Twin Cities campus
 
Twin Cities Campus

Food Systems B.S.

Agronomy & Plant Genetics
Applied Economics
Bioproducts and Biosystems Engineering
Food Science & Nutrition
Horticultural Science
College of Food, Agricultural and Natural Resource Sciences
  • Program Type: Baccalaureate
  • Requirements for this program are current for Spring 2018
  • Required credits to graduate with this degree: 120
  • Required credits within the major: 70 to 71
  • This program requires summer terms.
  • none
  • Degree: Bachelor of Science
Food systems are interconnected sets of biological, technological, economic, and social activities that nourish human populations. The activities include farming, food processing and manufacturing, food distribution and retailing, food consumption, and managing post-consumption food waste. The Food Systems major offers graduates the knowledge, problem-solving skills and leadership ability to address complex and often controversial challenges and opportunities in food systems, guided by a desire to create systems that are increasingly sustainable in environmental, economic, and social terms, in diverse contexts and at different scales. The core courses in the Food Systems major begin with an orientation to food systems followed by a three-course core sequence that provides a basic understanding of the structure and interactions within food systems, introduces techniques for life cycle analysis of the outcomes, impacts and sustainability of food systems and explores conventional, sustainable and organic examples of production systems for food plants. The core course sequence culminates in a capstone experience aimed at solving real-world problems in local community food systems, and involvement in future systems design and visioning. Students will choose from one of three existing tracks of required courses, or in collaboration with an advisor, will develop an individually tailored coursework track. Flexibility in course sequence and required courses has been incorporated into the major so that students can transfer into the program and still graduate in a timely fashion. This flexibility will also make it attractive to students who wish to pursue a dual major with Foods Systems as one of those majors.
Program Delivery
This program is available:
  • via classroom (the majority of instruction is face-to-face)
Admission Requirements
A GPA above 2.0 is preferred for the following:
  • 2.50 already admitted to the degree-granting college
  • 2.50 transferring from another University of Minnesota college
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
All major requirements must be taken A-F (unless only offered S-N), and students must earn a grade of at least C-.
Integrated Food Systems Core Courses
FDSY 2101 - Plant Production Systems (3.0 cr)
BBE 3201 - Sustainability of Food Systems: A Life Cycle Perspective [GP] (3.0 cr)
APEC 3202 - An Introduction to the Food System: Analysis, Management and Design (3.0 cr)
FDSY 4101 - Holistic Approaches to Improving Food Systems Sustainability (3.0 cr)
CFAN 3096 - Making the Most of your Internship (1.0 cr)
or HORT 4096W - Professional Experience Program: Internship [WI] (2.0 cr)
AGRO 1660W - First-Year Colloquium/Experience in Agroecosystems Analysis [WI] (2.0 cr)
or FDSY 1016W - Growing Food & Building Community: Urban Agriculture in the Twin Cities [WI] (3.0 cr)
Communications
WRIT 3562W - Technical and Professional Writing [WI] (4.0 cr)
AFEE 2421 - Professional Communication for Agriculture, Food, and the Environment (3.0 cr)
or COMM 1101 - Introduction to Public Speaking [CIV] (3.0 cr)
Physical and Biological Sciences
FSCN 1112 - Principles of Nutrition [TS] (3.0 cr)
BIOL 1009 - General Biology [BIOL] (4.0 cr)
or HORT 1001 - Plant Propagation [BIOL] (4.0 cr)
CHEM 1015 - Introductory Chemistry: Lecture [PHYS] (3.0 cr)
CHEM 1017 - Introductory Chemistry: Laboratory [PHYS] (1.0 cr)
or CHEM 1061 - Chemical Principles I [PHYS] (3.0 cr)
CHEM 1065 - Chemical Principles I Laboratory [PHYS] (1.0 cr)
Mathematical Thinking
MATH 1031 - College Algebra and Probability [MATH] (3.0 cr)
or MATH 1051 - Precalculus I [MATH] (3.0 cr)
Social Sciences
APEC 1101 - Principles of Microeconomics [SOCS, GP] (4.0 cr)
or ECON 1101 - Principles of Microeconomics [SOCS, GP] (4.0 cr)
Interdisciplinary Learning
APEC 3202 fulfills this requirement. APEC 3202 also meets Integrated Food Systems Core Course.
Experiential Learning
Either of the internship courses, CFAN 3096 or HORT 4096W, or FDSY 4101 will meet this requirement and the Food Systems core requirement.
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:
· WRIT 3562W - Technical and Professional Writing [WI] (4.0 cr)
Program Sub-plans
Students are required to complete one of the following sub-plans.
Agroecology
Students in this track will be prepared for jobs emerging in managing the relationship between agricultural production systems and surrounding resource systems, including landscapes, waterways, and food and energy systems. Positions are rapidly emerging with government at multiple levels, non-profits, and private sector consulting and engineering firms, etc. Students will also be solidly prepared for advanced scientific study in graduate school in a range of fields related to the ecology of agricultural systems.
Required Courses
ESPM 3108 - Ecology of Managed Systems [ENV] (3.0 cr)
SOIL 2125 - Basic Soil Science [PHYS, ENV] (4.0 cr)
HORT 3005W - Introduction to Plant Physiology [WI] (4.0 cr)
HORT 2100 - Agricultural Biochemistry (3.0 cr)
or BIOC 3021 - Biochemistry (3.0 cr)
Track Electives
Choose at least 16 credits from the following of which at least 9 credits must be upper division
Take 16 or more credit(s) from the following:
· AGRO 2501 - Plant Identification for Urban and Rural Landscapes (1.0 cr)
· AGRO 4505 - Biology, Ecology, and Management of Invasive Plants (3.0 cr)
· AGRO 4888 - Issues in Sustainable Agriculture (2.0 cr)
· CFAN 2333 - Insects, Microbes, and Plants: Ecology of Pest Management [TS] (3.0 cr)
· CHEM 2301 - Organic Chemistry I (3.0 cr)
· ENT 5341 - Biological Control of Insects and Weeds (3.0-4.0 cr)
· ESPM 5071 - Ecological Restoration (4.0 cr)
· HORT 1014 - Edible Landscape [TS] (3.0 cr)
· GCC 3001 - Grand Challenge: Can We Feed the World Without Destroying It? [ENV] (3.0 cr)
· GCC 3017 - Grand Challenge: World Food Problems: Agronomics, Economics and Hunger [GP] (3.0 cr)
Consumer and Markets
Students in this track will study aspects of the food system that extend beyond primary food production, including processing, wholesale and retail distribution, consumer choice, and human nutrition. This track will prepare students for careers in these aspects of the food system. Note that most of these courses have prerequisites.
Track Electives
Select at least 30 credits from the following, of which at least 16 must be upper division (3XXX or above)
Take 30 or more credit(s) from the following:
· ANSC 1511 - Food Animal Products for Consumers (3.0 cr)
· APEC 3071 - Microeconomics of International Development (3.0 cr)
· APEC 3411 - Commodity Marketing (3.0 cr)
· APEC 3451 - Food and Agricultural Sales (3.0 cr)
· APEC 3501 - Agribusiness Finance (3.0 cr)
· APEC 3551 - Entrepreneurship Fundamentals for Value-Added Rural Businesses (3.0 cr)
· APEC 3811 - Principles of Farm Management (3.0 cr)
· APEC 3840 - Cooperative Organization (3.0 cr)
· APEC 4451W - Food Marketing Economics [CIV, WI] (3.0 cr)
· APEC 4481 - Futures and Options Markets (3.0 cr)
· APEC 4821W - Business Economics and Strategy [WI] (3.0 cr)
· FSCN 1011 - Science of Food and Cooking [PHYS] (4.0 cr)
· FSCN 1102 - Food: Safety, Risks, and Technology [CIV] (3.0 cr)
· FSCN 2001 - Healthy Foods, Healthy Lives: A Food System Approach to Cooking (3.0 cr)
· FSCN 2021 - Introductory Microbiology (4.0 cr)
· FSCN 3102 - Introduction to Food Science (3.0 cr)
· FSCN 3612 - Life Cycle Nutrition (3.0 cr)
· FSCN 3615 - Sociocultural Aspects of Food, Nutrition, and Health [GP] (3.0 cr)
· FSCN 4131 - Food Quality (3.0 cr)
· HORT 1031 - Vines and Wines: Introduction to Viticulture and Enology (3.0 cr)
· GCC 3001 - Grand Challenge: Can We Feed the World Without Destroying It? [ENV] (3.0 cr)
· GCC 3017 - Grand Challenge: World Food Problems: Agronomics, Economics and Hunger [GP] (3.0 cr)
· HORT 4461 - Horticultural Marketing (3.0 cr)
or APEC 4461 - Horticultural Marketing (3.0 cr)
Organic and Local Food Production
In this track, students will pursue advanced coursework in horticultural science and organic production. This course of study will prepare them for advanced scientific study in graduate school, science-focused career paths, and preparation to become a producer or grower.
Required Courses
APS 5103 - Integration of Sustainable Agriculture Concepts (3.0 cr)
HORT 2100 - Agricultural Biochemistry (3.0 cr)
HORT 3005W - Introduction to Plant Physiology [WI] (4.0 cr)
CFAN 2333 - Insects, Microbes, and Plants: Ecology of Pest Management [TS] (3.0 cr)
HORT 3131 - Student Organic Farm Planning, Growing, and Marketing (3.0 cr)
HORT 1001 - Plant Propagation [BIOL] (4.0 cr)
SOIL 2125 - Basic Soil Science [PHYS, ENV] (4.0 cr)
Track Electives
Take 6 or more credit(s) from the following. Students who completed HORT 1001 to fulfill the Physical and Biological Sciences major requirement should take 10 or more credit(s) from the following:
Take 6 or more credit(s) from the following:
· ESPM 3108 - Ecology of Managed Systems [ENV] (3.0 cr)
· FDSY 2102 {Inactive} (3.0 cr)
· HORT 1015 - Woody and Herbaceous Plants (4.0 cr)
· HORT 4071W - Applications of Biotechnology to Plant Improvement [WI] (4.0 cr)
· HORT 4141W - Scheduling Crops for Protected Environments [WI] (4.0 cr)
· HORT 4601 - Aquaponics: Integrated fish and plant food systems (4.0 cr)
· HORT 5031 - Fruit Production and Viticulture for Local and Organic Markets (3.0 cr)
· HORT 5032 - Organic Vegetable Production (3.0 cr)
· SOIL 3416 - Plant Nutrients in the Environment (3.0 cr)
· GCC 3001 - Grand Challenge: Can We Feed the World Without Destroying It? [ENV] (3.0 cr)
· HORT 4110 - Spring Flowering Bulbs (1.0 cr)
· HORT 4111 - Prairie Perennials and Grasses (1.0 cr)
· HORT 4112 - Flowering Trees and Shrubs (1.0 cr)
· HORT 4113 - Identifying Plants for the Home and Garden: Garden, Annual, and Potted Plants (1.0 cr)
· GCC 3017 - Grand Challenge: World Food Problems: Agronomics, Economics and Hunger [GP] (3.0 cr)
· PLSC 3401 - Plant Genetics and Breeding (4.0 cr)
· HORT 4461 - Horticultural Marketing (3.0 cr)
Individualized
Students choosing to follow this track will identify, in consultation and with the approval of a faculty advisor, a track made up of a minimum of 30 credits where at least 16 credits are upper division (3xxx or higher). The track will address the interests and ambitions of the student and will be consistent with the learning outcomes of the Food Systems major.
 
More program views..
View college catalog(s):
· College of Food, Agricultural and Natural Resource Sciences

View sample plan(s):
· Agroecology Sample Plan
· Consumers & Markets Sample Plan
· Organic & Local Food Prod Sample Plan
· Individualized Sample Plan

View checkpoint chart:
· Food Systems B.S.
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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
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.
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.
FDSY 4101 - Holistic Approaches to Improving Food Systems Sustainability
Credits: 3.0 [max 3.0]
Grading Basis: A-F only
Typically offered: Every Spring
Capstone course introduces soft-systems methodology (SSM). In strongly experiential/community-engaged learning environment, students will address sustainability challenges/ opportunities in local food systems. prereq: [ApEc 3202, BBE 3201, 2101] or instr consent
CFAN 3096 - Making the Most of your Internship
Credits: 1.0 [max 1.0]
Grading Basis: A-F only
Typically offered: Every Spring
Enhance quality internship experience. Insight about self, world of work, individual learning styles. Communicate skills/learning. prereq: Secured internship, instr consent
HORT 4096W - Professional Experience Program: Internship (WI)
Credits: 2.0 [max 2.0]
Grading Basis: A-F only
Typically offered: Every Fall
Professional experience in horticultural businesses, government agencies, arboreta, and botanical gardens achieved through a supervised practical experience. Students produce a final publication focusing on writing for lay audiences. Project starts before the internship begins and ends approximately two months after the internship is complete. prereq: CFANS undergrad
AGRO 1660W - First-Year Colloquium/Experience in Agroecosystems Analysis (WI)
Credits: 2.0 [max 2.0]
Grading Basis: A-F or Aud
Typically offered: Every Fall
Agroecosystems and their impacts on the environment, landscapes, and rural communities. Students develop a course plan within their major, explore career options, and increase their familiarity with the department, its history, and its faculty/staff. Field trips, discussions, readings, reflective writings. prereq: 1st yr in major hosted by Department of Agronomy and Plant Genetics
FDSY 1016W - Growing Food & Building Community: Urban Agriculture in the Twin Cities (WI)
Credits: 3.0 [max 3.0]
Grading Basis: A-F only
Typically offered: Every Fall
The capacity and support for urban agriculture is expanding globally. It is estimated that 25-30% of urban dwellers worldwide are involved in agriculture. In the future, we can expect that more of our food will be grown in urban centers. Urban farms and food businesses, food hubs, neighborhood community gardens, schoolyard and residential gardens are all part of the current urban food movement. As the first year colloquium for food systems majors, this course will integrate academic and orientation learning objectives and allow students to gain practice in systems thinking-- exhibited through in-class discussion and writing-- using urban agriculture as a framework. In this course, we will evaluate the direct and indirect benefits and challenges of urban agriculture by looking through environmental, political and social lenses. Class field trips and a service learning activity are used to demonstrate the various ways food is grown and how food may be used as a vehicle to achieve social goals. We will discuss a broad array of topics including horticultural production practices, soil health and environmental sustainability issues, social justice and food access, and public policy and regulations constraining urban farms, with an emphasis on the Minneapolis/St. Paul metro area. Students in this course will deepen their understanding of the complexity of urban food systems, while also recognize social differences of race, ethnicity and class; improve intercultural competence skills as a foundation for positive cross-cultural relationships; and gain an awareness of how urban agriculture can be a force for change.
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
Written/oral communication in professional settings, gathering research, analyzing audience, assessing/practicing multiple genres. Draft, test, revise present findings in oral presentation. prereq: [Jr or sr or instr consent], [1301 or 1401 or equiv]
AFEE 2421 - Professional Communication for Agriculture, Food, and the Environment
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.
COMM 1101 - Introduction to Public Speaking (CIV)
Credits: 3.0 [max 3.0]
Course Equivalencies: 00670
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.
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
BIOL 1009 - General Biology (BIOL)
Credits: 4.0 [max 4.0]
Course Equivalencies: 01525 - Biol 1009/Biol 1009H
Typically offered: Every Fall, Spring & Summer
Major concepts of modern biology. Molecular structure of living things, energy recruitment/utilization, flow of genetic information through organisms/populations. Principles of inheritance, ecology, and evolution. Includes lab. prereq: high school chemistry
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.
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)
CHEM 1061 - Chemical Principles I (PHYS)
Credits: 3.0 [max 3.0]
Course Equivalencies: 01884 - Chem 1061/Chem 1071H
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: 01878 - 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
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 1051 - Precalculus I (MATH)
Credits: 3.0 [max 3.0]
Typically offered: Every Fall, Spring & Summer
Graphs of equations and functions, transformations of graphs; linear, quadratic, polynomial, and rational functions with applications; zeroes of polynomials; inverses and compositions of functions; exponential and logarithmic functions with applications; coverage beyond that found in the usual 3 years of high school math. prereq: 3 yrs of high school math or satisfactory score on placement test or grade of at least C- in [PSTL 731 or PSTL 732 or CI 0832]
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.
ECON 1101 - Principles of Microeconomics (SOCS, GP)
Credits: 4.0 [max 4.0]
Course Equivalencies: Econ 1101/1104/1111/ApEc 1101
Typically offered: Every Fall, Spring & Summer
Microeconomic behavior of consumers, firms, and markets in domestic and world economy. Demand and supply. Competition and monopoly. Distribution of income. Economic interdependencies in the global economy. Effects of global linkages on individual decisions. prereq: knowledge of plane geometry and advanced algebra
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
Written/oral communication in professional settings, gathering research, analyzing audience, assessing/practicing multiple genres. Draft, test, revise present findings in oral presentation. prereq: [Jr or sr or instr consent], [1301 or 1401 or equiv]
ESPM 3108 - Ecology of Managed Systems (ENV)
Credits: 3.0 [max 3.0]
Course Equivalencies: 01229 - ESPM 3108/ESPM 5108
Typically offered: Every Fall
Ecology of ecosystems that are primarily composed of managed plant communities, such as managed forests, field-crop agroecosystems, rangelands and nature reserves, parks, and urban open-spaces. Concepts of ecology and ecosystem management. prereq: BIOL 1001 or BIOL 1009 or HORT 1001 or instr consent
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
HORT 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.
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
BIOC 3021 - Biochemistry
Credits: 3.0 [max 3.0]
Course Equivalencies: 00467 - BioC 3021/BioC 3022/BioC 4331/
Typically offered: Every Fall, Spring & Summer
Fundamentals of biochemistry. Structure/function of proteins, nucleic acids, lipids, and carbohydrates. Metabolism/regulation of metabolism. Quantitative treatments of chemical equilibria, enzyme catalysis, and bioenergetics. Chemical basis of genetic information flow. prereq:(BIOL 1009 or BIOL 2003) and (CHEM 2301 or CHEM 2081/2085) or equivalent AND not a CBS student
AGRO 2501 - Plant Identification for Urban and Rural Landscapes
Credits: 1.0 [max 1.0]
Typically offered: Periodic Fall
Identification of weed species and native herbaceous plants that are important in crop production, turf management, horticulture production, and landscapes systems. This course will emphasize the identification of weed species and other plants found in Minnesota and the upper Midwest area of the United States. Plant families, life cycles, habitats and relationships to humans. prereq: Biol 1009 or equiv
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 4888 - Issues in Sustainable Agriculture
Credits: 2.0 [max 2.0]
Typically offered: Every Fall, Spring & Summer
Agroecology, sustainable practices, production economics, environmental quality, holistic resource management, healthy food/water, rural communities. Meet sustainable-agriculture advocates, including farmers, faculty, and representatives of non-profit sustainable-agriculture organizations. prereq: 1103, Soil 1125 or 2125 or equiv
CFAN 2333 - Insects, Microbes, and Plants: Ecology of Pest Management (TS)
Credits: 3.0 [max 3.0]
Grading Basis: A-F only
Typically offered: Every Fall
This course uses fundamental concepts of ecology and evolution to illuminate and solve the challenges in managing insects and microbes in today's global context of food and fiber production. Students will learn relevant aspects of insect and microbial biology to be able to situate concrete management problems in an appropriate ecological and evolutionary conceptual framework. Students will apply these concepts and discuss ecological and management controversies, such as what can we learn from natural areas to better manage food and fiber production systems. Case studies, readings, and discussion topics will emphasize factors influencing responsible management decisions.
CHEM 2301 - Organic Chemistry I
Credits: 3.0 [max 3.0]
Course Equivalencies: 01929 - Chem 2301/Chem 2331H
Typically offered: Every Fall, Spring & Summer
Organic compounds, constitutions, configurations, conformations, reactions. Molecular structure. Chemical reactivity/properties. Spectroscopic characterization of organic molecules. prereq: C- or better in 1062/1066 or 1072H/1076H
ENT 5341 - Biological Control of Insects and Weeds
Credits: 3.0 -4.0 [max 4.0]
Typically offered: Periodic Spring
Biological control of arthropod pests and weeds. Analysis of relevant ecological theory and case studies; biological control agents. Lab includes natural enemy identification, short experiments, and computer exercises. prereq: 3001, Biol 1009, EEB 3001 or grad
ESPM 5071 - Ecological Restoration
Credits: 4.0 [max 4.0]
Typically offered: Every Fall
Ecological/physiological concepts for revegetation of grasslands, wetlands, forests, and landscapes. Plant selection, stand establishment/evaluation. State/federal programs that administer restoration/reclamation. Field trips. prereq: [One college course in ecology, one college course in [plant science or botany]] or instr consent
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.
GCC 3001 - Grand Challenge: Can We Feed the World Without Destroying It? (ENV)
Credits: 3.0 [max 3.0]
Course Equivalencies: 02310 - GCC 3001/GCC 5001/HCol 3803H
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.
GCC 3017 - Grand Challenge: 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.
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 3071 - Microeconomics of International Development
Credits: 3.0 [max 3.0]
Typically offered: Every Fall
Characteristics and performance of peasant agriculture; potential role of agriculture in economic development, and design of economic policies to achieve agricultural and economic development; role of women in agricultural development. prereq: 1101, 1102, Econ 1101, 1102, or instr consent
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 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 3501 - Agribusiness Finance
Credits: 3.0 [max 3.0]
Course Equivalencies: 00196
Typically offered: Every Fall
Analysis of financing and investment strategies for agribusiness firms and their effects on liquidity, solvency, and profitability. Analysis of financial institutions, markets, and instruments. Management problems, issues facing financial intermediaries serving agriculture. prereq: [[1251 or Acct 2050], 60 cr] or instr consent
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.
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 3840 - Cooperative Organization
Credits: 3.0 [max 3.0]
Course Equivalencies: 02156 - ApEc 3840/ApEc 5811
Typically offered: Every Fall
Introduction to cooperative form of business. Extensive applications to agricultural/food cooperatives used. Active-student learning process with group activities/written exercises.
APEC 4451W - Food Marketing Economics (CIV, WI)
Credits: 3.0 [max 3.0]
Course Equivalencies: 00385 - 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 4481 - Futures and Options Markets
Credits: 3.0 [max 3.0]
Course Equivalencies: ApEc 4481/5481
Typically offered: Every Spring
Economics of futures/options trading in theory/application. Basis/price relationship in storable/nonstorable commodities. Hedging/commercial use of futures/options contracts. Speculation. Pricing efficiency. Market performances/regulation. prereq: [[3001 or Econ 3101], [AnSc 3011 or SCO 2550 or Stat 3011],] or instr consent
APEC 4821W - Business Economics and Strategy (WI)
Credits: 3.0 [max 3.0]
Course Equivalencies: 02511 - ApEc 4821W/ApEc 5821
Typically offered: Every Spring
Strategic management for production, processing, wholesaling, retailing, and service. Strategy formulation, implementation, and control. Business plans. Case study analysis. prereq: 3002, [3501 or FINA 3001], and [ACCT 3001 or MGMT 3001 or MKTG 3001]
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 2001 - Healthy Foods, Healthy Lives: A Food System Approach to Cooking
Credits: 3.0 [max 3.0]
Typically offered: Every Spring
Skills/resources for food choices based on nutritional, environmental, local/global societal implications. Ethical/civic themes that guide food choices. Discussion/writing on how environmental, cultural, social, health issues impact personal food choices. prereq: [soph, jr, sr] or instr 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.
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 3612 - Life Cycle Nutrition
Credits: 3.0 [max 3.0]
Prerequisites: CHEM 1061/1065
Typically offered: Every Fall
Nutritional changes throughout lifecycle. Pregnancy, lactation, childhood, adulthood, aging. Topics relevant to lifecycle changes (e.g., body composition, immunity, sports nutrition). prereq: CHEM 1061/1065
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.
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
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 & Spring
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
GCC 3001 - Grand Challenge: Can We Feed the World Without Destroying It? (ENV)
Credits: 3.0 [max 3.0]
Course Equivalencies: 02310 - GCC 3001/GCC 5001/HCol 3803H
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.
GCC 3017 - Grand Challenge: 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.
HORT 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.
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.
APS 5103 - Integration of Sustainable Agriculture Concepts
Credits: 3.0 [max 3.0]
Grading Basis: A-F only
Typically offered: Every Fall
Biodiversity, ecological balance, nutrient cycling, soil quality. Organic practices of tillage, fertility management, weed control, insect control. Specific practices compared with conventional/integrated pest management. Economic analysis of both organic/conventional practices. prereq: AGRO 1101 or AGRO 1103 or BIOL 1001 or BIOL 1009 or HORT 1001 or HORT 6011 or instr consent, [sr or grad student admitted to MPS in horticulture]
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
HORT 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.
CFAN 2333 - Insects, Microbes, and Plants: Ecology of Pest Management (TS)
Credits: 3.0 [max 3.0]
Grading Basis: A-F only
Typically offered: Every Fall
This course uses fundamental concepts of ecology and evolution to illuminate and solve the challenges in managing insects and microbes in today's global context of food and fiber production. Students will learn relevant aspects of insect and microbial biology to be able to situate concrete management problems in an appropriate ecological and evolutionary conceptual framework. Students will apply these concepts and discuss ecological and management controversies, such as what can we learn from natural areas to better manage food and fiber production systems. Case studies, readings, and discussion topics will emphasize factors influencing responsible management decisions.
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.
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.
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
ESPM 3108 - Ecology of Managed Systems (ENV)
Credits: 3.0 [max 3.0]
Course Equivalencies: 01229 - ESPM 3108/ESPM 5108
Typically offered: Every Fall
Ecology of ecosystems that are primarily composed of managed plant communities, such as managed forests, field-crop agroecosystems, rangelands and nature reserves, parks, and urban open-spaces. Concepts of ecology and ecosystem management. prereq: BIOL 1001 or BIOL 1009 or HORT 1001 or instr consent
HORT 1015 - Woody and Herbaceous Plants
Credits: 4.0 [max 4.0]
Grading Basis: A-F only
Typically offered: Every Fall
How to identify plants around the world. A few hundred of the most important cultivated plants for northern climates, their distinguishing features, common uses, cultural specificities, and notable cultivars.
HORT 4071W - Applications of Biotechnology to Plant Improvement (WI)
Credits: 4.0 [max 4.0]
Typically offered: Every Fall
Fundamentals of plant genetics, molecular biology, and plant biotechnology. Emphasizes their applications to plant propagation and crop improvement. Hands-on experience with crossing plants, analysis of phenotypes and segregation data, plant tissue culture/transformation, gel electrophoresis, molecular cloning, use of genetically modified crops. Principles of ethics/citizenship to decision making in plant genetics and biotechnology. Debate, discussion, writing exercises. prereq: [Biol 1009 or equiv or grad student], instr consent
HORT 4141W - Scheduling Crops for Protected Environments (WI)
Credits: 4.0 [max 4.0]
Grading Basis: A-F only
Typically offered: Every Fall
The purpose of this course is to acquaint students with the identification, scheduling and cultural requirements of commercially produced potted plants, gain experience in growing them, and conduct experiments to understand current problems. The course builds on knowledge obtained in Hort 1001 or Hort 1015, by adding in additional factors of plant growth coupled with scheduling and growing a of crops which commercial growers would experience. The role of ornamental plants in the human environment will be discussed, with special emphasis on future issues. Writing is an integral component of this course; one major paper is revised and expanded multiple times plus other course writing fulfill the writing intensive requirement. Through the use of interactive learning, field trips, written assignments, and in-class discussions students learn crop requirements and the interactions between the marketing distribution system of breeders, producers, distributors, growers, retailers, and consumers.
HORT 4601 - Aquaponics: Integrated fish and plant food systems
Credits: 4.0 [max 4.0]
Grading Basis: A-F only
Typically offered: Every Spring
Advanced training/experience at intersection of biology, engineering, economics, policy, culture, environment. Emphasis on experiential learning, i.e., system design/maintenance, community engagement. prereq: Biol 1001 or Biol 1009
HORT 5031 - Fruit Production and Viticulture for Local and Organic Markets
Credits: 3.0 [max 3.0]
Grading Basis: A-F or Aud
Typically offered: Fall Odd Year
Principles of fruit production. Temperature fruit crops. Integrated management of fruit cropping systems. Site selection, cultural management practices, taxonomic classification, physiological/environmental control of plant development. Writing. prereq: [1001, 3005] or instr consent
HORT 5032 - Organic Vegetable Production
Credits: 3.0 [max 3.0]
Grading Basis: A-F or Aud
Typically offered: Spring Odd Year
Integrated management of vegetable cropping. Site selection/environment, seed/stand establishment, cultural management, commodity use, handling. Types of vegetable cultivars. Breeding, physiological/environmental control. prereq: [3005, SOIL 2125] or 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
GCC 3001 - Grand Challenge: Can We Feed the World Without Destroying It? (ENV)
Credits: 3.0 [max 3.0]
Course Equivalencies: 02310 - GCC 3001/GCC 5001/HCol 3803H
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.
HORT 4110 - Spring Flowering Bulbs
Credits: 1.0 [max 1.0]
Grading Basis: A-F only
Typically offered: Spring Odd Year
Geophytes are early harbingers of spring. In this course we will examine the variety of herbaceous perennial spring-flowering crops with underground storage organs (geophytes). As spring progresses, different genera and species predominate in the flowering landscape. In contrast, greenhouse production of potted plant and cut flower geophytic crops can be simultaneous rather than sequential. This course will consist of hands-on taxonomic identification of geophyte crops, their uses in landscape design, and production essentials. The laboratory will be hands-on, experiential learning with many visits of outdoor landscape, gardens, production greenhouses, and interiorscapes.
HORT 4111 - Prairie Perennials and Grasses
Credits: 1.0 [max 1.0]
Grading Basis: A-F only
Typically offered: Fall Odd Year
Students will learn to identify over 100 plants, predominately native fall perennials and grasses at the Minnesota Landscape Arboretum. Class meeting dates at the Arboretum are listed in the Class Detail under Class Search. prereq: HORT 1015
HORT 4112 - Flowering Trees and Shrubs
Credits: 1.0 [max 1.0]
Grading Basis: A-F only
Typically offered: Periodic Spring
Need an excuse to spend a few hours outside at the height of the spring flowering season? Want to spend more time amidst the expansive and beautiful University of Minnesota Landscape Arboretum plant collections? Do you want to be able to identify more woody landscape plants, in flower? Here's your chance to expand your plant identification skills and learn the names and flowering characteristics for approximately 150 woody landscape plants. Flowering Trees and Shrubs is a practitioners course, designed to give you a hands-on opportunity to learn to identify woody landscape trees, shrubs, ground covers, and vines, including the common and scientific names for each. We will study the plants as family assemblages, noting features common to each family which will assist you in identifying unknown plants in Minnesota and other geographical locations in the future. In addition to identification; common landscape uses, cultural specificities,problems, and notable cultivars will be highlighted.
HORT 4113 - Identifying Plants for the Home and Garden: Garden, Annual, and Potted Plants
Credits: 1.0 [max 1.0]
Grading Basis: A-F only
Typically offered: Spring Even Year
There are many strange and usual plants that are grown as horticulture crops, ornamentals, or collectable plants. Venus fly traps, bulbs, orchids, vines, cacti and succulents. Students will learn how to identify these crops, learn their common and scientific names, and how these plants have adapted physiologically to survive stressful conditions. At least 100 different crops will be covered during this course (approximately 20 per class). Students will be expected to be able to identify these plants from images, whole plants, and/or plant parts. Information will be presented and/or learned using lectures, field trips, exercises, and homework, and a course project. Students will also grow potted herbs/vegetables crops as part of this class.
GCC 3017 - Grand Challenge: 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.
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.
HORT 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.