AGRICULTURAL FACULTY MEETING

Transcription

1 AGRICULTURAL FACULTY MEETING Thursday, December 12, :30 p.m. Deans of Agriculture Auditorium (Room 241), Pfendler Hall 1. Call to Order - Dean Jay Akridge 2. Approval of Agenda 3. Update on Plant Sciences Research and Education Pipeline Karen Plaut 4. Consent Agenda Action Items Approval of Minutes of April 18, 2013 Agricultural Faculty Meeting Document I Agricultural and Biological Engineering Document II Agronomy Document III Biochemistry Document IV Botany & Plant Pathology Document V Entomology Document VI Forestry and Natural Resources Document VII Curriculum and Student Relations Committee Approval of 2013 December Degree Candidates 5. Memorial Resolutions 6. Report Items University Senate Report Jennifer L. Dennis Dean s Comments Jay Akridge 7. Other Business

2 Agricultural Faculty Document No. I, December 12, 2013 Department of Agriculture and Biological Engineering Proposed Course and Curricular Changes A. COURSES TO BE DELETED ASM Surveying B. COURSES TO BE ADDED ASM Surveying C. COURSES TO BE CHANGED None D. CURRICULAR CHANGES None

3 Course To Be Deleted ASM Surveying Sem. 2. Class 2, Lab 1, cr. 3. Introduction to plane surveying. Instruction and practice in the use of surveying instruments for distance measurement, leveling, angle measurement, direction determination, traversing, and mapping. Office procedures for surveying data reduction. Practical problems and field exercises of the type encountered by the landscape architect and forester. I. JUSTIFICATION FOR PROPOSED COURSE CHANGE Horticulture and Landscape Architecture students are nominally 90% of the audience. Their curricula changes necessitate a reduction in credits on this topic area. Additionally, there may be more interest in the course for ASM and AE students at the 1-credit level. The 1-credit version (ASM 216) is proposed in the following section. II. COLLEGE LEARNING OUTCOMES ADDRESSED BY THIS COURSE X X Professional Preparation: Demonstrate proficiency in their chosen discipline that incorporates knowledge skills, technology, and professional conduct. Scientific Principles: Demonstrate use of the scientific method to identify problems, formulate and test hypotheses, conduct experiments and analyze data, and derive conclusions. Critical Thinking: Demonstrate critical thinking by using data and reasoning to develop sound responses to complex problems. Communication: Demonstrate the ability to write and speak with effectiveness while considering audience and purpose. Teamwork: Demonstrate the ability to work effectively as part of a problem-solving team. Cultural Understanding: Demonstrate knowledge of a range of cultures and an understanding of human values and points of view of other than their own. Social Science Principles: Demonstrate ability to apply social, economic, political, and environmental principles to living in a global community. Civic Responsibility: Demonstrate awareness of civic responsibility to community and society at large. Lifelong Learning: Demonstrate skills necessary for lifelong learning. III. DEPARTMENTAL/PROGRAM LEARNING OUTCOMES ADDRESSED BY THIS COURSE an ability to apply knowledge of mathematics, science, and engineering ability to design and conduct experiments, as well as to analyze and interpret data. an ability to design a system, component, or process to meet desired needs within realistic constraints such as economic, environmental, social, political, ethical, health and safety, manufacturability, and sustainability X an ability to function on multidisciplinary teams 2

4 an ability to identify, formulate, and solve engineering problems an understanding of professional and ethical responsibility an ability to communicate effectively the broad education necessary to understand the impact of engineering solutions in a global, economic, environmental, and societal context a recognition of the need for, and an ability to engage in life-long learning a knowledge of contemporary issues X an ability to use the techniques, skills, and modern engineering tools necessary for engineering practice 3

5 Course To Be Added ASM Surveying Sem. 2. Class 2, Lab 3, Cr. 1. (last 8 weeks of semester) Introduction to plane surveying. Instruction and practice in the use of surveying instruments for distance measurement, leveling, angle measurement, direction determination, traversing, and mapping. Office procedures for surveying data reduction. Practical problems and field exercises of the type encountered by the landscape architect and forester. Prerequisites: None Restrictions: None A. COURSE CONTACT INFORMATION: Name: Dr. Bernie Engel Phone Number: Address: engelb@purdue.edu Campus Address: ABE B. Justification NEW COURSE DOCUMENTATION Horticulture and Landscape Architecture students are nominally 90% of the audience. Their curricular changes necessitate a reduction in credits on this topic area. Additionally, there may be more interest in the course for ASM and AE students at the 1-credit level. Level of Course: Enrollment expected to be sophomores seniors with most at a sophomore level. C1. College Learning Outcomes addressed by this course: X X Professional Preparation: Demonstrate proficiency in their chosen discipline that incorporates knowledge skills, technology, and professional conduct. Scientific Principles: Demonstrate use of the scientific method to identify problems, formulate and test hypotheses, conduct experiments and analyze data, and derive conclusions. Critical Thinking: Demonstrate critical thinking by using data and reasoning to develop sound responses to complex problems. Communication: Demonstrate the ability to write and speak with effectiveness while considering audience and purpose. Teamwork: Demonstrate the ability to work effectively as part of a problem-solving team. Cultural Understanding: Demonstrate knowledge of a range of cultures and an understanding of human values and points of view of other than their own. Social Science Principles: Demonstrate ability to apply social, economic, political, and environmental principles to living in a global community. Civic Responsibility: Demonstrate awareness of civic responsibility to community and society at large. Lifelong Learning: Demonstrate skills necessary for lifelong learning. 4

6 C2. Department Learning Outcomes Addressed by this course: X an ability to apply knowledge of mathematics, science, and engineering ability to design and conduct experiments, as well as to analyze and interpret data. an ability to design a system, component, or process to meet desired needs within realistic constraints such as economic, environmental, social, political, ethical, health and safety, manufacturability, and sustainability X an ability to function on multidisciplinary teams an ability to identify, formulate, and solve engineering problems an understanding of professional and ethical responsibility an ability to communicate effectively the broad education necessary to understand the impact of engineering solutions in a global, economic, environmental, and societal context a recognition of the need for, and an ability to engage in life-long learning a knowledge of contemporary issues X an ability to use the techniques, skills, and modern engineering tools necessary for engineering practice D. Course Outline of Topics/Syllabus: Instruction and practice in the use of surveying instruments for distance measurement, leveling, angle measurement, direction determination, traversing, and mapping. Office procedures for surveying data reduction. Practical problems and field exercises of the type encountered by the landscape architect and landscape contractor. Detailed outline is provided below. E. Reading List/Textbook: Elementary Surveying: An Introduction to Geomatics. Thirteenth Edition by Charles D. Ghilani and Paul R. Wolf. F. Library Resources: Textbook copy, internet H. Example of a Course Syllabus (optional) Attached below 5

7 Schedule Lecture: Mon. and Wed. 9:30 AM (last 8 weeks of semester) Lab: Thurs. 8:30-11:20, 11:30-2:20, 2:30-5:30 This schedule is subject to change based on weather conditions DATE TOPIC READING ASSIGNMENT Week 1 Introduction and Importance of Surveying Chapter 1 Week 1 Mapping, Map and GIS Data Sources Chapters 18 and 28 USGS Maps; Local, State and Federal Spatial Data Sources (reading topographic surveys; using USGS 7.5 minute quad maps) Lab I Week 2 Differential Leveling Chapters 4, 5 Week 2 Distance Measurement Chapter 6 Week 2 Introduction to Surveying Equipment, Field Notes Setup, Distance Measurement and Differential Leveling (using levels, rod reading, distance measurement techniques including tapes and stadia) Lab II Week 3 Angles, Bearings and Azimuths Chapter 7 Week 3 Measuring Angles; Boundary Survey-Traversing Chapters 8 and 9 Week 3 Horizontal Measurement (Basics of property survey, open and closed traverses, interior and exterior angles, bearings and azimuths) Lab III Week 4 Mapping surveys Chapter 17 Week 4 Week 4 Mapping surveys; Specifying survey requirements from a surveyor Topographic Mapping (small scale topographic surveying; establishing gridlines) Chapter 17 Lab IV Week 5 Construction surveys Chapter 23 Week 5 Construction surveys Chapter 23 Week 5 Construction Surveying (staking, layout, as-built) Week 6 Laboratory (If needed due to inclement weather) Week 7 Laboratory (If needed due to inclement weather) Week 8 FINAL EXAM that includes surveying laboratory practicum Lab V Note this is a 1 credit class spread across 8 weeks. The laboratory is an outdoor surveying laboratory and thus cannot be conducted during inclement weather. The 8 week class structure allows for the likelihood of laboratory cancelations due to inclement weather. 6

8 Agricultural Faculty Document No. II, December 12, 2013 A. COURSES TO BE DELETED None B. COURSES TO BE ADDED None C. COURSES TO BE CHANGED None Department of Agronomy Proposed Course and Curricular Changes D. CURRICULAR CHANGES 1. Major Name Changes- From: Sustainable Agronomic Systems To: Agronomy (Name Change Only.) From: Soil and Hydrologic Sciences To: Soil and Water Sciences (Name Change Only.) 2. Concentration Name Change- From: Agronomic Management To: Crop and Soil Management (Name Change Only.) 3. Minor Changes: a. Crop Science Minor: From: Required Courses (9 credits) Agry 105 (3) Agry 255 (3) Agry 525 (3) Minimum of 9 credits hours from list: To: Required Courses (6 credits) Agry 105 (3) Agry 255 (3) Minimum of 12 credit hours from list:

9 Remove from selection list: Agry 204 (1-2) Weed and Crop Identification Agry 305 Seed Analysis & Grain Grading Agry 306 Seed Technology Add to selection list: Agry 480 Plant Genetics Agry 520 Principles and Methods of Plant Breeding Agry 525 Crop Physiology and Ecology or Hort 301 Plant Physiology Btny 350/Hort 350 Biotechnology in Agriculture b. Soil Science Minor Add to selection list: Agry 337 Environmental Hydrology Agry 338 Environmental Hydrology Lab Agry 582 Biodegradation and Bioremediation

10 MAJOR: AGRONOMY CONCENTRATION: AGRONOMIC BUSINESS AND MARKETING (ABMK) Credits required for graduation: 120

11 Core Requirements Check List AGRONOMY Concentration: Agronomic Business and Marketing

12 MAJOR: AGRONOMY CONCENTRATION: CROP AND SOIL MANAGEMENT (old = AMGT) new name will need a new designation Credits required for graduation: 120

13 Core Requirements Check List AGRONOMY Concentration: Crop and Soil Management

14 MAJOR: AGRONOMY CONCENTRATION: INTERNATIONAL AGRONOMY (IAGR) Credits required for graduation: 120

15 Core Requirements Check List AGRONOMY Concentration: International Agronomy

16 MAJOR: SOIL AND WATER SCIENCES (old = SHSC) new name will need a new designation Credits required for graduation: 120

17 Core Requirements Check List Soil and Water Sciences

18 2. Changes to the Crop Science and Soil Science Minors A. Proposed Update to Crop Science Minor (CRPS) To complete a minor in Crop Science, one must earn 18 credits. Students majoring in the Department of Agronomy cannot obtain a Crop Science minor. Listed below are the requirements: 1. Required courses (6 credits) AGRY 105 (3) Crop Production or AGRY 375 Crop Production Systems AGRY 255 (3) Soil Science 2. Minimum of 12 credit hours from the list below: AGRY 105 (3) Crop Production or AGRY 375 Crop Production Systems AGRY 320 (3) Genetics AGRY 321 (1) Genetics Laboratory AGRY 335 (3) Weather and Climate AGRY 365 (3) Soil Fertility AGRY 480 (3) Plant Genetics AGRY 505 (3) Forage Management AGRY 515 (3) Plant Mineral Nutrition AGRY 520 (3) Principles and Methods of Plant Breeding AGRY 525 (3) Crop Physiology and Ecology or HORT 301 (4) Plant Physiology BTNY 301 (3) Introductory Plant Pathology BTNY 304 (3) Introductory Weed Science BTNY 350 (3) Biotechnology in Agriculture ENTM 206 (2) General Entomology ENTM 207 (1) General Entomology Laboratory HORT 301 (4) Plant Physiology or AGRY 525 Crop Physiology (3)

19 B. Proposed Update to Soil Science Minor (SOIL) To complete a minor in Soil Science, one must earn 18 credits. Students majoring in the Department of Agronomy cannot obtain a Soil Science minor. Listed below are the requirements: 1. Required courses (6 credits) AGRY 255 (3) AGRY 365 (3) Soil Science Soil Fertility 2. Minimum of 12 credit hours from the list below: AGRY 290 (3) Introduction to Environmental Science AGRY 335 (3) Weather and Climate AGRY 337 (3) Environmental Hydrology AGRY 338 (1) Environmental Hydrology Lab AGRY 349 (3) Soil Ecology AGRY 355 (2) Soil Morphology and Geography AGRY 385 (4) Environmental Soil Chemistry AGRY 450 (3) Soil Conservation & Water Management AGRY 465 (3) Soil Physical Properties AGRY 540 (3) Soil Chemistry AGRY 544 (3) Environmental Organic Chemistry AGRY 545 (3) Remote Sensing of Land Resources AGRY 555 (3) Soil & Plant Analysis AGRY 560 (3) Soil Physics AGRY 565 (3) Soils and Landscapes AGRY 575 (3) Soil and Nutrient Management AGRY 580 (3) Soil Microbiology AGRY 582 (3) Biodegradation and Bioremediation AGRY 585 (3) Soils and Land Use

20 Proposed Updated Crop Science Minor (CRPS) Name of Student: Approval of Counselor: Date: Approval of AGRY Teaching Coordinator: Date: To complete a minor in Crop Science, one must earn 18 credits. Students majoring in the Department of Agronomy cannot obtain a Crop Science minor. Listed below are the requirements: 1. Required courses (6 credits) AGRY 105 (3) Crop Production or AGRY 375 Crop Production Systems AGRY 255 (3) Soil Science 2. Minimum of 12 credit hours from the list below: AGRY 105 (3) Crop Production or AGRY 375 Crop Production Systems AGRY 320 (3) AGRY 321 (1) AGRY 335 (3) AGRY 365 (3) AGRY 480 (3) AGRY 505 (3) AGRY 515 (3) AGRY 520 (3) AGRY 525 (3) BTNY 301 (3) BTNY 304 (3) Genetics Genetics Laboratory Weather and Climate Soil Fertility Plant Genetics Forage Management Plant Mineral Nutrition Principles and Methods of Plant Breeding Crop Physiology and Ecology or HORT 301 Plant Physiology Introductory Plant Pathology Introductory Weed Science BTNY 350 (3) Biotechnology in Agriculture or HORT 350 ENTM 206 (2) ENTM 207 (1) General Entomology General Entomology Laboratory

21 Proposed Updated Soil Science Minor (SOIL) Name of Student: Approval of Counselor: Date: Approval of AGRY Teaching Coordinator: Date: To complete a minor in Soil Science, one must earn 18 credits. Students majoring in the Department of Agronomy cannot obtain a Soil Science minor. Listed below are the requirements: 1. Required courses (6 credits) AGRY 255 (3) AGRY 365 (3) Soil Science Soil Fertility 2. Minimum of 12 credit hours from the list below: AGRY 290 (3) Introduction to Environmental Science AGRY 335 (3) Weather and Climate AGRY 337 (3) Environmental Hydrology AGRY 338 (1) Environmental Hydrology Lab AGRY 349 (3) Soil Ecology AGRY 355 (2) Soil Morphology and Geography AGRY 385 (4) Environmental Soil Chemistry AGRY 450 (3) Soil Conservation & Water Management AGRY 465 (3) Soil Physical Properties AGRY 540 (3) Soil Chemistry AGRY 544 (3) Environmental Organic Chemistry AGRY 545 (3) Remote Sensing of Land Resources AGRY 555 (3) Soil & Plant Analysis AGRY 560 (3) Soil Physics AGRY 565 (3) Soils and Landscapes AGRY 575 (3) Soil and Nutrient Management AGRY 580 (3) Soil Microbiology AGRY 582 (3) Biodegradation and Bioremediation AGRY 585 (3) Soils and Land Use

22 Agricultural Faculty Document No. III, December 12, 2013 Department of Biochemistry Proposed Course and Curricular Changes A. COURSES TO BE DELETED BCHM 572 Advanced Biochemical Techniques BCHM 593 Chemistry of Metabolism BCHM 645 Biochemistry of Nucleic Acids BCHM 659 Structure and Function of Proteins BCHM 660 Structure and Function of Nucleic Acids BCHM 665 Enzyme Mechanisms BCHM 667 Prokaryotic Metabolic Regulation BCHM 668 Regulation of Gene Expression in Eukaryotes BCHM 691 Biochemistry of the Cell Cycle BCHM 692 Current Topics in RNA Processing BCHM 694 Structure-Function Relationships in Living Systems BCHM 696 Advanced Seminars in Biochemistry Rationale: These courses have not been taught in at least three years and there are no plans to offer them again. B. COURSES TO BE ADDED BCHM 605 Macromolecules BCHM 610 Regulation of Eukaryotic Gene Expression BCHM 611 Chromatin Biology and Chromosome Dynamics BCHM 620 Protein Mass Spectrometry and Proteomics BCHM 640 Plant Metabolic Biochemistry (to be cross-listed with HORT 640) BCHM 595 Current Topics in Biochemistry C. COURSES TO BE CHANGED None D. CURRICULAR CHANGES Biochemistry Minor D. Curricular Changes Biochemistry Minor

23 Required coursework (11-12 credit hours) A. BCHM Introduction to Biochemistry (2 credit hours) 2 credit hours An alternate UCC approved STS elective may substitute B. CHM 25600, CHM 26200, CHM or MCMP Organic Chemistry II (3-4 credit hours) C. BCHM Molecules (3 credit hours) 3 credit hours A B average in CHM is strongly recommended for BCHM 361 CHM 256 (or equivalent) is a pre- or co-requisite for BCHM 361 BIOL 110 or BIOL 121 is a prerequisite for BCHM361 -or- BCHM Biochemistry I (3 credit hours) CHM 256 (or equivalent) is a prerequisite for BCHM 561 D. BCHM Metabolism (3 credit hours) A B in BCHM 361 or BCHM 561 is strongly recommended for BCHM 462 BCHM 361 or BCHM 561 is a prerequisite for BCHM 462 -or- BCHM Biochemistry 2 (3 credit hours) CHM 256 is a prerequisite for BCHM 562 BCHM electives (7 credit hours) BCHM Analytical Biochem or CHM 321 Analytical Chem 3-4 credit hours BCHM 29000* Experimental Design Seminar 2 credit hours BCHM Analytical Biochemistry II 2 credit hours BCHM Macromolecular Machines 3 credit hours o A B in BCHM 462 or BCHM 562 is strongly recommended for BCHM 463 BCHM Biochemistry of Life Processes 2 credit hours o A B in BCHM 463 is strongly recommended for BCHM 465 BCHM Research in Biochemistry 1-3 credit hours o Equivalent research credits from other departments may be used but would require approval. o Up to 3 credit hours may be used as electives towards BCHM minor. BCHM 49000* Undergraduate Seminar 1 credit hour o Requires three credit hours of BCHM 498 *Special permission is required for enrollment in these courses and space may be limited.

24 Agricultural Faculty Document No. IV, December 12, 2013 Department of Botany & Plant Pathology Proposed New Program and Course and Curricular Changes CONTENTS PART I. PROPOSAL FOR A NEW UNDERGRADUATE DEGREE PROGRAM in SUSTAINABLE FOOD AND FARMING SYSTEMS A. SUMMARY B. RATIONALE C. DESCRIPTION Major Minor D. LEARNING OUTCOMES PART II. COURSE AND CURRICULAR CHANGES A. COURSES TO BE DELETED - None B. COURSES TO BE ADDED SFS 210. Small Farm Experience (Spring) 3 cr. Spring SFS 211. Small Farm Experience (Fall) 3 cr. Fall SFS 301. Agroecology. 3 cr. Spring SFS 302. Principles of Sustainability. 3 cr. Fall SFS 311. Aquaponics. 1 cr. Fall SFS 312. Urban Agriculture. 1 cr. Fall SFS 313. Farm-to-Fork. 1 cr. Fall SFS 314. Comparative Livestock Production Systems. 1 cr. Spring SFS 315. Energy and Resource Systems. 1 cr. Spring SFS 316. Decisions Through Systems Analysis. 1 cr. Spring SFS 350. Summer Farm Internship. Summer. (Required but not for credit). SFS 351. SFS Capstone Project. 1 cr. Spring, Summer, Fall C. COURSES TO BE CHANGED - None D. CURRICULAR CHANGES Addition of new undergraduate degree program MAJOR and MINOR SEE PART I

25 PART I. PROPOSAL FOR A NEW UNDERGRADUATE DEGREE PROGRAM IN: SUSTAINABLE FOOD AND FARMING SYSTEMS A. SUMMARY Sustainable Food and Farming Systems is a proposed new degree program that offers a broad education in agriculture and food systems that has a strong component of experiential learning. It draws on the College of Agriculture s vast expertise in agronomic, horticultural and animal-based food production systems, economics and business, and environmental sciences. It introduces a number of new courses that will provide hands-on experience and a new opportunity to experience small farming enterprises. It will provide a rigorous and multidisciplinary education that will train students to become farm managers, consultants and pursue graduate degrees in a number of areas related to agriculture. The proposed degree program in sustainable food and farming systems will: 1. Provide a rigorous scientific grounding 2. Stimulate learning across broad disciplines 3. Include a strong component of experiential learning 4. Include both traditional and non-traditional styles of instruction 5. Respond fully to the three pillars of sustainability: economic, environmental, social 6. Develop practical skills and applied knowledge 7. Encourage systems thinking 8. Encourage higher order analysis, synthesis and critical thinking Twelve new courses have been prepared in order to put this degree program in place, and the program will offer both a major (120 credits) and a minor (18 credits). B. RATIONALE Questions of sustainability in agriculture have become a touchstone for vigorous debate and there has been a tendency for these debates to become polarized with advocates of certain farming systems lining up in different, quite vocal, camps. Part of the irony, of course, is that individuals can vigorously criticize one system while ignoring valid criticisms of the system that they happen to support. No food and farming system of which we are aware is immune to criticism, particularly in the light of sustainability issues. It is important to teach our students that increasing the sustainability of agriculture is not a question of simplistic choices such as large vs. small, or organic vs. conventional, and that increasing the sustainability of food and farming systems should not be a polarizing issue: these are not questions of Either-Or, but of Both-And. The new degree program will encourage students to study and experience food and farming systems in a new way, running the gamut from large farms to small, from organic to conventional, and from commodity crop/market to specialty crop/market. In order to do this, we have developed new infrastructure and a sequence of new courses. The new courses offer experiential learning opportunities and new material in specialty crop production and niche marketing, and the infrastructure that makes them possible is the new student farm on the west edge of campus. Part of the novelty of the new program is the new and unique opportunities it offers to study and experience small farming enterprises, but its mission is to investigate sustainability issues in food and farming systems of all kinds. The program addresses each of the foundations of sustainability: economic, environmental and social, and does so in an inclusive way. There is a need and an opportunity to develop a new major in Sustainable Food and Farming Systems in the College of Agriculture. The need stems from developing global and regional trends that indicate significant changes are needed in American food production systems. These trends include present and future water shortages from aquifer depletion and global climate change, increases in fertilizer costs from natural gas depletion and increases in fuel costs from oil depletion. There is also a need to decrease the environmental impacts of agriculture, improve the quality and diversity of food to support public health, and strengthen the social and economic sustainability of farms and farm communities. The opportunity stems from a growing public interest in this area. There are many young people looking for educational opportunities in this area, and they are finding them at an increasing number of other institutions within and outside the land grant system. Many students express an interest in practical degree programs that will teach them about small farming 2

26 enterprises as well as large agribusinesses. Purdue does not, as yet, have a degree program that targets these students and there is a strong need and opportunity to serve this growing clientele. We note, however, that many of the new programs around the country that are attracting students to study new and trendy forms of agriculture are poorly integrated. They offer education in alternative agriculture. That is not the role of this program. The Sustainable Food and Farming Systems program does not offer an alternative but, rather, offers a sweeping view of all forms of agriculture so that students can draw conclusions about the sustainability of different food and farming systems in a comprehensive, balanced and insightful way. The big selling-points of this degree program are that it is uniquely multidisciplinary and has a strong hands-on techniques component. It will attract in- and out of-state students that are currently enrolling elsewhere. The uniquely interdisciplinary curriculum will provide students with a strong background in the economic, social and ecological elements of sustainable food and farming systems. The novelty that this program brings is its integration of new educational opportunities in small scale farming and specialty crop systems integrated with the analysis of all forms of agriculture. Students will be prepared to sustainably manage large or small farms, to work for industry as crop and pest management consultants, to influence policy and education through government organizations such as the Cooperative Extension Service and to work for non-profit organizations. Students will also be prepared to enter graduate school programs in ecology, pest management, cropping systems, and many others. Institutionally, Purdue is extremely well prepared to deliver this new major. Recent hires such as Lori Hoagland (HLA), Ian Kaplan (ENTM), and Tamara Benjamin (BTNY/FNR) have elevated the College of Agriculture to the point of having one of the best teaching groups in the country in this discipline. We have hired a manager for the student farm, Rachel Beyer, whose responsibilities will also include teaching. A sequence of new courses (SFS 210, Small Farm Experience (Spring); SFS 211, Small Farm Experience (Fall); SFS 301, Agroecology; SFS 302, Principles of Sustainability; SFS 311, Aquaponics; SFS 312 Urban Agriculture, SFS 313 Farm-to-Fork, SFS 314 Comparative Livestock Production Systems, SFS 315, Energy and Resource Systems; SFS 316, Decisions Through Systems Analysis; SFS 317/FNR 498, Farm Woodlot Management; SFS 350, Summer Farm Internship; SFS 351, SFS Capstone Project), added to our strong presence in pest, disease and insect management, agricultural economics, soil science and horticulture etc., round out a solid academic core. The new student farm provides a venue from which effective experiential learning activities will be coordinated. Thus, the need, the opportunity, the curriculum and the teaching staff are all in place for the development and delivery of a robust, new and unique major in sustainable food and farming systems in the College of Agriculture. 3

27 C. DESCRIPTION SUSTAINABLE FOOD AND FARMING SYSTEMS DEGREE PROGRAM SFS CORE (47 credits required) AGR 101. College Orientation and AGR Department Orientation (1) BIOL 110. Fundamentals of Biology (4) BTNY 110. Introduction to Plant Science (4) HORT 101. Fundamentals of Horticulture (3) or AGRY 105. Crop Production (3) ANSC 102. Introduction to Animal Agriculture (3) BTNY 207. The Microbial World (3) or- BIOL 221 Intro to Microbiology (4) *SFS 210. Small Farm Experience (Fall) (3) *SFS 211. Small Farm Experience (Spring) (3) AGRY 255. Soil Science (3) or - AGRY 270. Forest Soils (3) *SFS 301. Agroecology (3) *SFS 302. Principles of Sustainability (3) *SFS 350. Summer Farm Internship (0) SFS 351. SFS Capstone Project (1) HORT 301. Plant Physiology (4) or ANSC 230. Physiology of Domestic Animals (4) AGRY 320. Genetics (3) PICK SIX SYSTEMS MODULES (1 credit each 6 required) *SFS 311. Aquaponics *SFS 312. Urban Agriculture *SFS 313/HTM 3xx. Farm-to-Fork *SFS 314. Comparative Livestock Production Systems *SFS 315. Energy and Resource Systems *SFS 316. Decisions through Systems Analysis *SFS 317/FNR 498. Farm Woodlot Management Other courses are possible in the future, including: *SFS 31x. Business Plans for Small Farm Enterprises *SFS 31x. Farm Pond Management [* Denotes new course] [ Required for SFS Minor: 3 module credits] [Advising note: If students choose BTNY 207 over BIOL 221 AND ANSC 230 over HORT 301, they are 4 cr. short of CoA Biology requirements] UNIV/COLLEGE CORE Math and Science (26 credits required credits embedded in SFS Core) CHM 111. General Chemistry (3) and CHM 112. General Chemistry Lab (3) or - CHM 115. General Chemistry (4) and CHM 116. General Chemistry Lab (4) or - CHM 129. General Chemistry with a Biological Focus (5+1). MA 231. Calculus for the Life Sciences (3) or - MA 220. Intro Calculus (3) STAT 301. Elem Stat Methods (3) or - STAT 503. Stat Methods for Biology (3)* * Needs 2 nd semester of calculus (i.e. MA231+ MA232 or MA220+MA222) Written and oral Communication (10 credits required) COM 114. Fundamentals of Speech Communication (3) ENGL st Year Composition (4) or- ENGL 108. Accel. 1 st Year Composition (3+1) AGR 201. Communicating across cultures (3) Social Sciences and Humanities (Minimum requirements = 15, with 3 in economics, 3 in social sciences and 3 in humanities, 3 from UCC humanities, 3 humanities or social sciences at 300+). Economics: AGEC 203. Intro Microeconomics for Food and Agribusiness (3) Note: See also economics and business management selectives lists 4

28 Social Sciences: (3 credits required) See UCC and College of Agriculture lists. Humanities: (3 credits required) See UCC and College of Agriculture lists. Multicultural Awareness AGR 201 required above. International Understanding (9 credits required. See College of Agriculture list) SELECTIVES (Note that some selectives have prerequisites or restrictions beyond the CoA and SFS core requirements) Agronomy/Horticulture (3 credits required) AGRY 285 World Crop Adaptation & Distribution (3) AGRY 375 Crop Production Systems (3) AGRY 515 Plant Mineral Nutrition (3) AGRY 525 Crop Physiology and Ecology (3) ASM 104 Introduction to Agricultural Systems (3) ASM 105 Agricultural Systems Computations and Communication (3) ASM 201 Construction and Maintenance (3) ASM 216 Surveying (1)* ASM Crop Production Equipment (3) ASM 245 Materials Handling and Processing (3) BTNY 110 Intro Plant Science (4) HORT 201 Plant Propagation (3) HORT 301 Plant Physiology (4) HORT 403 Tropical Horticulture (3) HORT 420 Ornamental Plant Production (3) HORT 421 Fruit Production (3) HORT 422 Vegetable and Herb Production (3) HORT 506 Commercial Grape and Wine Production (3) HORT 541 Post Harvest Technology of Fruits and Vegetables (1) HORT 513 Nutrition of Horticultural Crops (1) * The ABE department is currently trialing a series of 1-cr modules in GIS, irrigation, remote sensing under the temporary number ABE these will likely be added as they come online. Animal Science (3 credits required) ANSC 221 Principles of Animal Nutrition (3) ANSC 230 Physiology of Domestic Animals (4) ANSC 245 Applied Animal Management (2) ANSC 324 Applied Animal Nutrition (3) ANSC 351 Meat Science (3) ANSC 393 Animal Industry Travel Course (1-2) ANSC 495 Romania Study Abroad (4) Business Management (3 credits required) AGEC 310 Farm Organization (3) AGEC 311 Accounting for Farm Business Planning (3) AGEC 321 Principles of Commodity Marketing AGEC 327 Principles of Marketing (3) AGEC 330 Management Methods for Agricultural Business (3) AGEC 331 Principles of Selling in Agricultural Business (3) AGEC 411 Farm Business Management (3) AGEC 430 Agricultural and Food Business Strategy (3) ASM 333 Facilities Planning and Management (3) HORT 435 Principles of Marketing and Management Horticultural Businesses (3) MGMT 200 Introductory Accounting (3) 5

29 Ecology/Environment (6 credits required) AGRY 337 Environmental hydrology (3) AGRY 338 Environmental hydrology lab (1) AGRY 355 Weather and Climate (3) ASM 336 Environmental Systems Management (3) BTNY 211 Plants and the Environment (3) BTNY 302 Plant Ecology (3) EAPS 320 Physics of Climate (3) ENTM 311 Insect Ecology (3) FNR 210 Natural Resource Information Management (3) FNR 375 Human Dimensions of Natural Resource Management (3) FNR 543 Conservation Biology (3) NRES 290 Intro to Environmental Science (3) POL 223 Introduction to Environmental Policy (3) Economics (3 credits required) AGEC 217 Economics (3) AGEC 220 Economics of Agricultural Markets (3) AGEC 250 Economic geography of world food and resources (3) AGEC 305 Agricultural Prices (3) AGEC 340 International Economic Development (3) AGEC 406 Natural Resources and Environmental Economics (3) Food Science (3 credits required) FS 161 Science of Food (3) FS 245 Food Packaging (1) FS 315 Fundamentals of Nutrition (3) FS Introduction to Food Law and regulations (1) FS 341 Food Processing I (2) FS 342 Food Processing I Lab (1) FS 361 Food Plant Sanitation (1) FS 362 Food Microbiology (3) FS 362 Food Microbiology lab (2) HORT 541 Post Harvest Technology of Fruits and Vegetables (3) Pest Management (6 credits required) BTNY 301 Intro Plant Pathology (3) BTNY 304 Introductory Weed Science (3) BTNY 516 Diseases of Vegetable Crops (1) BTNY 527 Diseases of Agronomic Crops (1) BTNY 535 Plant Disease Management (3) ENTM 206 General Entomology (2) and ENTM 207 General Entomology Lab (1) ENTM 446 Integrated Plant Health Management for Ornamental Plants (3-4) ENTM 510 Insect Pest Management (3) Soil Science (3 credits required) AGRY 251 Intro to Soils (1) AGRY 349 Soil Ecology (3) AGRY 365 Soil Fertility (3) AGRY 450 Soil Conservation and Water Management (3) AGRY 565 Soils and Landscapes (3) AGRY Soil Microbiology (4) CREDIT SUMMARY: MAJOR: SFS Core 47 Requirements: Additional Math/Sci 12 6

30 Written and oral Communication 10 Social Sci & Humanities 15 Multicultural awareness - International Understanding - Selectives: Agronomy/Horticulture 3 Animal science 3 Business management 3 Ecology/Environmental Sci 6 Economics 3 Food science 3 Pest management 6 Soil science 3 Elective: 6 Minimum Credits Required 120 MINOR: From SFS Core: 15 From Selectives: 3 Minimum Credits Required 18 7

31 Student Name: Beginning Semester: Fall 2014 SAMPLE WORKSHEET First Semester 0.5 Freshman Year Second Semester AGR 101 College Orientation 3 BTNY 110 Introduction to Plant Science 0.5 AGR 290 Department Orientation 3 CHM 112 General Chemistry 4 BIOL 110 Fundamentals of Biology 3 HORT 101 Fundamentals of Horticulture or AGRY 105 Crop production 3 CHM 111 General Chemistry 4 ENGL 106 First Year Composition 3 COM 114 Fundamentals of Speech 3 SFS 210 Small Farm Experience Spring 3 MA 220 or MA Third Semester Sophomore Year. Fourth Semester 3 SFS 211 Small Farm Experience Fall 3 SFS 301 Agroecology 3 SFS 302 Principles of Sustainability 3 BTNY 207 or BIOL 221 (4) (Microbiol) 3 ANSC 102 Introduction to Animal Science 3 AGRY 255 Intro to Soils or AGRY 270. Forest Soils 3 Systems Modules (3 selections) 3 AGEC 203 Introduction to Microeconomics 3 Agronomy/Horticulture Selective 3 Systems Modules (3 selections) (16) 0 Fifth Semester 4 Junior Year Sixth Semester HORT 301 Plant Physiology or ANSC 230 Physiology of Domestic Animals 3 AGRY 320 Genetics 3 AGR 201 Communicating Across Cultures 3 STAT 301 Elementary Stat Methods 3 Pest Management Selective 3 Pest Management Selective 3 Soil Science Selective 3 Humanities Selective 3 University Humanities Selective 3 Animal Science Selective Summer After Sophomore and/or Junior Year 0 SFS 350 Summer Small Farm Internship 0 0 Seventh Semester Senior Year Eighth Semester 3 Economics Selective 3 Ecology/Environment Selective 3 Business Management Selective 3 Ecology/Environment Selective 3 SS or Humanities Selective (300+) 3 Social Science Selective 1 SFS 351. SFS Capstone Project 3 Food Science Selective 3 Elective 3 Elective Required Number of Credits: 120 Number of Credits Earned: 0 8

32 D. LEARNING OUTCOMES The Sustainable Food and Farming Systems degree program responds to the College of Agriculture outcomes as follows: 1. Professional Preparation: Demonstrate proficiency in their chosen discipline that incorporates knowledge skills, technology, and professional conduct. The SFS program is specifically designed to train students to sustainably manage farms of many types, to work for industry as crop and pest management consultants, to influence policy and education through government organizations such as the Cooperative Extension Service and to work for non-profit organizations. Students will also be prepared to enter graduate school programs in ecology, pest management, and cropping systems. This outcome is specifically addressed in the SFS core courses, especially SFS 210, 211, 301, 302, 305, 351. Further proficiency is derived in selectives courses throughout the curriculum. 2. Scientific Principles: Demonstrate use of the scientific method to identify problems, formulate and test hypotheses, conduct experiments and analyze data, and derive conclusions. SFS has a rigorous, science-based curriculum that provides in-depth theory as well as hand-on experience. This outcome is specifically addressed in both the University requirements, the College of Agriculture core courses, the SFS core courses, especially SFS 301, 302. Required selectives in soil science, animal science, pest management, and agronomy and horticulture among others further develop this outcome. 3. Critical Thinking: Demonstrate critical thinking by using data and reasoning to develop sound responses to complex problems. Critical thinking is a key component of designing and managing sustainable food and farming enterprises, and is delivered as a key competency outcome throughout the SFS core (notably SFS 301, 302, 351) and selectives. Critical thinking is required in the analysis of different food production systems, energy systems and other questions of on-farm, local and global sustainability. 4. Communication: Demonstrate the ability to write and speak with effectiveness while considering audience and purpose. SFS delivers this outcome with a number of courses that will develop students' competencies in written and oral communication, discussion and debating skills through the university requirements, a number of courses in the College of Agriculture core and the SFS core, especially SFS 301, 302, Teamwork: Demonstrate the ability to work effectively as part of a problem-solving team. The development of students in this area is a particular strength of the SFS program. Students will spend significant time designing, developing plans and working together in the field, in a number of courses, particularly the farm experience courses and internship. 6. Cultural Understanding: Demonstrate knowledge of a range of cultures and an understanding of human values and points of view of other than their own. One of the areas of recent growth in food and farming systems has been an increased inclusion of women and minorities in farming enterprises, particularly alternative models of agriculture with a direct-sales emphasis. One of the key outcomes of the SFS program will be to provide a high quality education for the diversifying population of people interested in careers in sustainable food and farming systems. Cultural understanding is developed throughout the curriculum, particularly in AGR 201, SFS 301, Social Science Principles: Demonstrate ability to apply social, economic, political, and environmental principles to living in a global community. The "three pillars of sustainability" that we teach In the SFS program are environmental sustainability, economic sustainability and social sustainability. Students will learn the importance of integrating these different principles throughout the SFS program. SFS 302 is an entire course designed to address this outcome. It is reinforced in a number of other courses, including SFS Civic Responsibility: Demonstrate awareness of civic responsibility to community and society at large. Elements of civic responsibility are embedded throughout the SFS program, which is at the heart of the outcomes to which this program responds. One related outcome of this program will be the provision, to the Purdue and local communities, of fresh, sustainably grown produce, and the development of a range of outreach activities, at the Purdue University Student Farm. 9. Lifelong Learning: Demonstrate skills necessary for lifelong learning. The SFS program teaches far beyond the skills necessary to succeed in the program, but to develop the skills needed beyond graduation -- and one key skill is the ability to continue to learn and develop. An emphasis on the development of personal learning skills, self-sourcing of information and networking is part of the makeup of the SFS program, throughout its core and in a number of its selectives. 9

33 The Sustainable Food and Farming Systems degree program will have the following specific learning objectives: Graduating students will: 1. Know how DNA and RNA are replicated and understand gene function and protein synthesis 2. Know the principles of plant primary metabolism, including photosynthesis, respiration and the biosynthesis and roles of macromolecules; carbohydrates, proteins, lipids, nucleic acids 3. Understand the principles of plant growth and development 4. Understand the principles of animal growth and development 5. Know the global carbon cycle and understand the greenhouse effect 6. Understand the nature of interactions among organisms, in particular those involving plants: mutualism, commensalism, parasitism, herbivory 7. Understand the concepts of the individual, populations, communities, ecosystems and biomes 8. Understand the ecological processes of vegetation succession 9. Understand the ecological relevance of different plant life history traits 10.Understand the biotic and abiotic factors determining the distribution and abundance of plants 11. Know the basic life cycles and disease cycles of the fungi, the bacteria and viruses 12. Understand the relationships among host, environment and pathogen for development of plant disease 13. Understand the concepts of IPM for pests, plant diseases and weeds 14. Know principal pathogens of midwestern crops 15. Know the control options for pathogens of Midwestern crops 16. Know the principal insect pests of Midwestern crops 17. Know the control methods for key insect pests of Midwestern crops 18. Understand the role of crop rotations, cover crops and other land management methods 19. Know the composition of soils and understand the processes by which soils are formed 20. Understand the range of chemical and physical properties of soils and be aware of their effects on plant growth 21. Understand the biological properties of soils and be aware of their effects on plant growth 22. Understand the pathways of nutrient cycling in the soil and the biosphere; e.g. N, P, C cycles 23. Have a broad understanding of the principles of sustainability, including agricultural sustainability 24. Understand the importance of energy in society and in agricultural production systems 25. Understand the importance of natural resources in society and in agricultural production, and the principles of their conservation 26. Have a broad awareness of the role of agriculture in global society 27. Understand the advantages and disadvantages of different approaches to food production 28. Understand the principles of accounting and record keeping as it pertains to small farm enterprises 29. Understand the principles of food marketing and sales 30. Know how to handle basic farm machinery: tractor, tiller, irrigation systems etc. 31. Know how to make and apply compost, choose fertilizer applications, perform soil tests etc. 32. Understand the principles of postharvest food storage and pest management 33. Be able to communicate effectively verbally, including being able to prepare and deliver effective scientific papers and presentations 34. Be able to perform, analyze and discuss supervised experiments 35. Be able to conduct a competent literature search, including a search for primary literature, and also including the ability to find and assimilate information that will broaden understanding of subject areas by accessing material that is not specifically taught in class 36. Be able to handle multiple tasks and deadline pressures 37. Be able to work effectively with individuals from diverse cultures 38. Have strong professional ethics and integrity 39. Understand the importance of developing leadership skills 40. Be able to work effectively in teams 41. Have a working knowledge of SI (metric) units 42. Be competent in designing experiments with a knowledge of the need for replication, randomization and the use of appropriate experimental controls, understand experimental errors, separation of treatment effects and probability 10

34 PART II. COURSE AND CURRICULAR CHANGES Courses to be Deleted None Courses to be Changed None Courses to be Added SFS 210. Small Farm Experience (Spring) 3 cr. Spring This course will provide students with hands-on experience in farm planning, design and management including land and fertility management, planting, crop management, pest management, harvesting, postharvest storage, sales and marketing. The class will have a theoretical component integrated into the syllabus as well as book readings and discussions. The spring class will focus on seasonal activities at the student farm, namely planning and planting. Instructor: Steve Hallett Prerequisites: None Restrictions: None SFS 211. Small Farm Experience (Fall) 3 cr. Fall This course will provide students with hands-on experience in farm planning, design and management including land and fertility management, planting, crop management, pest management, harvesting, postharvest storage, sales and marketing. The class will have a theoretical component integrated into the syllabus as well as book readings and discussions. The fall class will focus on seasonal activities at the student farm, namely harvesting and sales. Instructor: Tamara Benjamin Prerequisites: None Restrictions: None SFS 301. Agroecology. 3 cr. Spring This course introduces students to the application of ecological concepts to food production systems and farm management. We will consider species interactions, nutrient and water cycles, regenerative practices, alternative approaches to agriculture, and ecosystem services provided to and by agroecosystems. Instructors: Kevin Gibson, Sylvie Brouder, Ron Turco Prerequisites: BTNY 110 Restrictions: None SFS 302. Principles of Sustainability. 3 cr. Fall This course will use a wide range of reading materials from the primary literature and trade books. It will be a broad, discussion-based course based on the three pillars of sustainability: environmental, economic and social. All aspects of sustainability, such as energy and resource sustainability will be taught, but the focus will be on agriculture. Instructor: Steve Hallett Prerequisites: None Restrictions: None SFS 311. Aquaponics. 1 cr. The aquaponics module will introduce students to the art and science of integrated fish and plant culture systems, investigating the history and modern state of the art of these fascinating combined aquaculture-hydroponic systems. Paul Brown (fisheries specialist from FNR) will represent the aqua while Cary Mitchell (controlled environment plant production) represents the ponics. Instructors: Paul Brown & Cary Mitchell Prerequisites: None 11

35 Restrictions: None SFS 312. Urban Agriculture. 1 cr. Urban agriculture has the potential to address a range of social, economic and environmental issues including food insecurity, energy conservation, and human health and well-being. During this 5-week course, students will learn about the forces driving urban agriculture as well as the political and biophysical factors constraining it by reading articles, reviewing case studies, and visiting urban farms, vertical farm factories, food pantries, and local food advocacy groups At the end of this course, students will apply the knowledge they have gained by developing a plan to increase urban agriculture in the greater Lafayette metropolitan area. Instructor: Lori Hoagland. Prerequisites: None Restrictions: None SFS 313. Farm-to-Fork. 1 cr. This course will investigate the culinary opportunities of local and seasonal foods. Dr. Hallett will represent the farm, giving students a brief overview of the production of local and seasonal foods in Indiana. The farm will harvest produce at the student farm and deliver it to the fork -- Chef Ambarish Lulay who will work his culinary magic in the teaching kitchens in the HTM department. The focus, from both sides of the course will be the importance of niche marketing for farmers and chefs. This course is going to be tasty and fun! Instructors: Ambarish Lulay & Steve Hallett Prerequisites: None Restrictions: None SFS 314. Comparative Livestock Production Systems. 1 cr. This course will compare and contrast the various livestock and poultry systems in the United States. The course will begin with in depth analysis of the history and structure of prevalent or conventional livestock and poultry production systems followed by a similar analysis of the various alternative production systems currently in use in the US, including organic, grass-fed, pasture-raised among others. A heavy focus will be placed on critically evaluating the pros and cons of each system, regulations of both conventional and process-verified systems and potential differences in products resulting from different management and processing systems Instructor: Paul Ebner Prerequisites: None Restrictions: None SFS 315. Energy and Resource Systems. 1 cr. The goal of this class is to encourage students to think of human systems, including food and farming, energy, economic and political systems, in the ways that ecologists think of ecological systems. How does energy flow through these systems, and how do resources flow or recycle through and throughout these systems? What are the weaknesses of human systems that could be mitigated by mimicking natural systems? Issues of efficiency, sustainability and resilience will be investigated in the context of vegetation succession, fire cycles, ecological tipping points and adaptive cycles. Instructor: Steve Hallett Prerequisites: None Restrictions: None SFS 316. Decisions Through Systems Analysis. 1 cr. This class introduces students to the basic rationale, concepts and mechanics of systems analysis. After an introduction to the concepts, students go through examples of integrated research carried out with systems analysis that has been used for decision making on both enterprise and broader scales. These examples also illustrate such things as the importance of data, metrics and the validity of information to be used in a systems analysis. Finally, students will set up their own systems decision framework for a problem of their interest. Instructor: Otto Doering Prerequisites: None Restrictions: None SFS 350. Summer Farm Internship. Required, but not for credit. Summer. The summer internship will give students the opportunity to spend ten weeks on a farming enterprise, either at the Purdue University student farm, or at another farm in the region. A number of types of internships will be considered, and these 12