This is a hands on class that provides students with a greater understanding of agriculture, food, and environmental systems. Students gain hands on experience in many of the common practices and procedures used for field and lab work in the different areas within AFE.

This course familiarizes students with career options, necessary academic preparation, and how to search for a job in environmental science and agriculture. In addition to lectures, students will visit environmental science/agriculturally related venues in central Kentucky. (One hour of lecture per week plus field trips)

Students will explore agriculture, food science, and environmental issues across the planet and how these issues also impact people in the United States. Climate change, international challenges to food production, expanding international markets, global competition in producing food and energy, and international environmental challenges will be examined. (Three hours of lecture ech week)

This course provides an understanding of the expansive variety of beer styles, wines and distilled spirits and how differences in ingredients and processes lead to the diversity. Includes information on different crops used in making these products as well as the molecular transformations that take place during brewing and distilling.

Students explore the science of agronomy to include plant, soil, and turf sciences. Interactions of plant, soil, and turf sciences will be introduced along with all of the components of them which will include breeding, physiology, pathology, production, and the effects of meteorology.

This course covers the chemical processes and reactions that are necessary in the process of fermentation and distillation. The specific chemical bonding and reactions as well as acid/base chemistry will be covered that are necessary for the successful brewing and distillation. The impacts of different hydrocarbon and functional groups, carbohydrates, proteins, enzymes, nucleic acids, sugars, and lipids on the process and resulting end products will also be examined.

This course provides the student with basic information on livestock production and management of food animals, primarily cattle, goats, sheep, swine, and poultry. It will include information on alternative and conventional production of animals.

This course provides hands on experience in the area of veterinary technology including hands on activities in veterinary clinics and on farm lab activities.

This class is designed to give additional training in areas of animal agriculture for students and includes both lecture and hands on activities. This course covers current humane handling practices of livestock and focus on Quality Assurance practices for the livestock species. Animal behavior will be covered as it relates to handling practices. Students will learn different restraint practice used in different species to reduce stress on the animals. Pre or Co Requisite: AFE 211. Credit: 1 semester hour.

This course provides an introduction to the management of non- farm businesses in agriculture. It includes: 1) the role of an agribusiness manager, 2) management as a strategy for long-term survival of a business, and 3) management of operations, marketing, financials, and human resources as part of an agricultural industry. Credit: 3 semester hours.

An introduction to plant structure, function, physiology, nutrition, health, growth, and genetics and interactions between crop production systems and the environment. Conventional and organic growing processes of important food and ornamental crops in field and greenhouse settings will be explored. (Two hours of lecture, two hours laboratory per week)

Class provides information on theoretical and practical information on animal disease, treatments, and management.

Covers common diagnosis test and practices used in veterinary clinics for disease detection.

Course covers basics nutritional requirements of animals including lab, companion and farm animals. Includes some basic ration formulation and nutrition related diseases and conditions.

Course covers information on drug use, mixing of compounds, methods of administration, and legal issues related to drug administration and treatment of animals.

This course will cover the estrus cycle and reproduction of common livestock species. Discussing the anatomy and physiology of reproduction as well as applied techniques in current industries.

A course in which advanced AFE students pursue an independent experiential project off campus.

This course provides hands on experience in the area of veterinary technology including hands on activites in veterinary clinics and on farm alb activities.

An introduction to insects including their importance, basic anatomy, physiology, ecology and management. Identification of major orders and families of insects will be covered as well. This is a lecture, field and laboratory course. (Two hours of lecture, two hours of laboratory each week)

Anatomy and Physiology of Livestock is designed for students entering livestock or veterinary careers. This course emphasizes Cattle, small ruminants, swine, and horses, poultry if time allows. Information to be covered will include the physical structures their functions and also brief mention to pathology and applied science. The course will take a systematic approach by teaching anatomy of each organs system in common species with the normal physiology of that system.

The course will explore interactions between soil, agriculture, and the environment. Topics include soil organic matter, soil contamination, water management and quality, soil classification, nutrient management, and soil remediation. After taking the course, students soon realize that soil concepts, earned in class, will reward them on the job market.

This course is intended for those with theoretical and practical interest in environmental issues and is designed to provide a wide range of subjects and practical work experience using standard methods, concepts and equipment in environmental science.

This course covers issues and concerns related foods to food safety and microbiology focusing on fermented foods. This course explores the concepts of Hazard Analysis Critical Control Points (HACCP) as it relates to fermented and distilled foods.

This course provides scientific basis of Earth's climate system, climate variability and change and mitigation and adaptation strategies within the context of global environment change.

This course aims at familiarizing students in the field of scientific communication, especially in scientific presentations of their research experience/findings in the various specialized course offerings in the College of Agriculture, Food Sciences and Sustainable Systems. In addition to being trained in scientific writings, students will get an opportunity to present their research findings to their peers and in professional meetings of various societies, depending on the opportunity presented.

This course takes the fundamentals of basic nutrition -- calorie intake, macro-nutrients, energy production/consumption, vitamins/minerals, and other principles -- and informs the student on how these elements are integrated with one another through metabolism. Students will cover the metabolic pathways of carbohydrates, lipids, protein, amino acids, and vitamins/minerals and how they are all interconnected. In addition, this class will explore the nature of metabolic diseases and how nutrition plays a significant role.

This course will provide substantial opportunities to conduct research, provide education, and partipcation in Extension activities in order to give students a chance to explore different work experiences in nutritional science.

Students will examine and have an understanding of how different agroforestry systems function with landscapes across multiple scales (plot, watershed, landscape) and how these systems contribute to achieving multiple benefits (environmental, social, economic, etc.)

Course covers basic principles of administering and monitoring animals under anesthesia as well as basic surgical procedures.

A course in which advanced AFE students pursue an independent experiential project off campus.

This course provides hands on experience in the area of veterinary technology including hands on activities in veterninary clinics and on farm lab activities.

Course will explore conventional and alternative production practices for the major livestock species produced in Kentucky. Students will learn about organic, forage based, and antural production practices and how they compare to conventional production of cattle, goats, sheep, pigs, and poulty. They wil have hands on experience with working with livestock to learn basic handling and management procedures.

This course is intended for those wtih theoretical and practical intest in the field of Nutrition and how it plays a role in community and society. During this course, students will have the opportunity to learn specific elements of nutrional education, nutritional epidemiology, policy factors, nutrition and culture, and other areas related to nutrition and society.

This course is intended for those with theoretical and practical interest in the field of Food and Nutrition Sciences, and will give an overview of the role of Nutritional Science as it relates to health with special emphasis on disease prevention and management of disorders and diseases of various body systems.

Principles and practices of organic agriculture are presented in the context of their historical, philosophical, economic, and scientific underpinnings. Students will develop a broad theoretical and practical understanding of organic agriculture.

This course discusses economics, farm management, and marketing from an agricultural, and aquaculture, perspective. The focus is on economic relations that would apply to aquaculture and agriculture, in general. Most economics discussions will be presented by drawing graphs instead of writing formulas, although some formulas will also be discussed. The main goal is to prepare students to have the ability to manage a farm from a production, marketing, financial, and business planning perspective. Overall, the course will use a practical approach that would appeal to the understanding of most students. Credit: 3 semester hours.

Examine contributions of ornamental and food gardens to community health and food system sustainability. Explore potential of compact urban agriculture to offset community food needs through high and low input production. Gain hands-on experience with tools, techniques and practices used to grow and process food and ornamental crops in urban environments.

This course provides an understanding of the identification, morphology, classification, nomenclature and adaptability of ornamental plants in landscape environments. The use of plants in home, business and park landscapes to reduce water use, pollutants, energy and labor inputs is examined.

This course provides an understanding of both traditional plant propagation and tissue culture as well as sustainable plant production systems. Sustainable practices and production of horticultural crops are also examined to reduce water use, pollutants, energy and labor inputs.

This will be online class covering the biology of honey bees and the pollination of flowers by bees, especially crop plants. This will include the morphology, physiology, phenology, behavior, parasites, pathogens, predators, and evolutionary biology of honey bees. The biology and practical aspects of crop pollination will be explored. Other pollinator bees will be discussed briefly.

Examine agriculture's role as a producer and consumer of energy in context of the broader food system and economy. Explolre potential to improve agricultural energy efficiency and produce energy on farms using solar, wind, hydro, biopower and biofuel technologies.

Students taking this multidisiplinary course will have a holistic understanding how the physical, chemical and biological factors of the environment impact human health. Upon successful completion of AFE 450, Human Health and Environment, the students will be able to identify the types of association found betweem environmental hazards and human health outcomes.

This course in intended for those with theoretical and practical interest in the field of food sciences, especially those interested in a wide range of subjects and handson/practical approaches in microbial food processes, general food safety, public health and epidemiology. Various aspects of food production, maintenance, supply chains, potential contaminations, introduction to food borne toxins and outbreaks of food borne infections, safe food handling and preparation techniques will be introduced to the students. CREDIT: 3 SEMESTER HOURS.

This course provides students with a guided internship program to be able to demonstrate and apply knowledge in the fermentation arts. Students will work with a mentor either at the university or with an industry partner to design and conduct a project to expand their knowledge and skills in this area. This is a capstone course in the fermentation and distillation program.

Explore relationships among environment, food supply chains, security, quality, diet, and consumer health, with particular emphasis on system compenents after the farm gate. Discuss existing barriers to healthy and sustainable food consumption; and personal behavior and public policies with potential to overcome these barriers.

This course provides basic instruction in mapping technologies to enable natural resource staff, students, local and state government personnel to enhance their planning and resource management skills.

This course requires intensive examination of an Agriculture, Food, and Environmental (AFE) science topic chosen by a faculty member in Agriculture, Food, and Environment. This course will require intensive reading and discussion, as well as writing. Credit: 3 semester hours.

The course introduces fundamental principles of remote sensing applications for recording electromagnetic energy from the earth’s surface for studying vegetation, soil, water, and urban infrastructure. Credit: 3 semester hours.

This course requires intensive examination of an Agriculture, Food, and Environmental (AFE) science topic chosen by a faculty member in Agriculture, Food, and Environment. This course will require intensive reading and discussion, as well as writing.