AGSY 470 - Food Systems Science

Credits: 5
LEC hours per week: 5
This course examines and applies the environmental, social, and economic components of sustainable farming systems. It emphasizes principles, concepts, and the techniques of sustainable production and post-harvest handling of crops, food quality and safety, marketing of products, financing and budgeting, labor issues, and sustainable agriculture policy and regulation. Students will research and choose topics for their capstone project.
Course Attribute(s): Course-BAS