Upon successful completion of this program, students will be able to:

Analyze the current social, economic, and technical challenges and opportunities in sustainable food production by evaluating case studies and industry reports.
Evaluate the impacts of agriculture on natural resources, energy, the environment, and climate change, and propose solutions for mitigating these impacts.
Demonstrate the ability to apply the scientific method and laboratory practices by conducting experiments and reporting findings according to standard scientific procedures.
Identify and operate diverse field, nursery, and processing equipment, and apply sampling techniques to collect data for analysis and decision-making.
Explain the scientific principles of soil physics, chemistry, and biology, and apply this knowledge to manage soil fertility, plant health, and food quality in a given agricultural context.
Apply fundamental plant science concepts, including taxonomy, physiology, and horticultural practices, to design and implement sustainable production systems, including use of native plants.
Implement crop protection strategies using cultural, biological, and organic practices to prevent and manage weeds, diseases, and pests, and assess their effectiveness.
Plan agricultural production and rotation systems, maintain accurate records, and create crop enterprise budgets to make informed decisions in agricultural production and marketing.

Life Sciences - Sustainable Agriculture

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