Baird, C.D., Chair; Bagnall, L.O.; Beck, H.W.; Berger, K.R.; Bucklin, R.A.; Campbell, K.L.; Chau, K.V.; Chynoweth, D.P.; Cromwell, R.P.; Earle, J.F.; Fluck, R.C.; French, B.T.; Graham, W.D.; Haman, D.Z.; Jones, J.W.; Jones, P.H.; Leary, J.D.; Lehtola, C.J.; Lincoln, E.P.; Mishoe, J.W.; Nordstedt, R.A.; Overman, A.R.; Peart, R.M.; Porter, W.A.; Price, D.R.; Shaw, L.N.; Shih, S.F.; Smajstrla, A.G.; Smerage, G.H.; Talbot, M.T.; Teixeira, A.A.; Zazueta, F.S.

Principles and engineering applications of biology. Principles and applications of biochemistry, genetics, microbial systems, animal systems, ecological systems and global systems. (B)

Creative and functional design methods; economic principles, management techniques and systems analysis for agricultural engineering systems; professional responsibilities of agricultural engineers.

Design of engineered agricultural and biological systems and devices. Problem definition analysis, synthesis, project management, economic, environmental and social impacts. Individual and team projects.

Introduction to hydrology, flow through porous media, flood routing, grade control structures, erosion control, irrigation and drainage.

Transfer phenomena, steady and unsteady state heat conduction, radiation, free and forced convection, mass transfer, psychometrics, thermodynamics of biological processes.

Theory and use of physical and rheological properties of biological materials in agricultural engineering applications.

Senior capstone design project.

Design and specifications of agricultural power units; soil, crops and machine interactions of agricultural tractors and machinery. Functional design requirements and operating characteristics of food production machinery.

The design of irrigation systems including pumps, power units and water distribution systems. Systems most applicable to irrigation in Florida will be emphasized.

The design and theory for agricultural land drainage systems, including appropriate conservation and

management practices. Structural design considerations for culverts, small earthen dams and pump stations will be presented.

Design and analysis of structures and environmental modification systems used in agricultural production.

Engineering principles and practices of postharvest operations for the maintenance of quality of agricultural products. Design of systems and facilities.

Principles of microbial biotechnology with emphasis on applications of microorganisms for industrial processes, e.g., energy, environmental, food, pharmaceutical and chemical.

Analysis of thermal freezing, evaporation, dehydration, contact equilibrium and mechanical separation process as governed by the reaction kinetics and rheology of processed foods.

Selected problems of projects in the student’s major field of engineering study.

Current developments in agricultural and biological engineering, principles of agricultural and biological engineering practice, professional standards and ethics.

Variable subject content providing for the study of agricultural engineering topics not offered in other courses.

Practical engineering work under industrial supervision as set forth in the College of Engineering Regulations.

Andrew, R.; Arrington, L.R.; Baker, M.T.; Beeman, C.E.; Breeze, M.H.; Cheek, J.G.; French, B.T.; Hartmann, M.M.; Hintz, T.; Hoover, T.S.; Israel, G.D.; Jacob, S.; Nehiley, J.M.; Osborne, E.; Rudd, R.D.; Summerhill, W.R.; Telg, R.

Strategies and techniques for effective presentations in the food, agricultural and natural resource professions. Emphasis on oral and visual techniques for formal and informal situations including leadership and group settings.

The purposes of this course are to establish the importance of effective communication to success in both the educational and professional environments; emphasize writing as a primary form of communication; examine the elements of effective written communication in organizational and scholarly areas; and explore the causes of ineffective writing and ways to correct them. GR-E†

An introduction to the history and incorporation of electronic media used in agricultural and natural resources sciences. Hands-on learning of electronic media technology as it relates to agricultural is emphasized.

Basic culturally coded communication behaviors, such as cultural values and beliefs, attitudes, verbal and non-verbal behavior, will be examined to identify basic differences among individuals from diverse cultural backgrounds. Special emphasis on cultural communication issues in the agricultural and natural resources sciences will be addressed. (S, I)

Introduction to general techniques of teaching, selection of procedures, instructional resource management, learning environment and activities, student-teacher rapport, media and materials, and evaluation.

Extension philosophy, programs, methods and leadership principles, history of federal, state and local leadership in the development of the cooperative extension service.

An analysis of evolving concepts and philosophies of agricultural education programs with emphasis upon history, legislation, and principles underlying organization and practice.

An understanding of the dynamic interactions of personal characteristics, technical skills, interpersonal influence, commitment, goals and power necessary for effective organizational leader and follower behaviors.

An overview of agricultural communications, career opportunities and requirements, and its role in the agricultural industry.

A survey of basic communication concepts as they apply to agriculture and natural resource industries.

Examination of the role of communication in agriculture, focusing on strategies and methods for agricultural information transfer. GR-E†

Direct experience in one of three areas of agricultural communication: visual and graphic design, writing and reporting.

Directed experience in one of three areas of agricultural communication, electronic media, visual and graphic design.

This course is designed to introduce students to new and emerging areas in food agriculture and the natural resource sciences. Emphasis will be placed
on appropriate teaching techniques, curricula and resources.

Emphasis on supervised agricultural experience programs, record keeping and related FFA awards. Classroom management techniques, discipline and liability issues are also discussed.

Laboratory practices in teaching mechanics and other operative skills, conducting field and laboratory classes, providing space and teaching facilities.

An in-depth analysis of the development and evaluation of human and community resource programs based on programming theories, concepts and research. Emphasizes dimensions of responsive communities, determination of community needs and goals.

Principles and practices used in designing courses of instruction for effective teaching and total program development.

Topics and special problems selected from such fields as 4-H and FFA work, demonstrations, farm and home management, rural development, and pre-school planning and post-school evaluation and planning.

An individual special project course restricted to students in the College of Agriculture’s Honors Program. Students will complete a project on a selected topic, issue, or problem. Projects may relate to research, teaching, or extension. The project will be reviewed by at least two faculty members chosen by the honors coordinator. May be repeated for up to six credits.

Practical work must be a new experience and related to the field of study.

An individualized program whereby students are apprenticed to proper officials to gain practical experience in agribusiness and natural resources education, agricultural and extension programs at the county level and/or agribusiness experience in selected agricultural organizations.

An individualized program whereby students are apprenticed to proper officials to gain practical experience in agricultural organizations, industry and/or the county extension program.

An individualized program whereby students gain supervised experience in agricultural communications including reporting, writing, editing, photography, graphics, broadcasting, advertising or public relations.

Undergraduate Coordinator: Mishoe, J.W.

Student Records Office: 1 Rogers Hall

Analysis of effects of agriculture on environmental quality; emphasis on agricultural wastes and practices; potential for using agricultural systems for disposal of other wastes; effects of pollution on the agricultural environment. (P)

An introduction to the principles of agricultural irrigation and drainage in Florida. Emphasis on irrigation system characteristics, management, maintenance and economics of irrigation.

Course focuses on the materials, uses, function and production processes of packaging. Topics will include an industry overview and related applications. Also, the historical, societal and technological drivers of packaging and how an end-user of packaging decides on the product/package combination they use for their product and the impact these choices make on the market success of a product.

Safety concepts, principles, practices, rules and regulations as they relate to agriculture. Developing and conducting safety programs, and conducting safety inspections and accident investigations are other aspects of the course.

Selection and use of materials, tools and equipment used in planning, estimating and repairing agricultural structures. Includes fundamentals in managing power equipment, industrial tool safety, welding technology and practical technologies applied to electrical and water utilities, and basic electrical planning and trouble shooting.

Equipment and methods used to apply pesticides in agriculture. Techniques used to avoid misapplica-
tion, a common cause of pesticide failures, are emphasized.

Basic hydrology: rainfall, intensity, depth, frequency, distribution and runoff. Conservation practices, land drainage, irrigation and management alternatives are emphasized.

Irrigation practice related to Florida agriculture. The course deals with irrigation system characteristics, management, maintenance and economics.

The functional requirements and principles of operation of systems for handling and processing food and agricultural products.

Functional requirements, operating principles, performance, safety and economic application of agricultural power units and field machines for citrus, vegetable and field crop production.

Fundamental concepts of electricity, power, instrumentation, computer control operations and selected transducers. Foundation to aid in management of agricultural processing operations.

Quantitative and managerial techniques for management and planning of technical resources in agriculture. Applications of queuing theory, project scheduling, optimization and expert decision systems.

Effects of the environment on plant and animal production, processing operations and quality of stored produce. Selection of building materials and sizing of components of environmental systems in agricultural structures to enhance more efficient agricultural production, processing and storage.

This is a basic course in Environmental Hydrology intended for Agricultural and Natural Resource Managers. The first half of the course covers scientific principles of the hydrologic cycle while, the second half investigates case studies of current water quality and water management issues.

Selected problems or projects in the student’s major field of mechanized study.

An special project course restricted to students in the college's honors program. Students l complete a project on a selected topic, issue or problem in research, teaching or extension. The project will be reviewed by at least two faculty members chosen by the honors coordinator. May be repeated for up to six credits.

Variable content providing for the study of mechanized agriculture topics not offered in other courses.

Professionalism and interfacing of technical skills. Topics include ethics, continuing education, placement skills and professional development in Agricultural Operations Management.

An introduction to the various educational programs within the Institute of Food and Agricultural Sciences with special emphasis on programs of study, academic requirements, professional standards and career opportunities.

An introductory course that focuses on the role of genetically-altered plants in agriculture, the environment, foods and medicine. (B)

Nontechnical lectures on the comparative relationship of agriculture to ecology and environmental impact.

Credits: 1 to 4; May be repeated with a change in content. GR-E†

An overview of contemporary issues and regulations facing the citrus industry in general.

Study abroad at Zamorano in Honduras, Central America.

Introduction to PC computer skills, file management, software application, hardware, purchasing your own PC system. Focus is on the use of computers for preparing documents and presentations.

Analysis of effects of agriculture on environmental quality; emphasis on agricultural wastes and practices; potential for using agricultural systems for disposal of other wastes; effects of pollution on the agricultural environment.

An introduction to the study of ecology from an agricultural perspective. Ecological principles are emphasized, with examples and applications from agriculture.

Provides laboratory experience in plant molecular biology. Students will learn state-of-the-art techniques used to evaluate, genetically manipulate and improve plant species.

An interdisciplinary course addressing issues in international agriculture.

An examination of the political, economic, environmental and ethical value issues involved in agricultural practices and policies, including agricultural research. (H, S) GR-E†

Individual study in agriculture.

An individual special project course restricted to students in the College of Agriculture’s Honors Program. Students will complete a project on a selected topic, issue, or problem. Projects may relate to research, teaching, or extension. The project will be reviewed by at least two faculty members chosen by the honors coordinator. May be repeated for up to six credits.

Variable subject content providing for the study of agricultural topics not offered in other courses.

Variable subject content providing for the study of agricultural topics not offered in other courses.

Bennett, J.M., Chair; Buhr, K.L., Wofford, D.S., Advisers; Allen, L.H.; Boote, K.J.; Chambliss, C.G.; Chourey, P.S.; Fox, A.M.; French, E.C.; Gallaher, R.N.; Haller, W.T.; Hiebsch, C.K.; Joyce, J.C.; Langeland, K.A.; McDonald, G.E.; Pfahler, P.L.; Popenoe, H.L.; Prine, G.M.; Quesenberry, K.H.; Sinclair, T.R.; Smith, R.L.; Sollenberger, L.E.; Tredaway, J.A.; Vu, J.C.V.; Whitty, E.B.

http://www.ifas.ufl.edu/~agroweb/

Global issues and trends in population growth, natural resource (soil, water and plant genetic biodiversity) utilization, climate change and potential impacts of current trends on agriculture, natural resources, global food security and sustainability. (B)

Introduction to the principles and practices of field crop production. (B)

Hands-on introduction to practical principles of plant science, especially field crop plants and how they respond to their environment. This independent lab can be taken with AGR 3005 for a more practical approach to plant responses to environmental factors.

The science and physical basis of inheritance, genes as units of heredity and development, and the qualitative and quantitative aspects of genetic variation. (B)

Information retrieval, using campus library facilities and electronic communications through the Internet, followed by organization and synthesis of that information for presentation in written and oral

formats customarily used in professional agricultural organizations.

An introduction to the fundamental processes of crop plants, as well as the environmental and physical limitations to crop growth, development and yield. Focus is on physiology and ecology of agronomic crop plants. (B)

Students will plant and manage a group of field crops. Experience in soil sampling, interpretation of nutrient and nematode test results, fertilization, pest control and harvesting will be gained. Students will submit a term report.

Scientific and technological developments in the selection, production and utilization of forage crops, and in the development and management of grazing areas. (B)

The science and technology of plant improvement.

Characteristics and components of seed production and processing with emphasis on agricultural seed and the seed industry.

Scientific study of individual problems in crop production, weed science, genetics or plant breeding.

Introduction to 25 of humankind’s most important food crop plants with emphasis on soil and climatic adaptations, major producers and consumers, nutritional attributes, processing needs and types of products. Students will see the plants and seeds, as well as food and industrial products of the crop plants under study. This is an introductory course for majors and non-majors who have no previous academic experience with food crop plants. (B)

Identification and ecology of aquatic plants. Emphasis placed on use of taxonomic keys for identification. Factors influencing development and growth of aquatic plant communities will be related to plants identified.

Environmental, physical, nutritional, and ecological factors influencing culture and production of aquatic plant growth. Commercial production techniques will be emphasized. Aquatic plants will be evaluated for use in ecosystems and wetland restoration.

An introduction to basic and applied aspects of weed science. Topics will include weed biology and ecology, herbicide physiology and weed control techniques. The lab will cover weed identification, herbicide application technology and other aspects of weed science.

Identification of Florida’s aquatic weed problems and methods of chemical, biological, mechanical, and physical weed control. Specific topics will include plant biology/ecology, herbicide residue, lake reclamation, fish-plant interactions, and current laws regulating aquatic weed control.

Chairs: Hembry, F.G., Animal Science; Natzke, R.P., Dairy-Poultry Science; Undergraduate Coordinator: Marshall, T.T.; Advisers: Bachman, K.C. (DY); Brendemuhl, J.H. (AL); Johnson, D.D. (AL); Lieb, S. (AL); Mather, F.B. (PY); Olson, T.A. (AL); Ott, E.A. (AL); Sloan, D.R. (PY); TenBroeck, S.H. (AL); Umphrey, J.E. (DY); West, R.L. (AL). Others: (Animal) Ammerman, C.B.; Bates, D.B.; Elzo, M.A.; Fields,
M.J.; Kunkle, W.E.; Leak, F.W.; McDowell, L.R.; McQuagge, J.A.; Reiling, B.A.; Sand, R.S.; Sharp, D.C.; Simmen, R.; White, C.E.; Williams, S.K.; Yelich, J.V. (Dairy) Bray, D.R.; DeLorenzo, M.A.; Hall, M.B.; Hansen, P.J.; Head, H.H.; Simmen, F.A.; Staples, C.R.; Thatcher, W.W.; Van Horn, H.H.; Webb, D.W.; (Poultry) Damron, B.L.; Harms, R.H.; Jacob, J.; Miles, R.D.; Wilson, H.R.

Consumer oriented elective covering meat as a food, its inspection for wholesomeness, meat grading, identification, processing, selection, preparation and serving. Preparation of economical, nutritious and palatable meals centered around meat will be emphasized.

An integration of the physiological, genetic and nutritional bases of animal growth, development, and body composition with application to livestock production.

Principles of conformation and performance evaluation of horses. A study of the anatomy, physiology and dynamics of the horse as it affects athletic potential and performance.

Provides students with livestock production and management work experience, including daily responsibilities at UF livestock units.

Overview of the equine industry and its allied industries and agencies. Includes discussion of employment opportunities and interaction with industry leaders.

Designed for students with an interest in equine sciences but with limited equine experience. Principles of equine selection, care and utilization.

Principles and practices for planning, implementing and maintaining equine herd health.

Introduction of the knowledge, horseback and management skills required for proper daily horse care and conditioning. Designed for those seeking employment requiring basic horse care skills and for novice horse owners.

A basic nutrition course designed to familiarize students with the nutrient requirements of food animals (primarily beef cattle and swine) at specific stages of growth, production and reproduction and how scientific methods and experimentation are applied to animal nutrition.

The influence of growth, reproduction and work on the nutrient requirements of horses and the application of that information to the planning of life cycle feeding programs.

Basic principles of livestock evaluation, grading and pricing of meat animals, carcasses and meat cuts.

Integrated studies of the science and technology involved in the utilization of meat animals for food with focus on animal growth, carcass cutability, wholesomeness, palatability and merchandising of red meat.

Careers in the livestock industry. Interactive exposure to employment opportunities in the animal sciences.

Management principles essential to the planning and operation of commercial horse enterprises.

Horse behavior, instinct and senses as they relate to training. Principles of training the young foal; ground work, liberty training and starting the long yearling under saddle; and principles of performance training.

Development and implementation of management programs for commercial cow-calf and purebred beef cattle enterprises.

Management, marketing and utilization of beef cattle after weaning. Spring break field trip required.

Lectures and laboratories in the production of swine to include feeding, breeding programs, selection of breeding animals, reproduction, health management, housing, and equipment and management of all classes.

Fundamentals in grading and classifying carcasses and cuts of meat from beef, pork and lamb. Includes field trips to packing plants and exercises in practical grading and selection.

Basic principles of the use of muscle as food, process technology, meat inspection, regulations, quality control procedures and marketing aspects.

Qualified students will be assigned a problem involving care and management of livestock or the investigation of a current topic in animal science.

An special project course restricted to students in the college's Honors Program. Students complete a project on a selected topics issue or problem in research, teaching or extension. The project will be reviewed by at least two faculty members chosen by the honors coordinator. May be repeated for up to 6 credits.

Role of beef cattle, dairy cattle, swine, sheep, poultry and horses in serving humans. Intro. Anatomy and physiology of digestion, growth, reproduction and the application of genetics to livestock improvement.

Basic principles of Mendelian genetics and quantitative genetics as applied to improvement of farm animals. Selection, inbreeding and crossbreeding strategies for the improvement of cattle, swine, horses and poultry.

Principles of reproduction in avian and mammalian farm animals including factors related to the estrous cycle, pregnancy, lactation, semen-production, artificial insemination, pregnancy diagnosis and environmental factors affecting reproduction.

Ruminant reproduction including anatomy, collection, evaluation and freezing of semen, artificial insemination, embryo transfer, pregnancy diagnosis, lactation and reproductive management.

Swine reproduction including anatomy, collection, evaluation and freezing of semen, artificial insemination, embryo transfer, pregnancy diagnosis, lactation and reproductive management.

Horse reproduction including anatomy, collection, evaluation and freezing of semen, artificial insemination, embryo transfer, pregnancy diagnosis, lactation and reproductive management.

The nutrients required by animals, their functions interrelationships, and processes of utilization; feedstuff composition and their use in diet and ration formulation.

Oral presentation and papers on issues facing the livestock industry.

Special training in livestock judging and classification.

Management principles necessary for successful dairying with emphasis on large dairy herds.

Information sources and decision analysis used to manage large dairy herds.

Planning, direction and management techniques employed in large dairy herds.

Principles of nutrition and their application to dairy cattle feeding.

Practical application of the principles of nutrition to diet formulation and dairy herd management.

Qualified students may choose an approved problem concerning some phase of dairy science.

Practical work must be a new experience and related to the field of study.

(For other dairy production related courses, see Animal Science – General.)

Management practices for broilers, layers, turkeys, hatcheries, and commercial egg and poultry processing plants.

Genetic characteristics, breeds and principles of applied poultry breeding.

Nutritive requirements, feed formulation, economics and systems of feeding poultry. Production of various vitamin and mineral deficiencies in the laboratories.

Structure and function of the body systems with major emphasis on domestic birds. Also included are embryology, metabolism, energy balance, food intake regulation, acid-base balance, thermoregulation and photoperiodism. Laboratory includes demonstrations and discussions.

Qualified students may choose an approved problem concerning some phase of poultry science.

Evaluation of poultry, eggs and meat products with application to commercial production.