy and hornbills feeding on forest fruits. Students learn wildlife monitoring techniques and design their own environmental education lesson. Students also connect issues of climate change and conservation in a range of ecosystems in Sabah, Borneo, and design enrichment projects for captive sun bears and orangutans.
CFAN 3502 - Bahamas--Tropical Marine Biology and Shark Ecology
Credits: 2.0 [max 2.0]
Grading Basis: A-F or Aud
Typically offered: Every Spring & Summer
Ecology of sharks and natural history of South Bimini Island. Marine ecosystems. Local flora and fauna. Local culture and development policy on the ecosystems. prereq: instr consent
CFAN 3507 - Exploring Ecuador: People, Land, and Water from the Amazon to the Galapagos (ENV, GP)
Credits: 3.0 [max 3.0]
Grading Basis: A-F only
Typically offered: Every Spring
In this course we will explore the abundant flora and fauna and water resources of the majestic mountains, rich valley farmlands, and lush tropical forests. We will also explore sustainability and restoration projects and visit urban Quito, rural villages, Amazon basin, and island hop through the Galapagos. This interdisciplinary course offers students of all disciplines an opportunity to explore water resource management and Indigenous (Quichua) culture – A great opportunity for scientifically and culturally oriented students to interact with each other and the people of Ecuador.
CFAN 3522 - Sustainable Akumal: Turtles, tourists, cenotes and coral reefs (GP, ENV)
Credits: 3.0 [max 3.0]
Grading Basis: A-F only
Typically offered: Fall Even, Spring Odd Year
This Global Campus Partner seminar addresses coastal and marine ecology as affected by tourism and development and how these affect local communities. We will explore these issues in Akumal (Mayan: place of the turtle), Mexico on the Riviera Maya. Tourism and associated development have expanded exponentially in the past decade with subsequent effects on waste management and water quality in the local cenotes, groundwater, lagoons and reefs. In addition to the water quality effects, increased use by tourist is also directly affecting sea grass, turtles and coral reefs. We will explore the ecology of these systems, methods to assess their status and impacts, and strategies to reduce or mitigate the effects in a sustainable manner that involves local populations.
AGRO 1103 - Crops, Environment, and Society (ENV)
Credits: 4.0 [max 4.0]
Course Equivalencies: Agro 1103/AgUM 2222
Typically offered: Every Fall
Plants that supply food, fiber, beverages, and medicine to humans. Plant identification, plant physiology, plant breeding/biotechnology, plant ecology, crop culture/management.
HORT 1001 - Plant Propagation (BIOL)
Credits: 4.0 [max 4.0]
Typically offered: Every Fall & Spring
Principles and techniques of propagating plants by seeds, cuttings, grafts, buds, layers, and division. Lectures on principles; labs on practice of various propagating techniques.
HORT 1003 - Organic Gardening: From Balconies to Backyards
Credits: 3.0 [max 3.0]
Grading Basis: A-F only
Typically offered: Every Spring
This fully online course focuses on the principles and practices of growing fruits, vegetables, and herbs with an ecological approach. You'll explore basic botany, soils and compost, species and variety selection, planning and design, container gardening, pest management, season extension, and more so you can approach your gardening projects with confidence.
HORT 1013 - Floral Design
Credits: 3.0 [max 3.0]
Typically offered: Periodic Fall
Design for use in commercial flower shops and at home. Principles and elements of design. Wedding arrangements. Corsages. Decorative use of dried materials.
HORT 1014 - Edible Landscape (TS)
Credits: 3.0 [max 3.0]
Typically offered: Every Spring
Tracing our relationship with edible landscapes traces to our hunting-gathering origins. Technological/social changes that have distanced us from our food. Integrating food plants into pleasing, sustainable, and edible landscapes in yards, neighborhoods, and cities.
HORT 1031 - Vines and Wines: Introduction to Viticulture and Enology
Credits: 3.0 [max 3.0]
Grading Basis: OPT No Aud
Typically offered: Every Fall
History of wine, principles of biology, culture of grapevine, fermentation, sensory evaluation of wine. prereq: 21 yrs of age by date of 1st class meeting
HORT 1061 - The Sustainable Lawn
Credits: 3.0 [max 3.0]
Typically offered: Every Fall
Common turfgrasses. How to manage home lawn in sustainable way. Maintaining quality turf areas with reduced inputs.
HORT 3131 - Student Organic Farm Planning, Growing, and Marketing
Credits: 3.0 [max 3.0]
Typically offered: Every Fall
Organic fruit and vegetable production has been one of the fastest growing segments of the US economy for almost two decades, stimulating an overwhelming number of biological and ecological innovations to produce food using organic approaches. This course aims to increase student?s knowledge of ecological concepts as applied to managing organic systems, with an emphasis on soil nutrient cycles and plant-soil-microbe interactions that serve as the cornerstone of organic systems. Students in this course will learn tools needed to manage an organic diversified vegetable operation. The course consists of two components: a classroom session two times each week for 50 minutes, and a laboratory session that meets before class on Tuesdays for two hours. The classroom session is designed to help students think about concepts and principles that are useful in planning and managing production strategies on organic farms. We spend a significant amount of our time reviewing soil nutrient cycling and its critical importance for organic farms, including how to effectively use soil and organic nutrient inputs such as cover crops, manure and fertilizers, to provide vegetable crops with the nutrients they need to grow. We also learn about successful marketing strategies for organic produce. Finally, near the end of the semester we will discuss pest management, including both weeds and disease/insect pests, and compare different tillage options available to organic producers. What we learn is then applied to planning next year?s season of the UMN student organic farm. Throughout, we will use case studies, guest speakers, games, and active learning discussion approaches to move these classroom sessions "beyond the lecture" and allow students to engage with the material in a meaningful way. The lab is designed to allow a space to put into action some of the concepts students learn in lecture, including soil organic matter analysis, microgreen propagation, calculation of organic fertilizer rates, and operation of driven and walk-behind tractors.
SOIL 2601 - The Social Life of Soil (ENV)
Credits: 3.0 [max 3.0]
Typically offered: Every Fall
Soil microorganisms can either promote plant health or wage chemical warfare. And alliances can turn on a dime. Learn about this fascinating dog-eat-dog world and how we can support a rich soil ecosystem that benefits plants and humans.
SOIL 2125 - Basic Soil Science (PHYS, ENV)
Credits: 4.0 [max 4.0]
Course Equivalencies: 00452 - 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
CHEM 1015 - Introductory Chemistry: Lecture (PHYS)
Credits: 3.0 [max 3.0]
Course Equivalencies: 01088 - 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)
AGRO 1103 - Crops, Environment, and Society (ENV)
Credits: 4.0 [max 4.0]
Course Equivalencies: Agro 1103/AgUM 2222
Typically offered: Every Fall
Plants that supply food, fiber, beverages, and medicine to humans. Plant identification, plant physiology, plant breeding/biotechnology, plant ecology, crop culture/management.
SOIL 2125 - Basic Soil Science (PHYS, ENV)
Credits: 4.0 [max 4.0]
Course Equivalencies: 00452 - 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
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 2100 - Agricultural Biochemistry
Credits: 3.0 [max 3.0]
Prerequisites: CHEM 1015/1017 or CHEM 1061 #
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. prereq: CHEM 1015/1017 or CHEM 1061 instr consent
PLSC 3401 - Plant Genetics and Breeding
Credits: 4.0 [max 4.0]
Course Equivalencies: 00950 - Agro 4401/Hort 4401/PLSC 3401
Typically offered: Every Spring
Principles of plant genetics and environmental variation. Applications of genetics to crop evolution and breeding of self-pollinated, cross-pollinated, and asexually propagated crops. Investigation of hybridization, variation, and selection.
AGRO 4605 - Strategies for Agricultural Production and Management
Credits: 3.0 [max 3.0]
Typically offered: Every Fall
Information/tools necessary to make informed land management decisions in ever-evolving economic, policy, climate environments. Evaluate hows, whats, whys of crop management by solving real-world problems that agricultural professionals face. State-of-the-art production/management practices for major agricultural crops in Minnesota. Lectures feature agricultural professionals/experts. Lab component provides hands-on experience with modern equipment/data interpretation. 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
FDSY 2101 - Plant Production Systems
Credits: 3.0 [max 3.0]
Prerequisites: College level general biology course or Hort 1001 or #
Typically offered: Every Spring
How food production systems fit within overall food system. Fundamentals of soils, plant nutrition, plant production metabolites as they affect food production systems. Decisions that differentiate among conventional sustainable/organic systems. prereq: College level general biology course or Hort 1001 or instr consent
GCC 3017 - World Food Problems: Agronomics, Economics and Hunger (GP)
Credits: 3.0 [max 3.0]
Course Equivalencies: 00136
Grading Basis: A-F only
Typically offered: Periodic Fall
This course provides a multi-disciplinary look at problems (and some of the possible solutions) affecting food production, distribution and requirements for the seven plus billion inhabitants of this planet. It is co-taught by an agronomist (Porter) and an economist (Runge) who together have worked on international food production and policy issues for the past 40 years. Historical context, the present situation and future scenarios related to the human population and food production are examined. Presentations and discussions cover sometimes conflicting views from multiple perspectives on population growth, use of technology, as well as the ethical and cultural values of people in various parts of the world. The global challenge perspective is reflected in attention to issues of poverty, inequality, gender, the legacy of colonialism, and racial and ethnic prejudice. Emphasis is placed on the need for governments, international assistance agencies, international research and extension centers, as well as the private sector to assist in solving the complex problems associated with malnutrition, undernutrition, obesity and sustainable food production. Through a better understanding of world food problems, this course enables students to reflect on the shared sense of responsibility by nations, the international community and ourselves to build and maintain a stronger sense of our roles as historical agents. Throughout the semester students are exposed to issues related to world food problems through the lenses of two instructors from different disciplinary backgrounds. The core issues of malnutrition and food production are approached simultaneously from a production perspective as well as an economic and policy perspective throughout the semester. This is a Grand Challenge Curriculum course.
GCC 3001 - Can We Feed the World Without Destroying It? (ENV)
Credits: 3.0 [max 3.0]
Course Equivalencies: 02310
Grading Basis: A-F only
Typically offered: Periodic Fall
In this course, we will seek solutions to the challenge of achieving global food security and sustainability. Together, we will work to answer the question, "Can we feed the world without destroying it?" The course begins with lectures and skills workshops, followed by a series of interactive panels with guest experts. We will also prepare group projects that are focused on finding innovative solutions to this grand challenge. We will learn about the fundamental changes occurring in the global food system, the environment, and our civilization as a whole. We will explore how to approach inherently interdisciplinary problems, how to identify solutions that are truly sustainable in the long term, and how science and technology can inform decision-making. This is a Grand Challenge Curriculum course.
CFAN 3512 - Sustainable Food Chains (GP)
Credits: 3.0 [max 3.0]
Grading Basis: A-F or Aud
Typically offered: Every Spring & Summer
Concentrated study in agriculture/agribusiness. Horticulture. Viticulture/wine making. Rural tourism. Gastronomy. prereq: instr consent
FSCN 1011 - Science of Food and Cooking (PHYS)
Credits: 4.0 [max 4.0]
Typically offered: Every Fall & Spring
Souffles, custards, sauces, coffee brewing, candy making used to examine physics/chemistry of heat transfer, foams, gels, emulsions, extractions, crystallization.
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 3615 - Sociocultural Aspects of Food, Nutrition, and Health (GP)
Credits: 3.0 [max 3.0]
Grading Basis: A-F only
Typically offered: Every Spring
Sociocultural aspects of regional/cultural diversity in food preferences and food behavior, food habits, demographics, lifestyles, food consumption, and expenditures. Effect of socioeconomic status, religious beliefs, age, and cultural meaning of foods on food choices.
BBE 3201 - Sustainability of Food Systems: A Life Cycle Perspective (GP)
Credits: 3.0 [max 3.0]
Grading Basis: A-F only
Typically offered: Every Fall & Spring
Consequences of global food system. Diversity in food systems. Current topics in food sustainability.
CSPH 3301 - Food Choices: Healing the Earth, Healing Ourselves
Credits: 3.0 [max 3.0]
Course Equivalencies: 01890
Typically offered: Every Spring
Link between our food/diet, agricultural practices, and health of planet. Food security. Cultural/personal context of food choices. Ways that food is produced, especially industrial monoculture. Food choices and the earth's bio diversity. Land use, water use, pollution, energy needs, climate change. Alternatives: organic/sustainable, fair trade. Economic policies/choices. Global tradeoffs.
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
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.
FSCN 2001 - A Food Systems Approach to Cooking for Health and the Environment
Credits: 3.0 [max 3.0]
Typically offered: Every Fall
This is a fun, hands-on cooking class. It is also an Experiential Learning (EL) course which meets the EL requirement for all CFANS students. This lecture /lab format course will give students the confidence to cook healthful whole foods as they learn about the food system. Subject matter will be taught from an interdisciplinary perspective. Concepts covered include fundamental concepts of nutrition, food sources, food safety, the food system; skills/resources for food choices based on nutritional, environmental, local and global societal implications. We will examine the ethical and civic themes that guide food choices. We will discuss and write about how environmental, cultural, social, and health issues impact personal food choices. prereq: [soph, jr, sr] or instructor consent
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.
CFAN 3512 - Sustainable Food Chains (GP)
Credits: 3.0 [max 3.0]
Grading Basis: A-F or Aud
Typically offered: Every Spring & Summer
Concentrated study in agriculture/agribusiness. Horticulture. Viticulture/wine making. Rural tourism. Gastronomy. prereq: instr consent
CFAN 3516 - Sustainable Food Systems of Italy (ENV, GP)
Credits: 3.0 [max 3.0]
Grading Basis: A-F only
Typically offered: Every Spring & Summer
This course examines the concepts of sustainability in relation to food production and culture in a country and place where food is a fundamental component of the regional and national culture. The course incorporates intercultural development concepts to introduce students to past and present Italian culture through the cultural importance of food systems, the ethics of food consumption and production and the concepts of sustainability.
FSCN 4210 - Topics in Food Science and Nutrition
Credits: 1.0 -4.0 [max 8.0]
Typically offered: Every Summer
Indepth investigation of specific topic in nutrition/food science not yet covered by other courses, topic announced in advance. prereq: instr consent