Courses

Courses for the Agriculture and Food Systems major are drawn from the program and other departments and programs.

Courses Offered in 2019–20

1. New Course! 11:020:205: Careers in Agriculture, Food, Natural Resources and the Environment Spring

2. 11:020:210: Introduction to Agriculture and Food Systems (3 credits) Fall Spring

   11:020:210 Syllabus (300k PDF)

   Prerequisites: None.
   Instructor: Xenia Morin, Department of Plant Biology

   The hybrid course takes a systems approach to examining the challenges faced by humanity to produce enough food for a growing world population, which is expected to exceed 9 billion by 2050. Challenges include 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. The hybrid format of this course provides extended opportunities for students to develop their online writing skills as well as develop their ability to work well with others in an online environment. Class time is dedicate to short presentations, discussion and small group work.

3. 11:020:215: Applied Practical Applications in Agriculture and Food Systems (2 credits)Spring

   11:020:215 Syllabus (499k PDF)

   Prerequisites: None. Placement into pre-calculus preferred.
   Instructor: Zane Helsel

   Student will develop 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. At least one field trip will be included in the class to practice the skills developed.

4. 11:020:255: Special Topics in Ag and Food Systems (variable credit)Spring

   11:020:255 Syllabus (256k PDF)

   Prerequisite: By special permission of the instructor. This course can be taken more than once.
   Instructor: Xenia Morin

   This introductory survey course investigates and analyzes agriculture and food systems in the context of public health, the environment and social justice. We primarily focus on the American food systems but will explore some global and food systems as well. The environmental, economic, biological, cultural, social and ethical dimension of our food systems-from farm to fork-are considered. We look critically at some of the challenges faced through the food systems in order to feed a growing world population, anticipated in exceeding 9 billion people by 2050. These challenges include risks from weather events, soil degradation and water shortages, pest and disease pressure, dwindling diversity of genetic resources, increasing energy demands as well as navigating controversies over adopting technologies and balancing the triple-bottom line, social justice and ethical considerations. We will consider whether, and how, farming can be done in an environmentally friendly and sustainable way, and consider whether consumers can play a role through the food choices they make. The hybrid format of this course provides extended opportunities for students to develop their online writing skills as well as develop their ability to work well with others in an online environment. Class time is dedicated to short presentations, discussion and small group work.

5. 11:020:296: Honors Seminar (3 credits) Spring

   Prerequisites: Open only to honors students (SEBS Honors Program, SAS Honors Program, and Honors College) or by permission of instructor.

   The topic for each semester addresses current issues from the perspectives of the humanities, sciences, and social sciences.

6. 11:020:305: Starting and Managing a Small Farm (3 credits)Fall

   11:020:305 Syllabus (212k PDF)

   Next Offered: Fall 2020
   Prerequisites: 11:020:210 or special permission of the instructor. Introductory Economics course preferred but not required, basic soils class preferred but not required.
   Instructors: Bill Hlubik and Ray Samulis, New Jersey Agricultural Experiment Station

   Students wishing to pursue a career in agricultural production often graduate with an inadequate understanding of the fundamentals that apply to starting and managing a small farm business. 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. Students will gain a valuable understanding of the myriad of economic and regulatory issues involved in starting a farm. The information and understanding gained from this course will prepare students to look at agricultural businesses from a holistic and realistic perspective. In small groups, students will apply this knowledge to develop a business plan for a small farm business and practice making a pitch for their plan.

7. 11:020:321: Principles and Practices of Small-Scale Organic Farming (3 credits) Summer

   11:020:321 Syllabus (215k PDF)

   Summer 2020 (Short title: Rutgers Summer Farm).
   Instructor: Arianna Lindberg
   Prerequisites: By special permission of the instructor.

   The Student Farm at Rutgers Gardens is focused on organic production and community involvement. As an outdoor classroom, the Farm provides place-based and hands-on learning. In a broader context, the Farm provides the foundation for a wide spectrum of community outreach and programs, research opportunities and entrepreneurial pursuits. Students enrolled in The Principles and Practice of Small-Scale Organic Farming will gain experience with all aspects of basic organic vegetable, fruit and herb production, from field preparation to harvest. Through weekly readings and responses, lectures-with guest lecturers from other operating farms, University programs and Cooperative Extension, farm visits and field work, students will examine the history and philosophy of organic agriculture, as well as build a core understanding of local food systems. Topics of nutrition and food justice will have a key role, and the course will provide students with the opportunity to engage community members through outreach and education with local non-profit partners.

8. 11:020:333: Community Food Justice and Advocacy (3 credits) Spring

   11:020:333 Syllabus (219k PDF)

   Prerequisites: 11:020:210 or special permission of the instructor.
   Instructor: Meredith Taylor

   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 will be introduced to the value of individual and community-level advocacy and action as a means to achieving them. Students will actively engage in a team-driven food access or advocacy project during the class. Cuban agricultural will be one area of study in this class.

9. 11:020:337: Sustainability: Tackling Food Waste (3 credits) Fall

   11:020:337 Syllabus (155k PDF)

   Instructor: Prerequisites: 11:020:210, 11:374:299 or 11:374:298; or by special permission of the instructor.
   Instructor: Dr. Jill Lipoti

   It is estimated that over 40% of the food purchased goes to waste which makes our food system significantly unsustainable. The United States Department of Agriculture (USDA) and Environmental Protection Agency (EPA) have a goal to reduce the nation's food waste by 50% by the year 2030. Reducing wasted food will save resources (e.g. water, gasoline, energy, labor, land, and fertilizer), reduce methane from landfills, and return nutrients to the soil. Instead of feeding landfills, we can feed people. This class will use the food recovery hierarchy and the circular economy as frameworks to discuss actions which can be taken by individuals, institutions, and businesses. 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 though case studies, and will consider various opportunities, methods and scales of action that can contribute to food waste reduction. One or more field trips will be part of the class.

10. 11:020:340: Indoor Cultivation of High Value Crops (4 credits) Fall

    11:020:340 Syllabus (354k PDF)

    Next Offered: Fall 2020
    Prerequisites: None; Introduction to Horticulture recommended but not required.
    Instructors: Bill Sciarappa (lead); AJ Both, Albert Ayeni

    Aeroponics, hydroponics and geoponics are innovative and emerging greenhouse technologies that may offer career opportunities in the production of high value crops. Students will investigate these various indoor plant growth methods in mini-models, commercial vertical towers and conventional hydroponic or geoponic systems. The students will compose a detailed production, business and marketing plan. Students will be able to compare these systems in terms of research, educational demonstration and agri-business feasibility. Independently, they will master the culture of one specific crop of interest under a controlled environmental system and assess entrepreneurial potential in New Jersey as well as nationally and globally.

11. New Course! 11:020:425: Developing Ideas in Teaching Agriculture and Food Systems (3 credits) Fall

12. New Course! 11:020:426:Teaching Agriculture and Food Systems (3 credits) Spring

13. 11:020:436: Sustainable Agriculture (3 credits) Fall

    11:020:436 Syllabus (477k PDF)

    Offered every other year.
    Prerequisites: None. Jr/Sr. Colloquium.
    Locations: IFNH room 205, and the EARTH Center-Davidson Mill Pond Park, 42 Riva Avenue, South Brunswick, 10–15 minutes south of the New Brunswick campus off route #130 south. Take US 1 south to US 130 South.
    Instructor: Professor Bill Hlubik. Assistant Instructors: Professors Ray Samulis and Madeline Flahive Di-Nardo and Teaching Assistant Gillian Armstrong

    This class explores sustainability challenges faced by US farmers (primarily). The class makes multiple long off-campus field trips (~8) because sustainable practices and resources are much clearer with your footprints in fields and on farms-learning from farmers-than when described with words. Over the course of the semester we will let the practices observed evolve sustainability definitions for us, supported by weekly readings and discussion. We learn practices, equipment, technologies, and discuss management options and political economy tensions. Topics encountered include the vast range of resources commercial farmers manage in their enterprises daily-spanning all scales-from soil microbial nitrogen chemistry to a Locavore's dilemma in a global economy.

14. 11:020:442: Entrepreneurial Agriculture (Jr./Sr. Colloquium) Fall

    11:020:442 Syllabus (155k PDF)

    Instructor: Albert Ayeni

    Entrepreneurial Agriculture (EA) is a 3-credit course intended primarily to provide Rutgers' students (junior, senior undergraduate and/or graduate) who have interest in Production Agriculture and Food (PA & F) with the ingredients that are essential to engaging in or setting up of profitable and sustainable PA & F ventures in New Jersey and the Mid-Atlantic United States. Real life field experiences are emphasized and students are engaged in the practical development of their own virtual PA & F enterprise with simulated business and marketing plans. Students will present PA & F project plans to the class. At the end of class the student should be able to develop a potentially bankable and viable small/medium scale PA & F enterprise capable of creating jobs and enhancing community development. Entrepreneurial Agriculture has three modules: Module1: Theoretical principles; Module 2: Practical applications; and Module 3: Student presentations. Successful completion of the three modules earns the student three (3) credits.

15. 11:020:490: Ag and Food Systems Practicum (variable credit) Fall Spring Summer

    11:020:490 Syllabus (139k PDF)

    Instructor: By special arrangement. Contact UPD.

    This course allows student to gain experience-based education in consultation with a faculty advisor. 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.

16. 11:020:495: Special Topics in Agriculture and Food Systems Fall

    11:020:495 Syllabus (123k PDF)

    Credits: By arrangement
    Instructor: By arrangement

    Advanced independent work in agriculture and/or food systems with a combination of assigned reading, library research, and, when appropriate, a field- or greenhouse-based project. A learning contract and final report or presentation required.

17. 11:020:496: Special Topics in Agriculture and Food Systems Spring Summer

    11:020:495 Syllabus (123k PDF)

    Credits: By arrangement
    Instructor: By arrangement

    Advanced independent work in agriculture and/or food systems with a combination of assigned reading, library research, and, when appropriate, a field- or greenhouse-based project. A learning contract and final report or presentation required.

Courses Not Offered in 2019–20

1. 11:020:315: Direct Farm Marketing and Agritourism (3 credits)

   Prerequisites: 11:020:210 or special permission of the instructor.
   Introductory Economics course preferred but not required, basic soils class preferred but not required.
   Instructors: Jack Rabin, New Jersey Agricultural Experiment Station, and Brian Schilling, Department of Agriculture, Food and Natural Resources Economics.

   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.

2. 11:020:455: Advanced Topics in Ag and Food Systems (variable credit)

   11:020:455 Syllabus (228k PDF)

   Prerequisites: Special permission of the instructor. Because course topics change, this course can be taken more than once.

   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.

   Prerequisites: By special permission or successful completion of 11:020:210.
   Instructors: Xenia Morin, Department of Plant Biology and Laura Lawson, Department of Landscape Architecture.

   What does it take to feed America's cities? According to the 2010 U.S. Census, over 80% of the U.S. population live in urban areas and this number is increasing. In this advance seminar, we examine America's food systems and food sheds through time. We will look at how foodways have been shaped by trade, policy, law, immigration, farming, food production, and food entrepreneurship as well as food retailer from restaurants and food trucks, to grocery stores and bodega. We'll explore America's foodways from the earliest days of the country through present and we will consider what the future of food might be for America's cities.

3. 11:020:460: Applied Analysis of Successful Agricultural Practices (3 credits)

   Prerequisite: 11:020:305 or special permission of instructor
   Instructor: Bill Hlubik, New Jersey Agriculture Experiment Station

   This course analyzes why certain agricultural operations are successful and why some fail. Class instruction and some field trips during class time are involved. Description coming soon.

4. 11:020:492 (formerly 015:492): Tropical Agricultural Systems (Junior/Senior Colloquium)

   11:020:492 Syllabus (351k PDF)

   Prerequisites: None. Open to juniors and seniors of all disciplines.
   Instructor: Albert Ayeni, Department of Plant Biology

   This junior/senior colloquium course explores tropical agricultural systems and the agricultural crops grown there such as commodity crops (sugar, cocao, coffee) as well as fruits and vegetables. These systems behave quite differently from the temperate agricultural systems we find in New Jersey and much of the United States.

5. 11:607:484: Practical Leadership Applications in Agriculture (4 credits)

   11:607:484 Syllabus (128k PDF)

   Prerequisites: At least one animal science course, plant science course or general biology OR Permission from Instructor. Open to sophomores and above.
   Instructor: Dr. Karen A. Plumley

   This course provides students with relevant knowledge and skills related to agricultural work environment. Classroom instruction coupled with an 'intensive field experience' in Germany provides international perspective while preparing students to be productive contributors in the workplace. Students apply and integrate classroom-taught theories, principles and skills to authentic situations encountered beyond the classroom. Establishing contacts and developing rapport with agricultural leaders further enhances student growth, development and opportunities.

   Learning Goals: As a result of this course, students will:

   • Demonstrate appropriate professional workplace behaviors and skills
   • Identify agriculture industry issues, challenges and solutions
   • Establish a network of agriculture industry contacts
   • Assess and evaluate professional development opportunities in agriculture