sus340 | undergraduate

Organic Agriculture

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In this course, students evaluate the principles and practices of organic agriculture. Students analyze the environmental and socioeconomic reasons for adopting organic practices. The impact of these practices on farmers, consumers, and the environment is explored. Topics include organic produce regulation, farming techniques, soil fertility, seed and plant diversity, biological controls, and agricultural output.

This undergraduate-level course is 5 weeks This course is available as part of a degree or certificate program. To enroll, speak with an Enrollment Representative.

Course details:

Credits: 3
Continuing education units: XX
Professional development units: XX
Duration: 5 weeks

topic title goes here

    Organic and Non-Organic Animal and Poultry Production

    • Describe the impact of biological controls, hormones, gene modification, and nutrient quality of organic meat (beef, pork, poultry, and fish) on consumer demand.
    • Contrast the concerns of antibiotics, pesticides, and hormones in organic milk on consumer demand.
    • Explain consumer concerns about cholesterol, contamination, and the quality of organic eggs.

    Organic Food Nutrition and Safety

    • Evaluate the role taste and appearance plays in the characteristics of organic food.
    • Examine health issues related to organic food.

    Psychology of Organic Food Choice

    • Evaluate consumer motivation to purchase organic food.
    • Summarize research findings and controversial issues relating to the quality and future of organic food.

    Demand for and Consumer Perception of Organic Foods

    • Describe the growth and basic characteristics of the organic food industry.
    • Contrast organic food regulation with consumer perceptions.
    • Explain the world demand and marketing of organic production.
    • Describe consumer concerns related to food safety.

    Organic and Non-Organic Production of Vegetables, Fruits, and Grains

    • Examine how farming techniques, soil fertility, and seed and plant diversity contribute to agricultural production.
    • Examine chemical contaminants, pest control, and safety issues relating to organic vegetables.
    • Evaluate the influence of consumer demand on the nutritional concentrations found in organic fruits and vegetables.
    • Examine chemical, microbial, and cloning issues related to organic fruits.
    • Assess the influence of chemical residues, mycotoxins, and organoleptic safety issues of organic cereal on consumer demand.
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    Transferability of credit is at the discretion of the receiving institution. It is the student’s responsibility to confirm whether or not credits earned at University of Phoenix will be accepted by another institution of the student’s choice.