This course is an associated program requirement for students in the B.SC. (AGR.) program and B.COMM. Agri. Business program. Normally taken in semester 1(fall) of the B.SC. (AGR.) program and B.COMM. Agri. Business major it is meant to introduce students to the Experience Agriculture Program, the World of Work Modules, and the commencement of the writing portfolio.

The course will improve the awareness and increase the critical appreciation and understanding of students for the breadth and complexity of the agriculture and food system from producer to consumer. Students will understand the ways in which consumers empower the various components of the food system. Students will gain experience in understanding major issues and consumer trends in the food system including those related to environment, food safety, and animal welfare. The role of the Canadian food system in world markets will be presented. Students will be introduced to the basic skills of problem-solving, report preparation, and delivery.

Systems of food production are described and related to their impact on the environment and food safety. Consumer demands and the effects of food processing and packaging will be discussed. Issues of population pressure and sustainable development will be explored. For non-B.Sc.(Agr.) students. Also listed as ENVB*2010. (Offered through distance education format only.)

The course is an introduction to soil, air and water resources as they relate to one another with some emphasis on temporal and spatial variabilities both within and between landscapes of agroecosystems. The roles of geological, geomorphological, biological, climatic and temporal factors will be included. Responses to these influences will be developed in a framework of soils as a resource in the natural landscape, focusing on soil formation processes, properties, classification and uses. This is a two-semester course. When you select it you will be assigned to AGR*2301 in the Fall semester and AGR*2302 in the Winter semester. A grade will not be assigned to AGR*2301 until AGR*2302 has been completed.

This course is designed to give students an overview of animal production systems and will consist of lectures dealing with major farm livestock species. Laboratories correlate with lectures and involve field trips, video and computer analyses of production alternatives. (First offering Fall 2000.)

Issues, problems and opportunities in animal agriculture. Emphasis on comparing and contrasting production systems of all major livestock commodities. Laboratories correlate with lectures and involve animal projects, field trips, video and computer analyses of production alternatives. This is a two-semester course. When you select it you will be assigned to AGR*2351 in the Fall semester and AGR*2352 in the Winter semester. A grade will not be assigned to AGR*2351 until AGR*2352 has been completed. (Last offering Fall 1999/Winter 2000.)

This course consists of lecture presentations on animal science and projects which will expose students to challenges and opportunities in animal production systems. (First offering Fall 2001.)

A two-semester course that introduces students to the major aspects of agricultural economics and business. The course is based on the notion of a consumer driven economy for food and non-food products; how this is affected by international trade and domestic agricultural policies; and how in turn these affect resource use and farm/firm management decisions. The four components are: 1) prices, production and marketing; 2) agricultural policy and international trade; 3) resources and the environment. This is a two-semester course. When you select it you will be assigned to AGR*2401 in the Fall semester and AGR*2402 in the Winter semester. A grade will not be assigned to AGR*2401 until AGR*2402 has been completed.

Basic principles of plant physiology, morphology, genetics and ecology influence plant production systems around the world. Students will expand their understanding of these principles by learning about managed plant ecosystems, plant domestication and use, zones of adaptation, breeding, propagation, production systems and the interactions between those systems and the environment.

A 2 week field study program to the Caribbean or Mexico costing approximately $1750 per student in addition to regular tuition fees, immediately prior to the commencement of the winter semester (December 27 to January 10 approx.). Students will visit corporate and individual farms, university and government research stations and become familiar with agricultural production systems. Projects and/or assignments will be completed during the winter semester. Classes are scheduled to meet once a week in the evening during the winter semester. In addition, students will be expected to attend several sessions in the fall semester prior to the field trip. Background information and specific reading assignments will be provided to students in these pre-course briefing sessions. It is important that students identify their interest in taking this course by course selection in March of the previous year. A deposit of $875 in the form of a cheque made payable to the University of Guelph must be in the OAC Dean's Office by September 10 in order to confirm a reservation for travel arrangements. Scholarship support is available to B.SC.(AGR.) students through the Cavers Memorial Scholarship and the Wolff International Scholarships. Applications are due in Student Finanial Services, Office of Registrarial Services by April 1. This course must be recorded as part of your Winter course selection and tuition and compulsory fees will be calculated accordingly.

A special study option that enables undergraduate students in semesters 5 through 8 to undertake specific projects in agricultural science or course(s) on an approved study abroad or exchange program at an accredited university. The topic of the special study will be determined in consultation with an OAC faculty member and the individual student. Students are responsible for making appropriate arrangements with faculty at the departmental and/or college level prior to registration for the course.

This course will provide an intermediate level understanding of the composition, structure, microbiology and safety of food. Lectures are supplemented with practical laboratory exercises.

This course provides an intermediate level understanding of food engineering and unit operations in food processing, food biotechnology, and food product development and marketing with reference to human nutrition and food safety issues. Participants will improve numeracy skills through quantitative evaluation of food processing data.

The structure, function and trends affecting agri-food community settings including historical, ecological and social factors, institutions, agencies and change processes are discussed. The agricultural role of the Provincial Government and the contemporary impact of the agro-industrial complex on Ontario communities will be considered mainly from a comparative perspective. Related topics will include physical infrastructure, political conflicts, labour markets, settlement patterns, housing, gender relations, landscape management, quality of life, sustainability and the promotion of community leadership.

Student initiated experiential learning opportunities can be developed as a credit course in consultation with a supervising faculty member. Details of the activities included in the program will be outlined in a learning contract initiated by the student and agreed by the faculty supervisor prior to the commencement of the work experience. The employer will also provide a description of the project and/or the work experience.

The course is designed to meet the needs of B.Sc. (Agr.) students. Interested students in other programs should consult the OAC Dean's Office.

A seminar course dealing with various aspects of international agricultural development programs. Normally taken in the final semester.

A special study option that enables undergraduate students in semesters 5 through 8 to undertake specific projects in agricultural science or course(s) on an approved study abroad or exchange program at an accredited university. The topic of the special study will be determined in consultation with an OAC faculty member and the individual student. Students are responsible for making appropriate arrangements with faculty at the departmental and/or college level prior to registration for the course.

This course is designed for students in the final year of the B.Sc.(Agr.) program who wish to understand the responsibilities of professionals in agrology and the responsibilities that professional organizations have in Ontario and Canada. The course is offered in conjunction with the Ontario Institute of Agrologists and will be offered in a series of ten 3-hour evening sessions. The first three sessions will deal with the topics of professionalism, ethics and professional development and utilize materials prepared jointly by the OIA and OAC Access. The remainder of the course will be comprised of discussions of ethical issues and workshops that will help students develop their personal professional development plan, improve their personal resume, and provide a framework for identifying potential professional employment opportunities.

This course will provide instruction and practical experience in teaching at the University level and/or providing information to clients through extension. Students will reinforce their understanding of the agriculture and food system by helping others learn about the system. The course will also provide students with an opportunity to integrate the communication skills that they have developed in previous courses.

This course will provide instruction and practical experience in conduct and reporting of independent research. Students will reinforce their depth of understanding of a particular component of the agriculture and food system by developing a research project. The course will also provide students with an opportunity to integrate the communication skills that they have developed in previous courses.

Students will carry out the research proposed in AGR*4400. The research may be conducted on campus or at off-campus sites in an agricultural, industrial or commercial setting. The results of the research must be communicated in the form of a written report as well as an oral presentation or poster display in an appropriate forum. Students must make arrangements with advisory faculty for the research and reporting in the previous semester.

This course will provide senior level students in agricultural and related sciences with experience in working as a team to propose solutions to agrifood industry problems. The perspective of the best solution will be the agrifood system rather than any individual stakeholder group. Attention will be given to integrating material from different disciplines, further refining skills in problem-solving, and communication. Students and faculty will meet prior to the conclusion of the preceding semester to identify industry projects, student expertise, and to develop a preliminary strategy.