Agricultural Sciences

This course examines the major physiological processes and metabolic basis of nutritional requirements; the nutritional qualities of food; skills needed to ensure a balanced diet can be formulated for a range of mammals; the impact of dietary imbalances; and the role of food in behavioral, psychological and social contexts.

This course examines the development and adoption of integrated crop management processes to control plant pathogens, insects and weeds. The advantages and disadvantages of biological, cultural, physical and chemical control methods are explored using examples from agro-ecosystems. It covers the principles of healthy plant production, the ecology of diseases, insects and weeds and integrated approaches to manage these pests. C