Core Courses

  • AFE 116 Introduction to Agriculture, Food, and the Environment (3)
    Students examine career options, necessary academic preparation, and how to search for jobs in agriculture, food and environment. In addition to lectures, students will visit a sustainable small farm, small business/ nursery involved in agriculture, a locally owned and operated environmental consultant business, Kentucky State Nature Preserves Commission and an Agricultural Research company located in central Kentucky.
  • AFE 117 Global Perspectives in Agriculture, Food, and the Environment (3)
    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. Specific AFE issues in Asia, Africa, Cuba, Europe, and Mexico/ South America will be discussed, as well as opportunities for international study by students.
  • AFE 211 Introduction to Animal Science (3)
    Prerequisite: BIO 111. Explore interactions between animal production systems and the environment. Impact of animal production on water and nutrient cycles, greenhouse gas balance, and soil quality in relation to sustain able animal production systems. Economic, social, and ecological considerations for ruminant, swine, and poultry production.
  • AFE 217 Plant Science (3)
    Prerequisite: BIO 111. Explore interactions between crop production systems and the environment. An introduction to food and ornamental crops, plant form and function, plant life cycle, plant health and nutrition, and conventional and organic production practices in field and greenhouse settings.
  • AFE 311 Practicum I (2)
    Prerequisite: Consent of instructor. Intensive experience involving practical on-site participation working in option area (University, state, or private).
  • AFE 340 Environmental Science and Agroecology (3)
    Prerequisite: AFE 211 and 217 with grade of C or better. Introduction to ecological underpinnings of conventional, sustainable, and organic agriculture. Survey of beneficial and antagonistic interactions between plants, animals, fungi, protists, and bacteria commonly found in agroecosystems. Discussion of competition, predator-prey dynamics, herbivory, disease, biological control, and management tactics that optimize farmer benefits.
  • AFE 410 AFE Seminar (2)
    Prerequisite: Upper-division standing; senior classification recommended. Expose students to presentations of environmental science and agriculture research efforts by faculty and visiting scientists and allow students to formally present a research topic. Students make a formal, oral presentation of a research topic with computer-generated audio-visual materials.
  • AFE 411 Practicum II (2)
    Prerequisite: Consent of instructor. Intensive experience involving practical on-site participation working in option area (University, state, or private).

Option Requirements and Elective Courses

  • AFE 318 Environmental Entomology (3)
    Prerequisite: BIO 111. Basic insect biology and relationships among insects, plants, and other organisms; identification of commonly encountered insects, interaction of insects with the biological, chemical, and physical aspects of their environment. Principles of insect damage and various types of natural and applied control methods, including natural products, traditional insecticides, transgenic insecticidal cultivars, biological and microbial controls and chemical ecology.
  • AFE 334 Soil Science (3)
    Explore interactions between soil, agriculture, and the environment. Topics include soil classification, formation and loss; soil biology; soil and water quality; soil contamination and remediation; nutrient management.
  • AFE 366 Climate Change (3)
    The course provides the fundamentals of Earth’s climate system, and mechanisms of climate change as well as the methods that scientists use to investigate climate variability or change. It focuses on the Earth’s natural climate changes over the past and the role that humans have had in changing climates. Students will investigate the relationships between human activity and climate change and the consequences when human and natural factors interact. Students will use a Climate Change laboratory manual to explore weather related data, learn and investigate climate models and predictions. Students also will explore possible technological solutions to this vast and increasingly important problem.
  • AFE 404 Nutrition and Metabolism (3)
    Nutrition and Metabolism 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 vitamin/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.
  • AFE 405 Research/Extension in Nutrition (3)
    This course will provide substantial opportunities to learn about research, provide education, and participate in Extension activities in order to give students a chance to explore different work experiences in nutritional science.
  • AFE 407 Agroforestry: Local/Global Perspectives (3)
    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.)
  • AFE 415 Livestock Production Practices (3)
    Course will explore conventional and alternative production practices for the major livestock species produced in Kentucky. Students will learn about organic, forage based, and natural production practices and how they compare to conventional production of cattle, goats, sheep, pigs, and poulty. They will have hands on experience with working with livestock to learn basic handling and management procedures.
  • AFE 416 Nutrition and Society (3)
    As the prevalence of obesity and co-morbidities continue to rise in the United States, there is a strong need for individuals trained in community nutrition education as well as science. This course is dedicated to teaching students the principles behind nutrition education, the epidemiological factors, methodologies and pertinent organizations.
  • AFE 417 Modern Nutrition and Disease (3)
  • AFE 425 Organic Agriculture (3)
    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.
  • AFE 435 Urban Agriculture (3)
    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.
  • AFE 440 Ornamental/Landscape Plants (3)
    Identification, morphology, classification, nomenclature and adaptability of ornamental plants in landscape environments. Use of plants in home, business, and park landscapes to reduce water use, pollutants, energy and labor inputs. Use of native plants for therapeutic environments that promote human health, limit spread of invasive plants, and promote local plant/wildlife.
  • AFE 442 Plant Propagation and Plant Production Systems (3)
    This course provides an understanding of both traditional plant propagation and tissue culture as well as sustainable plant production systems. Plant propagation is a critical part of nursery and greenhouse management not only to reduce production costs but also to maximize the potential profit. Sustainable practices and production of horticultural crops is also examined to reduce water use, pollutants, energy and labor inputs. Topics covered also include soil, plant nutrition, pest and disease management that are essential for small scale farmers.
  • AFE 443 Apiculture/Pollination Biology (3)
  • AFE 445 Agriculture & Energy (3)
    Examine agriculture’s role as a producer and consumer of energy in context of the broader food system. Explore potential to improve agricultural energy efficiency and produce energy on farms using solar, wind, hydro, biopower, and biofuel technologies.
  • AFE 450 Human Health/Environment (3)
    Explore interactions between health, chemical exposure, water quality, air quality, and agriculture. Other topics include environmental justice, case studies of environmental health disasters, waste disposal, risk, urbanization, and links between global warming and health.
  • AFE 455 Food Safety and Microbiology (3)
    Survey food and nutrition principles, including nutrients, diet; nutritional effects of food processing, storage, and preparation; food safety, fads, and current controversies. Gain hands-on experience with techniques used to prepare food.
  • AFE 465 Food Systems (3)
    Explore relationships among environment, food supply chains, security, quality, diet, and consumer health, with particular emphasis on system components after the farm gate. Discuss existing barriers to healthy and sustainable food consumption, behaviors and policies with potential to overcome these barriers.
  • AFE 489 Remote Sensing of the Environment (3)
    The course introduces fundamental principles of remote sensing applications for recording electromagnetic energy from the earth’s surface for studying vegetation, soil, water, urban infrastructure.
  • AFE 495 Special Topics in AFE (3)
    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.
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