College of Food and Natural Resources · A basic study of fibers, fabrication meth-ods, design application, and finishing pro-cesses used in manufacture and develop-ment of textiles

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Dean: Cleve E. Willis. Associate Deans: JamesB. Marcum, Mark S. Mount. Director ofStockbridge School, Assistant Dean: Nancy L.Garrabrants.

Departments include Consumer Studies; Ento-mology; Food Science; Hotel, Restaurant andTravel Administration; Landscape Architectureand Regional Planning; Microbiology; NaturalResources Conservation; Plant and Soil Sci-ences; Resource Economics; Sport Studies; andVeterinary and Animal Sciences. There is alsoa multidisciplinary program in EnvironmentalSciences.

The College also houses the Stockbridge School,which offers two-year Associate of Sciencedegrees in Arboriculture and Park Manage-ment; Equine Industries; Fruit and VegetableCrops; Horticulture; Landscape Contracting;and Turfgrass Management.

College of Food andNatural Resources

224

ConsumerStudies

101 Skinner

Degree: Bachelor of Science

Phone: 545-2391

Head of Department: Associate Professor SheilaMammen. Associate Professors Alhabeeb,Michelman, Warner; Assistant ProfessorsMietlicki, Porter; Lecturers Baker, Donnellan.

The Fields

The focus of professional preparation is on theconsumer, defined as all individuals, house-holds, producers, and governments who usegoods and services. The department’s approachto the study of consumers is multidisciplinary,based on social, psychological, economic, his-toric, and aesthetic considerations. Studentsgraduate with an understanding of consumerbackgrounds, needs, and practices in varioussocietal institutions, both public and private.

The curriculum in the department is focusedin two majors. Apparel Marketing studies themarketplace and the effect of the interaction ofretail, textile, and clothing industries on con-sumers. Family and Consumer Sciences fo-cuses on the social and economic well-being ofindividuals and families.

Common DepartmentalCourses

Both majors require the following three-creditcourses:

303 Writing in Consumer Studies(both sem)

Emphasis on developing the ability tothink critically and write clearly and accu-rately in a professional context. Variety ofwriting assignments related to professionalwork in consumer studies and the student’sparticular major. Computer-assisted in-struction and word processing.

400 Ethics and the ConsumerDecisions made every day by manage-ment in organizations of every kind, thevarious issues associated with ethical de-cision making, and how the consumer ofservices and products is affected. Howthese decisions are reached. Prepares stu-dents to make more responsible decisions onmatters affecting themselves and others.

Apparel Marketing

Admission to this major has been suspended.Access to the courses described below maybe restricted.

The Apparel Marketing program prepares stu-dents for diverse careers in the apparel, textile,and retail industries.

The Major

The curriculum concentrates on the interactionbetween consumers and the textile and cloth-ing industries, nationally and internationally.A strong social science and humanities basecomplements the major. Successful studentsentering the field are innovative, and possessgood communication and analytical skills.

Requirementsa. Departmental courses—A minimum of 32credits in Apparel Marketing courses, including:

105 Introduction to Apparel and Textile Mar-keting

151 Design Fundamentals155 Dress and Culture161 Textiles205 Principles and Concepts of Retailing355 Contemporary Fashion Analysis385 Retail Buying and Merchandise Manage-

ment495A Professional Senior Seminar

b. Non-departmental courses—An additional40 credits in Computer Science, Economics,Communication, Accounting, Management,Marketing, and Statistics.

c. Internship (recommended)—Students arestrongly urged to apply for a professional in-ternship appropriate to individual career choice.An internship provides students with the op-portunity to apply classroom preparation to theworkplace. The program has developed rela-tionships with department stores, specialtystores, off-price retailers, manufacturers, tex-tile associations, and museums. Other profes-sional experiences may include CooperativeEducation, study abroad, and student exchangeprograms. The program has ties to the FashionInstitute of Technology (FIT) in New YorkCity and the London College of Fashion.

Career Opportunities

The apparel industry is a major employer in theUnited States. Because of its fast-paced nature,it constantly needs new professionals, particu-

larly those graduating from four-year institu-tions who can enter management training pro-grams. Students are prepared for careers in theretail industry including buying, store manage-ment, visual merchandising, customer relations,and personnel. Graduates have also pursuedcareers in the textile industry, apparel manu-facturing, wholesaling, and other areas of thefashion industry.

101 Freshman Seminar in ApparelMarketing (1st sem) 1 cr

An introductory course team-taught by allthe Apparel Marketing faculty. A ground-ing for entry-level students in the major,the department, the University, the pro-fession, and society.

105 Introduction to Apparel and TextileMarketing (1st sem)

Various dimensions of fashion; impor-tance to the economy, influence on theconsumer and fluctuating components; theapparel and textile industry, auxiliary ar-eas. Honors Colloquium offered.

151 Design Fundamentals (both sem)

Experience-oriented study of design. Un-derstanding and professional applicationof the elements of design: color, value,shape, size, texture, direction, line. Prac-tical learning. Laboratory and class par-ticipation. Consent of instructor requiredfor non-majors.

155 Dress and Culture (SBD) (2nd sem)

Dress and culture examined from an inter-disciplinary and cross-cultural perspec-tive focusing on diversity and socialchange. Discussion of sociocultural mean-ing of dress in European, African, Northand South American, Pacific, and Asiancultures.

157 Survey of Costume History (HS)(1st sem)

Survey of Western dress from antiquity to1980. The societal significance of dress,the social, economic, and political influ-ences affecting clothing change. Recogni-tion of historic styles throughout history.

161 Textiles (both sem)

A basic study of fibers, fabrication meth-ods, design application, and finishing pro-cesses used in manufacture and develop-ment of textiles. Characteristics of fiberand fabric and how these influence use infashion, apparel, and home furnishings.

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Consumer Studies

205 Principles and Concepts of Retailing(2nd sem)

Retail history and theories investigatingbusiness activities involving the sale ofgoods and services to customers. Evalua-tion of retail environment, structure, coor-dination, organization, policies, and strat-egies. Prerequisite: CS 105 or consent ofinstructor. Honors Colloquium offered.

305 International Merchandising

The textile, apparel, and retail industriesin the global economy. Emphasis on inter-national conditions: economic; social; cul-tural; political; and emergence of free tradeblocs and policies. Prerequisite: CS 155 or205 or consent of instructor.

315 Retail Sales PromotionLecture/case study approach for retail salespromotion emphasizing production andeffectiveness of print and broadcast ad-vertising. Students develop campaigns in-corporating all advertising, events plan-ning, project implementation. Honors Col-loquium offered.

351 Visual Merchandising

The visual aspects of retail merchandisingwith a focus on display, signage, fixturing,merchandise presentation, space produc-tivity, and store layout and design.

355 Contemporary Fashion AnalysisAnalysis of the psychological, social, cul-tural, and economic theories that deter-mine the dynamic nature of fashion incontemporary society. How consumersmake decisions on fashion, the processesby which fashions are born, accepted, andfinally terminated, making way for newfashions.

357 Twentieth Century FashionFor sophomores and above. Twentieth-cen-tury dress as seen through fashion illustra-tion, designers, contemporary usage, andthe movies. Emphasis on influences af-fecting change in dress, and on the reflec-tion of society that clothing offers. Pre-requisite: CS 157 or consent of instructor.

361 Textile and Apparel Industry(2nd sem)

An overview of the textile and apparelindustries. Topics include organizationalstructure; manufacturing of textile prod-ucts and apparel; marketing; channels ofdistribution; trade policies; global issues;and legislation affecting the industries.Prerequisite: CS 161.

375 Merchandise Analysis

An analysis of consumer products notmade of textile fibers from design throughthe manufacturer and distribution levels.Non-clothing products evaluated fromviewpoint of consumer and retailer. Opento non-majors by consent of instructor.

385 Retail Buying and MerchandiseManagement (2nd sem)

The principles and practices of retail buy-ing in the wholesale marketplace with afocus on forecasting, profitability, andquantitative approaches to the manage-ment of retail inventories. Honors Collo-quium offered.

397 Special Topics

The Fashion and Textile Industry inNew York City (intersession)

Students visit various aspects of the fash-ion and textiles industries in New YorkCity over a one-week period during in-tersession. Trips include manufacturers,weavers, union shops, offices of majorretailers, distributors, designers, advertis-ers and magazines. Museum tours includethe Costume Institute of the MetropolitanMuseum of Art and the Fashion Instituteof Technology. Cost includes additionalfees to cover tours, lodging, food; studentsresponsible for travel to NYC on theirown.

405 Current Issues in Retailing(2nd sem alt yrs)

Analysis of current issues in the retailindustry: consumer service and satisfac-tion, human resources, retail formats, re-tail technology, market trends, and eco-nomic and environmental issues.

475 Professional Development in ApparelMarketing

Designed to enable students to explorecurrent topics related to professionalismwhile augmenting skills that would assistthem in presenting information to indi-viduals and groups. Preference given tonon-intern juniors and seniors.

495A Professional Senior Seminar inApparel Marketing (2nd sem) 1 cr

Airs issues of concern in society—civil-ity, diversity, feminism, materialism, in-ternational concerns, environmental is-sues—and the impact they have on ap-parel marketing. Builds on CS 400, direct-ing attention to the dilemmas facing the

field. A summary exit course for graduat-ing seniors.

498Y Practicum (both sem) 1-15 cr

Professional internship with approved in-stitution/business appropriate to the stu-dent’s career choices. Prerequisites basedon individual cases. Required: 2.0 cumu-lative average and consent of faculty su-pervisor. Mandatory Pass/Fail.

557 History of Costume

History of Western dress to 1850, empha-sizing the relationships between the de-velopment and changes in clothing andissues of social, technological, political,and economic change. Clothing as socialindicator: as status/class identifier, as na-tionalistic indicator, as inevitably inter-woven with the growth and expansion ofthe textile industry. Issues of gender rolesreflected in dress. Approach through arthistory and history methodologies. Pre-requisite: art history course or consent ofinstructor. Honors Colloquium offered.

593 Seminar: History of Textiles

A study of textiles from a visual and his-torical viewpoint. Discusses factors thatinfluence textile design, manufacture andtrade; and places textiles in their historicalsignificance. Emphasis on textile designas an indicator of artistic taste in any onetime period. Textiles up to and into the20th century.

Family and ConsumerSciencesAdmission to this major has been suspended.Access to the courses described below may berestricted.

There are three options in the Family and Con-sumer Sciences major. The Consumer and Fam-ily Economics option prepares students in theareas of financial planning, financial counsel-ing, and consumer policy. The Family andCommunity Studies option prepares studentsfor service delivery, administrative, interper-sonal, and public policy roles in human serviceagencies. The Education option prepares stu-dents as educators in formal settings, as certi-fied home economics teachers in public schools,and in non-formal settings, as educators inbusiness, government, and community agencies.

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Consumer Studies

The Major

Regardless of option selection, all majors arerequired to take a set of core requirementstotaling 22 credits, including:

162 The Consumer in Our Society270 Interpersonal and Group Dynamics360 Personal and Family Finance470 Family Policy: Issues and Implications495F Senior Seminar

A required 9-15 credit internship enables thestudent to apply theoretical knowledge gainedin courses in a particular area.

Consumer and Family Economics Option

This option focuses on economic factors thataffect individual and family consumption andresource allocation patterns. It provides stu-dents with a strong theoretical foundation ineconomics and social and behavioral sciences.

a. Departmental courses—18 credits in coursessuch as:

362 Consumer Protection and Legislation450 Family Economic Issues through the Life

Course460 Family in Economic Systems466 Family Financial Analysis

b. Non-departmental courses—An additional15 credits selected in Economics, Sociology,Political Science, Business and Finance, Mar-keting, and Resource Economics.

Family and Community Studies OptionThis option examines social and psychologicalfactors that impinge on family life. Emphasis isplaced on linkages among the individual, fam-ily, and social environments.

a. Departmental courses—15 credits in coursessuch as:

176 Introduction to Marriage, Family and Inti-mate Relationships

370 Contemporary Family Theory374 Community Organization and Services440 Current Family Issues474 Community Services Administration

b. Non-departmental courses—An additional21 credits selected in Human Development,Psychology, Sociology, Public Health, Educa-tion, and others in consultation with an adviser.

Education OptionStudents seeking certification to teach homeeconomics in Massachusetts must complete amajor in the Colleges of Arts and Sciences inaddition to completing the Education option(Formal emphasis) in the Family and Con-sumer Sciences major. Graduates can be certi-fied to teach home economics from nursery

school through 12th grade in Massachusetts,and meet teacher certification requirements inmany other states. Contact the department forfurther information. Students who intend tobecome educators in business, government,and community agencies are subject to therequirements of the Non-Formal emphasis inthe Education option.

a. Fundamental courses—30 credits for theFormal emphasis, and 18 for the Non-Formal.Both emphases include courses on learnersacross the life cycle and in families, nutrition,consumer economics, and contemporary criti-cal social theory. The Formal emphasis alsorequires courses in textiles and housing.

b. Professional courses—An additional 19credits for the Formal emphasis, and 14 creditsfor the Non-Formal. They both include coursessuch as:

382 Curriculum and Methods384 Educational Program Planning in Con-sumer Studies388Y Educational Field Experience484 Professional Studies in EducationEDUC 325 Introduction to Special Education

c. Practicum—Both emphases require comple-tion of a practicum.


The Consumer and Family Economics Optionprepares students for a variety of professionalcareers in state and federal governmental agen-cies that deal with issues of consumer policyand legislation; in business, preparing con-sumer information, translating needs of con-sumers to industry; and in financial serviceinstitutions as financial planners or counselors.

Students in the Family and Community Stud-ies Option learn about the theoretical and prac-tical issues of the helping professions, utilizingthe family system as the focus for intervention.Graduates are trained to assume responsibleentry-level positions in social service agencies.

The Education Option prepares students forcareers in teaching Home Economics in middle,junior high, and high schools, and in less struc-tured teaching situations in a variety of set-tings. The professional component can be de-signed to prepare students for careers in busi-ness, communications, and government.

162 The Consumer in Our Society(1st sem)

An introduction to consumer economics.Topics include consumer behavior, rights,responsibilities, consequences of con-sumer decisions for individuals, families

and society. Current issues that affect theindividual consumer, the household as aconsuming unit, and society at large.

176 Introduction to Marriage, Family andIntimate Relationships (SB) (2nd sem)

Introduction to personal decision makingabout intimate relationships. Emphasis onclarification of values and attitudes, sexu-ality, love and communication, the use ofpower, the significance of emotions andcontrol.

270 Interpersonal and Group Dynamics(2nd sem alt yrs)

Interpersonal skills for entry-level careersin human services and merchandising. Fo-cus on the skills needed for face-to-facecommunication in helping/service situa-tions. Students encouraged to put theoryinto practice and work on developing theirpersonal style of relating to others in worksettings.

278 Child, Family, and Community

The development and socialization of chil-dren in the context of families, communi-ties, and the larger society. An ecologicalperspective used as framework for thisexamination of children in social settings.

360 Personal and Family Finance(1st sem)

Factors influencing decisions on acquir-ing and using income; management ofresources and budgeting to achieve realis-tic goals for individuals and families.Honors Colloquium offered.

362 Consumer Protection and Legislation(2nd sem alt yrs)

Basic issues in seller-consumer relation-ship. Analysis of consumer legislation; itseconomic and social impact.

370 Contemporary Family Theory(1st sem alt yrs)

Review of contemporary family theorieswith special emphasis on Social Exchange,Symbolic Interaction, Conflict, Develop-mental and Systems theories. These theo-retical frameworks used to explain familyphenomena such as divorce, spouse abuse,etc. Prerequisite: CS 176 or SOCIOL 222.Honors Colloquium offered.

374 Community Organization and Services(2nd sem alt yrs)

The study of professional techniques es-sential to work effectively in direct ser-vice delivery within the helping profes-sions—a systems approach to social work

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Consumer Studies

linked with Locus of Control techniquesin each of the following helping strate-gies: case management, intake interview,diagnostics, intervention strategies, net-working of resources, self-help groups,evaluation, group work, and communityorganizing.

378 Human Resource ManagementInterpersonal processes through whichmanagers of non-profit and for-profit or-ganizations do their work. Focus on actionalternatives for improving performance ofsubordinates. Self-examination of stu-dent’s own style of relating with people inorganizational settings.

380 Research Methods in ConsumerStudiesIntroduction to research methods used infamily and consumer sciences. Explora-tion of various modes of inquiry, includ-ing empirical and interpretive. HonorsColloquium offered.

382 Curriculum and MethodsIntroduction to developing home econom-ics educational programs in settings in-cluding public schools, community agen-cies, extension, and business. Character-istics of learners (youth and adults) andeducational process emphasized.

384 Educational Program Planning inConsumer Studies

Emphasis on current theories of curricu-lum development. Analysis of varioushome economics curricula, developmentof course, unit and lesson plans, teachingmaterials, tests and other means of evalu-ating learning and growth. Prerequisites:CS 382, EDUC 534 and 535, and consentof instructor.

388Y Educational Field Experience

Ten consecutive days as assistant teacherin middle or high school guided by coop-erating teacher and home economicsteacher educator. Teaching lessons, casestudy, curriculum analysis.

440 Current Family Issues (1st sem)

An analysis of the skills essential to fam-ily functioning: interpersonal relationships,decision making, coping strategies, valu-ing, bonding and separation—these dy-namics applied to divorce and separation,work-family balance, violence, poverty,homelessness, cultural diversity, and inter-generational issues.

450 Family Economic Issues through theLife CourseDynamics of the economic decisions andbehaviors of individuals and families asthey are influenced by the demographic,social, and psychological changes of theirneeds throughout the life course.

460 Family in Economic Systems(2nd sem alt yrs)

Interrelation of the national economy andfamily economy. Income, expenditures,levels and standards of living and welfare.Programs for improving economic well-being of families. Honors Colloquium of-fered.

466 Family Financial Analysis

Analysis of families’ use of financial re-sources. Includes topics such as creditproblems, investments, debt, financialcounseling, and financial planning.

470 Family Policy: Issues and Implications(2nd sem alt yrs)

Identifies major policy issues and evalu-ates these in terms of impact on the familyand services provided to the entire popula-tion in need, including the non-poor.Highly individualized to student area ofinterest. Oral and written presentation in-cluding “family impact” statement on topicof student choice. Honors Colloquiumoffered.

474 Community Services Administration(2nd sem alt yrs)

A study of administrative and politicalprocesses commonly practiced in conduct-ing family support programs at the com-munity and state level. The structure anddecision making processes in both thepublic and private sector in determiningpriorities and resource allocation to meetthe needs of families and individuals.

484 Professional Studies in EducationSeminar concurrent with student teachingto augment, enrich, and analyze the stu-dent teaching experience on professionaland personal levels.

495F Senior Seminar in Family andConsumer Sciences (2nd sem) 1 cr

Analysis of current issues in Family andConsumer Sciences. A summary exitcourse for graduating seniors.

498Y Practicum 1-15 cr

Field work in an approved setting in Fam-ily and Consumer Sciences. See facultyfor prerequisites. Mandatory Pass/Fail.

508 Student Teaching/Practicum(both sem)

Placement in a Massachusetts secondaryschool under supervision of approved co-operating teacher and University facultymember. Required for teacher certifica-tion.

590N Families with Special ProblemsMajor issues confronting families in oursociety. Topics include child abuse, do-mestic violence, alcoholism or drug abuse,teenage pregnancy, physical disability,mental illness, developmental disabilities,incest, the effects of divorce on children,the effects of divorce on adults, dual ca-reer families, aging, crime and delin-quency.

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Entomology

Fernald Hall

Contact:Office: 102C FernaldPhone: 545-2283Fax: 545-2115

Acting Chair of Department: Associate Profes-sor Anne Averill. Professors Clark, Elkinton,Ferro, Prokopy, Stoffolano, Yin; Associate Pro-fessors Burand, Vittum; Assistant ProfessorsNormark, Porter; Extension Professor VanDriesche; Instructor Childs; Adjunct/AssociateFaculty: Brainerd, Coli, Higgins, Hollingsworth,Jakob, Johnson, Kunkel, Lee, Murphy, Nordin,Schwartz, Stuart.

The Field

Entomology is the biological science dealingwith insects and allied arthropods, the mostabundant and varied group of animals on earth.Insects directly or indirectly affect our healthand well-being, as well as our crops, livestock,and property. The food production, distribu-tion, and storage aspects of our nation’s agri-culture depend upon entomologists to manageinsect pests.

Students interested in the area of Entomologyare encouraged to consider the Integrated PestManagement concentration in the Environmen-tal Sciences program or a Bachelor’s Degreewith Individual Concentration (BDIC) major.For further information, contact ProfessorBurand, tel. (413) 545-3629.

The Minor

Students in other biological sciences may wishto develop entomological strengths useful totheir majors. To minor in entomology a studentmust take ENT 526 Insect Biology, at least oneof the departmental courses in basic entomol-ogy (Group A under the list of courses) and atleast one of the six courses in applied entomol-ogy (Group B) for a minimum of 15 entomol-ogy credits.

Group A:(BIOTCH) 385 Introductory Biotechnology

Laboratory511 Insect Behavior585 Toxicology of Insecticides655 Insect Classification657 Insect Structures and Function683 Insect Ecology690 Molecular Entomology690A Insect Evolution and Principles of Sys-

tematics

Group B:523 Biological Control533 Animal Parasitology572 Forest and Shade Tree Insects574 Medical Entomology576 Aquatic Invertebrates581 Integrated Pest Management592 Chemicals and the Environment

The department also offers courses in the Stock-bridge School which is a two-year Associate ofScience degree program in the College of Foodand Natural Resources. Stockbridge programsare detailed at the end of this section.

The Courses

(All courses carry 3 credits unless otherwisenoted.)

126 Insects and Human Society (BS)(both sem)

Survey with emphasis on the successfuldesign of insects and their innovative fea-tures. Aspects of insect biology, includingcommunication, defense, feeding, and mat-ing behaviors. Social behavior with a fo-cus on termite, ant, and honey bee societ-ies. Beneficial uses of insects such as silkand pollination, and negative interactionswith humans, including disease vectors,parasites, and crop pests. Slides, videos,and live insects used extensively. Not formajors in biological sciences. Offeredwithout lab.

166 Practical Beekeeping(not offered ’01-’02)

The practical aspects of beekeeping un-derstood in terms of the life cycle of thebee and the bee colony, and the place ofbees in our world. Learning how to ac-quire, set up, and manage bee colonies.Dissection may be required.

181 Introduction to Integrated PestManagement (not offered ’01-’02) 2 cr

Topics include a survey of the biological,chemical, and cultural tools for control ofinsect, weed, and disease pests and how toselect and combine control methods in aneffective and environmentally responsiblemanner. Prerequisite: senior standing inStockbridge School of Agriculture or con-sent of instructor.

182 Principles of Pesticide Management(2nd sem) 2 cr

Topics include state and federal pesticidelaws and regulations, pesticides and the

environment, handling and storage of pes-ticides, classes and formulations of pesti-cides, safety and application equipment,understanding the pesticide label, toxic-ity, proper calculation and mixing of pes-ticides, and history of pesticide use. In-cludes preparation for the MassachusettsPesticide Core Examination.

271 Using Insects in the Classroom (BSL)(2nd sem)

Hands-on, open-ended experiences withlive insects used in the classroom. Devel-opment of integrated educational unitsthat use insects but focus on art, history,music, and mathematics. Experiences inusing microscope, raising live insects,collecting and observing insects, makingan insect collection. The biology of theinsect compared to the human system.

326 Insect Biology (1st sem)

With optional lab and field trips. Howinsects solve their problems of mainte-nance, survival, reproduction, etc., andhow entomologists apply this knowledgein managing them. Other topics includeinsect evolution, plant and insect interac-tions, biodiversity and conservation ofinsects, behavior, and insect pest manage-ment. Emphasis on various insect models(e.g., Drosophila) as they relate to majorresearch in biology.

327 Insect Biology Lab (1st sem) 1 cr

Lab designed to demonstrate informationcovered in the lecture part of the courseand to help students learn various ento-mological techniques (i.e., how to collect,identify, and preserve insects). Lab workwith live insects affords students an op-portunity to observe various body parts atwork and to see what internal structuresare present. Several field trips, dissec-tions of several insects, and a collectionrequired.

342 Pesticides, the Environment, andPublic PolicyCurrent issues associated with pesticideuse; includes discussion of role of pesti-cides in agriculture, public health, andother related areas; fate of pesticides inthe environment; and public perception ofpesticides. Case studies examine benefitsand risks of pesticide use; environmentalcancer; and role of media and public inter-est groups in pesticide decisions. Alterna-tives to current heavy reliance on chemi-cal technology in pest control. Currentand pending federal, state, and local legis-lation.

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Entomology

(BIOTCH) 385 Laboratory in AgriculturalBiotechnology (2nd sem) 4 cr

An introduction to the methodology fun-damental to the practice of modern agri-cultural biotechnology. Techniques cov-ered include establishment and manipula-tion of plant and animal cell cultures,preparation and analysis of DNA, isola-tion and characterization of proteins, anduse of immunoassays and flow cytometry.Major emphasis on student performanceof lab exercises which provide direct ex-perience with each of the techniques men-tioned. Prerequisites: CHEM 111 andBIOL 100 or equivalent. Consent of in-structor required. Enrollment limited.

511 Insect Behavior (2nd sem odd yrs)

Behaviors of insects analyzed from physi-ological, ecological and evolutionary per-spectives. Topics include communication,defense, learning, competition, spacingpatterns, orientation mechanisms, dispersaland migration, host and mate finding, foodselection, feeding, courtship, productionof young, and social behavior.

523 Biological Control (2nd sem odd yrs)

Ecological principles of pest suppressionvia conservation, augmentation or intro-duction of natural enemies of insects,plants, and other pests. Biological controlpresented as foundation of sustainable ag-riculture and integrated pest management.Applications discussed for biological con-trol in both production systems (farming,forestry) and for protection of natural eco-systems and rare species from damagecaused by invasive, exotic pests.

572 Forest and Shade Tree Insects(2nd sem odd yrs) 4 cr

With lab. Ecology, biology, and control ofinsects which attack shade trees, forests,and forest products. A brief introductionto insects; attention to the more importantforest and shade tree insects.

574 Medical Entomology(not offered ’01-’02) 3-4 cr

The relationships of arthropods to humanhealth. Classification, biology, and con-trol of these human pests and disease vec-tors. Discussion of direct injury caused,and epidemiology of the diseases theyvector. Optional 3-hour, 1-credit lab.

576 Aquatic Invertebrates(not offered ’01-’02) 4 cr

With double lab. Emphasis on basic biol-ogy of all groups of freshwater macro-invertebrates, their role and trophic rela-tionships within aquatic ecosystems, theiradaptations for aquatic life, and their use-fulness as indicators of water quality. Labo-ratory teaches identification of organismscommonly found in Northeastern waters.Three Saturday field trips emphasize col-lection, quantitative sampling of organ-isms, estimating population changes anddeveloping diversity indices. Collectionof identified, preserved invertebrates re-quired.

581 Integrated Pest Management(1st sem) 5 cr

Theory and application of the principlesof insect, disease, and weed pest manage-ment. Focus on pest and natural enemysampling techniques, properties of avail-able control strategies, underlying eco-logical and behavioral principles, modelpest management systems, and societalconcerns. Prerequisites: ENT 326 andMICBIO 530 or equivalent or consent ofinstructor.

585 Toxicology of Insecticides(1st sem odd yrs)

All aspects of insecticide chemistry, in-cluding toxicity, classification, pharma-codynamics and metabolism, mechanismsof action, resistance, and environmentaltoxicology. For advanced science under-graduates with toxicological, agricultural,or environmental interests. Prerequisite:organic chemistry.

590A Insect Microbiology (1st sem even yrs)

Introduction to insect microbial interac-tions; attention to pathogenic microorgan-isms; including viruses, fungi, bacteria,and protozoa; concentration on the mo-lecular basis of pathogenesis.

592 Chemicals and the Environment(1st sem even yrs)

Concepts and principles of environmentaltoxicology. Chemical structure activity re-lationships; their interaction with envi-ronment. Basic principles; the predictedand observed fate of chemicals in variouscomponents of the biosphere. Hazardevaluation; fate and effects of chemicalsin soil, plants, wildlife, aquatic organ-isms, and humans. Introduction to envi-ronmental toxicology.

Note: Undergraduates admitted to the fol-lowing graduate-level courses by consent ofinstructor.

655 Insect Systematics(1st sem, even yrs) 4 cr

With lab. Insect diversity and its history.Topics include principles of systematicsand the evolution and ecology of insectdiversification. In lab, students learn torecognize families of insects and to con-duct phylogenetic analyses. An insect col-lection and an independent phylogeneticresearch project required.

657 Insect Structures and Function(2nd sem even yrs) 5 cr

Growth, development, and function of in-sects. Topics include the integument, en-docrine control of growth, development,metamorphosis and reproduction, poly-morphism, diapause, circadian rhythms,biological clock, photoperiodism, nutri-tion, respiration, circulation, excretion, andfunction of neuromuscular system. Prereq-uisites: ENT 526, BIOCHM 420 and 421.

683 Insect Ecology (2nd sem odd yrs) 4 cr

With lab. Major concepts of populationand community ecology; emphasis on in-sects. Topics include methods for estimat-ing density and mortality, population regu-lation, host-parasite models, competitiveexclusion, species diversity, and insectplant interactions.

697Q Evolutionary GeneticsWith lab. Introduction to the core con-cepts of evolutionary theory. The pro-cesses of genetic drift, mutation, naturalselection, and gene flow examined fortheir effects on genetic variability and thepotential for evolutionary change. Singlegenes and polygenic traits considered, aswell as the utility of various moleculargenetic markers in making inferences aboutevolutionary processes. Relationships be-tween mathematical models and biologi-cal processes. Students work together todevelop computer simulations of evolu-tionary processes, culminating in inde-pendent projects. Prerequisites: BIOL 283or equivalent, STATIS 501 or 516 orequivalent; or consent of instructor.

230

EnvironmentalSciences

312 Stockbridge Hall


Contact: Sandy BarronOffice: 312 StockbridgePhone: 545-5226E-mail: [email protected] site: www.umass.edu/envsci/

The Environmental Sciences major is amultidisciplinary program, administered bythe Academic Programs Office in the Collegeof Food and Natural Resources. Cooperatingdisciplines are: College of Food and NaturalResources—Entomology; Food Science; Land-scape Architecture and Regional Planning; Mi-crobiology; Natural Resources Conservation;Plant and Soil Sciences; Resource Economics;School of Public Health and Health Sciences—Environmental Health Sciences.

Program Director: Professor Guy R. Lanza.Contributing faculty: Entomology—ProfessorsAverill, Burand, Childs, Clark, Elkinton, Ferro,Prokopy, Stoffolano, Vittum, Yin; Food Sci-ence—Professors Levin, Shetty; LandscapeArchitecture and Regional Planning—Profes-sors Ahern, Ryan; Microbiology—ProfessorsCooley, Goodwin, Leschine, Lovely, Manning,Mount, Nüsslein, Schumann, Wick; NaturalResources Conservation—Professors Fuller,Griffin, Kelty, Kittredge, McComb, Muth; Plantand Soil Sciences—Professors Barker,Bernatzky, Bhowmik, Boyle, Herbert, Simkins,Veneman, Xing; Public Health—ProfessorsCalabrese, DiNardi, Kostecki, Moore, Nolan,Ortiz; Resource Economics—Professors Field,Stevens, Stranlund, Willis; Water ResourcesResearch Center—Professor Godfrey; Exten-sion—Professor Coli. Adjunct Professor Long;Lecturers Simmons, Tease, Weiss.

The Field

Contemporary society is being challenged by adiverse array of extremely complex environ-mental problems driven by rapid increases inpopulation and the accompanying demands onour life-support systems. Increased environ-mental pollution from the physical, chemical,and biological contaminants generated by in-dustrial activities, agriculture and food produc-tion, and poor natural resource managementcontinues to threaten the ecological and eco-nomic stability of our planet.

Environmental Sciences students learn howto follow a rigorous interdisciplinary approachto measure, quantify, predict, and resolve seri-

ous environmental threats by integrating knowl-edge from appropriate disciplines. Students areprepared to respond to issues such as sensitivehabitat protection, ecosystem restoration, glo-bal warming, waste management, ground andsurface water contamination, pesticide toxic-ity, resistance, and degradation, and the effectof environmental stress on terrestrial and aquat-ic ecosystems.

The Major

All majors take required courses which providea background in natural sciences, mathematics,and environmental studies. First-year studentsattend a required seminar to discuss criticalenvironmental issues with faculty and outsidespeakers.

A core curriculum of four courses and aJunior Year Writing course are also requiredfor all majors. These core requirements providea solid foundation in the social and scientificaspects of environmental problems. Studentslearn how to apply scientific data to solvecomplex environmental problems and to estab-lish coherent environmental policy options toprotect and sustain the environment.

A diverse selection of upper-level coursesallows students to work with their facultyadviser to design a unique curriculum tailoredto their individual interests and needs. Studentscombine related courses in a General Track ofstudy, or select a specific concentration in:Biology, Health Sciences, Toxicology andChemistry, Policy, or Integrated Pest Manage-ment.

Environmental Biology—provides an ecologi-cal perspective on the relationships and inter-dependence of organisms in terrestrial andaquatic habitats, with emphasis on the effectsof human activities on the biota.

Environmental Health Sciences—studies theimpact of environmental stress on human healthfrom a public health perspective, and withemphasis on the regulations, methods, and tech-nology used to monitor and control environ-mental contaminants.

Environmental Toxicology and Chemistry—focuses on the impacts of environmental con-taminants on the biota with emphasis on theanalytical chemistry, biochemistry, andecotoxicology of pollutants in the air, water,and soil.

Environmental Policy—applies scientificknowledge to address public policy issues onthe environment using economic analysis, regu-lation, administration, enforcement, and law.

Integrated Pest Management—uses scien-tific knowledge in entomology, plant pathol-ogy, and plant production to develop sustain-able pest control strategies.

Basic science and math requirements:BIOL 100, 101 Introductory Biology I, II, or

equivalentCHEM 111, 112 General Chemistry I, IICHEM 261, 262/269 Organic Chemistry I, II/

LabMATH 127, 128 Calculus I, IIRES EC 211 Introductory Statistics for the Life

SciencesRES EC 262 Environmental EconomicsAlso recommended: CMPSCI 105 or 121 or

equivalent

Required department courses:112 Fundamentals of the Environment213 Introduction to Environmental Policy214 Principles of Environmental Biology315 Principles of Environmental Toxicology

and Chemistry380 Writing in Environmental Sciences191, 194 Introductory Seminars

After completing core requirements, studentschoose four upper level courses in the environ-mental sciences concentration. Students desir-ing to concentrate within a specific area mustselect from approved courses within the con-centration; students in the general environmen-tal sciences area may select courses from amongany approved offerings. Courses associatedwith the concentrations are:

Environmental BiologyBIOL 283 General GeneticsBIOL 421 Plant EcologyBIOL 485 Aquatic Vascular PlantsBIOL 524 Coastal Plant EcologyBIOL 528 Principles of EvolutionBIOL 534 Biological LimnologyBIOL 537 EcologyBIOL 542 IchthyologyCEE 575 Hazardous Waste ManagementENT 576 Aquatic InvertebratesENVSCI 303 Methods of Pollution Measure-

mentENVSCI 397D EcologyENVSCI 504 Air Pollution BiologyENVSCI 515 Microbiology of SoilGEO 354 ClimatologyMICBIO 310/312 General Microbiology/LabW&FCON 470 Ecology of FishW&FCON 563 Wetland Wildlife Ecology and

ManagementW&FCON 564 Wildlife Habitat ManagementW&FCON 565 Dynamics and Management of

Wildlife Populations

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RES EC 263 Natural Resource EconomicsRES EC 471 Benefit-Cost Analysis of Natural

Resource ProgramsW&FCON 563 Wetland Wildlife Ecology and

ManagementW&FCON 564 Wildlife Habitat ManagementW&FCON 571 Fisheries Science and Manage-

ment

Integrated Pest ManagementCMPSCI 105 Computer Literacy (may replace

MATH 127/128)ENT 326 Insect BiologyENT 581 Integrated Pest ManagementENVSCI 390S Principles and Applications of

Integrated Pest ManagementENVSCI 490S Capstone Course in Integrated

Pest ManagementFOREST 110 Introduction to ForestryFOREST 332 Principles of ArboricultureMICBIO 530 General Plant PathologyPLSOIL 230 Introductory Turfgrass Manage-

mentPLSOIL 300 Deciduous Orchard SciencePLSOIL 305 Small Fruit ProductionPLSOIL 315 Greenhouse ManagementPLSOIL 325 Vegetable ProductionPLSOIL 350 Crop ScienceW&FCON 260 Fisheries ConservationW&FCON 261 Wildlife Conservation

The Minor

The minor in Environmental Sciences is in-tended for students from related majors whowish to increase their awareness and under-standing of the nature of environmental con-cerns and decision making. It is structured toexpose students to the various perspectives ofthe field. A minor in Environmental Sciencescan be earned by completing two core coursesplus at least three courses selected from theconcentration areas—Environmental Policy,Environmental Toxicology and Chemistry, andEnvironmental Biology and Health—for a mini-mum total of 15 credits. Students must take atleast one course in each concentration area.

1) Select two of the four core courses:112 Fundamentals of the Environment*213 Introduction to Environmental Policy214 Principles of Environmental Biology315 Principles of Environmental Toxicology

and Chemistry

*Substitution permitted: ENVSCI 101, NRC100.

2) Select one course from each concentration:

A) Environmental PolicyENVSCI 213 (if not already chosen as a core

course)

NRC 409 Natural Resources Policy and Ad-ministration

POLSCI 280 Public PolicyPOLSCI 382 Environmental PolicyREG PL 558 Issues in Environmental Manage-

mentRES EC 263 Natural Resource EconomicsRES EC 471 Benefit-Cost Analysis of Natural

Resource Programs

B) Environmental Toxicology and ChemistryENT 585 Toxicology of InsecticidesENT 592 Chemicals and the EnvironmentENVSCI 303 Methods of Pollution Measure-

mentENVSCI 315 (if not already chosen as a core

course)ENVSCI 504 Air Pollution BiologyENVSCI 515 Microbiology of SoilENVSCI 575 Environmental Soil ChemistryGEO 519 Aqueous and Environmental Geo-

chemistryPLSOIL 597 Organic Contaminants in Soil,

Water, and Sediment

C) Environmental BiologyBIOL 421 Plant EcologyBIOL 524 Coastal Plant EcologyBIOL 534 Biological LimnologyENT 576 Aquatic InvertebratesENVSCI 214 (if not already chosen as a core

course)ENVSCI 397D EcologyMICBIO 310/312 General MicrobiologyMICBIO 597 Microbial EcologyPLSOIL 555 Environmental Stress and Plant

Growth

Further details on course work and electives arelisted in the Environmental Sciences: Guide toUndergraduate Studies; copies are availablefrom the Environmental Sciences Program, 312Stockbridge Hall.


The B.S. degree in Environmental Sciencesleads to a variety of career opportunities inprivate industry and governmental agenciesconcerned with environmental quality assess-ment, community environment programs, andinteragency coordination in environmental qual-ity maintenance. Many majors will continuestudies at the graduate level in such diversefields as environmental microbiology,ecotoxicology, environmental sciences educa-tion, environmental engineering, and environ-mental law.

Environmental Sciences

Environmental Health SciencesBIOL 339 Human Anatomy and PhysiologyBIOEPI 540 Introductory BiostatisticsBIOEPI 630 Principles of EpidemiologyENV HL 562 Air Quality AssessmentENV HL 563 Biological Effects of Ionizing

RadiationENV HL 564 Principles of Industrial HygieneENV HL 565 Environmental Health PracticesENV HL 567 Environmental Compliance Regu-

lationsENV HL 571 Calculation MethodsENV HL 660 Issues in Environmental Health

Policy and LawENVSCI 515 Microbiology of SoilMICBIO 310/312 General Microbiology/LabPHYSIC 131/3 and 132/4 Introductory Physics

Environmental Toxicology and ChemistryBIOCHM 420 Elementary BiochemistryBIOL 283 General GeneticsBIOTCH 385 Laboratory in Agricultural Bio-

technologyCHEM 312 Analytical ChemistryCHEM 315 Quantitative AnalysisENT 585 Toxicology of InsecticidesENT 592 Chemicals and the EnvironmentENVSCI 303 Methods of Pollution Measure-

mentENVSCI 504 Air Pollution BiologyENVSCI 515 Microbiology of SoilENVSCI 535 Methods in Environmental Toxi-

cology and ChemistryENVSCI 575 Environmental Soil ChemistryFD SCI 467 Food MicrobiologyGEO 519 Aqueous and Environmental

GeochemistryMICBIO 310 General MicrobiologyMICBIO 330 Microbial GeneticsMICBIO 560 Microbial DiversityPLSOIL 555 Environmental Stress and Plant

GrowthPLSOIL 597 Inorganic Contaminants in Soil,

Water, and SedimentPLSOIL 597 Organic Contaminants in Soil,

Water, and Sediment

Environmental PolicyECON 308 Political Economy of the Environ-

mentENVSCI 342 Pesticides, the Environment, and

Public PolicyGEO 362 Land Use and SocietyNRC 390A Human Dimensions of Natural

Resource ManagementNRC 409 Natural Resources Policy and Ad-

ministrationPOLSCI 382 Environmental PolicyREG PL 553 Resource Policy and PlanningREG PL 558 Issues in Environmental Manage-

ment

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Environmental Sciences

303 Methods of Pollution Measurement 4 cr

With lab. Chemical, physical, and instru-mental methods of pollution measurement.Prerequisite: CHEM 111, 112; consent ofinstructor for nonmajors.

315 Principles of EnvironmentalToxicology and Chemistry (2nd sem)

Fundamental areas of environmental sci-ence presented in an integrated, interdisci-plinary sequence: 1) environmental toxi-cology, 2) toxins in food and the environ-ment, 3) environmental fate and degrada-tion of toxicants. Prerequisites: ENVSCI214 and organic chemistry.

342 Pesticides, the Environment, andPublic Policy (1st sem)

Current issues associated with pesticideuse; includes discussion of role of pesti-cides in agriculture, public health, andother related areas; fate of pesticides in theenvironment; and public perception of pes-ticides. Case studies examine benefits andrisks of pesticide use; environmental can-cer; and role of media and public interestgroups in pesticide decisions. Alternativesto current heavy reliance on chemical tech-nology in pest control. Current and pend-ing federal, state, and local legislation.Also listed as ENT 342.

380 Writing in Environmental Sciences(both sem)

Satisfies Junior Year Writing requirement.Access to word processor/computer re-quired for assignments. Writing exercisesbased on journal and periodicals used inenvironmental sciences field. Librarysearches, abstracting, technical and popu-lar writing, peer editing, and oral presen-tation. Prerequisite: ENGLWP 112 orequivalent.

390S Principles and Applications ofIntegrated Pest Management(1st sem) 2 cr

An introduction to the concepts of envi-ronmentally sound management of pestsand pathogens including life cycles, moni-toring techniques, action thresholds, andcultural, biological, and chemical man-agement strategies. Emphasis on field dem-onstrations of IPM practices. Prerequi-sites: BIOL 100, 101; ENVSCI 112, 213,214, and junior standing or consent ofinstructor.

397D Ecology (2nd sem)

A broad overview of the principles ofecology at the level of the individual, the

The Courses

The following courses carry the ENVSCI des-ignation.(All courses carry 3 credits unless otherwisenoted.)

101 Introductory Environmental Biology(BS) (1st sem)

For non-majors only. Principles of eco-system structure and function, and theeffects of air, water, and soil pollutants onbiota. Case studies used to illustrate theimpacts and remediation of environmen-tal stresses on ecosystems caused by hu-man activities.

112 Fundamentals of the Environment(1st sem)

For majors only. Introduction to the physi-cal, chemical, and biological componentsof the biosphere with emphasis on prin-ciples of ecology, soils, water, and air.Case studies and discussions of regional,national, and global environmental issuesintegrated throughout the course. Prereq-uisite: high school chemistry.

191 Introductory Seminar I (1st sem) 1 cr

Required for all new majors. Weekly lec-tures by faculty on their research and howit relates to the Environmental SciencesProgram. Enables students to interact withfaculty to discuss a wide variety of impor-tant topics.

194 Introductory Seminar II (2nd sem) 1 cr

Required for all new majors. Same as 191Introductory Seminar I.

213 Introduction to Environmental Policy(1st sem)

An overview of the environmental policyprocess covering the roles of major play-ers at community, state, and federal lev-els, and emphasizing the role of environ-mental science. Covers the major environ-mental laws and recent amendments, therole of policy analysis, and internationalenvironmental policy.

214 Principles of Environmental Biology(2nd sem)

Examines the nature of the relationshipsof plants, animals, and humans to theirenvironment and how these may changewhen pollutants are introduced. Prerequi-sites: BIOL 100, 101, and ENVSCI 112or equivalent.

population, and the community. Includesapplication of ecological principles to thesolution of environmental problems. Pre-requisites: ENVSCI 112 and/or BIOL 100/101.

397E Environmental Microbiology(1st sem)

Comprehensive treatment of how micro-organisms interact with each other andwith their environment. Microbial distri-bution and activities in natural systems,and their importance to ecosystem func-tion and environmental quality. Topicsinclude unusual habitats, habitat-specificforces, microbial transformations, speciesdiversity, population turnover, associa-tions with higher organisms, based onmicrobial ecology principles. The teach-ing of each basic principle followed byapplied and environmental case studies.Modern techniques of environmental mi-crobiology detailed. Prerequisite: MICBIO310 or consent of instructor.

398 Practicum (both sem) 1-15 cr

Students in junior or senior year, withfaculty sponsorship, may elect to com-plete a portion of their credit requirementswith an internship/study experience coor-dinated through the Career Center.

490S Capstone Course in Integrated PestManagement (2nd sem) 2 cr

Preparation of an integrated pest manage-ment plan for a commercial or nonprofitenterprise that meets certification stan-dards. Plans include pest profiles, man-agement options, diagnosis, monitoring,and action thresholds. Prerequisite:ENVSCI 390S or ENT 581.

492 Senior Seminar (1st sem) 1 cr

Lectures emphasizing skills required fordifferent environmental occupations. Lec-tures provided by University career spe-cialists and representatives from theenviromental industry and governmentagencies.

497B Hazardous Waste Operations andEmergency Response (1st sem)

Meets federal requirements of 40-hourstraining involving methods and concernsfor workers handling hazardous materialsas specified by OSHA under 29 CFR1910.120. First aid and CPR sessions pro-vided for uncertified individuals. Sitespecific Health and Safety Plans preparedprior to and after entry into an industrial

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Food Science

associations. Also listed as PLSOIL 515.Prerequisites: basic biology and organicchemistry or consent of instructor.

535 Methods in Environmental Toxicologyand Chemistry (1st sem)

With lab. Practical experience using as-says for acute toxicity, short-term mu-tagens and carcinogens, and some of themost recent methods for environmentalbiomonitoring. Also includes experiencewith a variety of instruments commonlyused in monitoring and detecting environ-mental contaminants. Prerequisites: twoyears of college chemistry and consent ofinstructors.

575 Environmental Soil Chemistry(1st sem) 4 cr

With lab. Fundamental chemical processesin soils such as precipitation/dissolution,ion exchange, redox reactions, partition-ing and adsorption, and ion speciation aswell as the nature of soil minerals andorganic matter. Chemical processes af-fecting fate, transport, availability andremediation of heavy metals and organiccontaminants in soils and other relatedterrestrial environments also addressed.Computer models used to examine somecurrent environmental, agricultural, andengineering problems. Problem solving re-quiring algebraic and numerical manipu-lations. Also listed as PLSOIL 575. Pre-requisites: CHEM 112 and PLSOIL 105or consent of instructor.

597S Principles of Environmental SiteAssessment (2nd sem)

Training in the ASTM method for detect-ing recognized indicators of petroleumand hazardous material contamination atproperties of concern to local communi-ties. Phase I and II techniques includingrecord file research, site reconnaissance,and subsurface investigations. Informa-tion obtained on project sites assembledinto Phase I Environmental Site Assess-ment Reports for submission to interestedmunicipalities. Prerequisites: BIOL 100,CHEM 111 or equivalents, or consent ofinstructor.

facility. Simulated drills perfomed by stu-dents in personal protective equipmentresponding to unknown incidents to chal-lenge skills developed in lecture. Certifi-cations awarded to students who meetcourse requirements, pass the final exam,and attend all lectures. Course credit maybe awarded if certification is not obtained.Prerequisites: BIOL 100, CHEM 111, orequivalents, or consent of instructor.

497G Environmental Problem Solving inthe CommunityProvides students with in-depth experi-ence in identifying and planning solutionsfor environmental problems in a commu-nity setting. An inquiry-based learningapproach stressing collaborative learningtechniques used to address communityenvironmental problems.

498 Practicum (both sem) 1-15 cr

Same as 398 Practicum.

499T Honors Thesis (both sem)

Preparation and writing of senior honorsthesis. Prior arrangement with ProgramHonors Coordinator and University Hon-ors Program required.

499Y Honors Research (both sem)

Research in preparation for senior honorsthesis. Prior arrangement with ProgramHonors Coordinator and University Hon-ors Program required.

504 Air Pollution Biology (1st sem)

Focus on the biological effects of knownair pollutants, such as ozone, sulfur diox-ide, fluoride, heavy metals, organics,particulates, pesticides and endocrinedisruptors. Includes methods of study anduse of bioindicators and biomarkers. Con-temporary concerns, such as increasedultraviolet B radiation from atmosphericozone depletion, increasing carbon diox-ide levels, and the “greenhouse effect”also considered. Prerequisites: BIOL 100,101 and a course in basic chemistry.

515 Microbiology of Soil (2nd sem)

Microbial processes in the soil and sedi-ment environments. The ecology of thevarious microbial communities; the de-composition of organic matter, carbontransformations, nitrogen, sulfur, phos-phorus, and other mineral transformations;chemistry of these reactions and their bio-geochemical implications; biological equi-librium, the rhizosphere, and microbial

Chenoweth Lab


Contact: Eric A. DeckerOffice: 236 Chenoweth LabPhone: 545-1026

Head of Department: Professor F.M. Clydes-dale. Professors Chinachoti, Hultin, Labbe,Levin, Mahoney, Peleg; Associate ProfessorDecker; Assistant Professors McClements,McLandsborough, Shetty; Adjunct FacultyCaswell, Clayton, Francis, Mudgett, Nawar,Schwartzberg, Nolan, Lupien.

The Field

Food Science, broadly defined, is the profes-sion that deals with the scientific and techno-logical aspects of foods and related products.The food scientist is concerned with determin-ing the chemical, biological, and physical na-ture of food in terms of quality, safety, andnutrition, with the application of science andengineering to the processing, and storage anduse of food and food-related products. Foodscientists’ training must be truly interdiscipli-nary in order to provide the nation and theworld with a nutritious, safe, and wholesomefood supply.

The Department of Food Science is housedin a modern, four-story building which offersexcellent classrooms and well-equipped labo-ratories for in-depth investigation of chemical,microbiological, biochemical, and processingproblems associated with food quality andsafety. Also available is a well-equipped pilotplant capable of manufacturing a wide varietyof pasteurized, frozen, dried, smoked, and fer-mented food products.

The Major

Majors in Food Science can choose betweenthree major options: Food Science and Tech-nology, Food Health and the Environment, andFood Industry.

Food Science and TechnologyThis option is designed for students who wishto pursue industrial careers in research or tech-nology development or who wish to enter gradu-ate school. Students take a combination ofcourses in basic and applied sciences. Requiredmath and science courses include calculus(MATH 127 and 128), general chemistry(CHEM 111 and 112), organic chemistry

234

cas, Asia, Australia, Europe, other areas;hunters and gatherers, four revolutions,developed and developing countries, ba-sis of food selection, food safety, foodprocessing and preservation, world foodresources, foods of the future; impact ofmodern biotechnology, environmental is-sues related to global food and energysources.

120 Food Preservation: Why and How?(PS)Food preservation methods such as ster-ilization methods, refrigeration, freezing,drying explained in terms of physical,chemical, and biological principles. Theirimplementation in industrial processesand impact on society evaluated.

150 The Science of Food (both sem) (BS)Biological and chemical principles under-lying the maintenance of food quality dur-ing the period after harvest to consump-tion. Topics include chemical, enzymic,physical, and biological deterioration;implications and prevention; food toxi-cology.

261 Introduction to Food Science andNutrition (2nd sem)

An introduction to the food and nutritiondelivery system. Food supply from plants,animals, fish, microorganisms and spe-cialized sources. Science and technolo-gies involved in food production, process-ing and storage, and their impact on nutri-tional delivery systems. Effect of govern-ment regulations on food safety, dietarygoals, nutritional labelling, and publichealth.

265 Survey of Food Science (1st sem) 4 cr

With lab. The role of food processing andingredient technology on food quality andsafety, including principles and methodsof food processing, food standards andregulation, quality control and assurance,and overviews of engineering, chemical,microbiological, and nutritional concerns.

365 Unit Operations (2nd sem)

With lab. Technical principles involved inthe processing of food, milk, and dairyproducts.

381 Elements of Food Process Engineering(2nd sem) 4 cr

With lab. For majors only. Topics include:unit conversion, mass and energy balance,fluid flow, heat transfer, refrigeration,evaporation, drying.

(CHEM 261, 262 and 290A), analytical chem-istry (CHEM 312), biology, physics, microbi-ology, and biochemistry. Food Science require-ments include food processing, food chemis-try, food microbiology, food engineering, andnutrition.

Food, Health and the EnvironmentThe food industry is becoming increasinglyaware of the interrelationship of foods, health,and the environment. Students in this optionstudy the basic sciences while exploring com-plex problems related to food policy, nutrition,food safety, and toxicology in order to preparefor jobs in regulation, quality assurance, andproduct development. Basic math and sciencerequirements include CHEM 111 and 112, andorganic chemistry, as well as courses in math,biology, physics, microbiology, and biochem-istry. Depending on a student’s interest, addi-tional courses in food science, nutrition,environmental science, public health, and re-source economics are used to fulfill graduationrequirements.

Food IndustryThis option is designed for students who wishto combine managerial and business skills witha background knowledge of food science andtechnology in order to prepare for jobs in foodindustry management, food marketing, con-sumer relations, and food policy and regula-tion. Students take a core of business coursesincluding economics, management, marketing,and merchandising in combination with coursesin food processing, food products, food preser-vation, and nutrition.


The sheer size and diversity of the food indus-try in this country, and the need for food profes-sionals in developing countries, make it pos-sible for an individual to find employment in awide variety of satisfying areas. Some typicalareas in which an individual with a B.S. degreein Food Science might work are:

—Research and Development—investigatingscientific principles of food products.

—Product Development—developing new foodproducts or improving the quality and/or safetyof existing products.

—Technical Sales—serving the food industrywith technical knowledge of raw materials,ingredients, and technology for the manufac-ture of specific food products.

—Quality Assurance—analyzing componentsof food products and monitoring the finishedproduct for conformity with company and gov-ernment standards.

—International—helping citizens of develop-ing nations improve their food handling andstorage procedures through various agenciessuch as the World Health Organization.

—Regulation—developing policy and enforc-ing food sanitation and labeling regulations aspart of federal and state regulatory agencies.

—Management—organizing and operatingsmall to medium size food processing compa-nies.

An advanced degree, M.S. or Ph.D., allows foreven broader opportunities in basic researchand/or teaching in industry, government, orvarious private and public institutions of higherlearning.

The Minor

Requirements:A student must complete 15 credits of thecourses below for a minor in Food Science.

1. FD SCI 101, 120 or 150

2. Four of the following courses:FD SCI 265 Survey of Food ScienceFD SCI 381 Elements of Food Processing En-

gineeringFD SCI 466 Hygenic Principles of Food Han-

dlingor

FD SCI 467 Food MicrobiologyFD SCI 541 Food ChemistryFD SCI 542 Food ChemistryFD SCI 561 Food ProcessingFD SCI 580 Food Borne DiseasesFD SCI 581 Food AnalysisNUTR 230 Basic Nutrition or Equivalent.

The Courses


101 Food and Health (1st sem)

The role of food technology in meetinghealth needs. Topics include the develop-ment of new foods for the control of weight,reduction of risk in chronic diseases, andthe utilization of food science to producea varied, safe, healthy, and nutritionallysound diet. The possible alleviation of worldhunger through technology.

102 World Food Habits (both sem)

Cultural, historical, political, psychologi-cal, scientific and social aspects of con-temporary food habits in Africa, the Ameri-

Food Science

235

384 Sensory Evaluation (2nd sem)

With lab. Introduction to sensory mea-surements in the evaluation and accep-tance of foods. Panel tests and their statis-tical interpretations; taste, odor, color, andtexture measurements. Methodology ofconsumer testing and statistical interpre-tation of data.

391A Product Development Project andSeminar 1 cr

Introduction to legal, regulatory, ethical,and scientific considerations involved indeveloping a new food product. Involvesthe theoretical development, processing,packaging, labeling, and marketing of anew product with due regard for regula-tory issues, control, and safety.

391C Junior WritingWriting of various types of reports dealingwith scientific and technical information.Includes at least one oral presentation deal-ing with some aspect of food science.Selected exercises peer-reviewed beforesubmission. Prerequisite: completion offreshman writing requirement.

466 Hygienic Principles of FoodHandling (2nd sem) 4 cr

With lab. Overview of microbiology prin-ciples as applied to food safety. Emphasison the control of microbial food-borneillnesses in institutional and industrial set-tings. Labs teach basic techniques used formicrobial testing of foods.

467 Food Microbiology (1st sem) 4 cr

With lab. Principles of microbiology ap-plied to the quality control of foods. Em-phasis upon microbial food-borne illnessand design of industrial implementationof HACCP programs. Labs emphasize ba-sic, immunological, and genetic techniquesemployed for the quality evaluation offoods. Prerequisites: MICBIO 310/312 orconsent of instructor.

524 Animal Products (2nd sem)

Principles of handling, preparation, andprocessing of meat animals; carcass evalu-ation; chemical and structural aspects ofmuscle as they relate to processing, stor-age and utilization of meat.

541 Food Chemistry (1st sem)

Overview of the chemical, physical, andbiological properties of food componentsincluding proteins, lipids, carbohydrates,and pigments. Consequences of the prop-

erties of food components and their reac-tions products to health and nutrition alsoemphasized. Prerequisite: organic chem-istry.

542 Food Chemistry (2nd sem)

The chemistry of food products. Chemi-cal, physical, and biological changes infoods at the cellular and molecular levelsduring storage and processing. Emphasison water, muscle, plants, specific topics inlipids, carbohydrates, proteins, vitamins,minerals and flavors. Prerequisite: organicchemistry.

544 Food Chemistry Laboratory(2nd sem) 2 cr

Laboratory exercises emphasizing chemi-cal, physical, and biological changes infoods, during processing and storage. Pre-requisites: concurrent enrollment in FDSCI541 and consent of instructor.

561 Food Processing I (2nd sem) 4 cr

Principles and current technology of foodprocessing. Thermal processing, freezing,concentration, dehydration, separation,shelf-life stability, extrusion and fermen-tation. With lab and discussion. Prerequi-site: FD SCI 265 or equivalent.

562 Food Processing II 4 cr

Principles and current technology of foodprocessing. Concentration, dehydration,packaging, shelf-life stability, extrusion,and fermentation. With lab and discus-sion. For Food Science majors; others byconsent of instructor.

568 The Science of Meat and MeatProcessing (1st sem) 4 cr

With lab. Pre-mortem metabolic stressesaffecting muscle, structure, and composi-tion post-mortem. Principles of meat pro-cessing. Basic biology and chemistry re-quired. For Food Science and Animal Sci-ence majors.

580 Food-Borne Diseases (2nd sem)

Principal microbiological agents respon-sible for food-borne diseases includingtheir classification, physiology, epidemi-ology, pathogenesis, identification, andcontrol. Prerequisite: MICBIO 310 or con-sent of instructors.

581 Analysis of Food Products (1st sem)4 cr

With lab. Physical, chemical, microbio-logical, and microscopic methods of ex-

amining food products. Prerequisite: ana-lytical chemistry.

582 Objective Analytical Methods andInstrumentation (2nd sem)

Continuation of FD SCI 581; emphasis onchemical and instrumental analysis. Pre-requisite: FD SCI 581.

Food Science

236

Hotel, Restaurant and TravelAdministration

107 Flint Laboratory


Contact: Dr. Frank LattucaOffice: 107 FlintPhone: 545-2535

Head of Department: Professor Frank Lattuca.Professors Klar, Warnick; Associate Profes-sors Bojanic, Enghagen, Fernsten, Griffin,Lowry, Roberts, Shea, Wilson; Assistant Pro-fessors Flohr, Keiser, Revelas, Sheel; LecturersKinney, B. Miller, J. Miller, Precup.

The Field

Hotel, Restaurant and Travel Administration isa multi-discipline field of study with the pur-pose of preparing people with the expertise,commitment, and skills for management, mar-keting, and operations positions in the expand-ing industry that provides food, accommoda-tions, and travel services to people away fromhome. As a field of study, Hotel, Restaurantand Travel Administration is interdisciplinary.It draws upon a wide range of basic disciplinesto provide the fundamental knowledge andskills that are required to fulfill the diversedemands placed upon individuals in manage-ment positions within the hospitality industry.

Recognizing that the individual educated fortoday is soon out of date, the academic empha-sis of the program is on principles, analyticaltools, processes, and systems. These changerelatively slowly. However, it is recognizedthat at least a minimal exposure to the skills andknowledge which make up the present state ofthe art is necessary to understand the prin-ciples. Likewise, it is recognized that the stu-dents in the program are composites of manytalents, and that in the food service, lodging,and travel fields, pure academic ability cannotpredict professional success. Thus, the pro-gram has as a basic objective the presentationof an academic curriculum to develop manage-ment capability through interdisciplinary sub-ject exposure, problem identification, basicconcepts, decision making, theory, and man-agement application. In addition, students areencouraged to develop foreign language skillsto better prepare for this increasingly interna-tional industry.

The Major

Students majoring in HRTA may elect a con-centration in Lodging Administration, Food

Service Administration (Commercial and Non-Commercial), and Travel and Tourism Admin-istration. Detailed information about the pro-gram and courses can be found in The Passkey,the department’s undergraduate handbook.

The increasing popularity of HRTA coursesand programs has necessitated certain enroll-ment controls. Students who have an interest intransferring to HRTA (either from other unitsof the University or from other colleges oruniversities) should contact the HRTA ChiefUndergraduate Adviser very early in their aca-demic careers to determine their prospects foradmission.

A student planning to transfer from withinthe University should file a complete appli-cation accompanied by an essay addressingthe student’s reason for wishing to enter themajor, learning objectives, and career goals.The student must complete the followingfour courses with a grade of “C” or betterbefore acceptance into the major: HRTA100, ENGLWP 112, any Analytic Reasoningcourse (R2), and any Economics course. Atthe time of application, students must havecompleted at least 30 degree credits (notincluding University HRTA courses), withat least one semester at the University, andbe in good academic standing. Satisfactorycompletion of these conditions, although re-quired, does not guarantee admission into HRTA.Applications for admission from on-campuscan be obtained from the office of the ChiefUndergraduate Adviser. Students applying fortransfer to HRTA from other institutions shouldapply through the Office of Transfer Affairs.

Students who major in HRTA must com-plete the following required courses:

A. Math/Statistics Requirement1. The department requires only MATH 121Linear Methods and Probability but encour-ages students to take MATH 127 and 128 ifthey expect to go to graduate school.

2. Statistics Requirement: STATIS 140 Statis-tics, STATIS 111 Elementary Statistics, orRES EC 212 Introductory Statistics for theSocial Sciences.

B. HRTA Courses for All Emphasis Areas100 Introduction to HRTA130 Introduction to Travel and Tourism150 Food Production Management200 Hospitality Computer Applications240 Hotel Operations250 Food Service Management260 Personnel Management in HRTA302 Junior Year Writing320 HRTA Law340 Hospitality Facilities Operations370 Managerial Accounting for HRTA Industry

Plus Any Two Guest Lectures: 103, 104, 303,403, 404

C. Outside CoursesACCTG 221 Introduction to AccountingECON 103 MicroeconomicsECON 104 MacroeconomicsFOMGT 300 Introduction to FinanceMGT 301 Introduction to ManagementMKTG 301 Introduction to MarketingNUTR 130 Nutrition

D. Program Required ElectivesLodging Administration344 Hotel Management355 Advanced Food Production Management444 Advanced Hotel MangementPlus any three upper-division HRTA courses(9 cr)

Food Service Administration291 Risk and Sanitation Management355 Advanced Food Production Management455 Advanced Food Service ManagementPlus any three upper-division HRTA courses(9 cr)

Travel and Tourism Administration233 Travel Agency and Tour Operation Man-

agement333 Special Events and Conference Planning493 Tourism Policy, Planning and Develop-

mentPlus any three upper-division HRTA courses(9 cr)

It is a tenet of HRTA that field work experiencepermits students to draw the links betweentheory taught in the classroom with practiceobserved in the field, thus improving theireducation. As such, the department requireseach student to complete two practica of hospi-tality field work experience totaling 600 hours.

For the Department Honors Program a stu-dent must, in addition to meeting these majorrequirements, maintain a high grade point aver-age and complete specific Department HonorsCourses.


Graduates apply for employment with corpo-rate restaurants, hotels, and contract food ser-vices. Opportunities exist in hospital and schoolfood service, clubs, government food service,resorts, fast food franchises, airlines, and travelagencies. A wide variety of jobs and careeropportunities exist within the field. Recentgraduates typically start as trainees or assistantmanagers in food, lodging, and travel opera-tions and progress to managerial positions as

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Hotel, Restaurant & Travel Administration

they gain experience. Specialized areas such ashotel sales, marketing, personnel administra-tion, and franchise operations also provideemployment for our graduates.

Study Abroad

Students in HRTA can spend a semester abroadstudying at one of four international institu-tions: Southern Cross University in Australia,Oxford Brookes University in England, QueenMargaret University College in Scotland or theDCT Hotel and International Business Man-agement School in Switzerland. The depart-ment also frequently offers a summer studyabroad program. Students who participate inthese activities often pursue international ca-reer opportunities and learn essential foreignlanguages.

The Courses


100 Introduction to Hotel, Restaurant andTravel Administration (both sem)

History, scope, components, developmentand future of the hospitality industry.Background on industry structure; over-view of specialized areas relating to themanagement of food service, lodging, andtravel operations.

103 Guest Lecture Series (both sem) 0.5 cr

Analysis of trends and practices by lead-ers of the hotel, restaurant and travel field.



130 Introduction to Travel and Tourism(1st sem)

Organizational structure; developmentalcharacteristics; supply and demand char-acteristics; travel consumer behavior; andworld-wide cultural, social, and economicimpacts of travel and tourism in the hospi-tality industry.

150 Food Production Management(both sem)

Basic principles of food fabrication andproduction. Topics include culinary ter-minology, product identification, qualitystandards, nutritional cooking, theory andapplication of food preparation techniques.

200 Hospitality Computer Applications(both sem)

Introduction to word processing, spreadsheets and database applications. Use ofPCs in specialized hospitality applications.

233 Travel Agency and Tour OperationManagement (both sem)

Trends, operation and management prac-tices of travel agencies and tour operators.Emphasis on computerized reservationsystems, tour development, and interrela-tionships with other components of thetravel industry. Prerequisite: HRTA 130.

240 Hotel Operations (both sem)

Practices and systems utilized in the op-erational management of the front office,reservations, uniform service, and house-keeping areas within a hotel. Prerequisite:HRTA 100.

250 Food Service Management (both sem)

Management of both commercial and in-stitutional food service operations. In-cludes management by menu concept, siteselection process, customer service train-ing, functional cycle of control (purchas-ing, receiving, storing, and issuing), pro-duction forecast and scheduling. Devel-opment of operational and financial foodand beverage cost controls, includingmenu pricing, budgeting, and internal/external sales analyses. Prerequisites:HRTA 100, 150.

260 Personnel Management in Hotels,Restaurants and the Travel Industry(both sem)

Human resource management in food ser-vice, hotels, and the travel industry. Func-tions of leadership motivation, job design,recruitment, compensation and benefitsadministration, preformance appraisal, la-bor relations, health, and safety.

298I, 298O Practicum Work Requirement0.5 cr

Each practicum requires 300 hours of hos-pitality work experience. May be com-pleted any time during the calendar year.

302 Junior Year Writing (both sem)

Hospitality Writing course for juniors.Topics based on current issues in the vari-ous fields within the food service, lodg-ing, and travel areas. Emphasis on studentparticipation in sound writing techniquesand principles, especially technical writ-ing methods.



320 Hotel, Restaurant and Travel Law(both sem)

Law as applied to hotel, food service es-tablishments, and the travel industry: over-view of U.S. legal system, contracts, torts,rights and duties of innkeepers and guests,liability for food and beverage service, travelagency operations, casinos, and intellectualproperty.

328 Ethical Issues in the HospitalityIndustryExamination of ethical issues in contem-porary society; focus on matters of rel-evance to the hospitality business world.

333 Special Events and ConferencePlanning

Course requirements include planning andprogramming large-scale special eventsand conferences as well as developinggoals, objectives, and evaluation tech-niques related to these events.

335 Commercial Recreation (2nd sem)

Methods and issues pertaining to manage-ment of private enterprise recreation es-tablishments. Corporations, franchises,and small private recreation establishmentswhich provide leisure goods and servicesto the public.

340 Hospitality Facilities Operations(both sem)

Management principles and practices re-lating to the maintenance of lodging anddining facilities. Systematic design andcontrol of spaces to safeguard health andto maximize operational control and physi-cal value. Prerequisites: ACCTG 221,HRTA 240.

344 Hotel Management (both sem)

Review of general supervision concepts.Introduction of supervision practices anduse of MBTI in hotel settings. Skills de-veloped in employee selection, room salesforecasting, employee staffing, employeescheduling, and departmental budgeting.Topics taught using examples from ad-ministration, garage, front office, andhousekeeping departments. Prerequisites:HRTA 200 (or equivalent), HRTA 240,and elementary statistics.

238

348 Advanced Facilities and ServiceOperations ManagementDesign and management of hospitalityfacilities and services. Emphasis on de-veloping analytical skills for efficientmanagement of hospitality operations.Topics include forecasting, service map-ping, yield management, and informationtechnology. Prerequisite: HRTA 340.

354 Quantity Food Purchasing (1st sem)

Explores all aspects of food purchasingfor the hospitality field: preparation ofspecifications, grading of food products,ordering, receiving, storage, inventories,accounting, channels of distribution, pay-ment policies, federal regulations, eth-ics, economic forces, security, and buyer-seller relationships. Prerequisites: HRTA150, 250.

355 Advanced Food ProductionManagement (both sem)

First-hand experience in the managementof a food-service organization. Studentsplan, organize and manage meal produc-tion and human resources. Includes recipestandardization, costing, timing, equip-ment, quality control, Hazard Analysis andCritical Control Points (HACCP) training,and menu planning. Lab work involvesoperating a production kitchen and diningroom. Prerequisites: HRTA 150, 250.

359 Nutritional Issues in Food ServiceAnalysis of the culture of food and basicnutritional issues as they relate to foodchoices, habits, health, and the industry.Students learn to apply nutritional guide-lines in menu planning and food prepara-tion. Includes computer and food lab ex-periences. Prerequisites: NUTR 130,HRTA 150, 250.

368 Advanced Personnel Management inHotels and OperationsIssues and practices for effectively man-aging the human resources of organiza-tions in the hospitality and tourism indus-tries with special attention given to socialand environmental considerations of or-ganizations and their workforces. Prereq-uisites: HRTA 260, MGT 301.

370 Managerial Accounting for theHospitality Industries (both sem)

The use of accounting data for decisionmaking in hospitality industries, includ-ing ratio analysis costing, profit analysis,

management, and financial elementsunique to operating a casino.

395 Seminar: RestaurantEntrepreneurship

The principles, concepts, and practicesemployed by entrepreneurs who start arestaurant business. Students develop abusiness plan covering all componentsfrom concept to opening day. Limited toHRTA seniors.

Contract Food Service

Selected topics in institutional food ser-vice as they relate to contract manage-ment. Emphasis on unique aspects. Lim-ited to HRTA seniors.

Food Service System

Selected case studies and journal readingsin the food service industry. Developsanalytical and decision-making skills forsolving management and operations prob-lems. Limited to HRTA seniors.





436 Club Management

Exposure to club management enterpriseswhich provide member services and re-sources. Includes the methods and issuesof management of private country clubs,city clubs and unique membership clubs.Prerequisites: HRTA 100 and consent ofinstructor.

444 Advanced Hotel Management(2nd sem)

Integrative course in the diagnosis, analysisand resolution of complex hotel businesssituations, emphasizing practical problemsolving skills and strategic management.Includes case analysis and computer simu-lations. Prerequisites: HRTA 240, seniorstatus.

451 Beverage Management (both sem)

Introduction to wines, beers, and spirits.The identification of various types of bev-erages; their origin, production, and avail-ability. Emphasis on the buying, pricing,control, storage, promotion, and selling ofbeverages in the hospitality industry. Pre-requisites: HRTA 150, 250.

Hotel, Restaurant & Travel Administration

and seasonal forecasting. Prerequisite:ACCTG 221.

381 Hotel Convention Sales Management(both sem)

Operational and marketing concepts inplanning, developing, and implementingconferences and conventions in hotels,conference centers, and resorts. Prerequi-site: MKTG 301.

382 Hospitality Marketing Management

How consumers go through the proce-dures of purchasing the travel product,and how they respond to that purchase.Applicable to all aspects of hospitality/travel management, especially to market-ing. Prerequisite: MKTG 301.

383 Hotel and Restaurant Merchandising,Advertising and PromotionMarket communications environment ofhospitality firms; communication prin-ciples and their application to sales goals;effective utilization of the techniques andtools of advertising, promotion, and mer-chandising in hotel, restaurant, and simi-lar hospitality industry enterprises. Forseniors, others by consent. Prerequisite:MKTG 301.

391 Seminar: Resort Management

The resort business, its history, planning,and development. Includes field trip to aresort destination or on a “floating resort.”

392 Seminar: Alternate Labor Resources(2nd sem)

Seminar and Service Learning course in-troducing the employment potential ofidentified supported populations in theU.S. as employee resources for the hospi-tality industry. Populations discussed in-clude individuals with developmental dis-abilities; individuals with physical dis-abilities; economically disadvantagedpopulations (disadvantaged youth, home-less, welfare populations); minorities; ex-felons; and the older worker. Prerequisite:HRTA 150, 260.

394 Seminar: Gaming and CasinoManagement

Introduces the history and development ofgaming, casino products, the gaming in-dustry, marketing strategies, and social,cultural, and economic issues. Empiricalstudies and current articles supplementclass readings. Focus on current trends,

239

455 Advanced Food Service Management

Selected case studies, management simu-lations, and journal readings in commer-cial and non-commercial segments of thefood service industry. Develops systemicand team-based decision-making skillsfor solving management and operationsproblems. Limited to seniors. Prerequi-sites: HRTA 250, 355.

457 Banquet and Catering Management(both sem)

Analysis and evaluation of food and bev-erage systems in catering operations. Em-phasis on planning, coordinating, and im-proving operations. Opportunities to planand organize large on- and off-premiseevents. Prerequisite: HRTA 355.

471 Advanced Hospitality FinanceManagement

Principles and concepts of financial man-agement as related to the hospitality in-dustry. Emphasis on the use of computersas a tool for analyzing various financialaspects of hospitality organization. Pre-requisite: HRTA 370.

475 Hospitality Real EstateIntroduction to and understanding of realestate, real estate transactions and owner-ship, financing, taxation, leasing, and de-velopment in the hospitality industry.

484 Hospitality Research Methods

Introduction to the principles and meth-ods utilized in applied research in thehospitality industry.

485 Strategic Hospitality MarketingApplication of marketing concepts fromother courses to the service industry withthe goal of developing marketing strate-gies from a systems perspective unique tohospitality enterprises. Prerequisite:MKTG 301.

491 Senior Seminar

Integrates previous coursework in HRTAinto real operational practices and philoso-phy through readings and case studies.

492 Seminar: Mini-Series(offered winter intersession)

Conference-style format of seminars cov-ering a wide range of topics, usually cur-rent and future issues in the hospitalityindustry. Preregistration and attendance

InternationalAgriculturalStudiesContact: Associate Dean James MarcumOffice: 113 StockbridgePhone: 545-4204

The Field

The human population of the world is increas-ing at a rate of approximately 225,000 peopleper day. Estimates suggest that the world foodproduction must almost double in the nextthirty years if we are to maintain our current(inadequate) nutritional levels, and it must tripleif we are to achieve an adequate diet for every-one. A specialization in the International Agri-cultural Studies Program prepares agriculturalscientists for careers involving increased pro-duction and improved distribution of worldfood and other biological resource products.The challenge and potential satisfaction of in-volvement with the worldwide effort to in-crease food consumption and improve fooddistribution should appeal to students whosegoal is to serve humanity.

The Program

Requirements:

Students choose a major from among the agri-cultural majors offered in the College of Foodand Natural Resources and carry a specialty ofInternational Studies to supplement the chosenmajor.

In addition to courses required for the student’smajor, the following courses have been se-lected to help prepare students to work effec-tively in other cultures and areas of the world.

Students must complete the following twocourses:RES EC 121 World Food Opportunities and ConstraintsPLSOIL 370 Tropical AgricultureStudents must complete five of the followingcourses:ANTH 104 Culture, Society, and PeopleANTH a regionally focused course (such as

470 or 473)ECON 366 Economic DevelopmentEDUC 229 International EducationPOLSCI an internationally focused course (such

as 354, 356, 357) or one of the PoliticalScience Departments’s courses on a ThirdWorld region

SOCIOL a social change course (such as 327or 332)

at ten of the 14 seminars required. Finalresearch paper due during the Spring se-mester.

493 Tourism Policy, Planning, andDevelopment (2nd sem)

Economic, sociocultural, and environmen-tal impacts of tourism policy, planning,and development. Selected readings, cases,and models exemplifying the problemsand opportunities inherent in the develop-ment of tourism and the purpose of soundpolicy and planning. Limited to seniors.Prerequisite: HRTA 130.

495 Seminar: Hospitality Risk andSanitation Management (both sem)

Sanitation in food service operations; thehandling of food. Emphasis on problemsprocedures, maintenance, safety training,regulatory requirements, and food servicesanitation certification. Prerequisites:HRTA 150, 250.

495 Seminar in Advanced ClubManagement

Case studies and advanced projects in clubmanagement. In-depth study and analysisof private country clubs, city clubs, andunique membership clubs. Prerequisite:HRTA 436, senior status, or consent ofinstructor.

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Many other courses in the same departments,especially those which focus on a specific partof the developing world, are appropriate forthis specialization in International AgriculturalStudies. Students who take at least seven of thelisted courses or approved substitutes havetheir completion of the Special Program inInternational Agriculture noted on their tran-scripts and receive a letter to that effect.

An overseas professional experience in an ag-ricultural development program (at the villagelevel, if possible) is considered essential prepa-ration for a career in International Agriculture.Students with this career goal are urged tovolunteer for two years’ service in the PeaceCorps or a similar organization upon comple-tion of the B.S. degree.


B.S. degree holders find few overseas job op-portunities except with the Peace Corps andsimilar volunteer organizations. Most studentswho wish to pursue careers in the field ofInternational Agriculture should plan to con-tinue their education beyond the B.S. degree.

Landscape Architectureand Regional Planning

109 Hills North

Head of Department: Professor Ahern. Profes-sors Dines, Gross, Lindhult, MacDougall,Mullin, Volpe; Associate Professors Bischoff,Cardasis, Lu, McGirr, Pader; Assistant Profes-sor Ryan; Lecturer Davidsohn; Adjunct Pro-fessors Coelen, Finn, Klar, Moore, Platt,Shuldiner; Adjunct Associate ProfessorsLoomis, Warnick; Adjunct Lecturers Boughton,Brennan, Denig, Dodson, Goodman, Graham,Hopley, Kidwell, Klein, Mitchell, Smith,Washburn, Wood.

The department offers an Associate of Sciencedegree (two-year) in Landscape Contracting.This program is provided through the Stock-bridge School which is a unit of the College ofFood and Natural Resources. Details aboutStockbridge programs may be found at the endof the information about the college.

Information about departmental programs isavailable on the Web site: www.-umass.edu/larp.

Environmental Design

109 Hills North


Contact: Patricia McGirrOffice: 102 Hills NorthPhone: 545-6621E-mail: [email protected]

The Field

As population density increases and naturalresources are depleted and squandered, deci-sions affecting the sustainability and aestheticsof the land and other natural resources assumeincreased importance. Both the public and theprivate sectors must be involved if the chal-lenge of balancing development pressures withenvironmental protection interests is to be real-ized. Traditionally, opportunities for specificprofessional involvement have been found inthe fields of architecture, landscape architec-ture, and regional planning. Additional profes-sional opportunities are available in the fieldsof horticulture, environmental law, real estatedevelopment, and many other disciplines thatshare an environmental concern. For profes-sionals in related fields such as law, education,community development or finance, the sound

theoretical understanding of environmental is-sues gained through the environmental designprogram contributes and informs land use deci-sion making processes and values.

The Major

The Environmental Design program provides asound theoretical understanding of both envi-ronmental and human issues as a foundation ofknowledge for a wide range of design andplanning fields.

There is a demand, locally and globally, forconcerned and knowledgeable individuals toenter the environmental design professions,and to oversee and direct the building of saferand more beautiful places in which to work andlive. People from a wide range of design andplanning fields — architects and landscapearchitects, lawyers, horticulturists, educators,private citizens on town zoning boards — areinvolved in this decision-making process tohumanize cities, protect farm land, and con-serve the wilds.

Through the four concentration options, theprogram provides historical, theoretical, andprofessional perspectives in the liberal arts andscience fields, emphasizing environmental is-sues. This training enables graduates of theprogram to make informed and effective land-use decisions that can have a lasting impact onthe built and natural environments.

The Curriculum

The Environmental Design curriculum offersan opportunity to satisfy University GeneralEducation requirements by taking courses withan environmental focus during the freshmanand sophomore years. These include courses inAnthropology, Art, Botany, Biology, Econom-ics, Geosciences, and Sociology. During thejunior and senior years the curriculum is struc-tured around a broad introduction to our naturaland cultural environments. Through a series ofcore courses, students gain an understanding ofthe factors and processes needed to identifyand evaluate solutions to environmental designproblems. Environmental Design core coursestaken during these years include Environmen-tal Design History, Theory of Natural and Cul-tural Factors in Environmental Design, CityPlanning, and Urban Policy. The major re-quires 16 classes, eight core courses and eightconcentration courses.

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Landscape Architecture & Regional Planning

Areas of Concentration

This component of the curriculum provides theopportunity for students to engage in studiesthat support an area of interest related to thecore environmental design curriculum.

These include the following studies: horti-cultural, landscape, urban, and built environ-ment.

Students who choose to concentrate in Hor-ticultural Studies learn how to apply soundecological and scientific principles in conserv-ing nature and adding beauty through the use ofplants. This concentration combines the scien-tific knowledge of horticulture with the theo-retical and practical aspects of landscape de-sign, technology, and business management.Students learn to recognize the links betweenplants and humankind in the supportive rolevegetation plays.

In the Landscape Studies concentration, stu-dents study landscape aesthetics and conserva-tion. Learning from the past they examine howpeople have changed or modified their environ-ments throughout history. Acting within aframework of sociological and ecological prin-ciples, landscape designers and planners seekways to conserve or revitalize the contextuallandscapes of existing communities.

The Urban Studies concentration exploresthe evolving life and forms of cities and townsand the behavior and problems of their resi-dents. Students examine how communitiesevolve, flourish, and decline. The urban plan-ner develops alternative methods of achievingcommunity goals, anticipating developmentalimpacts, and planning for a sustainable future.

The Built Environment concentration has apre-architecture studies focus. Students pursuetheir interest in the relationship between theenvironment and built forms.

The Minor

The minor in Environmental Design is intendedfor those students from related majors whoshare a concern for understanding the nature ofenvironmental decision making. It is structuredto expose students to the perceptual, historical,theoretical, and professional aspects of the field.The minor requires that five courses be com-pleted from the core curriculum.

The Courses


140 Awareness of the Visual Environment(AT) (1st sem)

Examines physical elements that com-pose a variety of visual environments in-cluding gardens and paintings; the cul-tural values underlying different types ofAmerican landscapes, from wilderness tocities; and the ways in which other cul-tures perceive, use, and create their ownvisual environments.

205 Dynamics of Human Habitation (I)(2nd sem)

How the built environment is shaped byhumans. The forces that go into develop-ing human settlements, how these envi-ronments change, how different groupsexperience the environment, and howenviromental designers work within thiscontext.

291A Introduction to EnvironmentalDesign (2nd sem)

Introduction to the work of environmentaldesigners and planners. Projects in archi-tecture, landscape architecture, and plan-ning. Seminar format.

335 Plants in the Landscape (1st sem) 4 cr

With lab. Introduction to 200 basic orna-mental plants used in landscape architec-tural, horticultural, arboricultural, andother design uses; their identification, uses,and cultural requirements. Two weeklyfield trips around campus. Workbook withsketches required.

336 Planting Design (2nd sem)

Introduction to the theory and practiceof planting design. Lecture, studio for-mat. Includes field trips. Prerequisites:ENVDES 335, LD ARC 191A.

394A Writing in ENVDES/LA (2nd sem)

Continuation of the writing skills devel-oped in freshman writing with an empha-sis on content and style appropriate to theenvironmental design and landscape ar-chitecture field.

396 Independent Study (both sem) 1-6 cr

Independent study of a selected problemfor qualified students. By arrangement.Consent of instructor required.

398 Practicum (both sem) 12 cr

Professional work or internship with co-operating firm or agency appropriate tothe student’s career choice. Open only toEnvironmental Design seniors with at leasta 2.0 cumulative average. Consent of in-structor required.

543 History and Theory I (AT) (1st sem)

A survey of people’s past activities inshaping the physical environment. The re-lationship between the fabric of the hu-man environment—its buildings, townsand contextual landscapes and the variousfactors that have at different times influ-enced its form and style. The forms andstyles of design in relationship to theirgreater context.

544 History and Theory II (AT) (2nd sem)

Two lectures, one seminar. Continuationof ENVDES 543 from Renaissance tomodern time. Prior completion ofENVDES 543 recommended.

547 Theory: Natural and Cultural Factors(1st sem)

First half of the semester: past and currentforces, with a focus on those which affectland uses, the people and the environment.Second half: the responses of planners anddesigners to those forces.

(REG PL) 553 Resource Policy andPlanning (2nd sem)

Examination of natural resource policyformation and the planning process at thelocal, state, and regional levels; the role ofcongress, the bureaucracy, and citizens’interest in policy formation; the interplayamong forces of economics, technology,ecology, and design in the determinationof policy goals and planning horizons.

(REG PL) 558 Issues in EnvironmentalManagement (2nd sem)

Alternative administrative arrangementsfor dealing with problems of environmen-tal management and control at variouslevels of government.

574 City Planning (1st sem)

Introduction to city and regional planningand the urban planning profession. Therole the planner plays in addressing thewide range of problems and opportunities,city or regional, that now, or may in thefuture, confront America’s modern urbanenvironment.

242

Design Studio SequenceThe twelve studios that run through the second,third, and fourth years are the core of thelandscape architecture program. Students learnthe principles, methods, processes, and tech-niques of landscape architecture design. Eachstudio provides progressively more complexproblems with most studios divided into twoseven-week segments. Each segment has a dif-ferent instructor to insure a diverse range ofproject types, scales, and points of view.

Natural and Cultural Factors SequenceSix courses include: introduction to environ-mental design, dynamics of human habita-tions, plants in the landscape, planting design,city planning, and natural and cultural factors.They are intended to acquaint students with thenatural and cultural processes that have shapedthe landscape from past to present.

History SequenceTwo courses provide students with an under-standing of the historic forces that have shapedthe man-made environment and the role thatlandscape architects have played.

Landscape Technology and ProfessionalPractice SequenceThe four courses in this sequence teach stu-dents the skills and knowledge required toimplement landscape architectural projects.Includes courses in construction materials, siteengineering, landscape structures, and profes-sional practice.


The public concern for the natural environmentand for high quality built environments hasincreased professional employment opportu-nities in landscape architecture. Currently land-scape architecture is among the fastest growingdesign careers in the nation.

Types of work include:Park and recreation planning and designRegional planning and management projectsResort development and golf course designUrban design (streetscapes, urban develop-ment)Coastal facilities (developments and protection)Historic preservationLand reclamationDesign-build enterprisesLand trusts and environmental organizations

As implied above, landscape architects work ata range of scales and interests. They are em-ployed in private practice, in public agenciesand in academic practice.

Landscape Architecture & Regional Planning

effort implied above. Today, because our civi-lization is more complex, many landscape ar-chitects tend to focus on one or more aspects ofthe profession such as: urban, rural, smallscale, large scale, design, planning, construc-tion supervision, or combinations thereof. Atremendous diversity of effort is required inthe profession.

The Major

The Bachelor of Science Program in Land-scape Architecture focuses on visual, physical,ecological, and cultural issues encountered inthe urbanizing landscape. Its primary objectiveis to educate and train professionals who areprepared to engage future design problems andadvance the state of the art. A diverse andinternationally recognized faculty is much in-volved in educational, research, and profes-sional activities in Landscape Planning, De-sign, and Computer Applications.

Our fundamental concern is the wise use ofland and natural resources. As the public be-comes increasingly aware of and sophisticatedabout environmental issues, opportunities forprofessional landscape architects can be ex-pected to increase rapidly.

Landscape architects serve as mediators be-tween developers and a site to ensure thatdevelopment does not unduly disrupt naturalsystems, fits within the cultural context, and isaesthetically pleasing. They design and planparks, residential communities, university cam-puses, corporate headquarters, and open spacenetworks. The landscape architect’s planningand design decisions are of critical significanceto both the immediate and long-term future.

Opportunities exist in the program for studyabroad. In the fall semester of the senior year,students may go to Copenhagen to study inDenmark’s International Study Program. Theprogram deals with both architecture and land-scape architecture, and the city provides anexciting context for urban studies. Other op-portunities for exchange exist in England andGermany.

Students who enroll in the program as fresh-men can earn a B.S. degree in Landscape Ar-chitecture in four years. In addition to theUniversity’s General Education requirements,the landscape architecture core curriculum con-sists of five interrelated areas or sequences asfollows:

Graphic Communications SequenceA graphics course introduces students to thetools and techniques necessary to communi-cate design ideas. An elective in computerapplications in design is also available.

(REG PL) 575 Planning Law and ResourceManagement (1st sem)

Concepts of nuisance, police power, zon-ing, eminent domain, and growth manage-ment. Their application to management ofenvironmental resources, including river-ine, coastal, and wetland areas. Includesintroduction to legal research. Prerequi-site: consent of instructor.

577 Urban Policies (2nd sem)

Urban issues in the context of city, metro-politan, and regional implications, chang-ing functions, and relationships of centralcities and suburbs, housing, zoning, urbanblight, employment and industrial loca-tion, revitalization, and formulation ofcommunity planning goals.

597A Computers in Environmental Design(R2) (1st sem)

With lab. Introduction to the range of com-puter applications available for the envi-ronmental design professions. Site analy-sis techniques, computer aided design,and methods of data management on thecomputer.

Landscape Architecture

109 Hills North


Contact: Henry LuOffice: 325 Hills NorthPhone: 545-6638E-mail: [email protected]

The Field

Of the several environmental design profes-sions, landscape architecture is the one mostconcerned with the wise use of the outdoorenvironment. It attempts to fit human outdooractivities into the natural or the built environ-ment so that those activities function efficiently,have high visual quality and will have minimalimpact on natural systems. Together with plan-ners, architects, and civil engineers, landscapearchitects plan and design the myriad of ele-ments that make up our cities and towns.

The profession of landscape architecture inthis country began with the work of FrederickLaw Olmsted. Mr. Olmsted, who was active inhis profession from the mid 1850s to the mid1890s, was involved with the full range of

243

The Courses


191A Graphic Communication I (1st sem)

With studio. Introduction to architecturaldrafting, freehand drawing, orthographicprojection, shades and shadows, render-ing techniques and perspective. Weeklydrafting assignments. Consent of instruc-tor required for nonmajors. Considerableequipment expense.

294A Construction Materials (2nd sem)

With lab. Introduction to materials used inlandscape construction, their design po-tential and limitations. Design details andconstruction methods discussed.

297A&B Design Studio I (1st sem) 4 cr

Introduction to Design—basic introduc-tion to two-dimensional concepts of de-sign. Line, form, contrast, repetition, sym-metry, texture, scale, and other designtechniques. Models—introduction tothree-dimensional design thinking by cre-ating spaces through land form, vegeta-tion, and structure.

297C&D Design Studio II (2nd sem) 4 cr

Spaces/places in context—introduction todesign processes. The relationship of sitecontext factors and design program to theformation of landscape spaces. A series ofsmall problems such as: courtyard, plaza,small park, ceremonial space, each with awell defined program. Site visits and analy-sis, diagramming relationships betweenvarious activities, and developing an un-derstanding of design processes.

397A&B Design Studio III (1st sem) 4 cr

Residential garden—introduction to trans-lating client needs into a program of ac-tivities. Recreation and open space—a sys-tematic view of open space networks. Con-cepts of public, semi-public, and privatespaces. Methods of site analysis and pro-gramming activities emphasized.

397C&D Design Studio IV (2nd sem) 6 cr

Institutional and commercial scale—is-sues of design for commercial and indus-trial uses. May cover the spectrum from asite plan for an office complex to a marina.Issues of cost, client needs, program, andpolitics. Site planning—introduction toconcepts of site planning for housing de-velopments. Students perform a detailed

site assessment using methods learned innatural factors and previous studio on a100-acre (+/-) site and apply them to de-velopment of a master plan.

397E Site Engineering (1st sem)

Site engineering problems related to gen-eral design including: construction pro-cesses, road alignment geometry, grad-ing, drainage systems, earthwork, and de-tailing. Emphasis on construction docu-ment preparation.

397F Site Structures (2nd sem)

Advanced construction and structuralproblems: retaining walls, decks, and smallstructures.

494A Professional Practice (1st sem)

Models of professional office structure:management, organizational behavior, andeconomics. Guest professionals give in-sights into the profession and how anoffice should be managed. Topics include:ethics, contracts, compensation, specifi-cations, contract management, marketing,budgets, and cost analysis.

497A&B Design Studio V (1st sem) 6 cr

Town/urban scale—issues of design in anurban situation with a focus on areas ofpublic use. Topics on historic preserva-tion. Urban detail design—issues of urbandesign at a detailed level. Informationfrom construction, plant materials, plant-ing design, and other studios to develop acomplete package of drawings.

497C&D Design Studio VI (2nd sem) 6 cr

Landscape planning—introduction to in-ventory and assessment models and tech-niques for policy planning, regional scaledesign proposals, and site selection forparticular development types. Final projectstudio run by guest professionals or byfaculty working on a design competition.Work on real-world problems which helpto synthesize the information garneredduring four years.

Microbiology

203 Morrill IV North

Degrees: Bachelor of ScienceBachelor of Arts

Contact: Shelley C. McKemmieOffice: 222 Morrill IV NorthPhone: 545-0019E-mail: [email protected]

Albey ReinerOffice: 308 Morrill IV NorthPhone: 545-0087E-mail: [email protected]

Web site: www.bio.umass.edu/micro

Head of Department: Professor Derek Lovley;Undergraduate Program Director and Chief Un-dergraduate Adviser: Shelley C. McKemmie.Professors DasSarma, Goodwin, Lanza, Lessie,Martz, Manning, Mount, Norkin, Reiner, Tattar;Associate Professors Cooley, Leschine,Schumann, Wick; Assistant Professors Nüsslein,Sandler; Lecturers McKemmie, Stuart.

The Field

Microbiology is an attractive area of studybecause of its central position in the study ofbasic life sciences, its close connection to medi-cal fields, and its direct role in biotechnology.The program of study for Microbiology majorsoffers broad training both for students who planto enroll in Graduate or Medical/Dental/Vet-erinary School, and for those who will seekpositions in biotechnology research or withhospital, university or government laboratoriesupon graduation.

Because it focuses on the study of viruses,bacteria, and the immune system, microbiol-ogy has a long history of close contact withmedicine and other health professions. Therecent explosive growth of biotechnology de-pends heavily on using microorganisms to pro-duce biomedical and industrial products, andso has created a large demand for correspond-ingly trained personnel at both the B.S. andmore advanced levels. The revolutionary ad-vances in understanding the molecular mecha-nisms of basic biological phenomena have beenlargely accomplished using microorganismssuch as viruses and bacteria. This has drawnmicrobiology to the center of such basic lifescience fields as molecular genetics and cellbiology, as the principles and approaches de-veloped using microorganisms prove appli-cable to all levels of biology.

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The Major

Microbiology majors are required to completea minimum of 28 credits within the Microbiol-ogy Department with at least a 2.0 grade pointaverage. In addition, CHEM 111, CHEM 112,and MICBIO 310 each must be completed witha grade of C or better.

The following MICBIO courses are required:310 General Microbiology312 Microbiology Laboratory330 Microbial Genetics360 Writing in Microbiology397I Infectious Disease and Defense480 Microbial Physiology491A Senior seminar

Two laboratory courses in Microbiology, inaddition to 312.

Elective courses in Microbiology to complete28-credit minimum. Courses offered underBIOTCH will apply towards required MICBIOcredits.

Undergraduates may apply 2 credits of non-course credits, e.g., Independent Study andPracticum, toward the 28-credit requirement.

Note: Credits earned towards the required 28credits of Microbiology courses must be num-bered 300 or above.

Required Courses in Other Departments:

One semester each of Cell and MolecularBiology, Calculus and Statistics; two semes-ters each of General Chemistry, IntroductoryBiology, Introductory Physics, and OrganicChemistry.


Microbiology is one of the most rapidly devel-oping sciences. With progress in both basic andapplied aspects of the field employment oppor-tunities at the B.S. level have increased innumber and the outlook for the future appearsbright. Although it is difficult to make accuratepredictions, it is likely that major future devel-opments in microbiology will be in the areas ofbasic research, health, environment, and in theapplication of biotechnology to agriculture andto the pharmaceutical and food industries. Theneed for microbiologists at various levels of theeducational and governmental systems willparallel developments in these areas.

Successful completion of the major is anexcellent preparatory route for admission intoan M.S. or Ph.D. program, as well as theprofessional schools of medicine, dentistryand veterinary medicine.

255 Introduction to Medical Microbiology(BSL) (2nd sem) 4 cr

Not for majors. With lab. Basic conceptsof microbiology with emphasis on micro-bial pathogenesis and immunity. Medi-cally important microorganisms includ-ing bacteria, fungi, viruses, rickettsia, pro-tozoa, and the diseases which they pro-duce. Laboratory exercises develop fun-damental skills in aseptic technique, mi-croscopy, pure culture study, and theisolation and identification of pathogenicmicroorganisms. Prerequisites: BIOCHM205 and BIOL 339. Restricted to under-graduate Nursing majors.

310 General Microbiology (both sem)

Overview of the microbial world includ-ing a survey of the structure, functioning,and diversity of microorganisms. Intro-duction to the fundamental concepts ofmicrobial physiology, ecology, genetics,and pathogenesis. Prerequisite: CHEM261 or concurrent enrollment.

312 Microbiology Laboratory (both sem)2 cr

Microbiological laboratory procedures in-cluding sterile technique, microscopy, en-richment and isolation, and preservation.Extensive experience in the cultivation ofmicroorganisms. Prerequisite: MICBIO310 or concurrent enrollment.

330 Microbial Genetics (2nd sem)

Basic concepts of microbial genetics, andgenomics. Both classic and modern ex-perimental approaches to studies of fun-damental genetic processes. Prerequi-sites: MICBIO 310 or BIOL 100 and 101or consent of instructor.

360 Writing in Microbiology (1st sem)

Satisfies the Junior Year Writing require-ment. Students develop their writing skillswhile completing a series of short assign-ments. Each participant will identify abiological topic of their choice to researchand write about during the semester. Pre-requisites: ENGL WP 112 and MICBIO310.

396, 496 Independent Study (both sem)1-6 cr

Individual study of a selected problem forqualified students. By arrangement.

397I Infectious Disease and Defense(1st sem)

The mechanisms by which microorgan-isms, including bacteria, protozoa, fungi,

Microbiology

The Minor in Microbiology

The Department of Microbiology also offers acourse of study which leads to a minor inmicrobiology. Students electing this option arerequired to take MICBIO 310, MICBIO 312,plus other microbiology courses numbered 300or above and completed with a grade of C orbetter. These courses should total a minimumof 15 credits.

The Minor in Plant Pathology

Requirements:1) 530 General Plant Pathology2) A minimum of 12 credits chosen from the

following courses:515 Management and Ecology of Plant Diseases520 Mycology535 Diagnostic Plant Pathology572 NematologyENT 581 Integrated Pest Management or

ENVSCI 390S Principles and Applicationsof Integrated Pest Management

ENVSCI 590S Case Studies in IPMUp to 4 credits Special Topics coursesUp to 2 credits Independent Study

The Courses


160 Biology of Cancer and AIDS (BS)(both sem)

Not for credit toward major. How cancerand AIDS begin and progress. The roles ofindividual cells, the immune system, mu-tations and viruses. How various physicaland subtle factors influence one’s chancesof getting cancer. How to not get AIDS.The principles of vaccine developmentand why AIDS presents special difficul-ties. Established and new medical treat-ments for cancer and AIDS. What cancerand AIDS can teach us about health, heal-ing, disease, living, and dying.

170 Plant Diseases: Feast or Famine (BS)(2nd sem)

Not for majors. Plant diseases and theireffects on food supplies and human his-tory. Biology of pathogens that causeplant diseases, pesticide use, disease re-sistance, biological control, and diseasesthat threaten important world crops. Notrecommended for Plant Science majors.

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and viruses, infect animals and plants andcause disease, and the mechanisms of hostdefense against infectious microbes.Emerging and reemerging infectious dis-eases of plants and animals and develop-ment of resistance to antimicrobial chemi-cals. Prerequisites: BIOL 100, 101 andMICBIO 310.

480 Microbial Physiology (2nd sem)

Experimental approaches used to defineessential aspects of bacterial growth, in-cluding energy metabolism, biosynthesisof macromolecule precursors and theirassembly into macromolecules, and theintegration of these processes by variousregulatory mechanisms. Emphasis on theisolation and characterization of mutantsblocked in key cell functions. Prerequisite:MICBIO 310.

491A Seminar (1st sem) 1 cr

Senior Seminar required for all majors.

498 Senior Honors (both sem) 4 cr

Senior research, thesis option. By arrange-ment with department and/or Honors Of-fice.

499 Senior Honors (both sem) 1-5 cr

Continuation of 498. Thesis mandatory.By arrangement with department and/orHonors Office.

515 Management and Ecology of PlantDiseasesThe ecology of plant, microbe, and humaninteractions in plant disease, from wilder-ness to industrial farms. Epidemics, tradi-tional farming, environmental impacts, andsustainability issues. Ways in which agri-culture, particularly plant production andplant disease management, change eco-systems. Individual project. BIOL 100 orequivalent recommended.

520 Mycology 4 cr

With lab. Biology, ecology, physiology,and taxonomy of fungi. Includes consid-eration of fungi as causes of diseases inanimals, humans, and plants, and theiruses in biotechnology applications suchas bioremediation. Prerequisites: BIOL100, 101.

530 General Plant Pathology (1st sem) 4 cr

With lab. The causes, nature, and controlof plant diseases. Diagnosis of plant dis-eases. Mechanisms, biochemistry, and ge-netics of plant disease; induction, devel-

opment, and management. Prerequisite:course in biology.

535 Diagnostic Plant Pathology 4 cr

With lab. Methods of diagnosing plantdiseases caused by fungi, bacteria, vi-ruses, nematodes, and abiotic agentsconsidered, using speciments collectedby students. Individual project. Prerequi-site: MICBIO 530 or consent of instructor.

540 Immunology

The cellular and molecular bases for in-nate and adaptive immune responses. Anti-gens, antibodies, complement, T and B lym-phocytes, helper and killer cells, macroph-ages, and their genetics, interactions andsignificance in immunity to infectious dis-ease, allergy, autoimmunity, organ graft re-jection, cancer immunodeficiencies. Pre-requisites: CHEM 261, BIOCHM 285,and introductory course in biology includ-ing cell structure and physiology.

542 Immunology Laboratory(2nd sem) 2 cr

Protein chemistry of antibodies, includingsalt precipitation, ion exchange and mo-lecular sieving columns, spectrophotom-etry, polyacrylamide gel electrophoresisand western blotting, enzyme-linked im-munoassay, and estimation of errors.Anatomy of the lymphatic system. Cellu-lar immunology including histology ofleukocytes, normal and diseased lymphoidtissue, and two-color flow cytometricanalysis of lymphocyte subpopulations.Prerequisite or corequisite: a course in im-munology such as MICBIO 397I or 540.

550 Infection and Immunity (1st sem)

Principles of host-parasite interactions;infections caused by pathogenic bacteria;virulence factors, such as toxins and mi-crobial structures; pathogenesis and pa-thology of bacterial infections; non-spe-cific factors in host resistance and suscep-tibility to infectious disease; and immu-nology of microbial infection. Prerequi-site: MICBIO 310.

552 Pathogenic Bacteriology (1st sem) 2 cr

Lab procedures in clinical and diagnosticbacteriology including: cultural and physi-ological characteristics of pathogenicbacteria; cultivation of common and rarepathogens isolated from clinical material;conventional and rapid biochemical meth-ods for detection/identification of medi-cally important bacteria; relevant sero-logical procedures; prescribed tests for

susceptibility of bacteria to antibiotics andantimetabolites. Occasional work outsideof scheduled class time required. Prereq-uisite: MICBIO 312.

560 Microbial DiversityExploration and interpretation of the di-versity of microbial life. The role in natureof various groups of bacteria: their physi-ology and ecology. Metabolism and en-ergy conservation in chemoheterotrophicand chemolithotrophic bacteria. Anoxy-genic and oxygenic photosynthesis inprokaryotes. Bacterial motility and che-motaxis. Emphasis on anaerobic bacteria.Prerequisite: MICBIO 310 or consent ofinstructor. A course in biochemistry isdesirable.

565 Laboratory in Molecular Genetics(1st sem) 4 cr

Techniques in modern molecular geneticsof bacteria, animals, plants, and yeast.Includes: isolation of DNA/RNA; DNAcloning and sequencing; polymerase chainreaction; Southern, Northern and Westernblots; signal transduction using reportergenes; tissue culture; recent advances ingenomics and bioinformatics. Prerequi-sites: BIOCHM/BIOL 285 and consentof instructor.

570 VirologyMolecular biology of animal viruses andviral genetic systems; viral disease pro-cesses. Concentrates on polio virus, influ-enza, herpes viruses, HIV, and the DNAand RNA tumor viruses. Examines someaspects of animal cell molecular biology.Prerequisite: MICBIO 310 or equivalentlife science course (biochemistry or ge-netics strongly recommended).

572 Nematology 4 cr

With lab. Biology and identification ofsoil nematodes. Parasitism of plants andcontrol measures stressed. Individualproject. Prerequisite: MICBIO 530 or con-sent of instructor.

585 Concepts in Molecular Genetics

Discussion of experiments important indevelopment of fundamental concepts ofmolecular genetics. The tranforming prin-ciple and the dogma central to recentprogress in DNA replication, recombina-tion, and transposition, and mechanismsof genetic regulation. Prerequisite:MICBIO 330 or BIOL/BIOCHM 285.

Microbiology

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597 Special Topics

Microbial Ecology

Basic concepts of ecological theory ap-plied to microbial interactions. Topics in-clude: the dynamic relationships betweenmicroorganisms and animals, plants, othermicroorganisms, and their environments.A general introduction to biogeochemicalcycling in aquatic and terrestrial habitats.Prerequisite: MICBIO 310.

Antibiotics 1 cr

Mechanisms of bacterial resistance to an-tibiotics. The use of antibiotics as researchtools to probe various aspects of macro-molecule synthesis. Topics include rolesof transposons and plasmids in evolutionof multiple drug resistance and resistanceto heavy metals. Prerequisite: general back-ground in microbiology, genetics, and bio-chemistry.

Microbial Biotechnology

Agricultural and industrial uses of micro-organisms and efforts to genetically modifymicroorganisms for specific purposes.Topics include: history and development,microbial products, microbial biomass asa protein source, bioremediation, N

2 fixa-

tion, Agrobacterium and the manipulationof plant genes, detection and monitoringof genetically engineered microorganisms,government regulation and social impli-cations. Prerequisite: MICBIO 310 or con-sent of instructor. Course in genetics de-sirable.

Natural ResourcesConservation

225 Holdsworth Natural Resources Center

Phone: 545-2665Web site: www.umass.edu/forwild/

Head of Department: Professor William C.McComb. Professors Finn, Fuller, Griffin,Hoadley, Larson, MacConnell, Patterson,Ross; Associate Professors Barten, Fisette,Juanes, Harrington, Kelty, Kittredge, Loomis,Muth, Ryan; Assistant Professors McGarigal,Randhir, Schweik; Lecturers Damery, Hous-ton; Research Professor Fownes; AdjunctFaculty Bloniarz, Smulski.

This department has four undergraduate pro-grams leading to the B.S. degree: 1) BuildingMaterials and Wood Technology, 2) Forestry,3) Natural Resource Studies, and 4) Wildlifeand Fisheries Conservation. In addition, thedepartment offers an Associate of Science De-gree (two year) in Arboriculture and Park Man-agement. This program is provided through theStockbridge School, which is a unit of theCollege of Food and Natural Resources. De-tails about the Stockbridge Program may befound at the end of the information about thecollege. The Department has one of the mostcomprehensive academic programs in naturalresources in the United States. The Forestryprogram is accredited by the Society of Ameri-can Foresters. By completing requirements oftheir major program, Wildlife and FisheriesConservation students can meet certificationstandards of their professional societies. Manystudents in the Department plan to seek profes-sional employment in some aspect of naturalresources while others have chosen a majorhere primarily because of a personal interest inconservation, or some other aspect of the envi-ronment.

The Courses

Some courses are required by several of theprograms in the department. These are sched-uled under a general departmental rubric(NRC).

100 Environment and Society (I)(1st sem) 4 cr

Conservation principles and their applica-tion to problems in soils, water, forests,wildlife, mineral, and general landscaperesources; relationship of conservation tonational and international environmentalissues.

150 Fundamentals of Applied Ecology(2nd sem) (BS)Introduction to the principles of ecology,including structure and dynamics of popu-lations, communities, and ecosystems.Applications of ecological principles tocurrent problems in natural resource man-agement and conservation.

191 Introduction to Natural ResourcesProfessions (1st sem) 1 cr

An overview of the broad field of conser-vation and its need for professionallytrained workers. Presentations by a vari-ety of natural resources specialists.

290A Animal Sampling and Identification(1st sem) 1 cr

A laboratory/field trip course exposingstudents to basic sampling and identifica-tion techniques of wildlife and fish spe-cies. Participation in field trip activitiesmandatory. Students cannot add this courseafter the first week. Restricted to majors inthe Department of Natural Resources Con-servation.

290E Applied Ecology II (1st sem)

The application of ecological principles,as presented in Applied Ecology I, to solveconservation and management problemsin various ecosystems. A problem-basedcourse with case studies from terrestrial,wetland, and aquatic systems. Ecologicalprinciples ranging from autecology to ani-mal-habitat relationships to ecosystemprocesses. Prerequisite: NRC 150.

290P Plant Sampling and Identification(1st sem) 1 cr

A field course in the identification of im-portant tree and shrub species. Introduc-tion to the basic sampling techniques usedto characterize forest vegetation and standstructure, with reference to wildlife habitat.Restricted to majors in the Department ofNatural Resources Conservation.

290S Introduction to Spatial InformationTechnologies (2nd sem)

Introduction to maps and mapping, aerialphotography, satellite imagery, and geo-graphic information systems (GIS). Pre-pares students for more advancedcoursework in GIS and remote sensing,forest measurements, and ecological as-sessment. Prerequisite: a college-level pre-calculus course.

Natural Resources Conservation

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390A Human Dimensions of NaturalResource Management (1st sem)

Introduction to the human dimension ofresource management. Included are socialvalues, demographics, outdoor recreation,agency history and mandates, economicvaluation, resource allocation, stakeholdergroups, the commons dilemma, commu-nication, and other relevant topics.

397A Professional Writing in NaturalResourcesClass discussion and individual projects.Fulfills Junior Year Writing requirement.

409 Natural Resources Policy andAdministration (2nd sem)

Introduction to the processes of naturalresource policy formulation, administra-tion of public lands, and social valuesrelated to managing the nation’s renew-able natural resources. History of currentfederal laws, policies, and programs, anddiscussion of the roles of various resourcesmanagement agencies. Prerequisite: jun-ior or senior standing.

597M Ecosystem Management(2nd sem) 4 cr

Ecosystem management and how it is de-fined by various organizations. The his-torical context and key contributing eco-logical concepts of ecosystem manage-ment and alternative approaches for itsimplementation. Prerequisite: senior orgraduate status in Natural Resources Con-servation or consent of instructor.

Building Materials andWood Technology



Contact: Paul R. FisetteOffice: 126 HoldsworthPhone: 545-1771E-mail: [email protected] site: www.umass.edu/bmatwt

The Field

Professional building materials managementand distribution is perhaps the most criticalrequirement for developing the technologically

advanced and affordable housing stock neededin the 21st century. A dynamic network ofmanufacturers, wholesalers, and retailers coor-dinates the development and delivery of high-technology materials and products to end-users in the construction industry. BuildingMaterials and Wood Technology prepares stu-dents to be leaders in this professional field.

Students in the Building Materials and WoodTechnology program explore the physical,chemical, and mechanical properties of build-ing materials and wood products used in light-frame construction. The combination of tech-nical understanding with a general businesseducation makes graduates extremely desir-able to potential employers. The majority se-cure positions as managers, sales profession-als, marketing specialists, supervisors, and re-source specialists in the manufacturing, whole-sale, and retail sectors of the building materialsindustry.

Building Materials and Wood Technology isa broad field which includes the study of woodas an engineering material and the technologyinvolved in converting timber to useful prod-ucts. In the face of diminishing supplies of non-renewable resources such as oil and minerals,wood will remain as the principal engineeringmaterial for necessities such as housing, fur-nishings, paper, fiber products, and chemicals.

The Major

In addition to University General Educationrequirements, the curriculum in the BuildingMaterials and Wood Technology major buildsupon a foundation of introductory mathemat-ics, chemistry, physics, and computer literacy.Department courses cover a background innatural resources plus fundamental courses inbuilding materials technology, wood science,building materials management, and wood-based product technology. The remainder ofeach student’s program includes electives inareas such as engineering or business accord-ing to the individual’s career objectives andchosen curriculum option. Students may pre-pare for continuation to advanced study at theMaster’s or doctoral level, but most graduatesaccept employment immediately.

The functioning student organization is theUniversity of Massachusetts Student Chapterof the Forest Products Society. Close ties withindustry are provided through an 18-memberIndustry Advisory Committee.

The Building Materials and Wood Technol-ogy major offers two program options:— The Building Materials Technology andManagement Option is recommended for stu-

dents interested in business, marketing, sales,and distribution, building materials technologyand construction.— The Wood Technology Option is recom-mended for students interested in product andprocess development, manufacturing, engineer-ing, and technical services in the wood prod-ucts industry.

RequirementsIn addition to University General Educationrequirements, the Building Materials and WoodTechnology major requires completion of thefollowing:

CHEM 111, 112 General ChemistryMATH courses with R2 designationNRC 100 Environment and SocietyNRC 150 Applied Ecology INRC 191 Introduction to Natural Resource

ProfessionsPHYSIC 139 Introduction to Physics or 131,

132 Physics for Life Science MajorsRES EC 102 Introduction to Resource Eco-

nomics or ECON 103 Introduction to Micro-economics

ECON 104 Introduction to MacroeconomicsNAREST 397A Professional Writing in Natu-

ral ResourcesFOREST 492 Verbal Communication SkillsBMATWT 201 Introduction to Wood ScienceBMATWT 211 Energy Efficient HousingBMATWT 290A Building Materials Comput-

ing and TelecommunicationsBMATWT 304 Properties of WoodBMATWT 311 Building Materials IBMATWT 313 Light-Frame Structure Tech-

nologyBMATWT 314 Architectural Blueprint Read-

ing and EstimatingBMATWT 352 Building Materials and Forest

Products MarketingBMATWT 492 Building Materials SeminarBMATWT 511 Wood Adhesives TechnologyBMATWT 512 Wood ProtectionBMATWT 552 Building Materials Distribu-

tion and Sales Management


Graduates of the Building Materials and WoodTechnology Program (BMATWT) have risento the highest professional levels in the build-ing materials industry. Specific occupationscover a broad range of professional careers.They work as retail and wholesale managers,sales associates, researchers, construction man-agers, marketing professionals, technical rep-resentatives, and purchasing agents for the mostsuccessful corporations in the nation. Salaries


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compare favorably with other scientific andbusiness professions. Opportunities for ad-vancement are excellent. The employment de-mand for women and men in this rapidly ex-panding field far exceeds the number of gradu-ates.

The Courses


201 Introduction to Wood Science (BSL)(1st sem)

With lab. The structure of wood, our mostvaluable renewable natural resource, asrelated to its properties, processing tech-nology, uses in consumer products, andrecycling. Important timber species, woodidentification methods, and biodegrada-tion by fungi and insects.

211 Energy Efficient Housing (1st semodd yrs)

Energy conservation in contemporary resi-dential construction. Emphasis on: energyefficient building materials, products andconstruction technology; alternative en-ergy sources; passive solar design; envi-ronmental concerns, regulatory issues andbuilding codes.

290A Building Materials Computing andTelecommunications (1st sem)

Hands-on experience with the Internetand PCs. Decision-making skills devel-oped using information age technologiesto solve building materials problems. Stu-dents encouraged to use innovative ap-proaches to solve business problems.

304 Properties of Wood (2nd sem)

With lab. Physical, mechanical propertiesof wood, especially as critical to woodproduct technology. Basic techniques forphysical measurement and mechanicaltesting. Introduction to scientific investi-gation, including design of experiments,data collection and analysis. Prerequisite:BMATWT 201 or consent of instructor.

311 Building Materials I (1st semeven yrs)

Overview and discussion of the varioustypes of building materials used in light-frame construction. Focus on performance,available options, cost, and market accep-tance of wood and non-wood buildingmaterials.

313 Light-Frame Structure Technology(1st sem)

Analysis and review of the entire light-frame construction process, from regula-tion and design through site preparation,project management, and ultimate deliv-ery of a completed structure.

314 Architectural Blueprint Reading andEstimating (2nd sem)

Fundamentals and interpretation of con-struction drawings, written specifications,quantity take-offs, and cost estimates inlight-frame construction. Prerequisite:BMATWT 313 or consent of instructor.

352 Building Materials and ForestProducts Marketing (2nd sem)

Introduces marketing concepts as appliedto the building materials industry, the “4Ps” of marketing: product, price, placeand promotion of both consumer and in-dustrial building materials products, mar-ket segmentation, industry structure, andcompetition.

492 Building Materials Seminar(2nd sem) 1 cr

Guest lectures by industry professionals.

511 Wood Adhesives Technology (2nd semodd yrs)

With lab. Adhesion phenomena and theproperties of adhesives; principles of woodgluing; methods of testing glued prod-ucts; evaluation of results; processes andmeans of control. Prerequisites: BMATWT201, 304.

512 Wood Protection (2nd sem even yrs)

With lab. Materials and methods used toprotect wood and wood products fromdecay, fire, weathering, and other agentsof deterioration; includes wood preserva-tion and finishing.

552 Building Materials Distribution andSales Management (1st sem)

Marketing channels of distribution,wholesailing, retailing, channel design,measurement, and management in thebuilding materials industry. Personal sell-ing, designing, developing and directingthe sales force, sales training, evaluatingthe sales force, and the strategic role ofsales in the building materials organiza-tion. Prerequisite: BMATWT 391A orother introductory marketing course.

Forestry



Contact: David B. Kittredge, Jr.Office: 327 HoldsworthPhone: 545-2943E-mail: [email protected] site: www.umass.edu/ug_catalog/

natrescon/forestry.html

The Field

The field of forestry is concerned with allaspects of the conservation and management ofthe forest vegetation that covers 40 percent ofthe earth’s land surface. This is a challengingtask, because forests provide benefits to societyin two very different ways. Forest ecosystemsare vital in providing wildlife habitat, protect-ing watersheds, providing wilderness and otherforms of outdoor recreation opportunities, main-taining biodiversity of both plants and animals,and even controlling global climate. Forestsalso provide the raw materials for lumber, pa-per, and fuelwood, which are favored overmany alternative materials because they arerenewable resources. In fact, every year Ameri-cans use more wood by weight than all plastics,metals, and Portland cement combined. Thechallenge of forestry, then, is to plan for theharvest and regeneration of trees to providethese products, while still maintaining the envi-ronmental benefits that forest ecosystems pro-vide.

The study of forestry at the University isbased upon an understanding of the ecologicalinteractions of trees and other plants, animals,soils, water, and climate. Added to this areprofessional courses in silviculture, inventoryand mapping, economics, resource policy, firecontrol, wildlife habitat, and related fields,which deal directly with the management offorests. These courses provide extensive fieldexperience, made possible by students’ accessto the University’s two research forests, andto State Forest, Wildlife Management andQuabbin Watershed lands.

What distinguishes the program from thoseat other forestry schools is the emphasis onforest problems unique to the urbanized north-east and specifically to Massachusetts, whereforest issues are entwined with those of a largehuman population. However, the curriculum issufficiently broad and flexible to allow gradu-ates to find employment throughout the coun-try. In some career paths, a Master’s degree is


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necessary for advancement, but most entry-level positions are open to graduates with aBachelor’s degree.

The Major

There are two tracks in the major: 1) ForestConservation and 2) Urban Forestry/Arbori-culture. The undergraduate curriculum con-sists of 1) a set of courses required of allforestry majors, consisting of basic science andmath courses, professional forestry courses,and General Education and free electives, and2) the choice of the Forest Conservation orUrban Forestry/Arboriculture Track. The ForestConservation Track meets the requirementsfor employment as a forester with federal gov-ernment agencies and is accredited by the So-ciety of American Foresters. For the UrbanForestry/Arboriculture track, many studentsfirst complete the two-year Arboriculture andPark Management Program in the StockbridgeSchool and then transfer into the Urban For-estry/Arboriculture track for the final two yearsto complete the Bachelor of Science in For-estry. For information about the Urban Forestry/Arboriculture track, contact H. Dennis Ryan,tel. 545-6626.

Forestry Conservation CurriculumFreshman YearBIOL 102 Introductory Animal BiologyBIOL 103 Plant BiologyNRC 100 Environment and SocietyNRC 150 Applied Ecology INRC 191 Introduction to Natural Resources

ProfessionsMATH 104 Algebra, Analytic Geometry, and

TrigonometryMATH 121 Linear Methods and Probability

Sophomore YearCHEM 111 General Chemistry IENVDES 335 Plant Materials I or BIOL 426

New England FloraNRC 290A Animal Sampling and IdentificationNRC 290E Applied Ecology IINRC 290P Plant Sampling and IdentificationNRC 290S Introduction to Spatial InformationPLSOIL 105 SoilsRES EC 211 Introductory Statistics for the Life

SciencesW&FCON 261 Wildlife Management

Junior and Senior YearsBMATWT 201 Introduction to Wood ScienceENT 572 Forest and Shade Tree Insects190T Tree and Forest Techniques321 Timber Harvesting334 Forest Measurements

426 Silviculture492 Verbal Communication Skills540 Forest Resources ManagementGEO 362 Land Use and SocietyNRC 390A Human Dimensions of Natural Re-

source ManagementNRC 397 Professional WritingNRC 409 Natural Resources Policy and Ad-

ministrationNRC 597 Ecosystem ManagementPHYSIC 139 Introduction to PhysicsRES EC 363 Natural Resource EconomicsAn approved Plant Pathology course

Urban Forestry/Arboriculture TrackCurriculumFreshman YearNRC 100 Environment and SocietyNRC 150 Applied Ecology IFOREST 191 Seminar in Arboriculture and

Park Management or NRC 191 Introductionto Natural Resources Professions

ENVDES 193C Microcomputer Applicationsor CMPSCI 105 Computer Literacy*

LDCONT 105 Landscape Drafting or LDCONT112 Introduction to Landscape Design*

PLSOIL 102 Introductory Botany or BIOL 103Plant Biology*

CHEM 102 General Chemistry for NonscienceMajors

MATH 104 Algebra, Analytic Geometry andTrigonometry

Sophomore YearECON 103 Introduction to Microeconomics or

RES EC 102 Introduction to Resource Eco-nomics*

PLSOIL 105 SoilsFOREST 332 ArboricultureNRC 290A Animal Sampling and IdentificationNRC 290E Applied Ecology IINRC 290S Introduction to Spatial Information

or LDCONT 213 Small Property Design*ENVDES 335 Plant MaterialsMICBIO 104 Horticultural Plant PathologyENT 105 Insects of Ornamentals

Junior and Senior YearsFOREST 492 Verbal Communication Skills or

other public speaking course*NRC 390A Human Dimensions of Natural

Resource ManagementNRC 397 Professional WritingNRC 597 Ecosystem ManagementPLSOIL 230 Introductory Turfgrass Manage-

mentENVDES 574 City Planning or GEO 362 Land

Use and Society*FOREST 110 Introduction to ForestryFOREST 310 Urban ForestryFOREST 305 Private Tree Business

Plant/Land electives (2)*Marketing/Public Relations/Policy elective*Personnel Management/Administration elec-

tive*Management elective*

* Course choice must be approved by ad-viser.


Public agencies: One-half of the 40,000 pro-fessional foresters in the United States work fora government agency, managing publicly ownedforest land or conducting research and educa-tion programs related to forest managementand conservation. Foresters with the federalgovernment are employed by the U.S. ForestService, Bureau of Land Management, Na-tional Park Service, Bureau of Indian Affairs,Natural Resource Conservation Service, andother agencies. Most states employ foresters tomanage state forest and park systems, as well asto assist private landowners with managementof their land. Some cities and counties alsohave active forest management programs re-quiring professional foresters, especially formanaging watershed and recreation areas. Manypublic agencies have strong affirmative actionprograms for women and members of ethnicminority groups.

Forestry consultants: Many foresters work insmall business firms or are self-employed; theyspecialize in managing land for private land-owners, who usually are interested in improv-ing their forests for wildlife habitat, recreation,and landscape aesthetics as well as for incomefrom timber harvesting. Nationally, 58 percentof all forestland is owned by private individualsand families who rely on these consulting ser-vices. In Massachusetts, 85 percent of all forest-land falls into this ownership type. This kind offorestry employment is widespread in NewEngland.

Urban forestry/Arboriculture: Urban forestersspecialize in protecting and improving the veg-etation in and around cities, including parktrees, street and shade trees, and utility rights-of-way. Jobs exist both with city agencies andwith private tree-care companies.

Forest industries: Companies ranging frommultinational corporations to modest-sized saw-mills employ foresters to manage land prima-rily for the production of forest products. Jobsof this kind, found throughout the U.S., areconcentrated in the southeastern and westernparts of the country, and in northern New En-gland.

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492 Seminar: Verbal CommunicationSkills (1st sem) 2 cr

Practice in using verbal communicationskills in a wide variety of applied situa-tions. Emphasis on participation in realis-tic exercises, such as group discussion,debate, public speaking on a technicalsubject, and group presentations.

515 Forest Fire Management (2nd semodd yrs)

With lab. Principles of forest fire science(fire history, weather, effects of fire onorganisms and the environment, fuels).Application of fire to land managementpractices. Prerequisite: FOREST 197A orconsent of instructor.

528 Forest and Wetland Hydrology(1st sem)

Hydrologic structure and function of for-est, wetland, and agricultural ecosystems.Changes in water flow and quality asso-ciated with land and resource use. Man-agement approaches to prevent or reverseadverse environmental impacts.

540 Forest Resources Management(2nd sem) 4 cr

With lab. Capstone course focused onbalanced use of forests to meet multipleobjectives. Historical summary followedby review of contemporary forest man-agement. Practicum includes site visits,interaction with practitioners and land-owners, term project. Prerequisites: FOR-EST 426 and W&FCON 261 or equiva-lents; FOREST 321 and 334 desirable.

577 Ecosystem Modeling and Simulation(1st sem odd yrs)

Basic concepts in general systems theoryand computer modeling used in ecology.Case histories of models used to criticallyreview the ecological modeling literature.

587 Introduction to Digital RemoteSensing (2nd sem) 4 cr

Computer processing of digital images asa means of obtaining information aboutnatural resources. LANDSAT images pri-marily used. Image processing, classifica-tion, and image enhancement techniquesdiscussed and applied.

592G Geographic Information Systems(GIS) in Forestry 1-3 cr

Use and application of GIS mapping habi-tat and relating forestry to spatial habitatpatterns. Hands-on use of ARC/INFO onPC or UNIX.

Peace Corps: Many graduates gain their firstprofessional experience in forestry as volun-teers in the Peace Corps, which has markedlyincreased the size of its forestry program inrecent years.

Allied fields: Some graduates take advantage ofparticular skills gained during their studies, andwork in such fields as aerial photo interpreta-tion and mapping, environmental quality moni-toring for governmental agencies, environmen-tal education, and management of conservationlands and natural areas for non-profit organiza-tions.

The Minor

A minor in forestry can be earned by complet-ing at least five courses (15 cr) distributed inthe general areas of Forest Biology, ForestResource Measurements and Inventory, PlantIdentification, and Forest Management. At leastone three-credit course must be taken fromeach area (except in the case of Plant Identifi-cation). Interested students may contact Pro-fessor David Kittredge, tel. 545-2943, for thelist of approved courses that will satisfy distri-bution requirements of the minor.

The Courses


102 Aerial Techniques (both sem) 1 cr

Principles of rigging, advanced rope tech-niques, and chainsaw applications for treepruning and removal.

110 Introduction to Forestry (2nd sem)

Lecture. Broad overview of the practiceand profession of foresry. Participants ac-quire the tools to understand forest man-agement decisions, communicate with for-esters, and appreciate forests, their com-plexity, and judicious stewardship.

190T Tree and Forest Techniques(2nd sem) 1 cr

Practical field exercises in arboricultureand forestry.

191 Seminar in Arboriculture and ParkManagement (2nd sem) 2 cr

Broad introduction to the various job op-portunities in arboriculture, urban forestry,and parks. Eight-week course.

197A Forest Fire Control (2nd sem) 1 cr

Training in forest fire control principlesand procedures including fire-line safety,fire weather, and fire behavior. Studentsmay meet Federal Interagency Fire Quali-fication for “Firefighter.”

198 Cooperative Work Training 4 cr

Required of all students majoring inArboriculture and Park Management. Fivemonths (April-September 1) cooperativework training for work experience in thefield. Submission of reports and collec-tions required.

305 Private Tree Business (1st sem)

Programs and surveys dealing with trees;private tree work. For students desiringprimarily arboriculture.

310 Urban Forestry (2nd sem)

Management principles of municipal andutility tree care, land use problems, treelaws and ordinances.

321 Timber Harvesting (2nd sem)

With lab. Components of timber harvest-ing systems: felling, bucking, primarytransportation, secondary transportation,etc. Integration of components into effi-cient, safe and cost-effective harvestingsystems emphasized. Lab: Case studies ofharvesting operations.

332 Principles of Arboriculture (1st sem)

The use and maintenance of trees in theurban environment from both a privateand government perspective.

334 Forest Measurements (1st sem) 4 cr

With lab. Quantification and assessmentof resource variables; sampling theory anddesign of forest inventories and other re-source survey techniques; field exercisesin resource inventory; statistical analysisof field data. Prerequisites: NRC 290Eand 290P, RES EC 211, MATH 104 orequivalent.

426 Silviculture (1st sem) 4 cr

Silvicultural practices used to manage for-ests for timber production, wildlife habitatimprovement, and watershed protection.Special focus on southern New England,but techniques apply to forests throughoutthe world. Lab: developing silviculturalplans for project areas. Prerequisites: NRC290E and 290P or equivalent.


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The Major

The NAREST major offers a pre-professionalprogram for students who have specific careergoals not met by other natural resource orenvironmental majors, and who are ready totake personal responsibility for developing theirown course of study. The program offers cur-riculum opportunities for students interested ingeneralist approaches to resource conservationand management, as well as opportunities forunique, focused, and specialized curriculumplans. Students may, in consultation with theiradviser, plan to enter certain pre-professionalspecialties or prepare for graduate school.

RequirementsFreshmenNRC 150 Fundamentals of Applied Ecology IPOLSCI 101 American PoliticsNRC 100 Environment and SocietyNRC 191 Introduction to Natural Resources

ProfessionsBIOL 100 and 101 Introduction to BiologyMATH 104 Algebra, Analytic Geometry and

TrigonometryANTH 208 Human Ecology

SophomoresNRC 290A Animal Sampling and IdentificationNRC 290E Applied Ecology IINRC 290P Plant Sampling and IdentificationCHEM 111 General ChemistryCHEM 112 General Chemistry or PHYSIC

139 Introduction to PhysicsGEO 101 The Earth and 131 Experiencing

GeologyRES EC 211 Introductory Statistics for the Life

SciencesRES EC 263 Natural Resource EconomicsNAREST 391A Seminar: Curriculum PlanningNRC 290S Introduction to Spatial Information

Technologies

Juniors and SeniorsRequirements are met by individualized, stu-dent-designed curricula with adviser approval.All majors must take NRC 409 Natural Re-sources Policy and Administration, NRC 390AHuman Dimensions of Natural Resource Man-agement, and NRC 597 Ecosystem Manage-ment, and fulfill the Junior Year Writing re-quirement.

RestrictionsCourses to be counted in the NAREST pro-gram must be taken on a graded basis.

Natural Resource Studies



Contact: David K. LoomisOffice: 311 HoldsworthPhone: 545-6641E-mail: [email protected] site: www.umass.edu/ug_catalog/

natrescon/natres.html

The Field

The profession of natural resource manage-ment is in need of people who are educated toprovide a variety of skills that can be used tosolve a growing list of problems and issues.Many of those problems are addressed by pre-professional and professional programs offeredin this Department and others in the College ofFood and Natural Resources. However, otherproblems require professional ability to inte-grate science, technical management, and so-cial organization in effective programs andactions. Such problems include, for example,planning and managing coastal zone, rural ar-eas, wetlands, and other water resources.

Conserving and managing resources is aninterdisciplinary effort; thus, individuals withdiffering strengths may develop course spe-cialties in environmental fields such as aquaticresources, ecology, human dimensions, naturalareas management, and impact assessment. Fur-ther, these fields and others may be approachedwith an emphasis in science, technical manage-ment, administration, social policy and action,law, and communications. Individual curricu-lum planning based on personal career goals,talent, and interest is a special characteristic ofthe NAREST program.

Students who wish to prepare for entry tograduate school from this curriculum shouldmake the decision early and work closely withtheir adviser. Specifically, students should iden-tify their professional goal and determine re-quirements for entry into a specific graduateprogram. Students must define their own ob-jectives. Some potential graduate programs forwhich this major is an effective base are: re-gional planning, law, conservation education,journalism, resource planning, and public ad-ministration.

The Courses


205 Introduction to Outdoor Recreation(1st sem even yrs)

Characteristics, trends, scope; providersand users of outdoor recreation areas, fa-cilities and services, administrative tools,and outdoor recreation policy.

264 Park Maintenance Management(2nd sem)

Principles and purposes of operationaland maintenance practices. Selection andadaptability of maintenance equipment.

391A Curriculum Planning (both sem)

For NAREST majors. Development ofindividualized curricula for the major’selective credits. University and programgraduation requirements, second majors,minors, and curriculum plans discussed.

Wildlife and FisheriesConservation



Contact: Linda S. FortinOffice: 225 HoldsworthPhone: 545-2665Web site: www.umass.edu/ug_catalog/

natrescon/wfcon.html

The Field

Wildlife and Fisheries Conservation is a majorbranch of applied ecology that encompassesthe science and art of studying, managing,conserving, and protecting wild animal popu-lations and the ecosystems on which livingthings depend. Such tasks demand peoplebroadly trained in science, natural history, ecol-ogy, and the social and policy sciences. For thisreason, the degree requirements in the programbegin with traditional natural history, zoology,botany, mathematics, and chemistry courses.

Building on these traditional foundations,study continues with applied courses on theprinciples of resource management and sensi-tive issues of public policy and social values.


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Wildlife and fisheries conservation is bothscience and art. In addition to academic train-ing, it requires talent, personal commitment,enthusiasm, and special skills.


Employment opportunities depend upon theprogram option chosen, field or research expe-rience, and the cooperative education or intern-ship opportunities pursued.

The Wildlife and Fisheries Conservation cur-ricula provide students with the strong basictraining to go to graduate school to work to-ward a Master of Science degree. A master’sdegree is needed to enter the wildlife or fisher-ies professions as a scientist or natural resourcemanager with state or federal natural resourceagencies, including the U.S. Fish and WildlifeService, the National Marine Fisheries Service,the National Park Service, the U.S. Forest Ser-vice, or the Bureau of Land Management. Amaster’s degree also provides the expertisenecessary for advancement within an agency tojobs that include more supervisory and deci-sion-making responsibility.

Many students seek a job upon receivingtheir bachelor’s degree to get some work expe-rience before going to graduate school, whileothers decide that graduate school may not fittheir personal goals or needs. Some bachelor’sdegree students start their careers with over-seas assignments in the Peace Corps. Othersfind jobs as technicians or field assistants withenvironmental consulting firms, or with stateor federal agencies. The advantage of such jobslies in the opportunity to spend large amountsof time “in the field.” For example, a technicianmay work as field assistant to district fish orgame biologists. Responsibilities may includehelping to analyze the condition of fish orwildlife populations, or assisting in interview-ing anglers or hunters to determine levels ofharvest that occur during hunting or fishingseasons. Graduates may also take jobs as fish-ery observers on foreign commercial fishingvessels. The National Marine Fisheries Serviceassigns these technicians to an ocean fishingboat for about a month at a time to collect dataon the levels of catch of important commercialspecies, or on the numbers of protected animalssuch as dolphins that become trapped in fish-ing nets.

The Major

Students choose between a track in wildlifeconservation or in fisheries conservation.

An essential part of a Wildlife and FisheriesConservation education involves practical fieldexperience. The department provides help infinding students suitable field research projects,summer jobs, internships, or cooperative edu-cation positions with state and federal agen-cies, and private conservation organizations togain additional valuable experience.

There are many opportunities for students towork as field assistants on departmental re-search projects, such as studies on bears, trout,acid rain, coastal shorebirds, endangered spe-cies, white-tailed deer, and estuarine fish.Through these activities, students have use ofsuch field laboratories as the nearby Connecti-cut River, the vast water and land complex ofthe Quabbin Reservoir, the forested lands ofwestern Massachusetts, the estuaries andbeaches of the Atlantic coast, and over 2,000acres of University forests and waters.

There are numerous summer job and fieldresearch opportunities with agencies and con-servation organizations. The University’s Co-operative Education and Internship programs,and contacts made by individual faculty, pro-vide a wide array of opportunities, including:participating in programs studying the fish andwildlife resources of Alaska’s north slope, re-storing bald eagle and osprey populations,monitoring salmonid populations in acidifiedstreams of the northeast, or working as assis-tants on federal wildlife refuges, at federal orstate fish hatcheries, or on research projects atnational parks or other public lands throughoutthe U.S. Students can also choose to completesome major requirements earning credit at otheruniversities in the U.S. or abroad in places suchas Africa and Australia.

Major RequirementsFreshmanBIOL 102 and BIOL 103 Introductory Animal

and Plant BiologyMATH 104 or equivalentNRC 100 Environment and SocietyNRC 150 Applied EcologyNRC 191 Introduction to Natural Resources

ProfessionsRES EC 211 Introductory Statistics for the Life

Sciences

SophomoreBIOL 283 General GeneticsCHEM 111 and 112 General ChemistryMath elective—MATH 127, STAT 501 or

BIOEPI 540NRC 290A Animal Sampling IdentificationNRC 290E Applied Ecology IINRC 290P Plant Sampling and IdentificationNRC 290S Introduction to Spatial Information

Technologies

W&FCON 260 Fisheries Conservation andManagement

W&FCON 261 Wildlife Conservation andManagement

JuniorPublic Speaking elective—FOREST 492A or

COMM 260NRC 390A Human Dimensions of Natural

Resource ManagementNRC 397A Professional WritingNRC 409 Natural Resources Policy and Ad-

ministrationRES EC 263 Natural Resource Economics

SeniorPhysical Science elective—PHYSIC 139 or

CHEM 250NRC 597M Ecosystem Management

Track RequirementsFisheries TrackAquatic Science elective—BIOL 534, BIOL

535 or GEO 103BIOL 542 IchthyologyEarth Science elective—GEO 101 and 131 or

GEO 105Invertebrate elective—ENT 576W&FCON 470 Fish EcologyW&FCON 571 Fisheries Science and Manage-

ment

Wildlife TrackTwo 500-level Biology courses which must

include either BIOL 544 or BIOL 548; ifonly one of the preceding is chosen, the othercan be selected from among BIOL 521,522, 528, 540, 550 or 567.

Earth Science elective—GEO 101 and 131,GEO 103 or GEO 105

FOREST 334 Forest MeasurementsW&FCON 564 Wildlife Habitat ManagementW&FCON 565 Dynamics and Management of

Animal Populations

The Minor

The minor is designed to introduce studentsfrom a variety of other disciplines to the infor-mation essential for wise stewardship of fishand wildlife resources. This background mayaid students in making career choices and inbroadening their options with regard to gradu-ate school and future employment. A total of 15credits is required.

I. Take both of the following:261 Wildlife Conservation260 Fisheries Conservation

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II. Choose three classes out of the followinggroups, but no more than two in any singlegroup:

A. Wildlife Conservation563 Wetland Wildlife Ecology and Management564 Forest Wildlife Ecology and Management

B. Fisheries Conservation470 Ecology of Fish597 Anadromous Fishes

C. Population and Habitat Assessment396 Independent Study565 Dynamics and Management of Animal

Populations571 Fisheries Science and Management577 Ecosystem Modeling and Simulation587 Introduction to Digital Remote Sensing592G GIS in Fish and Wildlife

D. Natural Resource Policy/Economics/HumanDimensionsNAREST 205 Introduction to Outdoor Recre-

ationNRC 390A Human Dimensions of Natural

ResourcesNRC 409 Natural Resources Policy and Ad-

ministrationECON 308 Political Economy of the Environ-

mentENT 342 Pesticides, the Environment, and Pub-

lic PolicyENVSCI 213 Principles of Environmental

PolicyGEO 362 Land Use and SocietyRES EC 262 Environmental EconomicsRES EC 263 Natural Resource EconomicsPOLSCI 382 Environmental Policy

The Courses


260 Fisheries Conservation (1st sem)

Overview of the biological, sociological,historical, and economic factors that in-fluence the use and conservation of ournation’s fisheries resources. Prerequisite:One semester of general biology or con-sent of instructor.

261 Wildlife Conservation (2nd sem)Fundamental ecology and principles ofwildlife management. Emphasis on wild-life habitat and population characteristicsand responses. Prerequisites: One semesterof general biology or consent of instructor.

470 Ecology of Fish (2nd sem) 4 cr

Interactions of fishes with their environ-ment. Topics include: feeding adaptations,community trophics interactions, matingsystems, life history tactics, predator-preysystems, reproductive biology, commu-nity diversity. Readings from various pub-lications. Prerequisite: BIOL 542 or con-sent of instructor.

563 Wetland Wildlife Ecology andManagement (2nd sem odd yrs)

Ecosystem approach to the dynamics andecology of wetlands and wetlands wildlifehabitat management in North Americaand around the world. Emphasis on thelegal, political, and economic aspects ofwetlands conservation; wetlands classifi-cation and evaluation; ecological processesof hydrology, soils, vegetation, and inver-tebrates; management of avian and mam-malian wildlife; and a global perspectiveon wetlands conservation. Prerequisite:W&FCON 261 or basic ecology course.

564 Wildlife Habitat Management(2nd sem) 4 cr

The dynamics and management of for-ested, open woodland, and savanna habi-tats in North America and elsewhere.Topics include wildlife ecology, habitatclassification, resource utilization, impactson humans, and management techniques.Prerequisite: W&FCON 261.

565 Dynamics and Management ofWildlife Populations (1st sem) 4 cr

Basic techniques and concepts of the man-agement and population dynamics of wild-life populations; emphasis on estimatinganimal population parameters, develop-ment of population growth models, andprinciples of population management. In-cludes field and laboratory techniques forestimating population parameters for wild-life. Prerequisites: W&FCON 261; RES EC211 or Introductory Statistics.

571 Fisheries Science and Management(1st sem) 4 cr

Introduction to the principles of fish stockassessment, with emphasis on harvestmodeling and forecasting techniques. Im-plications of overfishing and habitat deg-radation. Prerequisite: W&FCON 260.

577 Ecosystem Modeling and Simulation(2nd sem)

Basic concepts in general systems theoryand computer modeling used in ecology.

Case histories of models used to criticallyreview the ecological modeling literature.

587 Digital Remote Sensing (2nd sem)

Computer processing of digital images asa means of obtaining information aboutnatural resources. LANDSAT images pri-marily used. Image processing, classifica-tion, and image enhancement techniquesdiscussed and applied.

592G Geographic Information Systems(GIS) in Fisheries and Wildlife 1-3 cr

Use and application of GIS in mappinghabitat, and relating fish and wildlife tospatial habitat patterns. Hands-on use ofArc/View on PC or UNIX.

597R Watershed Science and Management

A watershed-scale and ecosystem-basedperspective on natural resources conser-vation, economic policies, and environ-mental decisions. Various approaches toand fundamental concepts for integratingbiological, physical, and hydrological pro-cesses and economics into a holisticecological and economic model. A trans-disciplinary course highlighting roles ofdecision-science, natural systems, andcommunity-based planning toward holis-tic ecosystem management. Prerequi-sites: science background and senior orgraduate student standing or consent ofinstructor.

597W Wetlands Assessment and FieldTechniques (2nd sem odd yrs) 2 cr

Supplemental field techniques to providein-depth information on the Massachu-setts wetlands regulatory program. Alsofield techniques for wetlands classifica-tion, boundary delineation, wetland plantidentification, and wildlife habitat evalu-ation. In-class and field sessions to de-velop essential skills needed to conduct awetlands environmental review as requir-ed under the Massachusetts Wetlands Pro-tection Act. Prerequisite: concurrent en-rollment in W&FCON 563 or consent ofinstructor.


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Plant and SoilSciences

100 French Hall


Contact: Deborah J. PickingOffice: 206 FrenchPhone: 545-2249

Head of Department: Professor William J.Bramlage. Professors Autio, Barker, Bhowmik,Boyle, Craker, Gerber, Greene, Herbert,Veneman; Associate Professors Bernatzky,Cox, Han, Simkins, Torello, Xing; AssistantProfessors Carter, Ebdon, Mangan; AdjunctProfessors Bonanno, Demoranville, Konjoian,Lavigne, Peterson, Tease, Tiner, Winkler; Lec-turer Picking.

The Field

Plant and Soil Sciences is the academic home tofaculty, staff, and students interested in envi-ronmentally conscious and socially responsiblemanagement of plant and soil systems. Thisincludes managed crop production and the in-terface of managed and natural systems withinurban and suburban settings, focusing on plant,soil, and water resource management. Research,teaching, and outreach programs emphasizethe study of and technology transfer related togrowth of food and ornamental crops, protec-tion of soil and water resources, improvementof plants, development of new crops, manage-ment of harvested materials, remediation ofpollution in soil and water, and use of urban andagricultural by-products.

Faculty members have expertise in a widerange of disciplines including: crop produc-tion; genetics and plant breeding; plant physi-ology, nutrition, and growth regulation; envi-ronmental stress; soil physics, chemistry, mor-phology, and microbiology; and mathematicalmodeling.

For students studying Plant and Soil Sci-ences, learning extends beyond the classroomand the library. With on-campus laboratoriesand greenhouses in addition to nearby orchardand farm facilities, students receive hands-ontraining that enhances the classroom learningexperience. Faculty work closely with studentsto provide individualized academic advising andguidance of independent study projects.

The Major

In addition to completing core courses inmath, science, and computer literacy, studentsmajoring in Plant and Soil Sciences must select

history of leadership in pomological studies ofgrowth regulators in fruit production and incontrolled-atmosphere storage of fruit.

Ornamental Horticulture prepares students forcareers in the production and care of landscapeplants. Students study woody plant production,tree and shrub identification, and plant propa-gation. Cultural practices and environmentaleffects on woody plant growth and health arealso covered in detail. Career opportunities inlandscape plant production, planting, and main-tenance have grown in recent years as landdevelopment has made us recognize the impor-tance of urban forestry and landscaping for ourhealth and enjoyment in an increasingly urban-ized society.

Soil Science examines the role of soil in theenvironment, focusing on physical, biological,chemical, and morphological properties.Courses focus on the need for productive soilsin plant growth, prevention of soil degradation,bioremediation, pollution transport processes,waste treatment, wetland issues, and control ofwater pollution by soilborne contaminants. Withan emphasis on protecting valuable resources,students study soil chemistry, plant nutrition,soil physics, soil microbiology, soil and waterconservation, soil classification, and the inter-action of these areas while emphasizing theprotection of our natural resources.

Turf Management is concerned with the pro-duction and maintenance of grassed areas, suchas home lawns, parks, and golf courses. Thisconcentration integrates scientific theory andpractical experience, covering such topics asgrass and seed identification, turfgrass culture,physiology, pest control, and equipment main-tenance. Students receive a well-rounded edu-cation, preparing them for excellent career op-portunities in turf management. Job placementof turf graduates approaches 100 percent.

Vegetable Crops concentrates on the produc-tion, harvest, storage, and marketing of veg-etables. The University’s location in the Pio-neer Valley, a major vegetable production area,affords students access to local farms for first-hand views of modern cultural practices. Cur-rent industry concerns, including strengthen-ing the market for locally produced vegetablesand the impact of imported produce, are alsostudied. In addition to conventional vegetableproduction, students can also take courses inalternative crops and cultural methods.

Sustainable Agriculture involves the study ofthe production of food, fiber, and other plantcommodities through ecologically sound, eco-nomically viable, and socially conscious ap-proaches. Focus is placed on the cultural re-quirements and physiological responses of

an option (Business Management or Science)and declare a concentration in a specific field ofstudy, permitting customization of the major tosuit individual interests and career goals.

Business Management OptionThis option emphasizes the managerial, mar-keting, and economic aspects of a career inplant and soil sciences. Course work may besupplemented with a summer internship or co-operative education experience, providing stu-dents with an awareness of the realities of themarketplace and the competitive economic sys-tem.

Science OptionThis option prepares student for careers inresearch and development, graduate study, orother work in the scientific aspects of the field.In addition to taking courses that help integratescientific theory with practical skills, studentsare encouraged to gain additional insights intothe field by participating with faculty in labora-tory and field research projects.

Areas of ConcentrationGeneral Studies provides students with themost diverse sampling of courses in Plant andSoil Sciences. This concentration is suited tostudents who do not wish to focus their studieson a single commodity area or discipline. Stu-dents select courses from a variety of subjects,giving them a broad-based background inplant and soil sciences. This breadth of train-ing makes students competitive for a varietyof employment opportunities, especially thoserequiring knowledge in a number of areas.

Floriculture prepares students for careers inprivate industry, state and federal agencies, andpublic gardens and conservatories. The cur-riculum focuses on the production, marketing,and utilization of bedding plants, herbaceousperennials, flowering potted plants, cut flow-ers, and foliage plants. Students are taughtplant identification, greenhouse management,production and scheduling of floricultural crops,and integrated pest management. The curricu-lum provides up-to-date information on rel-evant topics such as recycling of waste prod-ucts, reducing groundwater pollution, conserv-ing energy in greenhouses, and using environ-mentally safe and economically feasible meth-ods of pest control. Students gain hands-onexperience in growing plants in the department’sgreenhouses.

Fruit Production focuses on the commercialproduction of apples, with stone fruits, smallfruits, and berries also studied. Our orchardserves as a living laboratory where studentslearn pruning, variety identification, and gen-eral management practices. Our faculty have a

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crops, soil productivity, prevention of soil deg-radation, land use, and maintenance of waterand food quality. Diverse topics including sus-tainable crop production, pesticide alternatives,vegetable crop production, organic farming,and integrated pest management are taught.

Requirements, regardless of specialization,are as follows:BIOL 103 Plant Biology or equivalentPLSOIL 397P Introduction to Plant Physiol-

ogy or BIOL 510 Plant PhysiologyMATH 104StatisticsCMPSCI 105 or 121

Restricted ElectivesDictated by the area of concentration selected;including at least one CHEM course.

Thirty Departmental Credits to Include:105 Soils380 Junior Year WritingAt least 6 credits of 500 level or higher

RestrictionsSpecific course requirements are governed bythe Area of Concentration selected. No morethan six credits may be Independent Study,Senior Honors, Internships, or similar courses.Independent study credits may not be used tosatisfy 500-level credit requirement.


The Bachelor of Science degree in Plant andSoil Sciences qualifies graduates for numerouscareer opportunties which vary in nature de-pending on the Area of Concentration studied.Graduates are employed as golf course superin-tendents, environmental consultants, soil sci-entists, growers of ornamental and edible crops,horticultural managers, state regulatory offi-cials, wetland scientists, grounds supervisors,teachers, sales representatives, floricultural spe-cialists, research technicians, and Peace Corpvolunteers. A significant number of graduatescontinue for advanced degrees which provideadditional opportunities in research, teaching,consulting, and public service in their chosenareas of specialization.

The Minor

All students planning to minor in Plant andSoil Sciences must have completed BIOL 103or equivalent, CHEM 102 or 111, and PLSOIL105. In addition, a student must successfullycomplete 15 credits in Plant and Soil Sciences

120 Organic Farming and Gardening (BSL)(2nd sem)

With lab. Introduction to principles of soilfertility and crop management by organicprocedures which are contrasted with andevaluated against conventional chemicalmethods of farming. A science course.

200 Plant Propagation (1st sem)

With lab. The basic principles and tech-niques for propagating plants by bothsexual and asexual means, including seeds,cuttings, bulbs, and tissue culture. Thehormonal and physiological factors af-fecting rooting, seed dormancy, grafting,budding, and layering. Prerequisite: BIOL103 or equivalent.

230 Introductory Turfgrass Management(1st sem)

With lab. Basic principles of selecting andmanaging turfgrass for home lawns, parks,golf courses, and other turf areas. Topicsinclude: climatic adaption, grass identifi-cation, establishment practices, pest con-trol, fertility, environmental stresses, etc.Prerequisites: (or concurrent) introduc-tory botany, soils, or consent of instructor.

235 Pruning Fruit Crops (2nd sem) 2 cr

With lab. Theory and practice of pruningdeciduous fruit plants/trees. Emphasis onpractical, hands-on experience.

250 Bedding Plant Production(2nd sem) 2 cr

With lab. Survey of plants started undercontrolled environmental conditions andsold to home gardeners and landscapersfor use outdoors. Emphasis on culture,crop scheduling, identification, and usein the landscape. Eight-week course. Pre-requisite: PLSOIL 315 or consent of in-structor.

255 Herbaceous Perennial Plants (2nd sem)

With lab. Study and identification of her-baceous perennials; their uses as orna-mental plants for home, park, and busi-ness.

260 Growing Plants Indoors (2nd sem)

Introduction to the indoor culture of tropi-cal plants and other species. Artificiallighting, acclimatization, moisture require-ments, soils and nutrition, and diagnosingplant problems. Information applicable toprofessional indoor plant maintenance,retail marketing, and growing plants in thehome.

with at least three credits at the 500 level and atthe most one 100-level course. Students inter-ested in minoring should plan their courseswith a PLSOIL faculty adviser, prior to com-mencement of the program. An appropriateadviser can be selected through the Depart-mental Undergraduate Affairs Office. Certaincourse selections within the minor in Plant andSoil Sciences are suggested to accommodatestudents specifically interested in Floriculture,Ornamental Horticulture, Fruit and VegetableCrops, Turf Management, or Soils.

The Courses


(Also see Floriculture, Fruit and VegetableCrops, and Turfgrass Management courseslisted under Stockbridge School heading.)

100 Basic Plant Science (BS) (1st sem)

Focuses on world crop production andenvironmental constraints. Stresses gen-eral aspects of plant growth, physiologicalresponses of plants to the environment,and manipulation of the plants and theirenvironment to further agricultural pro-duction. High school chemistry recom-mended.

105 Soils (BSL) (2nd sem) 4 cr

With lab. Interrelationship of soils andhigher plants. Physical, chemical, and bio-logical properties of soils. Practical ap-proach to current problems through basicsoil principles. Prerequisite: some knowl-edge of chemistry.

106 Soils (BS) (2nd sem)

Same as PLSOIL 105, but lecture only.

115 Plants, Soils, and the Environment (I)(both sem)

Introduction to understanding the biologi-cal and physical relationships amongplants, soils, and the environment. Ex-ploring how various human activities af-fect the environment with specific atten-tion to plant and soil resources. Topicsinclude ecosystem sustainability, ecosys-tem structure and function, agricultureand the impacts of biotechnology, foodaccess, soil and its preservation, wetlands,water pollution and treatment technolo-gies, and resource conservation.

Plant & Soil Sciences

256

275 Turfgrass Physiology and Ecology(2nd sem)

First half of the semester: an introductionto basic concepts in agricultural chemistryas related to the growth and culture of turfgrasses. Second half: the overall growthand development of grasses including suchareas as soil fertility and mineral nutrition.Prerequisite: PLSOIL 230.

280 Herbs, Spices, and Medicinal Plants(2nd sem) (BS)With lab. Introduction to the growth, cul-ture, and science related to the productionand use of herbs, spices, and medicinalplants. Emphasis on plants used in thehome; discussion of bioactivity of plantextracts. Practice in seeding, growing, oilextraction, and utilization of these plants.

297A Sustainable Agriculture (1st sem)

Definition of “sustainable” agriculture.Assessment of current methods of produc-ing food. Scientific, theoretical, and policyaspects of sustainable agriculture. Includesfield trips. Some knowledge of basic agri-cultural principles helpful.

297M Pruning and Maintenance of WoodyPlants I (2nd sem) 2 cr

With lab. Hands-on experience in plant-ing, pruning, and landscape maintenanceof woody ornamentals. Offered during thelast eight weeks of the semester.

300 Deciduous Orchard Science (1st semodd yrs)

With lab. Principles and practices involvedin the establishment and maintenance ofdeciduous orchards.

305 Small Fruit Production (1st semeven yrs)

With lab. Principles and practices govern-ing the establishment and management ofsmall fruit plantings.

310 Principles of Weed Management(1st sem)

With lab. History of weed control; impor-tance of weeds and their relationship topeople and the environment; ecology ofweeds, competition, persistence and sur-vival mechanisms; reproduction, seed ger-mination, and dormancy; methods of weedcontrol—cultural, biological, chemical,and integrated pest management strate-gies; classification of herbicides and theirselectivity; soil factors affecting herbi-cide performance, persistence and degra-


dation; application equipment and cali-bration of sprayers; weed managementsystems for various crops and non-cropareas.

315 Greenhouse Management (1st sem) 4 cr

With lab. Introduction to the greenhouseenvironment and the technology used inproduction of greenhouse crops. Green-house experiments in crop production;exercises on greenhouse structures, heat-ing and cooling, growing media, crop nu-trition, photoperiod control and lighting,and crop scheduling; field trip to localgreenhouses. Prerequisite: BIOL 103 orequivalent.

321 Greenhouse Crop Production I(1st sem)

With lab. Greenhouse culture of seasonalcrops, stressing modern concepts of pro-duction and management. Prerequisites:PLSOIL 315 and BIOL 103 or equivalent.

325 Vegetable Production (2nd sem) 4 cr

With lab. Principles of sustainable pro-duction of vegetable crops; emphasis oncultural practices used in home gardensand in commercial operations. Topics in-clude specific practices used for the majorvegetable crops grown in New England,water and soil fertility management, sea-son extenders, and crop rotation. Prereq-uisite: PLSOIL 102 or equivalent.

335 Greenhouse Crop Production II(2nd sem)

With lab. Greenhouse culture of springgreenhouse crops. Postharvest handlingof cut flowers and potted plants. Prerequi-sites: PLSOIL 315 and 321.

340 Advanced Turfgrass Management(2nd sem)

Management of environmental stress in turf-grass. Special practices in managing high-quality turfgrass areas such as golf courses,athletic fields, and ornamental areas.

350 Crop Science (2nd sem)

With lab. Examination of sustainable farm-ing systems for forage and field crop pro-duction. Cultural requirements and physi-ological responses of crops. Illustrationsof concepts, discussions of topics, andexamination of distinguishing morpho-logical characteristics of selected cropspecies during laboratory sessions. Pre-requisite: BIOL 103 or PLSOIL 102, orconsent of instructor.

360 Nursery Management (2nd sem) 4 cr

With lab. Cultural practices of field andcontainer production; how these practicesand environmental factors influence nurs-ery crop growth and development. Topicsinclude: site selection, planting and spac-ing, mineral nutrition, harvesting, irriga-tion practices, pest management, and over-wintering. Basic economic managementof nursery crops production and market-ing reviewed. Prerequisites: PLSOIL 105,200; ENVDES 335 highly recommended.

365 Hydroponics (2nd sem) 4 cr

With lab. Instruction in and practice ofsoilless culture of plants by hydroponics.Topics include plant nutrition, nutrientsolutions, media, systems and techniquesof hydroponics, and marketing. Prerequi-site: PLSOIL 105 or 120.

370 Tropical Agriculture (1st sem)

Tropical regions of the world, their envi-ronment and classification; influence ofclimate, population, and socioeconomicconditions on agriculture; major crops andcropping systems of sub-humid tropics;introduction to dry land agriculture; im-portance of rainfall and irrigation on pro-ductivity; green revolution; desertifica-tion; present and future research needs ofregion and stage of agricultural technology.

375 Soil and Water Conservation (1st semeven yrs)

With lab. Soil management and control ofwater and wind erosion. Environmentalaspects of soil and water conservation.Discussion of cropping and tilling sys-tems and their effect on soil loss. Prin-ciples of soil drainage and irrigation foragricultural and engineering practices.Prerequisite: PLSOIL 105 or equivalent.

380 Technical Writing (both sem)

Satisfies Junior Year Writing requirementfor PLSOIL majors, through a series ofwriting exercises based on the types ofwritten materials commonly used in plantand soil sciences. Exercises include de-veloping and writing professional corre-spondence, resumes, reports, and bibliog-raphies. Students work individually and ingroups to master sentence and paragraphstructure. Oral presentation required. Pre-requisite: ENGLWP 112 or equivalent.

397C Community Food Systems (2nd sem)

With lab. The movement of food from thegrower to the consumer. Emphasis on how

257

520 Physiology of Crop Yield (1st sem)

Physiology of crop plants, carbon fixa-tion, partitioning, growth and develop-ment, competition in crops, environmen-tal factors and yield relationships of crops.Prerequisite: PLSOIL 325 or 350 or con-sent of instructor.

530 Plant Nutrition (1st sem) 4 cr

With lab. The acquisition, translocation,distribution, and function of the essentialinorganic elements in plants. Genetic con-trol of plant nutrition and ecological adap-tation to nutritional variables. Diagnosisof nutritional disorders. Prerequisites: in-troductory botany, chemistry, and soil sci-ence.

540 Plant Breeding (1st sem)

Introduction to the principles of plantbreeding. Basic breeding methods and thenew techniques of genetic engineering,reproductive systems of crop plants, in-breeding depression and hybrid vigor, in-terspecific hybridization, use of geneticmarkers for crop improvement, breedingfor disease resistance, conservation ofgermplasm, and crop evolution. Some at-tention to hybridization of plants, analysisof offspring from hybrids, selection fordisease resistance, and applications of gelelectrophoresis. Prerequisite: BIOL 283or similar course in introductory genetics.

545 Postharvest Physiology (2nd sem) 4 cr

The basic biochemical and physiologicalprocesses occurring in fruits, vegetables,and flowers after harvest; postharvest treat-ments to modify these processes. Readingof periodicals required. Prerequisite:CHEM 111 or consent of instructor.

550 Plant Growth Regulators inAgriculture (2nd sem odd yrs)

The influence of naturally occurring planthormones on regulating physiology,growth, and development in plants. Also,the uses and potential uses of syntheticplant growth regulators, cultural tech-niques, and horticultural practices to im-prove the production of food, fiber, andornamental plants. Prerequisites: BIOL103 or PLSOIL 102.

555 Environmental Stress and PlantGrowth (2nd sem even yrs)

Identification of environmental stressesaffecting crop plant growth and develop-ment. Emphasis on terminology and tech-niques employed in study of stress physi-


consumers get access to food from emer-gency and non-emergency sources. Directmarketing, Community-Supported Agri-culture, farmers’ markets, and small-scalefarming discussed. Outside speakers fromarea community food banks, CSA’s, non-profit organizations, faith communities,soup kitchens, and farmers’ markets leadto discussions on various topics related tofood access. A Service Learning course.

397D Soils and Land Use (1st sem odd yrs)

Principles of on-site sewage treatment;evaluating the suitability of soils for on-site sewage disposal. Identification of soiltypes, geological deposits, and hydrologyin relation to wastewater disposal in non-sewered areas. Design of conventional andalternative Title 5 systems for use in Mas-sachusetts. Guest presentations and fieldvisits relating to alternative technologies.Meets the basic requirements for the Mas-sachusetts Soil Evaluators training pro-gram. Prerequisite: knowledge of chem-istry.

397P Introduction to Plant Physiology(both sem)

Basic aspects of water relations and min-eral nutrition in plants, plant biochemistryincluding photosynthesis, respiration andsynthesis of important compounds, topicsin plant growth and development such asgrowth regulators, photomorphogenesisand photoperiodism, and environmentalphysiology. Prerequisites: Introductorybotany or biology and introductory chem-istry.

496 Independent Study (both sem)

Research in plant and soil sciences or in-struction in introductory PLSOIL courselaboratories. Prerequisite: contract with in-structor and PLSOIL Undergraduate Af-fairs Office, 206 French Hall.

515 Microbiology of Soil (2nd sem)

Microbial processes in the soil and sedi-ment environment. The ecology of thevarious microbial communities; the de-composition of organic matter, carbontransformation, nitrogen, sulfur, phospho-rus and other mineral transformations;chemistry of these reactions and theirbiogeochemical implications; biologicalequilibrium, the rhizosphere, and micro-bial associations. Prerequisites: basic bi-ology and organic chemistry or consentof instructor.

ology. Water, temperature, and salt stressesemphasized; consideration of atmosphericpollution and radiation stress. Discussionof the physiological effects of environ-mental stresses on plants and mechanismsof avoidance or tolerance. Prerequisite:PLSOIL 397P or consent of instructor.

560 Advanced Weed Science (2nd semodd yrs)

With lab. Ecological concepts in weedmanagement; historical and ecological per-spectives. Weed-crop competition and al-lelopathy; reproductive strategy; seed dor-mancy, seed production, allocation of re-sources in perennial weeds. The physiol-ogy and biochemistry of herbicides inplants and their relationships with the soilenvironment. Prerequisite: PLSOIL 310or consent of instructor.

565 Soil Formation, Classification, andLand Use (2nd sem) 4 cr

With lab, field trips. Effect of environ-mental factors on soil formation and landuse. Relationship between soil morphol-ogy, classification, and use interpretations.Application of soils information to on-sitesewage disposal, wetland identification,and other environmentally significantproblem areas. Some full-day field trips.Prerequisite: introductory course in chem-istry, geology, soil or environmental sci-ence; or consent of instructor.

570 Soil Physics (1st sem alt yrs)

Lab. Physical properties of soils and howthey relate to water and solute movementin hydrologic systems, energy exchange,soil-water relations, environmental prob-lems, and soil-water management. Pre-requisites: basic courses in mathematics,chemistry, and physics; or consent of in-structor.

575 Environmental Soil Chemistry(1st sem) 4 cr

With lab. Fundamental chemical processesin soils such as precipitation/dissolution,ion exchange, redox reactions, partition-ing and adsorption, and ion speciation aswell as the nature of soil minerals andorganic matter. Chemical processes af-fecting fate, transport, availability andremediation of heavy metals and organiccontaminants in soils and other relatedterrestrial environments also addressed.Computer models used to examine somecurrent environmental, agricultural, andengineering problems. Problem solving

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Field exercises; individual delineationproject; literature studies required for fi-nal report.

Constructed Wetlands forWastewater Treatment (1st sem)

Aquatic plant selection, sizing, and designtechniques. Pollution parameters of pri-mary concern: biological oxygen demands,suspended solids, nutrients, heavy metals,pathogens, organics. Treatment applica-tions include primary and secondary ef-fluents and sludges; storm water and agri-cultural runoff; solid and hazardous wasteleachates, liquids, industrial wastes. Fieldtrips. Prerequisites: college algebra, intro-ductory chemistry, introductory physics,botany, or consent of instructor.

ResourceEconomics

220 Stockbridge Hall


Contact: Barry C. FieldOffice: 212F Stockbridge HallPhone: 545-5709Web site: www.umass.edu/resec

Chair of Department: Professor P. GeoffreyAllen. Undergraduate Program Director: BarryC. Field. Professors Caswell, Field, Lass,Moffitt, Morzuch, Rogers, Stevens; AssociateProfessor Stranlund; Assistant ProfessorMurphy; Instructor Lavoie.

The Field

Resource Economics is an applied field ofeconomics in which quantitative techniquesand economic principles are combined to studyprivate and public decision making. Emphasisis on the food system, natural resources, envi-ronmental policy, and community development.Areas of employment range from management,marketing, and administration to research, edu-cation, consulting, and regulatory activities.Although most graduates accept jobs immedi-ately after completing the B.S. degree, theprogram also provides excellent preparationfor graduate school, when supplemented withadditional math courses.

The Major

Students in the Department of Resource Eco-nomics choose among five options: Manage-rial Economics in Food and Resource Indus-tries, Food Marketing Economics, Natural Re-source Economics, Economics of Public Policyfor Natural Resources and the Food System, orAgricultural Economics.

Required coursework includes UniversityGeneral Education requirements, a commondepartmental core of 11 courses, and 10 addi-tional courses specified by the elected option.Departmental core courses have been selectedto provide the basic tools of economic theoryand quantitative analysis and a perception ofhow our economic system works. They providea base of understanding on which to build anapplied economics specialization. Departmen-tal option requirements enable students to fo-cus coursework on particular career specialtieswithin the food, natural resource, environmen-tal or agricultural areas. Students are allowedconsiderable flexibility within the options. Bycareful selection of courses, it is possible todesign a program which prepares a student for

requiring algebraic and numerical ma-nipulations. Prerequisites: CHEM 112,PLSOIL 105 or consent of instructor.

580 Soil Fertility (1st sem)

Mineral elements in the growth of plants;plant response to fertilizers and other soilamendments; soil reaction; mineral defi-ciencies and toxicities; environmental im-pact of soil fertility management prac-tices. Prerequisites: introductory botany,soils, and chemistry.

597 Special Topics

Organic Contaminants in Soils,Waters, and Sediments(1st sem even yrs)

Transport and fate of manmade compoundsin natural and managed environments: abi-otic and biotic effects including partition-ing, interfaces, concentration, biodegrationand biotransformation. Examination ofspecific examples of compounds andclasses of contaminants in affected envi-ronments, such as pesticides and petro-leum products in soil and ground water.Prerequisite: organic chemistry; knowl-edge of biochemistry helpful.

Soils Field Trip (2nd sem odd yrs)1-3 cr

Regional field trip in soil formation andclassification to Maryland, Virginia, WestVirginia or Pennsylvania in alternate cycleswith trips to New England states. Prereq-uisite: PLSOIL 565.

Inorganic Contaminants in Soil,Water, and Sediment (2nd sem)

The physical, chemical, and biologicalfactors affecting the fate and transport ofheavy metals and other inorganic con-taminants in soil, water, and sediment. Anintroduction to heavy metals chemistry,sources, pedogenic and geochemical be-havior, and methods used for their analy-sis. Remediation technologies, options,and goals. Includes class presentation.Prerequisites: CHEM 111 and 112, col-lege algebra, knowledge of transition metalchemistry, or consent of instructor.

Wetland Delineation: FederalProcedure (1st sem odd yrs)

All aspects of the federal procedure forwetland identification and delineation, in-cluding wetland classification, wetlandplant identification, hydric soils recogni-tion and various delineation procedures.


259

employment in a specific career or which pro-vides a good foundation for graduate study.Some students also prepare for internationalcareers.

Requirements for All Options102 Introduction to Resource Economics197A Using PCs in Resource Economics211 (212) Introductory Statistics for the Life

(Social) Sciences303 Writing in Resource Economics305 Price Theory312 Introductory Econometrics313 Quantitative Methods in Applied Eco-

nomicsCOMM 260 Public SpeakingECON 104 MacroeconomicsECON 204 Intermediate MacroeconomicsMATH 127 or 131, Calculus I

Each option requires an additional set ofcourses, with some flexibility in each to com-plete a particular career emphasis.

Managerial Economics in Food and Re-source Industries Option121 World Food or 241 Introduction to Food

Marketing Economics or 262 Environmen-tal Economics or 263 Natural Resource Eco-nomics

324 Small Business Finance or FOMGT 301Corporation Finance

428 Managerial Economics452 Industrial Organization in Resource Eco-

nomics453 Public Policy Affecting the Food IndustryACCTG 221 Introduction to Accounting IMGT 301 Principles of ManagementFour additional courses selected from a listavailable from the department

Food Marketing Economics Option121 World Food or 262 Environmental Eco-

nomics or 263 Natural Resource Economics241 Introduction to Food Marketing Eco-

nomics343 Food Merchandising452 Industrial Organization in Resource Eco-

nomics453 Public Policy Affecting the Food IndustryMGT 301 Principles of ManagementMKTG 300 Fundamentals of MarketingFour additional courses selected from a listavailable from the department

Natural Resource Economics Option121 World Food or Introduction to Food Mar-

keting Economics262 Environmental Economics263 Natural Resource Economics471 Benefit-Cost Analysis of Natural Resource

Programs

microcomputer usage, accounting, finance,decision making, business strategies, and mar-ket demand analysis. Micro-economic modelsand case studies drawn from the natural re-sources and food distribution systems are usedto demonstrate how the decision maker canoperate effectively within a complex economyconsisting of millions of businesses linked bythousands of markets. Career opportunities in-clude research, planning, marketing, and mana-gerial positions in a wide range of firms, espe-cially in food and natural resource related in-dustries. Areas of concentration aimed at spe-cific career goals include: food industry man-agement, environmental consulting, energydemand analysis, market research, financialanalysis, and strategic planning.

Food Marketing Economics Career Op-portunitiesFood marketing employs more people than anyother single industry in the nation. The pro-curement, processing, packaging, advertising,and retail merchandising of food provides op-portunities for careers in this expanding indus-try which is becoming more dependent uponprofessional management.

The food marketing economics program pro-vides students with a basic knowledge of eco-nomics, market ing, and business managementand the skills required to apply that knowledgeto food marketing situations. Career opportuni-ties include sales, managerial and research po-sitions with consulting firms, food manufactur-ers, food brokers, food wholesalers, food retail-ers, and trade associations. There are also op-portunities in government, research, and regu-latory agencies serving the public.

Natural Resource Economics Career Op-portunitiesThe natural resource economics option pre-pares students to assist in making public andprivate decisions about environmental andnatural resource issues. Increasing populationand income are multiplying pressures on ourland, water, atmosphere, and energy sourcesmaking allocation, management, and protec-tion decisions top priorities. Water quality andsupply, land use, acid rain, pesticide policy,waste disposal, and marine fisheries manage-ment are some of the issues studied. Studentslearn to apply decision-making tools such asbenefit-cost, risk-benefit, and cost-effective-ness analysis.

The training prepares students for careers inresearch, planning, education, and administra-tion with federal, state, or community govern-ments, with private consulting firms, or withprivate businesses operating in the environ-mental and natural resource area, including

472 Advanced Topics in Resource and Envi-ronmental Economics

ENVSCI 213 Introduction to EnvironmentalPolicy or POLSCI 382 Environmental Policy

Six additional courses selected from a listavailable from the department

Economics of Public Policy for NaturalResources and the Food System Option121 World Food or 241 Introduction to Food

Marketing Economics or 262 Environmen-tal Economics

263 Natural Resource Economics or 452 In-dustrial Organization in Resource Eco-nomics

453 Public Policy Affecting the Food Industry471 Benefit-Cost Analysis of Natural Resource

ProgramsECON 313 Public FinancePOLSCI 280 Introduction to Public Policyor POLSCI 320 Public AdministrationFour additional courses selected from a listavailable from the department

Agricultural Economics Option121 World Food: Opportunities and Constraints140 Managing Your Own Business241 Introduction to Food Marketing Economics262 Environmental Economics324 Small Business FinancePLSOIL 120 Organic Farming and Gardening

or PLSOIL 297A Sustainable Agricultureor PLSOIL 350 Crop Science or any man-agement-related PLSOIL or ANSCI course.

Five additional courses selected from a listavailable from the department

Note: Departmental core and option require-ments may not be taken on a Pass/Fail basis.

For the Departmental Honors track, a studentmust, in addition to meeting the above majorrequirements, meet the requirements of theUniversity Honors Program, take four honorscourses of which at least three must be depart-mental honors courses, and complete a seniorhonors thesis or project.


Some major career opportunities in each optionare identified below. Also, it should be notedthat many of our students continue their educa-tion in graduate school.

Managerial Economics in Food and Re-source Industries Career OpportunitiesThe managerial economics option concentrateson the application of economic principles toproblems faced by managers in business deci-sion making. Students develop expertise in

Resource Economics

260

waste management and recycling, energy pro-duction and conservation, resource harvestingand land development.

Economics of Public Policy for NaturalResources and the Food System CareerOpportunitiesThe economics of public policy option focuseson the application of economics and quantita-tive analytical methods to decision making inthe public policy sector. Students becomeskilled in economic and quantitative analysis,with focus on problems encountered in theevaluation of public policy alternatives. Em-phasized are the tools of policy analysis, suchas applied welfare economics, benefit-costanalysis, cost-effectiveness analysis, and riskanalysis. Applications are drawn from prob-lems in natural resources and environmentalpolicy, agricultural policy and policy towardthe food industry.

Career opportunities include public policyanalysis groups within private businesses, pri-vate consulting firms, and government agen-cies at the local, state, and federal levels.

Agricultural Economics Career Opportu-nitiesGrowing demand for food, both domestic andforeign, increases the need for planning andmanagement in agricultural production andmarketing. Changing technology and legisla-tion in agriculture creates challenges and op-portunities in agricultural production, market-ing, journalism, and government agriculturalpolicy for graduates with training in agricul-tural economics.

The agricultural economics program pre-pares students for domestic and internationalcareers in agricultural production, marketing,business management, finance, education, re-search, extension, and regulation.

A specialization is available for majors wish-ing to use their training in internationally fo-cused careers. They prepare for work in devel-oping countries, for positions with interna-tional agricultural trading companies, and forcareers in many other types of internationalagencies. Most students with this interest com-plete the major requirements plus the sevencourses of the Specialty Program in Interna-tional Agriculture and plan on two years in thePeace Corps or similar organizations after theirB.S. degree, as well as on graduate work.

The Minor

Students must complete three general coursesand declare an option as described below.

1. Introductory calculus: MATH 127 or 131

Elect two of the following:263 Natural Resource Economics305 Price Theory312 Introductory Econometrics452 Industrial Organization in Resource Eco-

nomics (prerequisite: RES EC 305)472 Advanced Topics in Resource and Envi-

ronmental Economics497A Experimental Economics

Agricultural Economics Option

Elect four of the following:140 Managing Your Own Business241 Introduction to Food Marketing Economics305 Price Theory313 Quantitative Methods in Applied Economics324 Small Business Finance497A Experimental Economics

Notes: No required course may be taken on aPass/Fail basis. ECON 203 may be substitutedfor RES EC 305 as a prerequisite for othercourses, but ECON 203 cannot be counted asone of the four departmental courses studentsmust take under each option.

The Courses


102 Introduction to Resource Economics(SB) (both sem)

Microeconomic theory for majors andnonmajors. Concepts of supply, demand,markets, natural resource management,economic policy. Applications to busi-ness and government decision making em-phasized.

121 Hunger in a Global Economy (SBD)

The causes of hunger (chronic undernutri-tion) from an economic perspective. Fo-cus on how population growth and eco-nomic development are increasing demandfor food and on the prospects for foodproduction to supply those needs at af-fordable prices, while sustaining the envi-ronment. Discussion in the context of theglobal economy in which increased tradelinks even the poorest urban and ruralresidents in developing countries to mar-ket forces.

140 Managing Your Own Business(2nd sem)

Introduction to the terminology and con-cepts essential to managing a small, fam-ily-sized business. Marketing, production,

2. Introductory statistics: RES EC 211 or 212or STATIS 111 or 140

3. RES EC 102 (or ECON 103)4. Four departmental courses as specified by

option:

Managerial Economics in Food and Re-source Industries Option

Required:428 Managerial Economics

Elect three of the following:305 Price Theory312 Introductory Econometrics313 Quantitative Methods in Applied Economics324 Small Business Finance452 Industrial Organization in Resource Eco-

nomics (prerequisite: RES EC 305)453 Public Policy Affecting the Food Industry471 Benefit-Cost Analysis of Natural Resource

Programs (prerequisite: RES EC 305)472 Advanced Topics in Resource and Envi-


Food Marketing Economics OptionRequired:241 Introduction to Food Marketing Economics343 Food Merchandising

Elect two of the following:305 Price Theory312 Introductory Econometrics313 Quantitative Methods in Applied Economics452 Industrial Organization in Resource Eco-

nomics (prerequisite: RES EC 305)453 Public Policy Affecting the Food Industry472 Advanced Topics in Resource and Envi-


Natural Resource Economics Option

Required:262 Environmental Economics

Elect three of the following:263 Natural Resource Economics305 Price Theory312 Introductory Econometrics313 Quantitative Methods in Applied Economics471 Benefit-Cost Analysis of Natural Resource

Programs (prerequisite: RES EC 305)472 Advanced Topics in Resource and Envi-


Economics of Public Policy for NaturalResources and the Food System OptionRequired:453 Public Policy Affecting the Food Industry471 Benefit-Cost Analysis of Natural Resource

Programs

Resource Economics

261

Resource Economics

financing, and personnel management.Procuring, pricing, and presenting goodsand services to the consumer. Emphasizesthe planning function.

142 People in Organizations (2nd sem)

Basic principles of organizational opera-tion and personnel management with em-phasis on human behavior.

197A Computing: Foundations to Frontiers(2nd sem)

Hands-on lab environment to developproficiency with information technologytools and concepts. Needs assessment andsystems analysis; relational database ap-plications; Web research and site develop-ment; on-line surveys and server-side pro-cessing of data; data manipulation andanalysis with spread-sheets and statisticalsoftware; presentation via paper, Web, andelectronic slide shows.

211 Introductory Statistics for the LifeSciences (R2) (both sem)

Designed for students in: AN SCI, ENVSCI,FOREST, CE, NAREST, PLSOIL, RESEC, W&FCON, and related majors. Intro-duction to basic statistical methods usedto collect, summarize, and analyze nu-merical data. Emphasis on application todecision making; examples from the bio-logical sciences. Topics include: commonstatistical notation, elementary probabil-ity theory, sampling, descriptive statis-tics, statistical estimation and hypothesistesting, and an introduction to analysis ofvariance. Basic algebra necessary.

212 Introductory Statistics for the SocialSciences (R2) (both sem)

Designed for students in: APPMKT, CAS,ECON, HRTA, RES EC, and related ma-jors. Introduction to basic statistical meth-ods used to collect, summarize, and ana-lyze numerical data. Emphasis on applica-tion to decision making; examples fromthe social sciences. Topics include: com-mon statistical notation, elementary prob-ability theory, sampling, descriptive sta-tistics, statistical estimation and hypoth-esis testing. Basic algebra required.

241 Introduction to Food MarketingEconomics (2nd sem)

Role of markets in coordinating economicactivity. Agencies, functions, and prac-tices involved in the movement of agricul-tural products from producer to consumer:characteristics of production, processing

and distribution of agricultural commodi-ties and their impact upon marketing meth-ods and costs; important changes in foodconsumption and current issues in foodmarketing.

262 Environmental Economics (SB)(2nd sem)

Economics of environmental problems,including air, water, and land pollution.Emphasis on analyzing the individual in-centive patterns that lead to pollution, andcost-effective regulatory structures thatcan reduce it. Includes domestic and inter-national issues.

263 Natural Resource Economics (SB)(1st sem)

Economic analysis of natural resource useand conservation, including minerals, for-ests, fisheries, wildlife, land, and outdoorrecreation economics. Focuses on resourceuse patterns that are socially efficient andsustainable, and institutional arrangementsfor bringing these about.

303 Writing in Resource Economics(1st sem)

Satisfies Junior Year Writing requirement.A series of writing exercises based on thetypes of written material that are commonin the field.

305 Price Theory (1st sem)

Intermediate level microeconomic theory.Consumer demand theory and economicsof production. Geometric and mathemati-cal approaches. Models of market behav-ior, related to examples. Applications tobusiness and government decision mak-ing emphasized. Required course for moreadvanced departmental offerings. Prerequi-site: RES EC 102 or ECON 103.

312 Introductory Econometrics (2nd sem)

Basic concepts in regression analysis andeconometric methods. Application ofmethods to real world data; emphasis onapplication through use of econometricsoftware and microcomputers. Computerlabs required. Students undertake researchprojects. Prerequisites: RES EC 102 and211/212 or equivalent, RES EC 197A.

313 Quantitative Methods in AppliedEconomics (1st sem)

Introduction to contemporary quantita-tive methods as applied to production,marketing and resource management prob-lems in both a private and public setting.Linear programming and decision making

under uncertainty. Prerequisite: RES EC211 or equivalent.

324 Small Business Finance (2nd sem)

Use of accounting statements for manage-ment purposes, and in developing finan-cial plans. Planning, investment decisionmaking, and sources of financing. Basicaccounting and statistics desirable.

343 Food Merchandising (1st sem)

The development and implementation ofmerchandising strategies by food proces-sors, wholesalers, and retailers. Analysisof consumer demand for food, processors’branding and promotional strategies, andretail store and home delivery formats.Emphasis on the use of information tech-nology in food distribution channels andfuture trends. Prerequisite: ECON 103 orRES EC 102.

428 Managerial Economics in Food andResource Industries (2nd sem)

Applications of economics, statistical meth-ods, and accounting to the decision-mak-ing process. Extensive use of computers.Topics include: production economics,demand analysis, forecasting, statisticalcost analysis, pricing, and promotionalstrategies. Prerequisites: RES EC 305 orECON 203, and quantitative methods.

452 Industrial Organization in ResourceEconomics (1st sem)

Market structure models with applicationto the food system and to natural resourceindustries. Firm behavioral strategies un-der various market structures. The role ofproduct differentiation, advertising, mar-ket power, mergers, barriers to entry, pric-ing and non-price rivalry. Market perfor-mance including prices, costs, profits, la-bor issues, and progressiveness. Prereq-uisite: RES EC 305 or ECON 203.

453 Public Policy in Private Markets(2nd sem)

Rationale and structure of public policiesthat affect the operation of private marketsin the U.S., with special emphasis on con-sumer goods industries. Focus on antitrustand competition policies (e.g., those cov-ering collusive restraints of trade, mo-nopolization, and mergers) and on poli-cies that affect product quality and infor-mation (e.g., product standards, regula-tion of advertising and labeling). Exten-sive use of cases and examples in class andhomework. Prerequisite: RES EC 452 orconsent of instructor.

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In structure and content the curriculum isfashioned to provide graduates with lifelongcareer advantages in the spectator sport in-dustry.

The Major

Students majoring in Sport Management areassigned to the General Curriculum Track foradvising purposes. The election of a curricu-lum with an internship is possible once thefollowing requirements have been satisfied:1) Seventy-two or more University graduation

credits.2) Twelve or more Department credits (inclu-

sive of SPORST 210).3) A 2.75 grade point average in Department

courses.4) Three or more of ECON 103, MATH 121,

ACCTG 221, and CMPSCI 105.5) Completed and signed “Selection of an In-

ternship Track” form.

Courses Required Outside the Department(27 cr)ACCTG 221 Introduction to Accounting IECON 103 Introduction to MicroeconomicsFOMGT 300 Fundamentals of FinanceMATH 121 Linear Methods and Probability

for BusinessMGT 301 Principles of ManagementMGT 315 Human Resource ManagementMKTG 301 Fundamentals of MarketingOne of the following:

CMPSCI 105 Computer Literacy orHRTA 210 Hospitality Computer Applica-tions orSOM 210 Introduction to Business Informa-tion Systems

One of the following:RES EC 211 Introductorory Statistics for theLife Sciences orRES EC 212 Introductory Statistics for theSocial Sciences orSTATIS 140 Introduction to Statistics

Required Sport Studies Courses (33 cr)200 Sociology of Sport or

202 History of Sport210 Introduction to Sport Management321 Sport Marketing335 Introduction to Sport Law393A Writing in Sport Management424 Sport Business and Finance480 Policy in Sport ManagementFor the General Track:Four electives at any levelFor the Internship Track:Internship (12 credits)One elective at any level

Sport Studies

16 Curry Hicks


Contact: Stephen JeffersonDirector/Chief Undergraduate AdviserOffice: 16 Curry HicksPhone: 545-6259

Head of Department: Associate Professor LisaPike Masteralexis. Associate Head: ProfessorHarold J. VanderZwaag; Graduate ProgramDirector: Associate Professor William A.Sutton; Assistant Head and Director of Intern-ships: Howard M. Davis. Professor Wong; As-sociate Professors Barr, Crosset; Assistant Pro-fessors DeSchriver, Gladden, McDonald, Wil-son; Lecturers Beauchamp, Jefferson, Madsen,McCarthy, Vigeland.

The Field

Throughout virtually all of its long history,sport management functioned without formalsupport from higher education. This situationbegan to change in the early 1970s when thefirst degree programs in sport managementwere established. Today, over 200 United Statesand Canadian colleges and universities are en-gaged in the preparation of management per-sonnel for sport organizations.

The course of study consists of three majorsegments. The first is composed of a group ofcourses devoted to the theoretical perspectivesof sociology, psychology, and history of sport.The second is devoted to the foundations ofbusiness and management. The third aspect ofstudy is devoted to courses on the application ofmanagement theory to the specifics of the sportsindustry, and to the various aspects of sportmanagement. These areas include but are notlimited to sport marketing and public relations,sport law, sport economics and financial andbusiness operations for sport organizations,the organization and management of events,media relations, broadcasting, and collegiateathletics.

Majors also have the option of gaining on-the-job experience with a sport organizationthrough an internship. Internships are arrangedwith a variety of organizations, including pro-fessional sport teams, collegiate athletic de-partments, collegiate conferences and associa-tions, public and private facilities, sport mar-keting agencies, high school athletic programs,sport marketing and consulting firms, and vari-ous amateur sport organizations. The intern-ship is arranged for course credits.

471 Benefit-Cost Analysis of NaturalResource Programs (1st sem)

Theoretical foundations and practical proce-dures of benefit-cost analysis as applied topublic natural resource and environmentalprojects, programs and regulations. Criticaldiscussion of strengths and weaknesses ofthis tool. Topics from water resources, landuse, outdoor recreation, air quality, coastalzone management, and other natural re-sources and environmental areas. Prerequi-site: RES EC 102 or ECON 103.

472 Advanced Topics in Resource andEnvironmental Economics (1st sem)

Topics may include: the design of envi-ronmental and natural resource policies,particularly incentive-based policies; theanalysis and control of environmental risks;cost-benefit analyses of specific environ-mental policies; critiques of cost-benefitanalysis, international environmental co-operation; environmental and natural re-source policy in the developing world;sustainability, and the conservation ofbiodiversity. Prerequisite: RES EC 305 orECON 203.

497A Experimental Economics (2nd sem)

Laboratory experimental studies of eco-nomic behavior; development of tech-niques of experimentation with applica-tions to monopoly, bilateral bargaining,and competitive markets under variousexchange rules; public goods and com-mon-pool resources. Prerequisite: RES EC102 or equivalent.

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The Courses


200 Sociology of Sport and PhysicalActivityAn examination of the social relationswithin the institution of sport and theirrole in the reproduction and transforma-tion of society. Topics include socializa-tion, stratification, gender relations, raceand ethnicity, and social change.

201 Psychology of Sport and PhysicalActivity (both sem)

The psychological behavior of the indi-vidual in physical activity and athletics.Psychology of competition, personalitystructure of athletes, motivation, body im-age, aggression, stress, anxiety, and psy-chological skills training.

202 History of Sport and Physical Activity(1st sem)

A survey of the history of modern sportand other forms of organized physicalactivity. Emphais on the struggles ofwomen, people of color, and athletes togain access and control of organized sportin the U.S.

210 Introduction to Sport Management(both sem and summer session)

An overview of the business of sport,including career opportunities. A study ofthe value of professional management tosport organizations.

223 College Athletics (1st sem)

An introduction to the management ofcollege athletics, including a review of theorganizational structure of the intercolle-giate athletic department, conferences, andthe NCAA. Analysis of the prevailingissues in college athletics including finan-cial trends, academic recruiting legisla-tion, conference realignment, reform, andTitle IX/gender equity.

277 Professional Sport IndustriesExamines both professional team sportsand individual-based sports such as pro-fessional golf, tennis, auto racing, andboxing. Topics includes ownership, leagueoperations, goverance, the role and impactof television, labor/management relation-ships, licensing, sponsorship, and the per-ceived role of professional sport in Ameri-can society. Includes guest speakers, vid-

eos, readings, field trips, and student pre-sentations.

321 Sport Marketing (both sem)

A study of basic marketing concepts withapplications to sport organizations, bothamateur and professional. Topics includepromotions and public relations, sportconsumer behavior, strategic market plan-ning, marketing information management,marketing communications, and sponsor-ship. Prerequisite: MKTG 300 or 301.

335 Introduction to Sport Law (both sem)

A presentation of the basic legal system,its terminology, and principles as appliedto professional and amateur sports. Em-phasis on identifying and analyzing legalissues, the ramifications of those issues,and the means of limiting the liability ofsport organizations.

343 Media Relations in Sports (both sem)

A study of basic knowledge and under-standing of media relations in sport. Em-phasis on building and managing an effec-tive media relations program on the colle-giate level. Examines news releases, hometown features, contest management, pressconferences, statistics, and publications.

375 Public Assembly Facility Management(both sem)

An investigation of the functions of man-agement in terms of operating and financ-ing public assembly facilities. Includespublic and private arenas, coliseums, andstadiums.

391B Seminar: Sport Broadcasting(both sem)

An introduction to the relationship be-tween sports and broadcasting in Ameri-can culture. A survey of historic, economic,legal and technical aspects of broadcast-ing, including an investigation of audi-ence research, selection of events, net-works, and rights fees.

392A Economics of SportA study of how economic theory appliesto amateur and professional sport. Topicsinclude industrial organization, labor eco-nomics, and government role.

393A Seminar: Writing in SportManagement (both sem)

Development of writing skills and stylesused in the sport management field. In-cludes promotional writing, public rela-tions, and business communications.

RestrictionsCourses used to satisfy major requirementsmay not be graded on a Pass/Fail basis. Stu-dents may not use Independent Study coursesin place of required SPORST electives.

Admission to the Sport Management MajorEnrollment in the Sport Management major isrestricted. Students will be admitted to themajor on a competitive basis. Those interestedin being accepted directly into the major uponfreshman or transfer admission should applythrough the Admissions Office, which will eval-uate applications. Students who are currentlymatriculated at the Amherst campus and areconsidering changing their major to SportManagement should contact the departmentdirectly at 545-0441 for information on pre-dictor courses required and the applicationprocess.

Study Abroad

Students have the opportunity to study abroadduring their junior year at sport managementprograms abroad. The international exchangeprogram broadens a student’s academic pro-gram through an enriching exposure to adifferent culture. Additionally, the exchangeprogram enables Sport Management studentsto explore international sport issues throughconcrete experience.

Students in Sport Management can spend asemester abroad studying at Deakin Universityin Burwood, Victoria, Australia, the Universityof Stirling, Scotland, and the University ofWindsor, Canada. Students who participate inthe exchange program are often interested inpursuing career opportunities in internationalsport management.


Graduates of the program are employed byprofessional sports teams, intercollegiate andintramural athletic departments, national sportfederations, country clubs and resorts, munici-pal and industrial recreation departments, man-agement/marketing firms, sporting goods op-erations, and spectator facilities.

Students wishing to major in Sport Manage-ment should familiarize themselves with theSport Management Handbook obtained in theDepartment of Sport Studies office, 16 CurryHicks Building, tel. 545-0441 or on the Web atwww.umass.edu/sptmgt.

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264

Writing process emphasizes research, or-ganization, and revision to produce pol-ished, final submissions. Fulfills JuniorYear Writing requirement. Prerequisite:ENGLWP 112.

395A Seminar: Sport Club Management

A comprehensive investigation of the pro-grams and management of various sportclubs such as country clubs, racquet andtennis clubs, fitness and wellness centers,multipurpose athletic clubs, and ice facili-ties.

396 Independent Study

Projects, papers, or research. Must be ap-proved and sponsored by a faculty mem-ber and approved by the chair of the cur-riculum committee.

424 Sport Finance and Business (both sem)

Basic theory in finance and accountingapplied to managerial control of sport or-ganizations. Includes forms of ownership,taxation, financial analysis, feasibilitystudies, and economic impact studies.

431 Amateur Sports and the LawIntroduction to the case method of legalstudy, with an examination of legal issuesparticular to amateur sport. Identifyingand analyzing the legal ramifications ofactions of amateur athletic associationsand their athletes. Emphasis on the regula-tion of amateur athletics, constitutionalissues, and tort liability. Prerequisite:SPORST 335.

450Y Internship in Sport Management12 cr

On-the-job learning experience in a seg-ment of the sports industry. Minimum of13 weeks. Pass/fail only. Prerequisite:consent of the internship adviser.

480 Sport Management Policy (both sem)

Critique of existing policies and develop-ment of suggested policies for the man-agement of sport organizations. A discus-sion of ethical issues encountered by to-day’s sport managers. Capstone course forseniors integrating academic work studiesthroughout the curriculum.

488 Professional Sports and the Law(2nd sem)

An in-depth case-study analysis of the lawas it applies to the professional team sportsindustry. Emphasis on contracts, laborlaw, antitrust law, collective bargaining,negotiations, arbitration, and representa-

tion of the professional athlete. Prerequi-site: SPORST 335.

491-495 Seminars

Sport Event Sponsorship (1st sem)

Overview of all elements of sport eventsponsorships, including rationale, benefits,proposal development, and solicitations.Key component is solicitation of sponsor-ships for spring event.

Sport Event Management(2nd sem) 6 cr

Overview of all elements involved in sportevent management. Key component ofcourse is the planning, organizing, mar-keting and conducting of an event duringthe semester.

International Sport Management(2nd sem)

Overview of organization and manage-ment of international sport, including theOlympic movement. Examination of theglobalization of U.S. professional sports.

Ethics in the Management of SportOrganizations (2nd sem)

An analysis of moral and ethical issues inorganized sport. Emphasis on the con-flicts sport managers face as they attemptto operate commercial enterprises with-out compromising the basic tenets of sportand within the confines of the governmen-tal structure of leagues. Open to all SportManagement majors. Prerequisite: con-sent of instructor.

Advanced Sport Marketing (SalesStrategy) (2nd sem)

An applied sport promotion class involv-ing the application of promotional theory,event planning and management, publicrelations, sponsorship proposal writing andsolicitation to an existing sporting eventin order to enhance its presentation andmeet class-defined objectives. Open to allSport Management majors. Prerequisites:successful completion of SPORST 321and consent of instructor.

497 Special Topics

Advanced Sport Sociology (both sem)

The history of violence and discrimina-tion in the world of sport, problems thatcontinue to perplex sports administratorsand enthusiasts. Closely examines theproblems and possible solutions.

Advanced Issues in Sport Sociology

Explores in detail one or two fields oraspects of sociological research in combi-nation with experiential learning. Builtaround recent research and writings anddepending on the instructor’s interests andthe current state of the field. Recent topicshave included sport in the context of urbansociology and community building, withan eye toward developing skills for a ca-reer in community relations. Additional40 hours of volunteer work required. Opento all Sport Management majors.

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Veterinary andAnimal Sciences

Paige Lab, Stockbridge Hall


For Animal ScienceContact: Sidney J. Lyford, Jr.Office: 303 StockbridgePhone: 545-2371/2346

For Pre-VeterinaryContact: George HoweOffice: 315 Stockbridge HallPhone: 545-2371

Head of Department: Professor Robert T. Duby.Professors Baldwin, Black, Brown, Graves,Lyford, Marcum Osborne; Associate Profes-sors Fissore, Freeman, Howe, Jerry; AssistantProfessor Good; Lecturers Bedford, Erickson,Mente, Schurink; Adjunct Professors Goldsby,Naber, Semprevivo.

The Field

Animal Science students study the breeding,nutrition, physiology, pathology, production,and management of domestic and laboratoryanimals. Courses emphasize facts and prin-ciples of biology as a basis for animal agricul-ture, animal research, and our association withanimals for recreation. The department main-tains a horse and livestock instructional facilityat the 131-acre Hadley Farm adjacent to cam-pus, and research facilities at Tilson Farm nearcampus and in South Deerfield. These facilitiesprovide opportunities for students to work di-rectly with animals in their classes and labora-tories.

The Major

All Animal Science majors complete a BasicScience and an Animal Science core of courses,with the following minimum requirements:

Basic Science CoreMATH 104 Algebra, Analytic Geometry and

TrigonometryBIOL 100, 101 Introductory Biology I, IICHEM 111, 112 General ChemistryCHEM 250 or 261, Organic ChemistryBIOCHM 420 Elementary Biochemistry or

BIOCHM 523 General BiochemistryMICBIO 310/312 General Microbiology/

LaboratoryRES EC 211 Introductory Statistics for the Life

Sciences

Tier 1: Introductory Animal Science Core101 Introductory Animal Science103 Introductory Animal Management200 Introduction to Biotechnology220 Anatomy and Physiology of Domestic

Animals300 Writing in Animal Sciences311 Animal Genetics and Breeding332 Basic Animal Nutrition and Feeding360 Farm Animal Care and Welfare372 Animal Diseases392 Junior Seminar

Tier 2: Advanced Animal Science CoreA minimum of four courses, with at least onefrom each of the following groups:

Animal Management452 Canine and Feline Management454 Dairy Herd Management455 Research Animal Management456 Livestock Management459 Horse Management

Animal Science432 Advanced Nutrition472 Infection and Immunity511 Advanced Genetics521 Physiology of Reproduction and Develop-

mentBIOTCH 385 Laboratory Methods in Biotech-

nology

Students are able to work closely with facultyto develop curricula to meet career objectivesthrough general and pre-veterinary advising,and participation in practica, independent stud-ies, and departmental and Honors College pro-grams. Students interested in a second bachelor’sdegree in Animal Science should contact thedepartment’s Undergraduate Program Director.

Students, working with their adviser, con-centrate their studies in one of the followingfour emphasis areas that highlight departmen-tal offerings.

Animal Science (and Pre-Veterinary)This area is intended for students who wish tofollow a strong scientific path, and plan toattend veterinary or graduate school. The pro-gram is designed to fulfill these schools’ ad-mission requirements, and prepares students tocompete in the selective admissions process.

Tier 2 science course selections, and electivecourses in organic chemistry, biochemistry,math, physics, and biology, are emphasized.The courses prepare students for schooling andfor careers in research, education, and otheragricultural positions.

Animal IndustriesThis area is for students whose interests are inanimal production, especially dairy and live-stock, and the related allied support indus-tries. Selections in the Tier 2 managementgroup, and elective courses in resource eco-nomics, plant and soil sciences, food science,computer sciences and education, are em-phasized. The background provided enhancesopportunities to work in production agricul-ture as owner-operators and managers, and inrelated careers in agricultural product mar-keting and service, banking, extension andvocational agricultural education, veterinaryand animal research facilities, and interna-tional agriculture.

Equine StudiesThis area offers a unique opportunity for spe-cialized work with horses. The academic pro-gram and skills training coupled with numer-ous extracurricular activities provide a diversebackground that prepares students for careersin all phases of the horse industry. Studentsemphasize Tier 2 management courses andtake electives from several departmental equineofferings. The curriculum combines the basicanimal science core courses with the opportu-nity to concentrate in either equitation and/orhorse management.

Animal BiotechnologyThis area prepares students interested in work-ing as technicians in biotechnology, biomedi-cal, and pharmaceutical laboratories. Courseand laboratory selections are directed specifi-cally toward the use of new technologies suchas recombinant DNA, embryo manipulation,and cell and tissue culture. Students emphasizecourses from the Tier 2 science group, similarto the science emphasis, plus intensive trainingin modern laboratory technologies. These in-clude courses in research animal management,immunology, lab methods in biotechnology,and medical ethics that provide excellent prepa-ration for employment in the expanding bio-logical research community.

Joint B.S./D.V.M. ProgramThe College of Food and Natural Resources,together with the Tufts University School ofVeterinary Medicine, offers an accelerated, hon-ors-level program enabling students of excep-tional ability to obtain a Bachelor of Sciencedegree and a Doctor of Veterinary Medicinedegree in seven rather than the traditional eightyears. The first three years consist of study inour Department of Veterinary and Animal Sci-ences; the final four years are spent at the TuftsUniversity School of Veterinary Medicine.

Veterinary & Animal Sciences

266


Students admitted to the joint program areguaranteed admission to Tufts provided theyfulfill course requirements, maintain a highgrade point average, and obtain farm and vet-erinary experience.

Students are able to work closely with facultythrough general and preveterinary advising,special problems, practicums and departmentalhonors.

Students currently holding a bachelor’s degreewho wish to take courses in preparation forveterinary or graduate school should contactthe Undergraduate Program Director for infor-mation on a second bachelor’s degree in Ani-mal Science.


Animal Science graduates with the B.S. degreeare finding jobs in such diverse areas as farm,kennel, or stable management; extension work;technical sales and service; riding instruction;care of laboratory or zoo animals; biomedicaland biotechnology laboratory work; the PeaceCorps, and secondary education. Most of thosewho pursue the Animal Science option go on tograduate or veterinary school, after which theyembark on careers in research (university, in-dustry, government), college or university teach-ing, or animal medicine.

The Courses

(All courses carry 3 credits unless otherwisenoted. Also see Animal Agriculture and EquineIndustries courses listed under StockbridgeSchool heading.)

101 Introductory Animal Science(1st sem) 4 cr

With lab. Modern animal agriculture andthe many scientific disciplines it encom-passes. The roles of genetics, nutrition,economics, physiology, and pathology inanimal research and production. The dairy,meat, recreational, and laboratory animalindustries in their role serving human-kind. Lab experience working with vari-ous animal species.

103 Introductory Animal Management(2nd sem) 4 cr

With lab. In-depth presentation of animalagriculture and its economic implications.Concepts of nutrition, reproduction, hus-bandry, and marketing for beef and dairycattle, sheep, swine, poultry, and horses,

as well as nontraditional species. Prereq-uisite: AN SCI 101.

150 Beginner Equitation I (both sem) 1 cr

Lab. For those with no previous ridingexperience or formal instruction. Groom-ing, bridling, and saddling and other basicstable skills; walk, trot (sitting and rising),and canter. Basic riding theory introduced.

151 Beginner Equitation II (both sem) 1 cr

Lab. A continuation of AN SCI 150. Posi-tion at the basic paces more fully devel-oped; work without stirrups, elementaryjumping. Riding theory and horsemanshipdiscussed and developed. Prerequisite:consent of instructor or completion of ANSCI 150.

152 Intermediate Equitation I(both sem) 1 cr

Lab. The balance seat positions at all basicpaces with and without stirrups. Jumpingskills developed over low fences and gym-nastics. Basic school figures and theory asit pertains to horsemanship, dressage, andcombined training. Prerequisite: consent ofinstructor and previous formal instruc-tion.

153 Intermediate Equitation II(both sem) 1 cr

Lab. An extension of AN SCI 152 with theriders secure in their position at the basicpaces over low fences. School figures,work over fences including gymnastics,stadium, and cross country type fences.Development of skills and knowledge ofhorsemanship, specifically dressage andcombined training.

154 Advanced Equitation (both sem) 1 cr

Lab. Riders expected to be proficient in allareas covered through AN SCI 153. Dres-sage, cross country, and stadium jumpingmore fully developed. Emphasis on thefeeling and effective rider. Theory andknowledge in the areas of dressage, com-bined training, and schooling or trainingthe young or spoiled horse discussed anddeveloped. Prerequisites: AN SCI 153 andconsent of instructor.

200 Introduction to Biotechnology (BS)(2nd sem)

Introduction to current practices in bio-technology beginning with basic descrip-tion of the nature of proteins, DNA andRNA. Issues include the in vitro culture ofplant and animal cells, in vitro fertiliza-tion, embryo transfer, and governmentregulation of biotechnology.

220 Anatomy and Physiology of DomesticAnimals (2nd sem) 4 cr

With lab. Integration of gross structural andorgan anatomy to physiological systems,function, and regulation. Emphasis on re-lationship of structure to function and sys-tem control in both animals and humans.

241 Special Problems in Training theHorse (both sem)

With lab. Basic training techniques, themethodology and psychology of traininghorses. Includes halter breaking, lunging,driving, breaking the horse to ride. Prereq-uisite: AN SCI 153.

247 Horse Breeds, Types and Selection(2nd sem)

The history and development of the breedsand their present day type, conformation,and use. Emphasis on the importance ofanatomy and conformation and the rela-tionship of form to function. A systematicapproach to selection.

251 Animal Management I 4 cr

First semester of full-year course empha-sizing the selection, breeding, reproduc-tion, nutrition, health, and managementof swine and beef cattle. Laboratoriesprovide experience working with eachspecies.

252 Animal Management II 4 cr

Second semester of a full-year courseemphasizing the selection, breeding, re-production, nutrition, health, and man-agement of sheep, horses, and dairy cattle.Laboratories provide experience workingwith each species.

300 Writing in the Animal Sciences(both sem)

Writing assignments in the sciences un-derlying animal research and animal agri-culture and in the husbandry and manage-ment of animals for food and recreation.Emphasis on writing/revising and peerediting. Satisfies Junior Year Writing re-quirement for Animal Science majors only.Prerequisites: ENGLWP 112, at least onecourse in Animal Science.

311 Animal Genetics and Breeding(1st sem) 4 cr

Identification, transmission, expression,makeup, and arrangement of the heredi-tary material. Emphasizes principles affect-ing qualitatively inherited traits of ani-mals. Prerequisite: statistics or consent ofinstructor.

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332 Basic Animal Nutrition and Feeding(1st sem) 4 cr

With lab. Detailed study of macro andmicro nutrients, their digestion, absorp-tion, and metabolism by various domesti-cated animal species for maintenance andproduction. Introduction to feeding pro-grams. Prerequisite: 1 semester of organicchemistry.

334 Nutrition of Companion andLaboratory Animals (2nd sem)

A review of the nutrition of companionand laboratory animals. Nutrient require-ments and functions discussed for dogs,cats, rodents, rabbits, captive avians, andfishes. Feed formulation for normal andabnormal conditions in a variety of ani-mals. Prerequisite: a knowledge of basicnutrition.

344 Theories and Methods of EquitationInstruction (2nd sem)

With lab. For potential instructors. Aware-ness of teaching responsibilities. Knowl-edge and skills applicable to instructinga group of riders, including theory andpractice. Prerequisite: AN SCI 152-levelriding ability.

360 Farm Animal Care and Welfare(1st sem)The moral and ethical theories of animalrights and welfare as they pertain to farmanimals. Exploration of the history of farmanimal welfare and the assessment of theanimal rights and welfare movement to-day. Special attention given to the eco-nomic, ethical, and welfare aspects of cur-rent animal husbandry practices.

372 Animal Diseases (2nd sem)

Introduction to animal diseases and im-munity. Topics include infectious organ-isms, infection and the immune response,and specific diseases of selected compan-ion and production species. Principles ofvaccination and preventative managementdiscussed.

(BIOTCH) 385 Laboratory in AgriculturalBiotechnology (2nd sem)

An introduction to the methodology fun-damental to the practice of modern agri-cultural biotechnology. Techniques cov-ered include establishment and manipula-tion of plant and animal cell cultures,preparation and analysis of DNA, isola-tion and characterization of proteins, anduse of immunoassays and flow cytometry.

Major emphasis on the student’s perfor-mance of laboratory exercises which pro-vide direct experience with each of thetechniques mentioned. Prerequisites:CHEM 111, BIOL 100 and consent ofinstructor.

392 Junior Seminar (2nd sem) 1 cr

A seminar experience designed to developstudents’ communication skills in present-ing animal science topics, including man-agement, research, and career choices.Prerequisite: junior and senior standing.

432 Advanced Nutrition (2nd sem) 4 cr

With lab. The nutrition of domesticatedanimals with emphasis on dietary pro-grams for production and health. Focus onmonogastric, ruminant, and cecal digest-ing species in lecture and lab exercises.Both hand and computer ration balancingtechniques used. Prerequisite: AN SCI 332.

445 Equine Stud Farm Management(2nd sem)

With lab. Physiological basis and regula-tion of equine reproduction. Emphasis onapplication to horse breeding and man-agement. Provides lab experience withbreeding techniques. Consent of instruc-tor required.

452 Canine and Feline Management(1st sem) 4 cr

With lab. Management of dogs and catsincluding housing, breeding, diseases, andbehavior. Emphasizes practical manage-ment of breeding and training includingmanagement of problem behaviors. Pre-requisite: junior or senior standing; othersby consent of instructor.

454 Dairy Herd Management (2nd sem) 4 cr

Managerial problems and practices asso-ciated with successful dairying in theNortheast and the U.S. Includes dairy cattlenutrition, selection, breeding, lactation,and waste management. Students expect-ed to participate in lectures. Prerequisites:some nutrition, genetics and physiology,or consent of instructor.

455 Research Animal Management(2nd sem) 4 cr

With lab. For seniors and graduate stu-dents. Humane care, handling, and man-agement of animals used in research, nu-trition, breeding, disease control, gnoto-biology, anesthesiology, surgery, and nec-ropsy.

456 Livestock Management (2nd sem) 4 cr

Principles of management of beef cattle,sheep, and swine in terms of recent scien-tific principles. Various management sys-tems compared with emphasis on nutri-tion, reproduction, health, and economics.Prerequisite: background in genetics, nu-trition, and physiology.

459 Horse Management (1st sem) 4 cr

With lab. History, development, nutrition,selection, reproduction, health, and man-agement of the horse. The pleasure horseemphasized but all aspects of the horseindustry explored. Field trips to a varietyof horse farms. Restricted to majors, or byconsent of instructor.

472 Infection and Immunity (2nd sem) 4 cr

With lab. Introduction to immunology andhow mammals control pathogenic organ-isms including bacteria, viruses, proto-zoa, and helminths. The lab includessample collection, preparation, and analy-sis of serologic and cellular responses.

492 Seminar (2nd sem) 1 cr

A seminar experience designed to developstudents’ communication skills in present-ing animal science topics, including man-agement, research, and career choices.

511 Advanced Genetics (2nd sem)

Basic concepts of population and quanti-tative genetics, combined with the tools ofmolecular biology to create genetic mapsof mammalian genomes. Prerequisites:AN SCI 311 or equivalent course in intro-ductory genetics, two semesters of or-ganic chemistry, and one semester of sta-tistics.

521 Physiology of Reproduction andDevelopment (1st sem) 4 cr

With lab. Comparative approach to repro-duction including anatomy, embryologyand endocrinology. Prerequisite: AN SCI420 or equivalent. Lab: scientific methodsused to study reproductive physiology andpractical application of these methods.Participation required.

534 Nutrition of Captive Wildlife Species(2nd sem)

A review of the nutritional requirementsand feeding practices of captive wildlifespecies. Animal management and feedformulation. The unique nutritional physi-ology of these species. Prerequisite: aknowledge of basic nutrition.

Documents

College of Food and Natural Resources · A basic study of fibers, fabrication meth-ods, design application, and finishing pro-cesses used in manufacture and develop-ment of textiles