Major crop plants including: anatomy, physiology, morphology, history, use, adaptation, culture, improvement and economic importance.

An introduction to the growth, function and identification of agronomic crops and the environment in which they are produced. This course is designed to complement the lecture material from PLSC 112.

The relationship between plant structure and function and how the environment influences changes in the physiology to control higher plant growth and development are studied. Survey of the organizational structure of plants from the molecular to the morphological level and gain an understanding of how the plant functions to grow and reproduce.

An overview of the history, genetics, and reproductive mechanisms for agronomic and horticultural plants that examines mechanisms of genetic improvement ranging from traditional plant breeding to tissue culture and genetic engineering. Social and political issues such as germplasm preservation and international intellectual property rights will also be discussed.

Principals of turf science and culture with emphasis on turfgrass anatomy, morphology, and physiology. The role of cultural interventions in achieving specific aesthetic and functional objectives is examined for multiple turf uses. Pest problems typically encountered in turfgrass management are also covered.

Provide hands-on experience for students who are concurrently taking PLSC201 or other interested students and train students how to collect quantitative data from plants and perform statistical analysis (i.e., Student's t-test and chi-square analysis) of the data using Excel. The students will also have opportunity to access and analyze biological datasets from publicly available sources to build phylogenetic trees and explore gene expression patterns.

Foodborne illness has been linked to an impressive diversity of vegetable, herb, sprout, fruit, nut and spice crops. Food safety of fruit and vegetables requires careful interventions throughout the production chain from before the start of cultivation to post-harvest handling and food preparation to prevent contamination with foodborne viruses, bacteria or parasites. This course will discuss the various foodborne pathogens that associate with plant-based foods. The factors that can compromise the microbial safety of fresh produce will be discussed from the perspective of plant morphological characteristics and physicochemical traits to gain a better understanding of how enteric pathogens can associate with plants. We will also consider risks introduced via agricultural and harvesting practices and review recommendations for Good Agricultural Practices (GAPs) and post-harvest handling practices aimed at minimizing fresh produce contamination. We will conduct a trace-back investigation for a foodborne illness outbreak and learn the epidemiological, microbiological and genomic tools employed. The course will emphasize current industry practices, research innovations in agriculture to enhance food safety, as well as emerging threats posed by globalization, centralized food production, climate change and other modern-day challenges.

A field and laboratory study of trees, shrubs, and vines used in ornamental plantings. Major emphasis is placed on native deciduous plant materials.

An introduction to biochemistry and metabolism in plants and fungi, covering the biosynthesis of compartments in plant and fungal cells with biological molecules such as nucleic acids, amino acids and lipids. Energy flow processes such as photosynthesis, carbohydrate metabolism and respiration, are covered in the course. The integration of different pathways in plant development and responses to environmental stresses will be discussed.

An introduction to the causal agents, nature and management of plant diseases with particular attention paid to economically important diseases of horticultural and agronomic crops.

A critical analysis of research work and application of the principles of plant physiology, chemistry and botany to practical problems in the commercial production of fruit and vegetable crops.

Weed identification, ecology, and control (cultural, mechanical, biological, and chemical methods).