Agriculture and Food Systems 020

11:020:210 Introduction to Agriculture and Food Systems (3) The online course examines the challenges faced by humanity to produce enough food for a growing world population, which is expected to exceed 9 billion by 2050, including risks from weather events, soil degradation and water shortages, pest and disease pressure, dwindling genetic diversity, and increasing energy demands. The course will also examine the controversies over adoption of technologies as well as social justice and ethical considerations. Potential solutions are examined including sustainable agriculture and the role that consumers can have through the food choices they make.

11:020:315 Direct Farm Marketing and Agritourism (3) This course prepares students to successfully develop and manage agricultural enterprises in urbanized areas where farming opportunities involve direct retail sales to customers via community farmers markets and agritourism venues. Students will prepare, present, and evaluate enterprise development projects.

11:020:436 Sustainable Agriculture (3) Through class participation and field trips to a variety of New Jersey farm operations (including farms in the Pine Barrens), this course will explore sustainability challenges facing U.S. farmers in relation to farming and soil practices, struggles for economic profitability, and public policies. Topics include cover crops and rotations, agricultural chemical benefits and risks and integrated pest management, industrial animal farms and food safety, genetically modified organisms (GMOs), cost-price squeeze, etc.

11:020:460 Applied Analysis of Successful Agricultural Enterprises (3) Students will learn about major agricultural production systems throughout the state and region through discussions and visits to successful farm operations. Program emphasis will include analysis of management practices and total business skills, attitudes and approaches that separate mediocre and highly successful agricultural enterprises.