AGRICULTURE AND LIFE SCIENCES Courses

AGRICULTURE AND LIFE SCIENCES Courses


AL–101 INTRODUCTION TO AGRICULTURE
FALL/SPRING/ALL YEARS

3 credit hours

This course is designed to introduce the science of agriculture. This course explains principles behind the discipline that feeds, shelters, and clothes the world's population. Three hours of lecture. Prerequisite: MA085 or higher. Corequisite: Enrollment in AL101L a three hour laboratory class.

 

AL–101L INTRODUCTION TO AGRICULTURE LAB
FALL/SPRING/ALL YEARS

1 credit hour

AL101L is the laboratory portion of AL101 and MUST be taken concurrently with lecture course. Prerequisite: MA085a-b or MA089 or higher. Corequisite: AL101.

 

AL–102 INTRODUCTION TO PLANT SCIENCE
FALL/SPRING/ALL YEARS

3 credit hours

This course introduces students to basic scientific knowledge of plants. Students will learn scientific principles relevant to understanding plant growth and development, plant nutrition, green organisms in the environment and plant improvement. Lab experiments will give students experience in observing, collecting data, and writing reports on plant growth and reproduction. The course consists of online activities that are the equivalent of three hours of lecture weekly. Prerequisites: MA085a-b or MA089 or higher. Corequisite: AL102L. DISTANCE EDUCATION This online course is an introduction to the study of living plants and their relationship to the environment. Topics include plant cells, tissues, growth, reproduction, metabolism, genetics, classification, and evolution. The course focuses on the impact of light, temperature, soil and other environmental components on plant growth. Lab experiments will illustrate basic principles of plant biology. The lecture and exams will be available online. There will be 3 hours of lab weekly in the classroom. Corequisite: AL102L. Prerequisites: MA 085a-b or MA089 or higher.

 

AL–102L INTRODUCTION TO PLANT SCIENCE LAB
FALL/SPRING/ALL YEARS

1 credit hour

AL102L is the laboratory portion of AL102 and MUST be taken concurrently. The course consists of lab activities included in a lab kit that the students must purchase at the beginning of the semester. There is an option to register for either a classroom section or a section in which the students do the experiments at home and do not meet in the classroom. Prerequisite: MA085a-b or MA089 or higher. Corequisite: AL102

 

AL–109 INSECT WORLD
FALL ONLY/EVEN YEARS

3 credit hours

AL109 (3 credits) This course is an overview of insect biology for non-scientists. Emphasis is on insect behavior, ecology and structural/ morphological adaptations. Lab is geared toward identifying common insects and experimentally examining aspects of insect biology. Lab is geared toward identifying common insects and experimentally examining aspects of insect biology. Concurrent enrollment in AL109 and AL109L is required. Prerequisite: MA085a-b or MA089 or higher.

 

AL–109L INSECT WORLD LAB
FALL ONLY/EVEN YEARS

1 credit hour

AL109L (1 credit) AL109L is the laboratory portion of AL109 and MUST be taken concurrently with lecture course. Prerequisite: MA085 a-b or MA089 or higher.

 

AL–130 INTRO TO SCIENCE FOR EDUCATORS
SPRING ONLY/EVEN YEARS

3 credit hours

This is a one-semester course in general science as an introduction to science education and covers scientific inquiry, life sciences and physical sciences. The course consists of three hours of lecture weekly. The lab section of this course must be taken concurrently. Prerequisite: MA-115.

 

AL–130L INTRO TO SCIENCE FOR EDUCATORS' LAB
SPRING ONLY/EVEN YEARS

1 credit hour

This is a one-semester course in general science as an introduction to science education and covers scientific inquiry, earth and space sciences, life sciences and physical sciences. This course is the laboratory section taken concurrently with the lecture section. Prerequisites: MA115. Corequisite: AL130.

 

AL–136 SCIENCE OF AQUACULTURE
SPRING ONLY/ALL YEARS

3 credit hours

This course is to introduce the students to the basics of aquaculture (principles and practices) with emphasis in the areas of culture system, nutrition and feeding, reproductive biology, production techniques, water quality management, disease, health management, processing, marketing, and economics of commercially important aquaculture species. It is also designed to help students gain hand on experience in observing, sampling, analyzing and interpreting the dynamics of water parameters of culture system, and learn technical skills to monitor the animal production performance of the common aquaculture species on Guam. Student is required to take AL136 and AL136L concurrently. Three hours of lecture and three hours of lab (AL136L) weekly. Prerequisites: MA085 a-b or MA089 or higher.

 

AL–136L SCIENCE OF AQUACULTURE LAB
SPRING ONLY/ALL YEARS

1 credit hour

AL136L is the laboratory portion of AL136 and MUST be taken concurrently with lecture course. Prerequisites: MA085a-b or MA089 or higher.

 

AL–140 SCIENTIFIC PRINCIPLES OF FOOD PREPARATION
FALL ONLY/ALL YEARS

3 credit hours

This course covers the fundamental processes of food preparation as well as the relationship between scientific principles and cooking procedures. Includes three hours of lecture and three hours of lab weekly. Prerequisite: MA085 a-b or MA089 and EN109. Corequisite: AL140L.

 

AL–140L SCIENTIFIC PRINCIPLES OF FOOD PREPRATION LAB
FALL ONLY/ALL YEARS

1 credit hour

This is the laboratory portion of AL140 and MUST be taken concurrently with lecture course. Includes three hours of lecture and three hours of lab weekly. Prerequisite: MA085 a-b or MA089 and EN109. Corequisite: AL140.

 

AL–185 HUMAN NUTRITION
FALL/SPRING/ALL YEARS

3 credit hours

This course introduces the basic principles of human nutrition, including nutrients, food sources for nutrients, and the national recommendations for a healthy diet. Applied nutrition and the study of current nutrition issues in health, the environment, and the Pacific region are critically reviewed.

 

AL–211 INTRODUCTION TO ANIMAL SCIENCE
FALL ONLY/ALL YEARS

3 credit hours

This course covers adaptation, distribution and numbers of livestock throughout the world; significance and economic importance; trends in livestock production; introduction to feeding, breeding, disease control, growth, and physiology. Three hours of lecture. Corequisite: AL211L, the three hours of laboratory companion course. Prerequisite: MA085 a-b or MA089 or higher, and BI157-157L or AL101.

 

AL–211L INTRODUCTION TO ANIMAL SCIENCE LAB
FALL ONLY/ALL YEARS

1 credit hour

AL211L is the laboratory portion of AL211 and MUST be taken concurrently with lecture course. Prerequisite: MA085a-b or MA089 or higher, and BI157-157L or AL101-101L. Corequisite: AL211.

 

AL–281 Principles of Horticultural Science
SPRING ONLY/ALL YEARS

3 credit hours

AL281 Principles of Horticultural Science (Sp) (3credits) This course introduces principles of plant-soil-climate relations and physical characteristics in horticultural crop production, current practices included. Emphasis is on the practical aspects of producing vegetable, fruit and ornamental crops in the tropics. Three hours of lecture and three hours lab weekly. Laboratories will consist of field activities, field trips, and guest lectures. AL281L is the laboratory portion of AL281and MUST be taken concurrently. Prerequisite: MA115 or higher and AL102 or BI157 or BI158. Co-requisite: AL281L.

 

AL–281L Prin of Horticultural Science Lab
SPRING ONLY/ALL YEARS

1 credit hour

This course introduces principles of plant-soil-climate relations and physical characteristics in horticultural crop production, current practices included. Emphasis is on the practical aspects of producing vegetable, fruit and ornamental crops in the tropics. Three hours of lecture and three hours lab weekly. Laboratories will consist of field activities, field trips, and guest lectures. AL281L is the laboratory portion of AL281 and MUST be taken concurrently. Prerequisite: MA115 or higher and AL102 or BI157 or BI158. Corequisite: AL281.

 

AL–300 FOOD PROCESSING TECHNOLOGY
FALL ONLY/ODD YEARS

3 credit hours

This course covers basic food processing principles and preservation techniques to extend shelf-life of foods by inhibiting microbiological or biochemical changes and retaining food sensory characteristics and nutritional quality. Emphasis is on food properties and processing theory, raw material preparation, fermentation technology, blanching, pasteurization, sterilization, dehydration, chilling, freezing, and packaging. Prerequisites: AL101, AL101L, AL140, AL185 and BI225-BI225L. Corequisite: AL300L.

 

AL–300L FOOD PROCESSING TECHNOLOGY LAB
FALL ONLY/ODD YEARS

1 credit hour

AL300L is the laboratory portion of AL300 and must be taken concurrently. The course consists of lab activities using various technologies to extend shelf-life of foods or process shelf-stable food products. Prerequsites: AL101, Al101L, AL140, AL185, and BI225-BI225L. Corequisite: AL300.

 

AL–309 YOUTH AT RISK
FALL ONLY/ODD YEARS

3 credit hours

This course presents an overview of methods for practitioners' use to help prevent problems experienced by youth such as drug and alcohol abuse, teen pregnancy, sexually transmitted disease, suicide and school dropout. The approach to prevention includes the application of principles from human development, sociology, psychology, social work and education. Individual, family, school and community factors are considered to assess current issues for program development in Micronesia and Guam. Pre requisites: PY101 or SO101 or consent of instructor.

 

AL–311 PRIN OF AGRICULTURAL ENGINEER
AS REQUIRED/AS REQUIRED

3 credit hours

The course introduces the engineering principles in agriculture as applied to land measurements, surveying and map making, farm water management, irrigation scheduling, and farm electrification. Emphasis is placed on learning how to apply the engineering principles for solving real-life problems in agriculture from calculating how many hours it will take to plow a field to how long to hands-on learning experience in the area of surveying, irrigation, farm machinery, and farm electricity. There are three hours of lecture and three hours of laboratory weekly. Concurrent enrollment in AL311 and AL311L is required. Prerequisite: MA161a or higher. Corequisite: AL311L.

 

AL–311L PRIN OF AGRICULURAL ENGINEERING LAB PRIN OF AGRICULTURAL ENGINEERING LAB
AS REQUIRED/AS REQUIRED

1 credit hour

AL311L is the laboratory portion of AL311 and MUST be taken concurrently with lecture course. Prerequisite: MA161a or higher.

 

AL–321 HORTICULTURAL PLANT ID AND PROPAGATION
FALL ONLY/EVEN YEARS

3 credit hours

This course is designed for students who would like to identify the plants that are important to Guam's culture, economy, and environment. The course covers the application of higher plant nomenclature and provides practical experience in the plant identification of fruits, vegetables, weeds, ornamentals and native plants. The principles of plant propagation will be discussed using the best practices for propagating the plants covered in the course. Concurrent enrollment in AL321L is required.

 

AL–321L HORTICULTURAL PLANT ID AND PROPAGATION LAB
FALL ONLY/EVEN YEARS

1 credit hour

AL321L (1) is the laboratory portion of AL321 and MUST be taken concurrently. The course consists of one three-hour laboratory period per week. Prerequisite: AL281. Corequisite: AL321.

 

AL–323 PLANT PATHOLOGY
FALL ONLY/EVEN YEARS

3 credit hours

Principles underlying the nature and control of plant disease that are related to crop production and horticulture are introduced in this course. Topics examined include the microorganisms and environmental conditions that cause disease, their dispersal mechanisms and reproductive cycles, and prevention and control options available to manage and contain plant disease. This course meets for three hours of lecture weekly. Concurrent enrollment with AL323L is required. Prerequisites: AL101/L and AL102/L or BI157/L and BI158/L.

 

AL–323L PLANT PATHOLOGY LAB
FALL ONLY/EVEN YEARS

1 credit hour

This is the laboratory course for AL323. Concurrent enrollment in AL323 is required. This course meets for three hours of laboratory weekly. Prerequisites: AL101/L and AL102/L OR BI157/L and BI158/L.

 

AL–330 NUTRITION THROUGHOUT THE LIFESPAN
FALL ONLY/EVEN YEARS

3 credit hours

The nutritional requirements and diet recommendations of three different life span stages are examined. The stages include: (1) pregnancy and infancy, (2) early childhood and adolescence, and (3) adulthood and aging. Emphasis is placed on the special demands the various lifecycle stages impose on normal nutrition. Pre requisite: AL185 and ED201.

 

AL–335 NUTRITIONFOR HEALTH, FITNESS AND SPORTS Sports
FALL ONLY/ODD YEARS

3 credit hours

This course focuses on nutrition for active people engaged in exercise for sport performance, recreation, or health and fitness. Nutritional needs for sport-specific training, weight status, team sports, and special populations will be discussed. Prerequisites: BI157-157L and BI158-158L, or BI124-124L and BI125-125L with grade of C or better, and AL185 or CF231.

 

AL–340 PEST MANAGEMENT
SPRING ONLY/EVEN YEARS

3 credit hours

A capstone agriculture course that draws from the student's experience in soil science, horticulture, biology, entomology, and plant pathology to introduce the student to common agricultural pests (insects, plant pathogens and weeds) and their management. As part of the lecture portion of the course, students will be expected to pass the University of Guam Private Pesticide Applicators course and the Nation Plant Diagnostic Network (NPDN) First Detector Course. Laboratory portion of the course will include field trips, exercises in the Cooperative Extension & Outreach. Plant Diagnostic Clinic and lab work in pest identification and pest control. The course meets for three hours of lecture and three hours of laboratory weekly. AL340L is the laboratory portion of AL340 and MUST be taken concurrently. Corequisite: AL340L. Prerequisites: AL281. Suggested courses but not required are biology, entomology, plant pathology and plant identification.

 

AL–340L PEST MANAGEMENT LAB
SPRING ONLY/EVEN YEARS

1 credit hour

AL340L is the laboratory portion of AL340 and MUST be taken concurrently with lecture course.

 

AL–342 FOOD SAFETY AND SANITATION
SPRING ONLY/ODD YEARS

3 credit hours

This course examines biological, chemical, and physical hazards that cause foodborne illness. Students learn risk factors, food safety measures, and sanitation principles to eliminate foodborne pathogens during food preparation and service and to protect consumers from foodborne illness. Pre requisites: BI157-157L and BI158-158L, or BI124-124L and BI125-125L or consent of instructor.

 

AL–345 GENERAL ENTOMOLOGY
FALL ONLY/ODD YEARS

3 credit hours

This course is an overview of insect biology with emphasis on fundamental problems encountered by insects, and the structural and functional adaptations used to overcome these problems. The laboratory focuses on insect identification. The course meets for three hours of lecture weekly. Concurrent enrollment in AL/BI345L is required. Prerequisites: BI157/L or AL109/L or AL281/L.

 

AL–345L =GENERAL ENTOMOLOGY LABORATORY
FALL ONLY/ODD YEARS

1 credit hour

This course is a corequisite of AL/BI345 and MUST be taken concurrently. The laboratory focuses on insect identification. An insect collection is required. The course meets for three hours of laboratory weekly. Prerequisites: BI157/L or AL109/L or AL281/L. Corequisite: AL/BI345.

 

AL–351 PERSONAL AND FAMILY FINANCIAL Management
FALL ONLY/ALL YEARS

3 credit hours

Information is presented to understand the role of family financial management in western society. The course provides the students with the information they need to develop a lifetime financial plan. Essential components for developing a financial plan and behaviors that put the individual and family on the path to affluence/financial security are covered. These include determining financial goals, monitoring spending, financial statements, saving, cash and credit management, student loans, mortgages, emergency funds, retirement accounts, insurance, investment options and wills. The goal is to prepare students to wisely manage the funds they will receive as they develop their working career. Prerequisite: MA110 or higher.

 

AL–380 PRINCIPLES OF SOIL SCIENCE
FALL ONLY/ALL YEARS

3 credit hours

This course delves into the basic principles of the fundamentals of the chemical, physical, and biological properties of soils; their formation, fertility, and management, and the effects of inorganic and organic chemicals on soil processes and properties as they relate to environmental pollution. Two hours of lecture, one-hour recitation and three hours laboratory weekly. Prerequisites: MA115 or higher and any two chemistry courses and concurrent enrollment in AL/NS380L is required.

 

AL–380L PRINCIPLES OF SOIL SCIENCE LABORATORY
FALL ONLY/ALL YEARS

1 credit hour

This course is a corequisite of AL/NS380 and MUST be taken concurrently. The course meets for three hours of laboratory weekly. Prerequisites: MA115 or higher and any two chemistry courses.

 

AL–389 EXTENSION PROGRAMS & PLANNING
SPRING ONLY/ALL YEARS

3 credit hours

The course reviews development and educational philosophy of the Cooperative Extension & Outreach in the U.S., Guam, and the Pacific Basin. Extension educational programs, planning and development methods, teaching tools, and related topics are explored. Prerequisites: EN111 and PY101 or SO101 or consent of instructor.

 

AL–392 LABORATORY TEACHING ASSISTANTSHIP
FALL/SPRING/ALL YEARS

1 credit hour

This course provides practical educational experience in undergraduate Agriculture and Life Sciences courses. Prerequisites: Completion, with a grade of "B" or better, of the course for which the assistantship is offered, junior standing and consent of instructor.

 

AL–401 COMMUNITY PLANNING
AS REQUIRED/AS REQUIRED

3 credit hours

This course is an introduction to community planning and social theories of communities with application activities designed to provide understanding of community problems and concerns; relationships of physical form to environment and function; aesthetic principles and cultural values; and planning as a synthesis of economic, political, social, cultural, physical, and administrative factors. Emphasis is on helping village communities understand the special circumstances related to growth and development pressures. Prerequisite: SO101.

 

AL–423 PLANT DISEASE CLINIC
AS REQUIRED/AS REQUIRED

3 credit hours

This course expands on the content knowledge and laboratory techniques introduced in AL323/L by focusing on diagnosis, management and epidemiology of local plant diseases. In the laboratory section, students develop archival collections of local plant disease specimens and work to confirm pathogen identity. The course meets for three hours of lecture weekly. Corequisite: AL423L. Prerequisite: AL323/L or consent of instructor.

 

AL–423L PLANT DISEASE CLINIC LABORATORY
AS REQUIRED/AS REQUIRED

1 credit hour

This is the laboratory section of AL423. Concurrent enrollment in AL423 and AL423L is required. Course meets for three hours of laboratory weekly. Prerequisite: AL323/L or consent of instructor.

 

AL–430 SCIENTIFIC PHOTOGRAPHY
SPRING ONLY/EVEN YEARS

3 credit hours

Photography is one of the primary means through which scientific observation and research is documented and presented to colleagues and the public. By developing technical observational and aesthetic skills, students will learn how to extract relevant information from nature using macro-photography, photomicrography, special techniques and digital processing. Students will learn the basics of photography and the use of a computer as the digital darkroom. This course includes two hours of lecture and three hours of laboratory. AL/BI430L is the laboratory portion of AL/BI430 and MUST be taken concurrently. Prerequisites: BI158/158L or AL281. Corequisite: AL/BI430L.

 

AL–430L SCIENTIFIC PHOTOGRAPHY LABORATORY
SPRING ONLY/EVEN YEARS

1 credit hour

Photography is one of the primary means through which scientific observation and research is documented and presented to colleagues and the public. By developing technical observational and aesthetic skills, students will learn how to extract relevant information from nature using macro-photography, photomicrography, special techniques and digital processing. Students will learn the basics of photography and the use of a computer as the digital darkroom. This course includes two hours of lecture and three hours of laboratory. AL/BI430L is the laboratory portion of AL/BI430 and MUST be taken concurrently. Prerequisite: BI158/158L OR AL281. Corequisite: AL/BI430.

 

AL–439 COMMUNITY NUTRITION
SPRING ONLY/ODD YEARS

3 credit hours

This course integrates concepts of education and nutrition. It is designed for the student who wants a broad-based understanding of the strategies that can be used to educate groups or individuals about concepts of nutrition. Prerequisites: AL185 and AL330 or consent of instructor. ED300 recommended.

 

AL–439G COMMUNITY NUTRITION
SPRING ONLY/ODD YEARS

3 credit hours

This course applies knowledge gained from nutrition across the lifespan to nutrition education. Concepts in nutrition education, community programming, and public health are introduced. It is designed for the student who desires to promote health and nutrition with community groups using community nutrition concepts and strategies. Students taking this course for graduate credit will have additional. requirements. Prerequisites: AL330 or consent of instructor. ED300 recommended, not required.

 

AL–443 TECHNOLOGIES FOR SUSTAINABLE TROPICAL AGRICULTURE
SPRING ONLY/ODD YEARS

3 credit hours

 

AL–443G TECHNOLOGIES FOR SUSTAINABLE TROPICAL AGRICULTURE
SPRING ONLY/ODD YEARS

3 credit hours

FULL COURSE TITLE: ENGINEERING TECHNOLOGIES FOR SUSTAINABLE TROPICAL AGRICULTURE changed to TECHNOLOGIES FOR SUSTAINABLE TROPICAL AGRICULTURE This course provides students with knowledge of Agricultural sustainability through the practice of technologies that efficiently utilize resources that aim to improve and sustain soil and water quality and quantity. Students will gain knowledge of the technologies for improving sustainability on agriculture operations, conservation practices that mitigate degradation of soil and water utility in agricultural operation through sustainable management. Students will learn management strategies and technologies that aim to obtain optimum agricultural production, reduce negative environmental impacts, and sustain natural resources. The course meets for three hours of lecture and three hours of laboratory weekly. AL443L/G is the laboratory portion of AL443/G and MUST be taken concurrently. Corequisite: AL443L/G. Prerequisites: MA161A, AL211, AL281 or consent of instructor.

 

AL–443L TECH FOR SUST TROP AGRICLTRL LAB
SPRING ONLY/ODD YEARS

1 credit hour

FULL COURSE TITLE: ENGINEERING TECHNOLOGIES FOR SUSTAINABLE TROPICAL AGRICULTURE changed to TECHNOLOGIES FOR SUSTAINABLE TROPICAL AGRICULTURE LABORATORY This course provides students with knowledge of agricultural sustainability through the practice of technologies that efficiently utilize resources that aim to improve and sustain soil and water quality and quantity. Students will gain knowledge of the technologies for improving sustainability on agriculture operations, conservation practices that mitigate degradation of soil and water quality in agricultural operations through sustainable management. Students will learn management strategies and technologies that aim to obtain optimum agricultural production, reduce negative environmental impacts, and sustain natural resources. Laboratories will be conducted three hours weekly, and will consist of field activities, field trips, and guest lectures. AL443L/G is the laboratory portion of AL443/G and MUST be taken concurrently. Prerequisites: MA161a, AL211, AL281, or consent of instructor. Corequisite: AL443/G.

 

AL–443L/G TECHNOLOGIES FOR SUSTAINABLE TROPICAL AGRICULTURE LABORATORY
SPRING ONLY/ODD YEARS

1 credit hour

FULL TITLE: TECHNOLOGIES FOR SUSTAINABLE TROPICAL AGRICULTURE LAB This course provides students with knowledge of agricultural sustainability through the practice of technologies that efficiently utilize resources that aim to improve and sustain soil and water quality and quantity. Students will gain knowledge of the technologies for improving sustainability on agriculture operations, conservation practices that mitigate degradation of soil and water quality in agricultural operations through sustainable management. Students will learn management strategies and technologies that aim to obtain optimum agricultural production, reduce negative environmental impacts, and sustain natural resources. Laboratories will be conducted three hours weekly, and will consist of field activities, field trips, and guest lectures. AL443L/G is the laboratory portion of AL443/G and MUST be taken concurrently. Corequisite: AL443/G. Prerequisites: MA161a, AL211, AL281, or consent of instructor.

 

AL–445 FOOD CHEMISTRY
SPRING ONLY/EVEN YEARS

3 credit hours

This course focuses on the chemical and functional properties of food constituents. Students learn the effects of processing and storage on the stability of chemical components, nutrition values, and quality of foods. Prerequisite: BI157/157L and BI158/158L or CH102/102L and CH103/103L. Corequisite: AL445L.

 

AL–445G FOOD CHEMISTRY
SPRING ONLY/EVEN YEARS

3 credit hours

This course focuses on the chemical and functional properties of food constituents. Students learn the effects of processing and storage on the stability of chemical components, nutrition values, and quality of foods. Prerequisite: BI157/157L and BI158/158L or CH102/102L and CH103/103L. Corequisite: AL445G/L.

 

AL–445G/L FOOD CHEMISTRY LABORATORY
SPRING ONLY/EVEN YEARS

1 credit hour

AL445L is the laboratory portion of AL445 and MUST be taken concurrently. The course consists of lab activities of using various analytical methods to analyze food constituents and determine functional properties and stability of food components. Prerequisite: BI157/157L and BI158/158L or CH102/102L and CH103/103L. Corequisite AL445G.

 

AL–445L FOOD CHEMISTRY LABORATORY
SPRING ONLY/EVEN YEARS

1 credit hour

AL445L is the laboratory portion of AL445 and MUST be taken concurrently. The course consists of lab activities of using various analytical methods to analyze food constituents and determine functional properties and stability of food components. Prerequisite: BI157/157L and BI158/158L or CH102/102L and CH103/103L. Corequisite AL445.

 

AL–450 FAMILY RESOURCES
SPRING ONLY/ODD YEARS

3 credit hours

This course studies family resource identification and management in relation to a successful household. Family goals and communication, financial management, principles and techniques in managing time, energy and money are stressed. Housing, family life cycle, seniors and government resources are topics included. A family and community foundation provides the basis to understand family resource management. The course explores how family and community needs assessments to determine what community resources exists, identification of gaps and the impacts to families. Prerequisites: EC212, and PY101 or SO101 or consent of instructor. (formerly HE450 Eff.93/FA)

 

AL–451 AGRICULTURAL BUSINESS MANAGEMENT
SPRING ONLY/ODD YEARS

3 credit hours

This course examines the role of the manager in the organization and operation of the farm or agri-business. Will cover developing conservation plans, farm business plans, and enterprise budget, as well as other business planning and financial management tools. Prerequisites: MA115 or higher and AL351 or BA110.

 

AL–451G AGRICULTURAL BUSINESS MANAGEMENT
SPRING ONLY/ODD YEARS

3 credit hours

This course examines the role of the manager in the organization and operation of the farm or agri-business. Will cover developing conservation plans, farm business plans, and enterprise budget, as well as other business planning and financial management tools. Prerequisites: MA115 or higher and AL351 or BA110.

 

AL–455 NUTRITIONAL ASSESSMENT
FALL ONLY/ODD YEARS

3 credit hours

An in-depth survey of the methods used in the assessment of food and nutrient intakes to include nutritional status of communities, groups, and individuals in both health and disease. Prerequisite: AL330.

 

AL–455G NUTRITIONAL ASSESSMENT
FALL ONLY/ODD YEARS

3 credit hours

An in-depth survey and hands-on experience of methods used in the assessment of food and nutrient intakes to include nutritional status of communities, groups, and individuals in both health and disease. Prerequisites: AL330.

 

AL–460 ADVANCED HUMAN NUTRITION
FALL ONLY/EVEN YEARS

4 credit hours

This course covers the metabolism and macro- and micronutrients, including structure, digestion, absorption, transport, and cellular functions in human nutrition; energy metabolism and balance; and physiologic basis underlying dietary recommendations for human health. Prerequisites: BI157/157L and BI158/158L, or BI124/124L and BI125/125L with grade of C or better; CH101; and AL445 or instructor's consent.

 

AL–460G ADVANCED HUMAN NUTRITION
FALL ONLY/EVEN YEARS

4 credit hours

This course covers the metabolism and macro- and micronutrients, including structure, digestion, absorption, transport, and cellular functions in human nutrition; energy metabolism and balance; and physiologic basis underlying dietary recommendations for human health. Prerequisites: CH310a; BI157, BI157L and BI158, BI158L, or BI124-124L and BI125-125L with grade of C or better; and AL445, or instructor consent.

 

AL–470 NUTRITION EDUCATION AND COUNSELING
FALL ONLY/ODD YEARS

3 credit hours

This course presents students with current strategies used to provide nutrition and education counseling for individuals and groups to promote behavior change and apply nutrition recommendations as a total health approach. Pre-requisites: AL455 and AL439.

 

AL–475 MEDICAL NUTRITION THERAPHY
SPRING ONLY/EVEN YEARS

3 credit hours

Advances knowledge in the nutritional care process and focuses on the health professional and their role in designing modified diets for specific disease states based on current research and standards of care. Prerequisites: AL185 and AL455, or instructor consent.

 

AL–481 ENVIRONMENTAL SOIL SCIENCE
SPRING ONLY/ODD YEARS

3 credit hours

An overview of soil properties and their impact on the environment will be discussed. Topics covered include: soil erosion, soil conservation, soil enhancement, non-point source pollution, soil contamination, and waste management. Students will develop skills in soil and water contaminant analysis and environmental assessment. This course consists of three hours of lecture weekly. Concurrent enrollment in AL481L is required. Prerequisites: AL/NS380 and MA161a or higher.

 

AL–481G ENVIRONMENTAL SOIL SCIENCE
SPRING ONLY/ODD YEARS

3 credit hours

This course uses the principles of soil science with practical demonstrations to study the relationships among contemporary agriculture, natural resources and the environment. It gives an overview of management techniques for erosion control and soil and water conservation with focus on rill and interril erosion. This course also discusses non-point source pollution and control practices involving disposal of organic wastes on agricultural and forestlands. This course will also equip students with skills useful for environmental assessment and soil contaminants analysis. Techniques used for bioremediation of contaminated soils and how soil can be managed to filter out contaminants will be introduced. The course has three hours of lecture and three hours of laboratory per week. Prerequisites: AG380, MA161a and two Chemistry Courses (CH102, CH103) or BI100

 

AL–481L ENVIRONMENTAL SOIL SCIENCE LABORATORY
SPRING ONLY/ODD YEARS

1 credit hour

This is the laboratory section of AL481. Concurrent enrollment in AL481 is required. This course meets for three hours of laboratory weekly. Prerequisites: AL/NS380 and MA161a or higher.

 

AL–481L/G ENVIRONMENTAL SOIL SCIENCE LABORATORY
SPRING ONLY/ODD YEARS

1 credit hour

This is the laboratory section of AL481. Concurrent enrollment in AL481 is required. This course meets for three hours of laboratory weekly. Prerequisites: AL/NS380 and MA161a or higher.

 

AL–484 TROPICAL VEGETABLE PRODUCTION
SPRING ONLY/ODD YEARS

3 credit hours

This course is a lecture portion of the tropical vegetable production course. Topics include botany and classification of vegetable, crops production and management systems, plant growth and vegetable cultivar development and testing, and vegetable seed production technology. This course meets for three hours lecture and three hours laboratory weekly. Prerequisites: AL281 and other plant science or biology courses. Corequisite AL484L.

 

AL–484L TROPICAL VEGETABLE PRODUCTION LAB
SPRING ONLY/ODD YEARS

1 credit hour

This course is a laboratory portion of the tropical vegetable production course. Prerequisite: AL281 and other plant science or biology courses. Corequisite AL484.

 

AL–485 TROPICAL FRUITS HORTICULTURE
SPRING ONLY/EVEN YEARS

3 credit hours

This course covers tropical fruits, their botany, taxonomy and uses, including detailed study of important fruits and their impact on life in the tropics. Topics to be covered are: relationship of the environment; plant structures and cultural practices to yield and quality propagation methods; seed viability, dormancy and seed treatments, fertilizers, growth regulators, and modification of season of production; and stock and scion relationships. The course meets for three hours lecture weekly. Concurrent enrollment in AL485L is required. Prerequisite: AL281.

 

AL–485L TROPICAL FRUITS HORTICULTURE LABORATORY
SPRING ONLY/EVEN YEARS

1 credit hour

This course is the laboratory section of AL485. The course meets for three hours laboratory weekly. Concurrent enrollment in AL485 is required. Prerequisite: AL281.

 

AL–486 ORNAMENTAL CROP PRODUCTION THE IN TROPICS
FALL ONLY/EVEN YEARS

3 credit hours

This course covers topics related to the production of ornamental plants in the tropics. Lectures cover the propagation, management and post-harvest handling of specific crops. Meets for three hours of lecture weekly. Concurrent enrollment in AL486L is required. Prerequisite: AL281.

 

AL–486L ORNAMENTAL CROP PROD IN TROPICS LAB
FALL ONLY/EVEN YEARS

1 credit hour

AL486L is the laboratory portion of AL486 and MUST be taken concurrently. The course consists of one three-hour laboratory period per week. Prerequisite: AL281. Corequisite: AL486.

 

AL–490 SPECIAL PROJECTS
FALL/SPRING/ALL YEARS

2 - 3 credit hours

The ALS Special Project course is a pre-requisite course to the AL499 Capstone Seminar. This course is designed to give the student field or laboratory experience within the UOG Research and Extension framework. UOG faculty-directed projects are designed for individual students. The student is required to complete 45 contact hours per credit hour (i.e. 90 hours for 2 credits or 135 hours for 3 credits) of directed research or extension during the semester. The student may repeat this course once. Jr/Sr standing AND Consent of Instructor. Prerequisites: EN111, CO210 and AL281 or AL330.

 

AL–498 INTERNSHIP
FALL/SPRING/ALL YEARS

2 - 3 credit hours

The ALS Internship course is a pre-requisite course to the AL499 Capstone Seminar. This course is designed to give the student field experience outside the university. Students are required to work in a professional or technical, advisor-approved area under the supervision of an expert in the field. The student must complete 45 contact hours per credit (i.e. 90 hrs total for 2 credits, 135 hrs total for 3 credits) as an intern at an off-campus professional or technical venue. The student is also required to meet with their advisor for pre-, mid-, and post- assessments. The student may repeat this course once; a maximum of 4 credit hours may be applied to the ALS degree. Prerequisites: EN111, CO210 and AL281 or AL330.

 

AL–499 CAPSTONE SEMINAR
FALL/SPRING/ALL YEARS

3 credit hours

In this course, Agriculture and Life Sciences seniors complete a variety of written and oral assignments designed to demonstrate mastery in analysis and synthesis of accumulated, learned knowledge in their chosen field with special emphasis on their prerequisite Internship or Special Projects experience. Students complete 1.5 hrs of directed activities and 1.5 hrs of independent work weekly. Prerequisites: AL490 or AL498.

 

AL–505 NUTRITIONAL EPIDEMIOLOGY
SPRING ONLY/ODD YEARS

3 credit hours

This is a 3-credit course that explores the complex relationships between diet and the major diseases of Western civilization, such as cancer and atherosclerosis. Topics that will be covered include: research strategies in nutritional epidemiology; methods of dietary assessment (using data on food intake, biochemical indicators of diet, and measures of body size and composition); reproducibility and validity of dietary assessment methods; nutrition surveillance; and diet-disease associations. Prerequisites: BI/EV507.

 

AL–536 ADVANCES IN SUSTAINABLE AQUACULTURE
FALL ONLY/ODD YEARS

3 credit hours

This course is intended to cover the recent advance in sustainable aquaculture research, development and application, including culture system, aquaculture nutrition, reproductive biology, genetic selective breeding, health management, production techniques, aquatic environmental management, seafood processing technology, off commercially important aquaculture species. It is also designed to provide in-depth knowledge of the molecular techniques currently used in aquaculture research, with emphasis on some applications in developing a sustainable aquaculture in the tropical regions. Prerequisite: AL136 or consent of instructor.

 

AL–539 PUBLIC HEALTH NUTRITION
FALL ONLY/ODD YEARS

3 credit hours

This course covers farm animal products and provides a general overview of the livestock and poultry industry, relative to biological concepts such as genetics, nutrition, reproduction and disease prevention. This includes biotechnology along with environmental challenges. Prerequisites: AL439/G and AL430.

 

AL–542 ADVANCED FOOD SAFETY
FALL ONLY/EVEN YEARS

3 credit hours

This course covers biological, chemical, and physical agents of foodborne diseases and provides a farm-to-fork perspective overview of food safety, including the fundamental principles, laboratory and analytical methods, risk assessment and hazard analysis, safe operations and technology, and food safety topics, issues, and regulations. Prerequisites: BI157, BI-157L, BI158, BI158L, BI124, BI124L, BI125, BI125L, BI110, BI110L, BI225, BI225L and AL342.

 

AL–563 MGMT & RECYCLING OF ORGANIC WASTE
FALL ONLY/ODD YEARS

3 credit hours

This course focuses on various management practices and technologies dealing with handling, storage, and conversation of animal waste and plant by-products to useful energy, animal feed, and fertilizer. Recycling and processing methods such as drying rendering, composting, fermentation, extruding, and bio-gas pro- duction are also covered. Prerequisites: consent of instructor. This course focuses on various management practices and technologies dealing with handling, storage, and conversion of animal waste and palnt by-products to useful energy, animal feed, and fertilizer. Recycling and processing methods such as drying, rendering, composting, fermentation, extroding, and bio-gas pro- dcution are also covered. Prerequisites: consent of instructor.

 

AL–566 AGROECOLOGY FOR ISLAND SUSTAINABILITY
SPRING ONLY/EVEN YEARS

3 credit hours

Agroecology is the science of applying ecological concepts and principles to the design and management of sustainable food/agricultural production systems. The lecture topics include comparing structural and functional differences between natural ecosystems and agroecosystems with an emphasis on the tropical islands. The students study the resource-conservation and diversification of plant materials for agricultural sustainability. This course is offered to graduate students who have interested in studying plant, soil, and natural resource science, environmental science, agricultural and food bio-security, socio- and human ecology and general biological sciences. This course includes three hours of lecture weekly. Prerequisite: BI100 or AL101 or AL102, or consent of instructor.

 

AL–570 SUSTAINABLE ANIMAL PRODUCTION SYSTEMS
SPRING ONLY/ALL YEARS

3 credit hours

This course covers farm animal products and provides a general overview of the livestock and poultry industry, relative to biological concepts such as genetics, nutrition, reproduction and disease prevention. This includes biotechnology along with environmental challenges. Prerequisites: BI157, BI157L and AL185.

 

AL–581 PRINCIPLE OF PLANT NUTRITION
SPRING ONLY/ALL YEARS

3 credit hours

This course covers plant metabolism and the assimilation of nutrients, their functions in plant and their contributions to plant growth and crop production. The course presents a wide range of topics which cut across the boundaries of soil sciences, plant physiology and biochemistry, as well as some of the ecological conditions pertaining to the tropical and humid environments. Prerequisites: CH102 and CH103.

 

AL–691 SEMINAR AND CURRENT TOPICS
SPRING ONLY/ALL YEARS

1 credit hour

This course is graduate seminar course that combines formal student presentations with invited presentations by faculty and community members involved with agriculture and life sciences and related subjects. The course consists of 1-hour sessions each week throughout the semester.

 

AL–692 TEACHING/RESEARCH ASSISTANTSHIP
FALL/SPRING/ALL YEARS

1 credit hour

This course provides practical educational experience in graduate Sustainable Agriculture, Food, and Natural Resources' courses. Prerequisite: Instructor's consent.

 

AL–695 THESIS
FALL/SPRING/ALL YEARS

1 - 6 credit hours

The ALS 695 Thesis course is a final course of the SAFNR graduate program. This course is designed to give the student field and research experience within the UOG Research and Extension framework to complete and defend Thesis work. UOG faculty-directed projects are designed for individual students. The student is required to complete two 3-credit courses (i.e. 135 hours for 3 credits) directed research during their last two semesters. Prerequisite: Instructor's consent.

 

AL–698 INTERNSHIP IN SUSTAINABLE AGRICULTURE, FOOD AND NATURAL RESOURCES
FALL/SPRING/ALL YEARS

1 - 3 credit hours

The internship course provides students with opportunities to work in the academic and professional areas of their interest under the supervision of the expert in the field. For the internship course, a AL698 Student Contract Form needs to be signed by Student, Course Instructor, Student's Advisor, Chair of the graduate program, Dean of the college, and Supervisor of the participating party such as another academic institution, a government agency, a private business, or a non-profit organization engaged in activities that relate to sustainable agriculture, food, nutrition, and natural resources. Each credit (1 credit) requires 40 hours of job training per semester and the 3-credit internship course requires 120 hours. Students may take up to a maximum of six credit hours for completion of the program.