Current issues associated with pesticide use; includes discussion of role of pesticides in agriculture, public health, and other related areas; fate of pesticides in the environment; and public perception of pesticides. Case studies examine benefits and risks of pesticide use; environmental cancer; and role of media and public interest groups in pesticide decisions. Alternatives to current heavy reliance on chemical technology in pest control. Current and pending federal, state, and local legislation. Formerly ENTOMOL 342.

A field laboratory on the diagnosis and management of the health problems of woody plants. Students learn to recognize the major plant diseases of trees and shrubs using plant materials on campus. Disease management options presented on an individual basis in a clinical context.
Prerequisite: PLSOILIN 111 (may be taken concurrently).

Structure, function, and reproduction of plants; emphasis on the flowering plants.

Description not available at this time

Maintenance and enhancement of long-term productivity and sustainability of soil in food and feed production. Students will gain an integrated knowledge of soil and crop influences on cropping systems. The lab includes several farm visits, farmers and students presentations.

Continuation of guided practicum experience (PLSOILIN 398E), with students maintaining crops planted in the Spring semester and preparing fields for winter. Students will harvest, clean, store and market their crops. Participation in weekly seminar required. Students will prepare written report covering all aspects of the production and marketing components of their target crops and present results/recommendations to the group. Offered in Fall term. Pre-requisite: PLSOILIN 398E.

Understanding the movement of food from the grower to the consumer. Emphasis on how consumers get access to food from emergency and non-emergency sources. Direct marketing, Community-Supported Agriculture, farmers' markets, and small-scale farming discussed. Outside speakers from area community food banks, CSA's, non-profit organizations, faith communities, soup kitchens, and farmers' markets lead discussions on various topics related to food access. A Service Learning course.

Understanding the movement of food from the grower to the consumer. Emphasis on how consumers get access to food from emergency and non-emergency sources. Direct marketing, Community-Supported Agriculture, farmers' markets, and small-scale farming discussed. Outside speakers from area community food banks, CSA's, non-profit organizations, faith communities, soup kitchens, and farmers' markets lead discussions on various topics related to food access. A Service Learning course.

Maintenance and enhancement of long-term productivity and sustainability of soil in food and feed production. Students will gain an integrated knowledge of soil and crop influences on cropping systems. The lab includes several farm visits, farmers and students presentations.

A field laboratory on the diagnosis and management of the health problems of woody plants. Students learn to recognize the major plant diseases of trees and shrubs using plant materials on campus. Disease management options presented on an individual basis in a clinical context.
Prerequisite: PLSOILIN 111 (may be taken concurrently).