Note: Active immunization against tetanus (available through Student
Health Services) is a prerequisite for registration in any laboratory course
in agriculture and for any student employment on the University Farm.
Note: Cost to the student of extended field trips will vary each semester
depending upon itinerary. The student should ask the course instructor.
Agriculture (Agri)
80. Undergraduate Research (1-4; max total 4)
Open to freshmen and sophomores with permission of instructor. Exploratory
work on a suitable agricultural problem in agricultural education. Approved
for SP grading.
160T. Topics in Agriculture
(1-4; max total 6 per discipline if no topic repeated)
Prerequisites: junior standing and permission of instructor. Agricultural
education. Topics may require lab hours.
180. Undergraduate Research (1-4; max total 4)
Open to juniors or seniors with permission of instructor. Exploratory work
on a suitable agricultural problem in agricultural education.
190. Independent Study (1-3; max see reference)
See Academic Placement Independent Study.
200. Series
See Graduate Courses.
Agricultural Education (Ag Ed)
135. Introduction to Agricultural Education (3)
Survey of agricultural education; vocational surveys; occupational analysis;
relationship of agriculture to occupational opportunities; qualifications
for teaching agriculture. Includes field trips to high school vocational
agriculture departments.
187. Organization, Administration, and Supervision of Agricultural
Education (3)
Prerequisite: senior standing. A study of the California and federal plans
for vocational education as they pertain to agricultural education.
189. Adult and Continuation Education in Agriculture (3)
Prerequisite: senior standing. History, philosophy, organization, administration,
and development of teaching rural and urban adult education programs in
agricultural mechanics and agricultural sciences.
Mechanized Agriculture (Ag Me)
Note: Suitable eye protection is required in many Ag Me laboratory classes.
15. Agricultural Mechanics (3)
Mechanical skills in field of agriculture; selection, care and use of common
farm tools; projects of wood and metal in farm appliances. (2 lecture, 2
lab hours)
17. Farm Tractors (3)
Operation and maintenance of farm tractors; operation of farm tractor under
field conditions; service, maintenance and minor repair of gas, diesel,
and butane type engines of wheel and crawler type' (2 lecture, 2 lab hours;
5 hours field operation)
18. Agricultural Welding (3)
Prerequisite: Ag Me 15. Metallurgy of mechanized agriculture. Arc and oxyacetylene
welding, cutting and brazing process as tools of construction, maintenance
and repair of the machines of modern agriculture. (2 lecture, 2 lab hours)
25. Agricultural Drafting (3)
May be taken concurrently with Ag Me 15. Use of drafting instruments, lettering,
dimensioning, scale drawings and working drawings of projects in agricultural
mechanics; elementary plan and perspective drawings of small buildings.
(2 lecture, 2 lab hours)
81. Farm Structures and Equipment (3)
Prerequisite: Ag Me 15. Construction and repair of farm structures and equipment;
farm carpentry and construction principles; engineering principles, codes;
farmstead layouts and basic requirements of farm structures. (2 lecture,
2 lab hours)
91. Farm Surveying (3)
Prerequisite: sophomore standing. Use of the steel tape, level, transit
and compass; field problems in chaining distances, laying out building lines,
profile leveling for irrigation ditches and drains, land leveling, and measuring
land areas. (2 lecture, 2 lab hours)
111. Rural Electrification (2)
Prerequisite: junior standing. Fundamentals of alternating current, wiring
practices, circuit layouts and problems, motor and branch circuit protection;
safe use of electricity; wiring of farmstead.
111L. Rural Electrification Laboratory (1)
Prerequisite: Ag Me 111 or taken concurrently. Laboratory experiments to
accompany Ag Me 111. (3 lab hours)
115. Farm Machinery (3)
Prerequisite: Ag Me 15 Study and operation of tillage tools, interaction
of the soil and tool; cotton, grain, and specialized harvesting machinery
and equipment. (2 lecture, 3 lab hours)
116. Farm Machinery (3)
Prerequisite: Ag Me 15. A study of farm machinery used in spring and summer
operations. Orchard and field spraying equipment, field and row crop planters,
cultivating tools, and haying machinery (2 lecture, 3 lab hours)
121. Advanced Agricultural Welding (3)
Prerequisite: Ag Me 18. Arc and gas welding processes in construction and
repair of farm equipment; inert arc welding; radiograph and shape burning;
aluminum and stainless steels; welding tests and design of welded structures,
(2 lecture, 3 lab hours)
131. Agricultural Fluid Power (3)
Prerequisite: junior standing. Theory and practice in the operation, service,
adjustment, and function of the component parts of fluid power systems.
Design application of systems to farm machines. (2 lectures, 3 lab hours)
140. Agricultural Processing Technology I (3)
Prerequisite: junior or senior standing. Principles of plant operations
in the food and fiber industries. Basic theory of heat transfer, fluid mechanics,
refrigeration, dehydration, cleaning and sorting, cost analysis and plant
layout. (2 lecture, 3 lab hours)
141. Agricultural Processing Technology II (3)
Prerequisite: junior or senior standing. Processing techniques including
heat exchange equipment, distillation, process condition, pumps in food
industry, fluid flow measurement. (2 lecture, 3 lab hours)
151A-B. Farm Power (3-3)
Prerequisite: Ag Me 15. (A) Principles of the internal combustion engine;
adjusting, servicing, and minor repairs practical in farming operations.
(B) Overhauling and repairing of gasoline and diesel farm tractors and engines;
field servicing and repairing of auxiliary power plants on farm machinery.
(2 lecture, 3 lab hours)
153. Small Engines (3)
Prerequisite: Ag Me 15. Not open to students with credit in Ag Me 151. Theory
of operation, maintenance and repair of small gasoline internal combustion
engines, both 2-cycle and 4-cycle. (2 lecture, 3 lab hours)
159. Pumps and Motors (3)
Prerequisite: Ag Me 15, Plant 59, Math 4. Operation and study of centrifugal
and deep well turbines; testing of pumps and motors under operating conditions
to determine efficiency; installation, protective devices, maintenance and
proper selection of single and three-phase motors used on the farm. (2 lecture,
3 tab hours)
23. Dairy Foods and Man (3)
The history and geography, processes and processing of dairy products; their
description, composi tion, and nutritive values; current role of the dairy
industry and dairy foods. (Field trips)
103. Manufacturing Dairy Products (3)
Prerequisite: F Sci 3 or permission of instructor. Making common varieties
of cheese, mix making and freezing desserts, churning butter, and culturing
dairy products. (2 lecture, 3 lab hours; field trips)
113. Dairy and Food Plant Sanitation (3)
Prerequisites: F Sci 3; Micro 140 or equivalent, or permission of instructor.
Food plant and dairy farm sanitation as related to food safety. Public health
issues. Requirements of regulatory agencies. Clean ing, sanitation procedures,
housekeeping, and waste disposal. (Field trips)
143. Market Milk Products (3)
Prerequisite: D Ind 23. Market milk production, marketing, processing, and
distribution; common laboratory practices and processing methods. (2 lecture,
3 lab hours; field trips)
153. Dairy Inspection (3)
Prerequisite: D Ind 23 or permission o1 instructor. Application of the California
Agricultural and the United States Public Health Codes to the inspection
of dairies, dairy plants and dairy products. (Field trips)
163. Dairy Chemistry and Tsting (3)
Prerequisite: Chem 2A-B. Milk constituents and application of chemical laboratory
tests as used in food plants. (2 lecture, 3 lab hours)
15L. Enology Laboratory (1)
Techniques in analyzing and evaluating wines; methods by which sound wines
can be made and kept. Field trips to local wineries.
115. Wine Analysis and Production (5)
Prerequisites: Chem 105; Enol 15, Micro 20 or 104, Plant 127. Principles
and practices of wine and fermented beverage analysis. (3 lecture, 6 lab
hours)
135. Field Studies (1)
Prerequisite: permission of instructor. A six-day field trip during the
spring recess visiting wineries to study the techniques and handling methods
employed by the many vintners.
165. Wine Technology (3)
Prerequisite: Enol 160 or 161. Technological study of winery equipment;
evaluation, location and operation; sanitation procedures. (2 lecture, 3
lab hours; 3- or 4-day field trip)
175. Winery Management (3)
Prerequisites: Enol 15 and permission of instructor. Physical properties
of a winery; administrative organizational set-up; personnel; purchasing,
packaging and shipping; local, state, and federal regu latory statutes.
Food Science (F Sci)
1. Food Science and World Food Problems (3)
Modern food processing; world food problems; basic characteristics of processed
foods and the technology of their production.
100. Food Appraisal and Evaluation (3)
Prerequisite: intermediate algebra; F Sci 1. Analysis, measurement, and
methods used in sensory evaluation of foods. (2 lecture, 3 lab hours)
110. Food Chemistry (3)
Prerequisites: Chem 8. Composition, structure, and properties of food; chemistry
of changes occurring during processing and utilization. (Former F Sci 110)
120A-B. Food Engineering (3-3)
Prerequisite: Phys 2A-B, physical chemistry. (A) Laws of thermodynamics,
closed and open (control volume) systems; thermodynamic properties; thermodynamic
cycles, phase, and chemical equilibria; gas dynamics. (B) Fluid Flow, heat
transfer, connection, radiation, heat exchangers. (2 lecture, 3 lab hours)
130. Food Analysis (4)
Prerequisite: 1 year of general chemistry, Chem 105 (F ScN 110 recommended).
Principles of food analysis; sampling, separation, physical measurements,
chemical and biochemical techniques. (2 lecture, 2-3 hour labs)
140A-B. Food Processing (3-3)
Prerequisite: F Sci 110; Chem 8 (or concurrent). (A) Food preservation by
heat, low temperature, dehydration, fermentation, and radiation. (B) Sanitation
and control of microbiological problems involved in processing and storing
foods; case studies. (B:2 lecture, 3 lab hours)
170. Food Microbiology (3)
Prerequisite: Micro 20. Control of microorganisms in production and handling
of foods; microbiological methods of examining foods.
171. Food Microbiology II (2)
Food spoilage organisms and microbiological methods of examining foods (1
lecture, 3 lab hours)
191. Food Science Literature (1)
Prerequisites: junior or senior standing. Review of recent literature.
200. Series
See Graduate Courses.