Course Description
Mission and Goals of Course
Format for the Course
Instructional Objectives
Prerequisites
Lecture Outline
Evaluation of Student Performance
Instructor
Mission and Goals of Course
CSS 330 is a 3-credit Baccalaureate-Core Synthesis course that is offered on the OSU campus during Winter Term, and as a distance education course during the Spring Term. This Syllabus provides specific information about the distance version of the course.
This course will provide students with a basic understanding of major food crops, their origin, morphology, genetic diversity, adaptation, management, and utilization. Students will learn of contributions of genetics, breeding, and management toward improvement of major food crops. Postharvest processing, end-use quality and marketing will be described to understand the role of crops in economic and social development. Health and environmental issues such as the potential risks and benefits of genetically modified crops and the sustainability of modern production agriculture will also be discussed. This course will cover basic principles of crop science and crop improvement and integrate principles from other disciplines toward an understanding of world food production.
Format for the Course
Students will be expected to complete two modules during each week of the course. Most of the core material for the course will be provided in the lecture notes on the website. Additional reading assignments and references will be provided for further study. At the end of each module students will be given a quiz or short written assignment to submit via the blackboard. They will also be expected to contribute to the class discussion board.
Instructional Objectives and Student Learning Outcomes
Upon completion of the course, the undergraduate should be able to:
- Discuss the origins and significance of genetic diversity, and explain why it is important to conserve genetic resources
- Identify environmental factors that affect crop adaptation, and describe morphological and physiological characteristics that have enabled crops to adapt to diverse environments
- Describe the major classes of food crops and their contribution to human nutrition. Compare world food requirements with current levels of crop production, and explain how social, environmental, and political changes might affect that relationship
- Discuss major scientific contributions that have impacted crop improvement and production, and identify the scientists and agencies that were involved
- Explain potential benefits and risks of molecular genetic technologies used in crop improvement
- Know the scientific name, origin, genetic makeup, breeding system, and major production areas of the world's important food crops
- Describe critical management practices for production of major food crops
- Recognize important disease and insect pests of major food crops and describe their effects on crop productivity and quality
- Describe major end-uses for crops and explain how quality issues impact marketing and consumption
- Identify factors that determine the sustainability and economic viability of modern production agriculture
- Discuss the impact that crop production and crop improvement has had on society
Prerequisites
There are no prerequisites for this course; however CSS200, Crop Science Basics or an equivalent course is strongly recommended. Students must be at least junior standing.
Lecture Outline
Lecture |
Topic |
|
Week 1 |
1 | • Global food security • Early agriculture and development • Impact of crop production on society and the environment |
| 2 | • Basic genetic concepts • Origin of genetic diversity – Darwin, natural selection and evolution • Morphological and genetic changes during crop domestication |
|
Week 2 |
3 | • Vavilov, centers of origin, spread of crops • Environmental factors that affect plant growth • Biomes and ecoregions • Crop adaptation – C3 vs C4 plants, photoperiod, pollination controls |
| 4 | • Classification of plants • Types of food crops and their contribution to human nutrition • Production and geographic distribution of important food crops • World food needs |
|
Week 3 |
5 | • Basic plant breeding concepts –
gene pools, selection theory • Genetic vulnerability – impact of monoculture • Genetic resources and conservation • Intellectual property and ownership – plant variety protection; plant patenting, partnerships, impact of biotechnology, ethical issues |
| 6 | • Modern cultivar development – role
of public and private agencies • International agricultural research centers • The Green Revolution and post Green Revolution crop improvement strategies • Contributions of biotechnology and ag. chemical companies |
|
Week 4 |
7 | Wheat – see list of topics for each major
crop below† Focus: Role of polyploidy in evolution; end-use quality |
| 8 | Rice Focus: Agroecologies and plant pathology issues |
|
Week 5 |
9 | Barley, Oats, Rye Focus: Malting and brewing |
| 10 | Soybean, dry beans, groundnut, and other
pulses Focus: Nitrogen fixation; diverse end-uses; nutritional benefits |
|
Week 6 |
11 | Maize Focus: Tropical production issues; hybrid corn industry |
| 12 | Sorghum, millet Focus: Adaptation to drought and heat stress |
|
Week 7 |
13 | Sugar cane, sugar beets Focus: Industrial processing |
| 14 | Oil crops – oil palm, cottonseed,
rapeseed, and sunflower Focus: Oil composition and processing |
|
Week 8 |
15 | Potato Focus: Propagation issues; processing and quality |
| 16 | Tropical root and tuber crops - cassava,
sweet potato, and yams Focus: Subsistence agriculture |
|
Week 9 |
17 | Tomato, cabbage, and other vegetable crops Focus: Crop evolution; genetic resources |
| 18 | Oranges, apples, bananas, and other fruit
crops Focus: Storage, marketing |
|
Week 10 |
19 | • Economics of food production • International marketing issues • Transportation and storage costs • Infrastructure in developing countries • Biotechnology and the marketplace |
| 20 | • Food security – potential impact
of population growth, climate change, and government policy • Sustainability of crop production systems • Strategies for increasing food security • Promise and controversy of biotechnology |
|
Week 11 |
Final Exam |
†Important information to be discussed on each major crop:
- Origin, taxonomy, genetic and reproductive systems
- Growth requirements; morphological, physiological, and adaptive traits
- Major production areas and world production statistics
- Genetic resources, genetic vulnerability
- Improvements in crop productivity and quality attained through plant breeding
- Critical management practices for the crop
- Major diseases and insect pests
- Postharvest processing and handling, end-uses, quality
- Economic value of the crop, marketing and trade
- Cultural significance of the crop
- Emerging issues and opportunities
Evaluation of Student Performance
- Class participation (discussions) 10%
- Weekly quizzes and short written assignments 30%
- Group Project 30%
- Final exam 30%
Quizzes and exams
Quizzes and the final exam will consist of a mix of multiple choice, short answer, true-false, and short essay questions.
Reading materials
There is no required text for this course, but articles and links to websites will be posted on the blackboard. Reading and discussion are an important component of the class. Students will be required to read about one article per week. Questions from required readings may be on the weekly quizzes and final exam. Optional readings will also be provided for further study.
Group Project
Students will form small groups via Blackboard Discussion Board. Each group will select a common food product (rice cakes, mayonaise, Twinkies, tortillia chips...) and research the steps in making the food product. Students are expected to provide a clever final product explaining how the product is made from seed to packaging on the Discussion Board.
Instructor
Kimberly J Hannaway
kimberly@oregonstate.edu
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