Principles and techniques involved in watershed management as it relates to the practice of forestry. Emphasis is placed on understanding the hydrologic cycle, plant-soil interactions from a land-use and landscape perspective, and the need for implementation of forestry best management practices.

A study of research methods, procedures, and techniques used in forestry. Major emphasis will be placed on problem analysis and methods of conducting organized research.

An advanced course that examines world and transboundary issues related to renewable natural resources. Students will attend a series of lectures, discuss assigned readings, and identify issues for further study. Student research papers related to those issues will be presented and discussed in a seminar format.

This course covers advanced topics in evolution, concentrating on questions central to the understanding of general evolutionary processes. Phenomena occuring both within populations (e.g., selection, inheritance, population subdivision) and between populations (e.g., gene flow, competition) will be addressed. Special attention will be given to modern research approaches and techniques including quantitative genetics, measurement of selection, phylogenetic analyses of comparative data and molecular systematics.

This course discusses the processes that determine population distributions and dynamics and community structure for both plants and animals. Topics addressed include: population regulation and population stability, community diversity and stability, ecological succession, population interactions (competition, predation, mutualism), coevolution, and the effects of spatial and temporal heterogeneity on population and community patterns.

A physiological/biochemical treatment of central topics in modern plant physiology. Topics will include: plant-cell biology, ion transport, water and translocation, respiration and photosynthesis.

This course will examine circumstances that allow introduced species to become invasive, how invasive species threaten our resources, and approaches to minimizing the incidence and impact of invasions.

Commercial processing of foods including theory and use of heat exchangers, separators, freezers, air and vacuum dryers, evaporators, membrane separation, electrodialysis, emulsion formers, extruders, and irradators. Physico-chemical changes in osmotic pressure, vapor pressure, pH, surface tension, viscosity, emulsification, and colloidal dispersions in processed foods will be discussed. Processing of waste streams will also be discussed. Lecture, three hours; laboratory, two hours per week.

Study of procedures for the enumeration and identification of foodborne microorganisms important in the food industry. Principles for controlling contamination and growth of microorganisms during production, processing, handling and distribution of food products. Lecture, three hours; laboratory, four hours.

Techniques and instrumentation used to determine the chemical composition of foods. Emphasis is placed on the principles of chemical analysis as it relates to foods and food processing. Lecture, two hours; laboratory, four hours per week.