The Agricultural Biochemistry major provides preparation for advanced study or employment in biotechnology and other areas of agricultural science in which biochemistry is of fundamental importance.

Agricultural Studies covers the broad spectrum of agriculture and life sciences with the flexibility for you to customize the major to pursue your career goals. With all the flexibility, you could choose an area of emphasis such as farm management, agronomy and crop production, agricultural law, agricultural systems and technology, or international agriculture.

Agriculture & Society (formerly known as Public Service and Administration in Agriculture) is an interdisciplinary major with an emphasis on social sciences. It prepares students for careers with public and private agencies concerned with public services in rural and agricultural areas.

Agronomy integrates the science and practical application of crop production, soil management and climatology in the production and utilization of food, feed and fiber within an environmentally sound system. Agronomy majors can choose an advising option of Agroecology, Crop Management & Business, Plant Breeding & Biotechnology, or Soil Science & Environmental Quality.

The animal science curriculum focuses on the understanding of the life-cycle of companion and production animals, through study of the fundamentals of behavior, growth and development, lactation, genetics and breeding, nutrition and reproduction. The curriculum integrates enterprise management and marketing aspects of the animal industry. In addition to animal management, career options include agribusiness, biotechnology, dairy foods and meat science, pet food and feed industry, marketing, or research. Many students complete their pre-veterinary medicine requirements in the animal science curriculum.

Culinary food science is an interdisciplinary degree combining a strong food science foundation with basic culinary skills development. You will study fundamental sciences, including chemistry, organic chemistry, biology, microbiology, and biochemistry. At the same time, you'll take courses in quantity food production, fine dining management, and food safety and sanitation.

The Diet & Exercise program combines the study of nutrition and exercise science. The program allows students to concurrently complete courses for the B.S. while also completing courses and a thesis for a M.S. degree.

The College of Agriculture and Life Sciences and the College of Liberal Arts and Sciences offer this integrated approach to the study of environmental systems. The curriculum is designed to prepare students for positions of leadership in this rapidly changing discipline.

Food science is a discipline in which the principles of biological and physical sciences are used to study the nature of foods, the causes of their deterioration, and the principles underlying the processing and preparation of food. It is the application of science and technology to the provision of a safe, wholesome, and nutritious food supply.

The curriculum in genetics is based on preparation in biology, chemistry and biochemistry, as well as genetics. Students receive an understanding of modern methods of genetic engineering and are prepared for jobs in industry and for further work in the biological sciences, including graduate, veterinary or medical school.

The horticulture curriculum is the part of plant agriculture concerned with turfgrasses, nursery crops, greenhouse crops, fruits, nuts and vegetables. Also, it involves landscape horticulture and management, interiorscaping, botanic garden management, public garden management, plant breeding and molecular biology.

The international agriculture secondary major provides students with a global perspective. Students will prepare for careers overseas or for careers in the United States with multinational companies and agencies like the Foreign Agricultural Service of the U.S. Department of Agriculture or the U.S. Agency for International Development.

Offers students a strong basic science and general education which enables them to gain knowledge and skills necessary to work in research laboratories; curriculum can serve as a preprofessional program for medicine, dentistry, veterinary medicine, or graduate study in nutrition or biological sciences.