Coursework

Study of plant breeding techniques in order to change the genetics of a plant for a better outcome with desired characteristics. Learned ways from simple selection for propagation, to advanced molecular alteration.

About the fundamental concepts of plant physiology. Learned the physiological mechanisms of plant growth, function, and development and recognized how plants respond to their environment

Understood the basic and fundamental principles of classical genetics, molecular genetics, mutation theory and genetic engineering.

Learned the use of biotechnology to improve agricultural, horticultural and forest crops; knowledgeable on techniques and methods used and case studies where biotechnology has been used to alter traits such as pathogen resistance, nutrition and protein amount, ripening times, fertility and wood properties.

Learned of the technology used for sustainable, productive greenhouses among the many different types of greenhouse structures; heating, cooling, and ventilation systems; equipment and automation; and environmental computerized controls. Knowledgeable on all environmental inputs that affect plant processes and influence growth such as temperature, light, water, root substrate, fertilization, and IPM. Familiar with all steps of production such as plug production, scheduling, growth control, harvesting, and marketing of commercially valuable crops in high quantity and quality.

Knowledgeable in the principles, practices and techniques followed in the sexual and asexual propagation of horticultural plants: Learned seed technology and seed propagation, rooting and propagation of cuttings, graftage and budding systems, layering and propagation by specialized plant structures, biotechnology and tissue culture systems for micropropagation.

Learned the origin, nutritive value, economic importance, botany and cultural practices of the major vegetable crops. Lab activities included organic and non-organic production of major vegetable crops.

Learned about both NA and EU wine cultures and cultivars. Knowledge of the influence of climate, soil, cultivar, rootstock, canopy and management; how nutrition, water, spacing, trellis, pruning, IPM and harvest are integrated for quality yields.

Learned about the fundamental principles of plant pathology; diagnosis, cause and control of plant diseases.

Laboratory experience in isolation, identification of plant pathogens and clinical diagnosis and control of plant diseases.

Fundamental knowledge in plant biology, soil and nutrient management, and the life of potential insect pests and plant diseases harmful to plants as well as beneficial organisms which help support plants .

Methods and practices related to production of horticultural crops; practical exercises in greenhouse

Survey of the major classes of arthropods with special emphasis on species of economic or biological importance; general insect anatomy, physiology, metamorphosis and classification; survey of the biologies of insect orders and major families using common injurious and beneficial species to relate material to production agriculture and the urban environment.

Evaluation of the nature and properties of soils; explanation of the various soils, their components and roles in the environment using the scientific methods and technology.

Identification and use of indigenous and introduced landscape plants; plants for special uses in urban environments; emphasis on plants' ornamental attributes, cultural requirements, and adaptability in urban and suburban environments.

Principles of ecology using a holistic approach treating plants, animals and humans as one integrated whole; composition, structure, nutrient cycles and energetics of biotic communities; adaptations to environmental factors; biotic relationships; and problems of environmental quality and resource use.

Plant relationships, structure and development; environmental factors affecting plants; technological aspects of agricultural practices; food production for an increasing population.

Plant relationships, structure and development; environmental factors affecting plants; technological aspects of agricultural practices; food production for an increasing population.

Operations involved in movement of agricultural commodities from farmer to consumer via several intermediaries; functions involve buying, selling, transportation, storage, financing, grading, pricing and risk bearing; agricultural supply chain or value chain is studied in detail; marketing aspects of commodities and differentiated goods.

Principles of professional sales techniques used in food and agricultural firms; develop a professional sales presentation; study current agribusiness industry professional salespersons.

Fundamentals of professional business to business sales in AgriFood firms; opportunities to interact with successful salespeople in AgriFood firms; focus on career development, exploration of undergraduate internships in professional sales and identification of basic sales theories currently in use in AgriFood firms; learning to network extensively with AgriFood industry professionals and developing a mentor relationship.

Survey of management practices using case studies to evaluate management issues in agribusiness firms in the context of the four functions of management such as planning, organizing, leading and controlling; emphasis on best practices throughout the food marketing chain; examination of how businesses and business executives succeed; application of previously learned knowledge in making business decisions similar to those encountered in professional careers.