Agriculture and Food Systems 020

11:020:205 Careers in Agriculture, Food, Natural Resources, and the Environment (1) This survey course will introduce students to career opportunities in the areas of agriculture, food systems, and natural resources through invited guests and analysis of career trends. Students will learn to research a career path and present their research to the class. The final assignment is to create a cover letter and resume for a summer job. Attendance is required in all classes.

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.

11:020:215 Applied Practical Applications in Agriculture and Food Systems (3) Students will learn qualitative and quantitative problem-solving skills focusing on applied practical applications in agricultural and food enterprises. These are skills that must be mastered to be successful, accurate, efficient, and safe when working. Prerequisite: 11:020:210 or permission of instructor.

11:020:255 Special Topics in Agriculture and Food Systems (3) In this lecture class students will analyze current topics in agriculture and food systems. A different special topic will be analyzed each time the course is offered and will be made available at the time of registration. The course is designed for nonmajors as well as majors. Prerequisite: Enrollment by permission of the instructor.

11:020:296 Honors Seminar (3) The topic for each semester addresses current issues from the perspectives of the humanities, sciences, and social sciences. Open only to honors students (SEBS Honors Program, SAS Honors Program, and Honors College) or by permission of instructor. 

11:020:305 Starting and Managing a Small Farm (3) This course takes a case study approach drawing from a variety of farm types. Students will examine the basics of traditional and organic farming systems and learn about resources and strategies to get started running their own farm business. Topics include horticultural crop and/or animal selection, business and economic assessment of the markets in the Northeast, farm management tools, and regulatory requirements. Prerequisite: 11:020:210 or by permission of the instructor.

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.

11:020:321 Principles and Practices of Small-Scale Organic Farming (3) Through hands-on learning in the field, students will gain an understanding of organic food production and will improve their agricultural literacy and ability to work collaboratively with peers and community members.

11:020:333 Community Food Justice and Advocacy (3) This course will focus on building student's knowledge and skills in advocacy in order to help promote healthier, more sustainable, and more equitable food systems. Students will be introduced to the concepts of food justice and food sovereignty, and introduced to the value of individual and community-level advocacy and action as means to achieving them. Prerequisite: 11:020:210 or by permission of the instructor.

11:020:337 Sustainability: Tackling Food Waste (3) Students will develop analytical skills and experience to help them be part of the solution to the food waste problem. Students will learn about sustainability and food waste through case studies, and will consider various opportunities, methods, and scales of action that can contribute to food waste reduction. One or more field trips. Prerequisite: 11:020:210 or 11:374:299 or 11:374:298 or permission of instructor.

11:020:340 Indoor Cultivation of High-Value Crops (4) Investigates the use of emerging greenhouse technologies for agribusiness production of high-value crops. Students will gain hands-on training with commercial mini-model hydroponic, geoponic, and aeroponic indoor growth systems and the development of a production, business, and marketing plan. Open to sophomores, juniors, and seniors.

11:020:425 Developing Ideas in Agricultural Education (3) This course develops the core concepts covered in agricultural K-12 education. Design and development of curricula and curriculum evaluation procedures appropriate to agricultural/extension education. Principles and techniques for developing leadership skills: interpersonal influence, commitment, goals, and power for effective leaders. Issues and problems facing leadership in agriculture.

11:020:426 Teaching Agriculture and Food Systems (3) Pedagogical content knowledge and skills for teaching in agricultural/extension education. Analysis of the agricultural/extension education curriculum; development of teaching strategies and adjustments for different students; lesson planning; design of formative and summative assessment tools.

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.

11:020:442 Entrepreneurial Agriculture (3) Principles of identifying and pursuing business opportunities in production agriculture. The course focuses on development of business and marketing plans and farm management skills.

11:020:455 Advanced Topics in Agriculture and Food Systems (3) This advanced seminar class challenges students to use their analytical and critical thinking skills to analyze and assess important topics in agriculture and food systems. A field trip is included. Topics change regularly. Prerequisite: Enrollment by permission of the instructor.

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.

11:020:465 Feeding America's Cities (3) This seminar course will focus on a deep analysis of the food systems of cities and build critical thinking, writing, and presentation skills. Prerequisite: 11:020:210 or permission of instructor

11:020:490 Agriculture and Food System Practicum (3) This course allows student to gain experience-based education in consultation with a faculty adviser. A learning contract is agreed upon at the start of the project. A report must be submitted by the student at the end of the practicum.
Prerequisite: Enrollment by permission of the instructor.

11:020:492 Tropical Agricultural Systems (3) Analysis of tropical agriculture systems: climatic parameters, major and important crops, animals, cropping systems, social and technical constraints, and methods of analysis. Prerequisite: Enrollment by permission of the instructor.

11:020:495,496 Special Problems in Agriculture and Food Systems (3) Projects in agriculture and food systems with assigned reading, laboratory work, and conferences. Prerequisite: Enrollment by permission of the instructor.