BIOS2440 — Introduction to Agricultural Science
Academic Division: Health Sciences Academic Discipline: Bioscience Assistant Dean: Leesa Cox, MBA, PTA 4 Credit(s) This course is required for all students in the Bioscience Program. The course will provide an overview of methods and applications of modern agricultural biotechnology. Molecular techniques specific to genetic-engineering and their analysis will be discussed in this course. It is based on lectures, research and lab. This course contains five parts: the basic science of gene and gene manipulation; valuable genes for agricultural biology, applications of molecular technologies to plant, animal and nutritional scientific research. We will address the ethical, legal and social implications of advances in biotechnology. We will discuss governmental regulation of food, drugs, and biotechnology itself. Biotechnology has been used in food production for thousands of years (e.g. brewing, yogurt, pickling, etc.). The new biotechnology has a high potential in food production and processing. This course will cover the applications of new biotechnology in food production or processing. UG 4 Lab Hour(s) 2 Lecture Hour(s); Required Identify principles in plant tissue culture. Weekly lab notebook entries and homework assignments; First interim exam-Week 6; Final exam 2. Select applications in agriculture and plant bioscience that are appropriate for the process. Weekly lab notebook entries and homework assignments; First interim exam-Week 6; Final exam 3. Identify and describe
Prerequisites: BIOS1010, BIOL1230, BIOL1231