Agribusiness
As the demands placed on the world's food supply continue to build, so does the importance of managing the farms and supply lines that help meet those demands. Dairy or meat, crop or herd, barn or warehouse—MTSU's farm labs, fully operational dairy facility, and multiple agri-industry partnerships provide a hands-on, experiential learning environment that is hard to beat.
From Our Dairy to Your Table
Developed locally on MTSU’s campus by students in the Agribusiness program, MTSU milk (especially chocolate) is notorious in the local community for its rich flavor. Facilities and production has grown enough over the last decade that, in June 2017, the College of Basic and Applied Sciences and the School of Agriculture partnered with state and local businesses to launch the official MTSU Creamery. Outside of providing milk for our on-campus facilities (Phillip’s Bookstore, Aramark PODs, Dwight’s Mini-Mart (KUC 200), MTSU Pharmacy), the product is also being sold at the following Middle Tennessee retailers: Hattie Jane’s Creamery, City Café Restaurant, Rutherford Farmers Co-op, Lascassas Feed Store, and Two Fat Men Catering.
Agriculture feeds the world. We take you there.
The importing and exporting of food products is a multi-billion dollar business. Agribusiness students have the opportunity to travel abroad and study this business firsthand. In addition to yearly trips to Canada and Argentina, students can learn about the international wine industry in a course taught entirely outside of the United States. And more opportunities are being developed yearly!
The pursuit of an Agribusiness Bachelor of Science prepares students for work in an industry that has never been more important to the local, national, and global economies. Examples include
- Agricultural-related lawyer
- Agricultural policy analyst
- Crop producer
- Farm appraiser
- Farm manager
- Financier
- Grain and livestock buyer
- Grain merchandiser
- International marketer
- Logistics manager
- Market analyst
- Marketing head
- Quality controller
- Sales representative
- Teacher
Employers of MTSU alumni include
- Archer Daniels Midland
- Aviagen
- BWI Inc.
- Cal-Maine Foods
- Crop Production Services
- Dechra Veterinary Products
- Farm Credit Services Mid-America
- Heritage Farms Dairy
- Hubbard
- Jack Daniels Distillery
- Koch Foods
- MWI Veterinary Supply
- Pilgrim's Pride
- Shenandoah Mills
- Tennessee Farmers Coop
- Tennessee Department of Agriculture
- Tennessee Farm Bureau
- Tennessee Pork Producers
- Tennessee Poultry Association
- Tyson Foods
A student majoring in Agribusiness can earn a Bachelor of Science (B.S.) degree. Other majors in the School of Agriculture leading to a B.S. are Animal Science, Animal Science with a concentration in Horse Science, and Plant and Soil Science.
Although it is not designated as a concentration, students may also take courses in pursuit of an Agricultural Education Certificate. Undergraduate and graduate minors are available in Agriculture.
For complete curriculum details, click on the REQUIREMENTS tab above.
Graduate study includes the Master of Science (M.S.) degree in Horse Science with concentrations in Equine Education, Equine Physiology, and Industry Management.
Agribusiness and Agriscience
1 credit hour
Job opportunities in agriculture, departmental facilities, extracurricular activities at MTSU associated with specific phases of agriculture. Pass/Fail.
3 credit hours
Introduces agricultural leadership and illustrates the relationship between leadership styles, personality types, communication styles, and career selection. Offers preparation for leadership positions in agricultural careers and communities.
3 credit hours
A global examination of the economic, political, social, and cultural issues related to hunger including war, politics, inequities, malnutrition, population growth, food production, biotechnology, ecological destruction, and food aid. Students will examine personal and societal values concerning world food issues and explore possible directions and solutions for the future. Includes a service learning experience.
3 credit hours
Prerequisite: MATH 1710 or MATH 1010 or approval of instructor. Basic principles, mechanics, combustion engines, electricity, building construction, and machinery with applications of problem solving techniques. Lecture/Lab.
3 credit hours
Applications of oral and written skills in communicating about agricultural research, shows, and sales.
3 credit hours
Includes use of agricultural software, agricultural communications networks, computer dairy feeding systems, and farm records.
3 credit hours
Prerequisite: Junior or senior standing or consent of instructor. A capstone course to enhance students' leadership and human relation skills in the workplace. Topics include leadership styles, theories, characteristics of leaders (conceptual, technical, human relations), communication styles, group dynamics, conducting successful meetings, problem solving, goal setting, attitudes, motivation, self-concept, learning styles, time management, and employability skills.
3 credit hours
Everyone who eats and wears clothes is affected by agriculture, yet only a small percentage of the population actively farms. Course allows exploration of various organizations, both private and public, that support agriculture, provide career opportunities, and regulate the safety and fair trade upon which agribusiness depends. Issues that affect the lives of farmers and which may affect the future of many aspects of agriculture are explored. Local travel will be required. Combined lecture/lab.
3 credit hours
(Same as BIOL/CHEM/GEOL/PHYS/MATH 4740.) Prerequisite: YOED 3520. Provides secondary science and mathematics teacher candidates with the tools that scientists use to solve scientific problems. Students will use these tools in a laboratory setting, communicate findings, and understand how scientists develop new knowledge.
1 to 6 credit hours
Problem or problems selected from one of the major disciplines. May involve conferences with instructor, library work, field study and/or laboratory activity. Students can take from one to three credits with a maximum of three per semester.
1 credit hour
Students required to research and give an oral report on a current agricultural topic.
Agribusiness
3 credit hours
Introduces key agribusiness principles and their application to the food industry. Major microeconomic, macroeconomics, and global forces influencing both producers' and consumers' decision of food and fiber products considered and discussed. Leading problems and current issues facing the industry discussed.
3 credit hours
Nature, scope, importance, and relationship to the general economy.
3 credit hours
Applying the principles of economics to agricultural problems.
3 credit hours
(Same as BLAW 4470/FIN 4470.) Prerequisite: Junior standing. Legal rights and limitations of ownership of property, estates, titles, methods of transferring titles, abstract of titles, mortgages, leases, easements, restrictions on the use of property, real estate development, application of contract law to real property, and the role of real estate in the administration of estates. Emphasis on specific application to agricultural businesses and farms.
3 credit hours
Prerequisites: AGBS 2130 and AGBS 3130. Analyzes and evaluates potential opportunities, markets, and profitability of part-time agricultural enterprises. Examines potential advantages and disadvantages of part-time agriculture including cost, revenue, time restrictions and freedoms, management considerations, and profitable opportunities.
3 credit hours
A comprehensive analysis of the value-added agricultural industry including marketing farm products directly to consumers.
3 credit hours
(Same as ANSC 3810.) Prerequisite: PSCI 1030/PSCI 1031 or CHEM 1010/CHEM 1011 and CHEM 1020/CHEM 1021or CHEM 1110/CHEM 1120 and CHEM 1120/CHEM 1121. Biological, chemical, and physical properties of cow's milk and its value as an animal food source; techniques of processing and marketing; governmental regulations; laboratory testing. Lecture/lab.
3 credit hours
Prerequisite: AGBS 2130 or permission of instructor. Emphasis on any activity, enterprise, or business that combines primary elements and characteristics of Tennessee agriculture and tourism and provides an experience for visitors that stimulates economic activity and impacts both farm and community income.
3 credit hours
Prerequisite: AGBS 3130. Analysis of the forces that drive agricultural markets, the risk inherent in these markets, and tools that can be used to defray agriculture-specific risk including production risk.
3 credit hours
Prerequisite: AGBS 3130 or approval of instructor. Application of economic concepts to agribusiness firms.
3 credit hours
Prerequisites: MATH 1010, MATH 1530, MATH 1630, MATH 1710, MATH 1720, MATH 1730, MATH 1810, or MATH 1910 and AGBS 2130 or AGBS 3130. Application of finance to farms and agribusiness; topics include farm real estate, financing farm inputs, and financing commodity marketing plans.
3 credit hours
Prerequisite: AGBS 3130. Agricultural policy in a democratic society; relationship of farm groups to public policy; types of agricultural programs and appraisal of their results.
3 credit hours
Prerequisite: AGBS 3130. Role of agricultural cooperatives in collective bargaining for farmers; historical development, economic organization, and structural aspects.
3 credit hours
(Same as HORS 4170.) Prerequisites: AGBS 2130 and HORS 3040 or approval of instructor. Operational strategies and management issues facing the equine enterprises. Financial, legal, and taxation issues pertaining to the U.S. and international equine industry. Lecture/lab.
6 credit hours
Prerequisite: Approval of instructor. In-depth practical experience in a specific area of agribusiness. NOT OPEN TO STUDENTS WHO HAVE RECEIVED CREDIT FROM ANOTHER SCHOOL INTERNSHIP COURSE.
3 credit hours
Prerequisite: AGBS 3130 or approval of instructor. Interdisciplinary experiential learning in a foreign country. Foreign agriculture and agribusiness explored in the classroom and onsite through a planned trip. Students required to hold (or acquire) a valid US passport and participate in a one- to two-week visit to a foreign country during the course. Combined lecture/lab.
3 credit hours
(Same as PLSO 4200.) Prerequisites: PSCI 1030/PSCI 1031 and BIOL 1030/BIOL 1031, CHEM 1110/CHEM 1120, CHEM 1010/CHEM 1011 or CHEM 1020/CHEM 1021 or approval of instructor. Basic biochemistry of respiration, handling techniques and practices, quality assessment and marketing of fruit and vegetable crops. Both domestic and international marketing of fruit and vegetable products discussed. Examines the economic impact of improper handling on both the local producer and the end user.
3 credit hours
(Same as NFS 4810.) An overview from production to processing to marketing. Covers the current status of the world's largest employer, including where and how foods are produced, distributed, and marketed and where the industry is heading in the future.
3 credit hours
Prerequisite: PSCI 1030/PSCI 1031 or CHEM 1010/CHEM 1011, and CHEM 1020/CHEM 1021 or CHEM 1110/CHEM 1111 or CHEM 1120/CHEM 1121. Principles used in the modern food industry, including thermal, refrigerated, frozen, and irradiation methods. Includes coverage of the techniques used to process major food commodities such as meats, cereal grains, and fats and oils. Lecture/lab.
3 credit hours
Prerequisites: PSCI 1030/PSCI 1031 and BIOL 1030/BIOL 1031 or approval of instructor. Quality control and sensory evaluation techniques utilized in food processing. Instrumental and physical methods of quality determination of raw and processed food products, hazard analysis and critical control point (HACCP), and quality philosophies employed in the industry. Sensory evaluation techniques and statistical analysis of evaluation results covered.
3 credit hours
(Same as NFS 4260.) Prerequisite: BIOL 2230/BIOL 2231 or permission of instructor. Issues impacting food production, food storage and transportation, food processing, and food consumption within food production facilities, the home, and food service facilities. Consumer concerns evaluated based on risk theory and scientific evaluation of safety, including decision-making through critical thinking. Food standards and regulations designed to improve safety of the food supply discussed.
Animal Science
3 credit hours
Focuses on the introduction and overview of the animal and veterinary sciences disciplines. Reproduction, breeding and genetics, nutrition and feeding, animal health, management, and products processing and marketing of beef cattle, dairy cattle, sheep, goats, swine, poultry, horses, and companion animals included.
3 credit hours
Overview of the science, production, and management of domestic animal species, including beef cattle, dairy cattle, sheep, goats, swine, poultry, horses, and companion animals. Topics include reproduction; breeds, breeding, and genetics; nutrition and feeding; animal health; management; and products processing and marketing.
1 credit hour
Focuses on applied learning concepts presented at the introductory animal science level. Topics include livestock, poultry, and companion animal breed identification; animal nutrition, feeds, and forages; reproductive science and management techniques; animal breeding and genetics; and basic experiential aspects of beef cattle, dairy cattle, swine, sheep, goats, horses, poultry, and companion animal production and management.
3 credit hours
Prerequisite: ANSC 1410 or permission of the instructor. Applied aspects of animal care and welfare, including physical condition, feeding, proper housing, and environmental adaptation of animals to human interaction.
3 credit hours
Prerequisites: ANSC 1410; BIOL 1110/BIOL 1111, BIOL 1120/BIOL 1121; junior-level classification or higher. Basic principles of genetics, crossbreeding, inbreeding, and molecular genetics. Animal breeding topics include use of quantitative traits, prediction of breeding value, methods of selection, and genetic evaluations including genomic-enhanced selection. Offered fall only.
3 credit hours
Prerequisite: ANSC 1410. Management practices for farm animal species. Practices include animal handling, restraint techniques, feeding, milking, castrations, identification methods, and herd health problems. Lecture/lab.
3 credit hours
Prerequisites: BIOL 1110/BIOL 1111, BIOL 1120/BIOL 1121; ANSC 1410. The parts, functions, and anatomical relationships of various organs and systems of domestic animals. Lecture/lab.
3 credit hours
Prerequisites: ANSC 1410; junior-level classification or higher. Management practices essential for economic beef production including breeding, feeding, and herd health. Purebred, commercial, stocker, feedlot, and processing segments evaluated. Lecture/lab. Offered fall only.
3 credit hours
Prerequisites: ANSC 1410; junior-level classification or higher. Understanding management of the pig's environment and genetics to maximize profits. Includes nutrition, reproduction, genetics, housing, herd health, and management practices. Lecture/lab. Offered Spring only.
3 credit hours
Prerequisites: ANSC 1410; junior-level classification or higher. A comprehensive study of commercial chicken production. Topics include the structure of the U.S. commercial chicken industries; poultry housing and equipment; broiler, broiler breeder, hatchery, and commercial layer management; and poultry/egg processing. Field trips used to supplement course materials. Lecture/lab or online.
3 credit hours
Prerequisite: ANSC 1410. The study of efficient sheep and goat production and management in the U.S. Topics include genetics and selection, reproduction, health and parasite control, nutrition, forages and grazing management, and product quality and marketing. Lecture/lab.
3 credit hours
Prerequisite: ANSC 1410; juniors and seniors only. Feeding and management, ruminant digestion, physiology of milk secretion, production testing and official records, sanitary regulations, handling and marketing of raw milk. Lecture/lab.
3 credit hours
Prerequisites: ANSC 1410/ANSC 1411; junior-level classification or higher. Focuses on practical application of nutrition to the feeding of domestic animal species. Topics include identification and characteristics of common feedstuffs; computer ration formulation procedures; life cycle nutritional management of beef cattle, dairy cattle, swine, small ruminants, poultry, and companion animals; feed stuff composition analysis procedures; feed processing, evaluation, and grading; feed control laws; and nutrition research methodology.
3 credit hours
Prerequisite: PSCI 1030/PSCI 1031 or CHEM 1010/CHEM 1011 and CHEM 1020/CHEM 1021, or CHEM 1110/CHEM 1120. Biological, chemical, and physical properties of cow's milk and its value as an animal food source; techniques of processing and marketing; governmental regulations; laboratory testing. Lecture/lab.
3 credit hours
Behavior aspects of raising and managing domestic animals to include equine, swine, goats, cattle, sheep, dogs, and cats. Communication, ingestive, sexual, social, aggressive, and abnormal behaviors emphasized. Lecture/lab.
3 credit hours
Prerequisites: ANSC 1410; CHEM 1020/CHEM 1021 or CHEM 1120/CHEM 1121; junior-level classification or higher. Advanced study of the processes of digestion and nutrient utilization in domestic animal species. Topics include monogastric and ruminant digestive anatomy and physiology; carbohydrate, lipid, protein, vitamin, and mineral utilization. Lecture/lab.
6 credit hours
Prerequisite: Approval of instructor. In-depth practical experience in a specific area of animal science pertinent to the individual's interest. Students work with producers and agencies that have agreed to cooperate in the program and to provide adequate salary and guidance. NOT OPEN TO STUDENTS WHO HAVE RECEIVED CREDIT FROM ANOTHER SCHOOL INTERNSHIP COURSE.
3 credit hours
Prerequisites: ANSC 1410 and ANSC 3470 or approval of instructor. In-depth analysis of various systems of beef production. Extensive field trips to cow-calf, feedlot, stocker, and purebred operations. Offered Spring only.
3 credit hours
Prerequisite: Approval of instructor. Comparative evaluation of beef cattle, swine, sheep, and horses. Develops defense of placing through an organized set of reasons involving terms describing the animal's characteristics. Importance of these characteristics to the animal function stressed. Lecture/lab.
3 credit hours
Prerequisites: ANSC 1410; BIOL 1110/BIOL 1111, BIOL 1120/BIOL 1121; junior-level classification or higher. Advanced study of the anatomy, physiology, and endocrinology of reproduction in domestic animal species. Topics include male and female reproductive anatomy, hormonal control of reproductive processes, reproductive development, the estrus cycle, male physiology, and lactation. Current techniques to control animal reproduction described. Lecture/lab. Offered Spring only.
3 credit hours
A comprehensive study of dog and cat management. Topics include canine and feline history; selective breeding; functional anatomy; reproductive physiology and management; nutrition and feeding management; diseases and health management; behavior, communication, and training. Service role of the dog and cat highlighted.
3 credit hours
Ideal dairy cattle type and relationship to performance and longevity. Classification and evaluation according to type of the various breeds and comparative judging within the breed. Selection for genetic improvement.
3 credit hours
Prerequisites: ANSC 1410 and sophomore-level classification or higher. Selecting, inspecting, grading, fabricating, packaging, preserving, and cooking red meat products. Other topics include anatomy, structure, and composition of muscle, food safety, and microbiology. Offered Spring only.
Plant and Soil Science
3 credit hours
Ornamental horticulture from the scientific basis to commercial operations and management systems. Emphasis on the role of horticulture in everyday living through the introductory study of growing, maintenance, and utilization of plants to benefit people and the environment. Topics include basis of plant science and history, scope, and nature of ornamental horticulture including coverage of such diverse topics as production, craftsmanship, and business management skills.
3 credit hours
Fundamental plant processes; plant tissues, structures, environment, growth, development, reproduction, and propagation. Lecture/Lab.
3 credit hours
Economic importance, adaptation, origin, and history; botanical characteristics; cultural methods, uses, breeding, and pests of field crops. Lecture/Lab.
3 credit hours
Physical, chemical, and biological properties. Lecture/lab.
3 credit hours
Use of fertilizer and liming materials in soil-plant relationships. Lecture/lab.
3 credit hours
Prerequisite: PLSO 3340. Comparative evaluation and interpretation of irrigation and drainage systems; water supply development; interrelationships of the environment and plants; scheduling irrigation; examination of economic and legal factors. Lecture/lab.
3 credit hours
Prerequisite: PLSO 3340. Analysis of soils in laboratory. Lecture/lab.
3 credit hours
Emphasis on the role of horticulture in everyday living, through principles of growing plants in the home, floral design, home landscaping, and gardening. Lecture/lab.
3 credit hours
Culture, conservation, management, and utilization of forest stands. Lecture/lab.
3 credit hours
Distribution, characteristics, relationships, and adaptation of native and exotic trees shrubs, and vines for landscape use. One-hour lecture and four-hour lab.
3 credit hours
Principles of home and commercial vegetable production; adaptation, culture, fertility, diseases, and insects of vegetables. Lecture/lab.
3 credit hours
Prerequisite: PLSO 1610 or 4 hours of biology. Introduces art and science of fruit production in the United States. Focuses on temperate fruit production, but also includes a general overview of citrus production. Conveys a general understanding of fruit production in the United States including propagation, orchard management, pollination, harvest, cultural practices, pests, and trends in the industry.
3 credit hours
(Same as FERM 3850.) Prerequisites: PLSO 1610 and CHEM 1020/CHEM 1021 or CHEM 1120/CHEM 1121 or PSCI 1030/PSCI 1031. The science and marketing of wine, including grape production, fruit processing, and fermentation technologies. Explores wine marketing in Tennessee, the U.S., and the world. Student must be 21 years of age to enroll. Lecture/lab.
3 credit hours
(Same as AGBS 4200.) Prerequisite: BIOL 1030/BIOL 1031 or CHEM 1010/CHEM 1011 or CHEM 1020/CHEM 1021 or CHEM 1110/CHEM 1111 or CHEM 1120/CHEM 1121 or PSCI 1030/PSCI 1031 or approval of instructor. Basic biochemistry of respiration, handling techniques and practices, quality assessment and marketing of fruit and vegetable crops. Both domestic and international marketing of fruit and vegetable products discussed. Examines the economic impact of improper handling on both the local producer and the end user.
3 credit hours
Prerequisite: PLSO 1610 or 4 hours of biology. Principles of protecting crop plants from damage by weeds, insects, diseases, and other biotic factors. Pest control by chemical, cultural, and biological methods with an emphasis on integrated pest management.
3 credit hours
Adaptation, distribution, establishment, management, culture, and utilization of forage legumes and grasses. Lecture/lab.
4 credit hours
(Same as BIOL 4500.) Prerequisites:BIOL 1110/BIOL 1111, BIOL 1120/BIOL 1121, CHEM 1020/CHEM 1021, PLSO 3340. Plant mineral nutrition, photosynthesis, growth, development, and metabolism at the cellular and whole plant levels. Three hours lecture and three hours laboratory.
3 credit hours
Prerequisite: PLSO 1610 or BIOL 1120/BIOL 1121 or PLSO 1101. Establishment and management of turf grasses for lawns, golf courses, and parks. Lecture/lab.
3 credit hours
Prerequisite: PLSO 3340. The relation of climate, plant and animal life, geological formations, and land forms to soil genesis and remediation. Lecture/lab.
3 credit hours
Prerequisite: PLSO 3340 or approval of instructor. Soil properties used to determine suitability for land use. Lecture/lab.
3 credit hours
Principles and practices of soil and water conservation in rural and urban environments. Lecture/lab.
3 credit hours
Principles and practices of designing, installing, and maintaining landscapes in malls, public buildings, and other indoor environments. Lecture/lab.
3 credit hours
Prerequisites: PLSO 3340 and PLSO 4330. Describe, design, manage, and evaluate urban and sports turf soils. Lecture/lab.
3 credit hours
Prerequisites: PLSO 1610 or 4 hours of biology. Theories of agroecology; focuses on sustainable agricultural practices and concepts. The impact of specific agricultural technologies and land use practices on the productivity of agricultural ecosystems, environmental quality, and human health. Examines the environmental science and agronomy of both conventional and alternative sustainable practices including benefits and limitations. Lecture/lab.
3 credit hours
Prerequisite: PLSO 1610 or BIOL 1120/BIOL 1121. The culture of trees, shrubs, and vines in the landscape. Planting, transplanting, fertilizing, irrigation, pruning, problem diagnosis, and damage repair included. Lecture/lab.
3 credit hours
Prerequisite: PLSO 1610 or BIOL 1120/BIOL 1121. Analysis of soils, fertilizers, irrigation techniques, container preparation, ventilation, growth regulation, and carbon dioxide enrichment for greenhouse operation. Two-hour lecture and two-hour lab.
3 credit hours
Prerequisite: PLSO 1610 or BIOL 1120/BIOL 1121. Propagation and other cultural practices for the production and maintenance of plants and flowers in the home. Two-hour lecture and two-hour lab.
3 credit hours
Application of the principles of design, the use of proportionate-sized woody landscape plants, and other practices to produce low-maintenance-cost landscapes. One-hour lecture and four-hour lab.
3 credit hours
Prerequisite: PLSO 1610 or BIOL 1120/BIOL 1121. Principles and practices of nursery management as a business. Nursery administration, financial management, and marketing. Cultural management of field- and container-grown nursery plants. Lecture/lab.
3 credit hours
Prerequisite: PLSO 1610 or BIOL 1120/BIOL 1121. Anatomical features and physiological principles involved in propagating plants from seed and by division, cutting, budding, and grafting. Use of growth regulators and environmental factors. Two-hour lecture and two-hour lab.
6 credit hours
Prerequisite: Approval of instructor. Practical experience in a specific area of agronomy, horticulture, or soils. Classroom material related to practical application. NOT OPEN TO STUDENTS WHO HAVE RECEIVED CREDIT FROM ANOTHER SCHOOL INTERNSHIP.
3 credit hours
Prerequisites: PLSO 1610, BIOL 1120/BIOL 1121; senior-level classification. Focuses on crop/plan physiology and crop/plant-environment interaction. Topics include plant canopy architecture, plant root morphology, physiology of growth and yield, photosynthesis and crop yield, source-sink relationships and crop yield, carbon dioxide and crop yield, physiology of drought in crop plants, and physiology of mineral nutrition.
3 credit hours
Prerequisites: MATH 1530, MATH 1710, MATH 1720, MATH 1730, or MATH 1910; senior-level classification. Focuses on applied mathematics and statistics in horticultural science and agronomy. Topics include basic mathematical operation and units conversion; fertilizer, nutrient, soil, plant, and pesticide-related calculation; and scientific experimentation and statistical analysis.
3 credit hours
Study of concepts related to soil physical properties and processes important for crop productivity and environmental quality. Topics include soil water content and energy, water infiltration, transport of solutes, gas, and heat.
3 credit hours
Introduces the process and reasoning behind the human manipulation of plant and animal species for agricultural purposes. Focuses on plant biotechnology with an introduction to animal biotechnology. Topics include plant tissue culture, plant cell transformation, general molecular biology techniques, and molecular marker-assisted breeding techniques. Three hours lecture and two hours lab.
Contact and Student Information
Justin Gardner
Justin.Gardner@mtsu.edu
615-898-2418
Jessica Lance
Jessica.Lance@mtsu.edu
615-898-2031 | DSB 120
School of Agriculture
Middle Tennessee State University
MTSU Box 5
1301 East Main Street
Murfreesboro, TN 37132
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