BIOS 2440 - Introduction to Agricultural Science

Academic Division:

Health Sciences

Academic Discipline:

Bioscience

Assistant Dean: Leesa Cox, MBA, PTA

4 Credit(s)
This course is required for all students in the Bioscience Program. The course will provide an overview of methods and applications of modern agricultural biotechnology. Molecular techniques specific to genetic-engineering and their analysis will be discussed in this course. It is based on lectures, research and lab. This course contains five parts: the basic science of gene and gene manipulation; valuable genes for agricultural biology, applications of molecular technologies to plant, animal and nutritional scientific research. We will address the ethical, legal and social implications of advances in biotechnology. We will discuss governmental regulation of food, drugs, and biotechnology itself. Biotechnology has been used in food production for thousands of years (e.g. brewing, yogurt, pickling, etc.). The new biotechnology has a high potential in food production and processing. This course will cover the applications of new biotechnology in food production or processing. UG

4 Lab Hour(s)

2 Lecture Hour(s);

Required Prerequisite Course(s): Take BIOS 1010 BIOL 1230 ;

Required as Prerequisite or Concurrent Course(s): Take BIOL 1231

College Wide Outcomes

College-Wide Learning Outcomes	Assessments - - How it is met & When it is met
Communication – Written
Communication – Speech
Intercultural Knowledge and Competence
Critical Thinking
Information Literacy
Quantitative Literacy

Student Learning Outcomes for Course

Outcomes	Assessments – How it is met & When it is met
1. Identify principles in plant tissue culture.	Weekly lab notebook entries and homework assignments; First interim exam-Week 6; Final exam
2. Select applications in agriculture and plant bioscience that are appropriate for the process.	Weekly lab notebook entries and homework assignments; First interim exam-Week 6; Final exam
3. Identify and describe genetic sources, variations,conservation & analysis.	Weekly lab notebook entries and homework assignments; First interim exam-Week 6; Final exam
4. Identify principles of genetic utilization in improving plants through breeding.	Weekly lab notebook entries and homework assignments; First interim exam-Week 6; Final exam
5. Describe methodology used for plant transformation.	Weekly lab notebook entries and homework assignments; First interim exam-Week 6; Final exam
6. Describe methods for the use of trans-genetic plants in crop improvement.	Weekly lab notebook entries and homework assignments; First interim exam-Week 6; Final exam
7. Develop an understanding to genes and genome.	Weekly lab notebook entries and homework assignments; Second interim exam-Week 13; Final exam
8. Develop an understanding of current techniquesused in biotechnology and their applications to plants, animals, and agriculture.	Weekly lab notebook entries and homework assignments; Second interim exam-Week 13; Final exam
9. Develop an understanding to the vaccine development and gene therapy.	Weekly lab notebook entries and homework assignments; Second interim exam-Week 13; Final exam
10. Identify and describe uses and tools for food biotechnology.	Weekly lab notebook entries and homework assignments; Second interim exam-Week 13; Final exam
11. Describe the production of recombinant proteins.	Weekly lab notebook entries and homework assignments; Second interim exam-Week 13; Final exam
12. Describe how additives used in food technology.	Weekly lab notebook entries and homework assignments; Second interim exam-Week 13; Final exam
13. Explain the purpose of transgenic foods.	Weekly lab notebook entries and homework assignments; Second interim exam-Week 13; Final exam
14. Describe the purpose of diagnostic system used in the food industry.	Weekly lab notebook entries and homework assignments; Second interim exam-Week 13; Final exam
15. Understand and discuss the social and ethical issues associated with biotechnology.	Weekly lab notebook entries and homework assignments; Final exam
16. Describe the ethics and safety processes in food biotechnology	Weekly lab notebook entries and homework assignments; Final exam

Standard Grading Scale
93-100 A

90 - 92 A-

87- 89 B+

83 - 86 B

80 -82 B-

77- 79 C+

73 - 76 C

70 -72 C-

67- 69 D+

63 - 66 D

60 -62 D-

00- 59 F

Statement on Diversity
North Central State College believes that every student is a valued and equal member of the community.* Every student brings different experiences to the College, and all are important in enriching academic life and developing greater understanding and appreciation of one another. Therefore, NC State College creates an inclusive culture in which students feel comfortable sharing their experiences. Discrimination and prejudice have no place on the campus, and the College takes any complaint in this regard seriously. Students encountering aspects of the instruction that result in barriers to their sense of being included and respected should contact the instructor, assistant dean, or dean without fear of reprisal.

*Inclusive of race, color, religion, gender, gender identity or expression, national origin (ancestry), military status (past, present or future), disability, age (40 years or older), status as a parent during pregnancy and immediately after the birth of a child, status as a parent of a young child, status as a foster parent, genetic information, or sexual orientation,

Standard NCSC Course Policies
Important information regarding College Procedures and Policies can be found on the syllabus supplement located at this link