Introduction to Agronomy
HCS 3100 An introductory course of row crop and forage agricultural production (agronomy). This course introduces students to row and forage crop species common in Ohio and surrounding states, and provides fundamental information on how these crops are ma ...
Introduction to Experimental Design
HCS 5887 Introduction to experimental design, including selection and layout of plots, data analysis software, and data interpretation. Prereq: 2260 or Stat 1450, or equiv; or Grad standing. Graduate Undergraduate 3.0 Autumn 2023 Distance Learning In Pers ...
The World of Plants
HCS 2200 Study of the cultivation, environmental, genetic, and social/cultural factors which influence the sustainable production of plants for food, fiber, ornamental and recreational uses. This course is available for EM credit. GE nat sci bio course. G ...
HCS 5890 This course uses case studies and discussion to provide students with an appreciation of the process involved in solving turfgrass problems at the managerial level. Using real-life scenarios, students will learn to recognize problems, analyze pro ...
Vegetable Crop Production and Physiology
HCS 5450 A physiological and ecological study of the principal vegetable crop species grown for processing and fresh market use. The impacts of integrated crop management and other production systems on vegetable yields and quality are also considered. Pr ...
Sustainable Agriculture Practical Experience
HCS 2307 This course will introduce students to basic theory, practical skills, and tools associated with small-scale sustainable agriculture and farm enterprises. Topics will include soil management, tools and infrastructure, crop management, weed and pe ...
HCS 4520 The objective of this course is to introduce plants that have medicinal uses, the active constituents in the plants, and their biological effects. This course highlights plants, and their biologically active constituents, that are utilized for ai ...
PENRA Receives the CFAES Distinguished Interdisciplinary Team Research Award
Learn more about the Program of Excellence in Natural Rubber Alternatives Team & their efforts... ...
The Science of Cooking
FDSCTE 1200 This course covers the scientific method, sanitation and hygiene, safety in the kitchen and laboratory, weights and measurements, cooking methods, tasting and evaluation, food components, correlations to industrial food processing and preserva ...
HCS GEN GENERAL. Undergraduate 1.0 Horticulture and Crop Science ...