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Course Criteria
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3.00 Credits
Food Process Engineering Technology. (2-2). Credit 3. Elementary mechanics, physical properties of food and processing materials, heat transfer, temperature measurement, solar heating and cooling, refrigeration and insulation, dehydration as applied to foods and food processing. Prerequisite: PHYS 201; junior or senior classification or approval of instructor. Cross-listed with FSTC 315.
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3.00 Credits
Agri-Industrial Applications of Electricity. (2-2). Credit 3. Elements of electric current generation and transmission, applications of electric heating, lighting and power, wiring, motors, energy rates, meter reading, safety rules and regulations. Prerequisite: Agricultural systems management majors only or approval of instructor.
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3.00 Credits
Water and Soil Management. (2-3). Credit 3. Elementary principles of surface and ground water supply, flood control, water distribution systems and irrigation systems; principles of drainage, soil conservation and erosion control; elementary surveying, chaining, leveling and mapping applied to agricultural and natural resource needs; illustrated by practical examples of terracing and farm pond design. Prerequisite: AGSM 301.
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3.00 Credits
Technology for Environmental and Natural Resource Engineering. (3-0). Credit 3. For the nonengineering student in the environmental and management sciences; concentrates on the application of technology for solving local environmental problems while considering global issues; reduction of water, air and hazardous waste pollutants; legislative issues and modeling. Prerequisites: AGSM 301, MATH 142.
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3.00 Credits
Energy and Conversion Systems. (3-0). Credit 3. Basic physical conversion principles of energy use, including historical and future patterns; conservation measures, alternative energy sources, and the environment impact of U.S. and world energy use. Prerequisites: Junior or senior classification; non-majors only.
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3.00 Credits
Occupational Safety Management. (3-0). Credit 3. Safety considerations in the work environment, including safety mandates, safety mission, personal and business liability, fire, chemical, dust, machine noise, personal protective devices; design and implementation of safety programs.
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3.00 Credits
Processing and Storage of Agricultural Products. (2-2). Credit 3. Factors influencing the nature of biological materials and the preservation of quality throughout the harvesting, handling and processing system; a systems approach to cereal grains includes principles of drying, quality deterioration, storage, conveying and handling; processing of fiber crops. Prerequisites: AGSM 310 and 315.*
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3.00 Credits
Spatial Technology for Precision Agriculture. (2-2). Credit 3. Information techniques and technologies of precision agriculture and their application within agronomic systems with emphasis on commercial practices; including global positioning system, mapping software, variable rate technologies and decision support systems; selection of appropriate technologies for use in a management system. Prerequisites: AGSM 301; AGLS 201 or equivalent; junior or senior classification.
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3.00 Credits
Irrigation Principles and Management. (2-3). Credit 3. Principles of irrigation and management for efficient use of water; soil-water-plant relationships; methods of application; power and labor requirements; automated systems and components. Prerequisites: AGSM 335, AGSM 301, MATH 141.
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2.00 Credits
Management of Agricultural Systems I. (1-2). Credit 2. Application of agricultural systems management principles in solving realistic problems faced by agribusiness managers; project selection from problems posed by biological and agricultural industrial consultants; project feasibility study and outline; management and application philosophy; teamwork and communication, economics; product liability and reliability; standards and codes; goal setting and time management. Prerequisites: AGSM 301, 315, 325,and 360; AGSM 335, 337 and 403 or registration therein; senior classification; must be taken prior to AGSM 440; AGSM majors only.
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