SustainableAg&Food Systems  

SAFS 405 - Sustainable Agriculture and Food Production
Credits: 4.00
Introduces systems involved in sustainable agriculture with an emphasis on ecological and organic food production. Scientific and biological principles relating to sustainable and organic food production, and the role of sustainable agriculture within our communities. Special fee.

SAFS 410 - A Taste of the Tropics
Credits: 4.00
This course will expose students to the exciting world of tropical agriculture and the ways that people in the tropics utilize a diverse array of food crops. Our lives as consumers in the developed world are touched by tropical products every single day. Wether it's the cinnamon in your tea, the vanilla in your cookies, the black pepper on your salad, or your cup of hot coffee, you likely consume tropical crops whether you know it or not. Ever stop to wonder where these items are from and how they are produced? We will examine agriculture and food culture throughout the tropical world's four principle areas: Latin America, Tropical Asia, Tropical Africa, and the South Pacific. Production systems ranging from large scale modern high input operations to home subsistence gardens are explored. Tropical crops are examined in five major groups: grains and legumes, starchy roots, exotic vegetables, tropical fruit, and herbs, spices, medicinal plants. Cultual uses of these crops throughout the tropical world are given special emphasis.

SAFS 502 - Agroecology
Credits: 4.00
This course introduces students to the discipline and practice of agroecology, with an emphasis on relevant ecological theory within the context of production agriculture. Students are exposed to key ecological principles from population, community, and ecosystem ecology and agronomy. Students learn about the history and consequences of modern industrial agricultural systems and the need for more sustainable management practices that consider ecological interactions.

SAFS 600 - Field Experience
Credits: 1.00 to 4.00
A supervised experience providing the opportunity to apply academic knowledge in settings associated with future professional employment and/or related graduate opportunities. Must be approved by a faculty adviser selected by the student. May be repeated to a maximum of 8 credit hours. Permission required. Cr/F.

SAFS 600W - Field Experience
Credits: 1.00 to 4.00
A supervised experience providing the opportunity to apply academic knowledge in settings associated with future professional employment and/or related graduate opportunities. Must be approved by a faculty adviser selected by the student. May be repeated to a maximum of 8 credit hours. Permission required. Writing intensive. Cr/F.

SAFS 601 - Fruit Crop Production
Credits: 4.00
This course explores the origin, distribution, botany, and cultural practices of fruit crops. Fruit crops represent an important component of both our dietary needs and many agricultural production systems. Emphasis is given to temperate fruit crops suitable for New England growing conditions. Other topics explored include integrating fruit crops into landscapes, organic and conventional cultural practices, and post-harvesting handling. Prereq: PBIO 421 or permission.

SAFS 642 - Team Experience in Agroecosystems Management (TEAM - Organic)
Credits: 4.00
TEAM - Organic is a 2-semester experiential course where students are actively engaged in the operation of the COLSA/NHAES Organic Dairy Research Farm. Building on principles of agro-ecology and sustainable agriculture, students explore and practice the environmental, economic, social and production strategies needed for organic food production. Organic dairy farming methods and best practices are presented and applied. The organic food chain is addressed along with marketing and value-added strategies for organic dairy products. Instruction permission. Two semesters of SAFS 642 are required.

SAFS 679 - Food Prod Field Experience I
Credits: 4.00
This is part one of a two course series to be taken during spring semester. Course provides students with hands-on experience in growing food and managing a small farm business. We will be growing fresh vegetables and some fruits for the UNH Dairy Bar. Lectures, readings, and hands-on activities during Part I focus on all aspects of production: propagation, crop establishment, irrigation, crop management, soil considerations, and pest and disease practices. Prereq: SAFS 405 or permission of instructor.

SAFS 689 - Greenhouse Management and Operation
Credits: 4.00
Course provides introduction to greenhouse construction, design, environmental control, and current trends in the industry. Fundamentals of starting a greenhouse business including safety and labor, marketing, and post-harvest considerations also covered. Efforts towards making the greenhouse industry more sustainable are explored alongside with certification options and procedures. Crops representative of current major New England crops are grown during lab. Students learn about crop selection and practices including IPM, irrigation, and fertility management. Prereq: PBIO 421 or permission of the instructor. Lab. Special fee. (Offered alternate years). Writing intensive.

SAFS 733 - SAFS Farm Studio
Credits: 4.00
THE SAFS Farm Studio is an opportunity for graduating SAFS majors to engage with the argricultural community beyond campus by serving as a team of sustainability consultants to a local farm. Through a process of open and critical dialogue, supplemented by readings, guest lectures, case studies, farm visits, targeted data collection, and reporting, we systematically explore the central questions: "Is this a sustainable operation?" and "How might it be enhanced?" We also consider how such questions posed at the farm-scale intersect with sustainability goals and constraints at regional, national, and global scales. As a capstone for the major, this course is designed to encourage reflection among SAFS students as they consider their transition from undergraduates to their future individual roles in our food system. Special fee.

SAFS 795 - Investigations
Credits: 1.00 to 4.00
With faculty guidance students work on individual projects related to sustainable agriculture and food systems. Permission required. May be repeated to a maximum of 8 credit hours.

SAFS 795W - Investigations
Credits: 1.00 to 4.00
With faculty guidance students work on individual projects related to sustainable agriculture and food systems. Permission required. May be repeated to a maximum of 8 credit hours. Writing intensive.

SAFS 799 - Honors Senior Thesis
Credits: 2.00
Independent research requiring a written proposal, thesis, and presentation of research results to an audience of faculty and/or students. Intended for students completing SAFS Honors-in-Major requirements. Contact SAFS Program coordinator prior to senior year to arrange supervision and obtain permission. Two-semester sequence; students register for 2 credits each semester. IA grade (continuous course) given at end of first semester. Writing intensive.