Description: This class is an overview of the Agriculture Industry. Guest lecture presentations, field trips, career research, and industry personnel interviews provide students with real-world examples of the skills and abilities necessary to compete in the world of Agriculture Science.

Description: Introduction to Large Animal Sciences will provide the student with knowledge and practical experience of safe handling practices and husbandry management for various farm animal species. Specifically, students will learn about animal contributions to our society, production systems, animal breeding, nutrition, and contemporary agriculture issues today.

Notes: Fall Only

Description: The course will provide students with in-depth information on the physiological mechanisms controlling the reproductive processes in production animals. Students will understand comparative differences in the anatomy, function, and regulation of male and female reproductive systems. Students will also learn key concepts in reproduction as it applies to animal management systems.

Prerequisites: AGR 1110 or VET 1120 and Restricted to Majors

Description: The course will discuss the fundamentals of animal nutrition and feedstuffs dealing with principles of digestion, absorption, assimilation and utilization of nutrients, balancing of rations, and feeding of livestock.

Prerequisites: AGR 1110 or VET 1120

Description: Students will apply knowledge of production animal care to enhance animal growth and selection of breeding stock. Topics will include nutrition principles, feed utilization, animal welfare, facility selection and management, herd populations, and management practices. Throughout the course, students will develop management plans reflecting practices for care and legal compliance.

Prerequisites: and AGR 1111 and AGR 1110 and AGR 1112

Description: This course provides an in-depth exploration of the principles of food science and the role of technology in modern food production, processing, and safety. Students will examine the chemical, biological, and physical properties of food and how processing techniques and environmental factors influence these. Topics include food preservation methods, food safety protocols, biotechnology applications in food, and emerging trends in sustainable food production. Through laboratory activities and case studies, students will gain hands-on experience in food analysis and the use of technology to improve food quality and shelf life. The course also covers the regulatory aspects of food production, emphasizing the importance of food security and global supply chains. Two classroom, two lab hours per week.

Description: This course introduces students to the fundamental principles of agricultural marketing, focusing on how agricultural products move from farm to consumer. Students will explore the various components of marketing, including market analysis, product pricing, distribution channels, promotion strategies, and consumer behavior, all within the context of the agricultural industry. Emphasis will be placed on both traditional and emerging markets, as well as the impact of global trade, technology, and sustainability on agricultural marketing. By the end of the course, students will be able to develop effective marketing plans for agricultural products, understand the role of market trends and supply chains, and apply marketing strategies to enhance profitability and sustainability. This course is ideal for students pursuing careers in agricultural business, management, or entrepreneurship.