An introduction to agricultural systems illustrating the interactions between plant, animal, microbial, human and environmental components. The soil/plant/environment interface is emphasized. Management decisions affecting cropping and land use are examined.
AGRC 112.3
Agricultural Science II 2(3L-2P)
An introduction to agricultural systems and the interactions between microbial plant, animal, and human components. The emphasis is on issues and problems associated with animal production, value-added processing, marketing and the consumption of food.
AGRC 113.3
Agri Food Issues and Institutions 2(3L) Prerequisite(s): ECON 111.
Examines the institutional setting within which the agri-food sector operates, as well as the drivers that affect this setting. Attention is paid to changes in the demand for food and bio-based products, the changing nature of production, and long-term trends in productivity, prices, employment and trade. The course examines the manner in which decisions about technology adoption, employment, diversification, R&D expenditures, and government policy are made; the institutions (e.g., laws, contracts, social norms, markets) that govern this decision making; the social, legal, political and economic factors that affect these institutions; as well as the implications for the agri-food sector of decisions made.
Co-operative Education
AGRC 170.0
Work Experience I Prerequisite(s): Acceptance into the program.