Agriculture and Related Sciences

You are here


Master's Program in Animal Science

Body: 
Objectives  The Master of Science (M.S.) in Animal Science Program in the Department of Agriculture and Natural Resources prepares students for additional post-graduate work as well as career opportunities and cooperative ventures with federal and state agencies, private industry, and other interested organizations.  A MS in Animal Science involves research designed to solve problems that lead to improvements in food animal productivity, profitability and sustainability.   Admissions and Undergraduate Degree Requirements In addition to the general graduate school requirements, potential candidates must have an undergraduate degree in agricultural sciences, respective of their area of concentration or the equivalent, with thirty (30) credits from the following lists of courses for a specialization in Animal Science: Thirty (30) hours in Animal Production, Animal Reproduction, Anatomy and Physiology, Nutrition, Genetics, Selection, Forage Production, Immunity, Animal Diseases, Animal Behavior and similar courses are required for admission into the program.  http://www.desu.edu/admissions/graduate-application-and-admission-policies Graduate Degree Requirements The Master of Science degree in Animal Science is designed to prepare students for advanced study in animal production/management, physiology, nutrition, and health.  The degree requires a supervised research program and a thesis. A total of thirty-one (31) credit hours are required for the degree, including twenty-five (25) hours of coursework and six (6) credit hours of research. Facilities The Department of Agriculture and Natural Resources (AGNR) is housed in the W.W. Baker Building in the agriculture complex at the rear of DSU's campus.  AGNR holds classes and provides state-of-the-art research lab space in both the Baker and Agriculture Annex buildings, which each also contain faculty offices and student computer laboratories. The Claude E. Phillips Herbarium--located in the U.S. Washington Cooperative Extension Center building--the Aquaculture Research and Demonstration Center and a 6,000 square foot Research Greenhouse round out the agriculture complex. The Claude E. Phillips Herbarium contains the largest collection of preserved plant specimens at any historically black institution, dating back to 1799. Off-campus facilities include Hickory Hill Farm, a 75-acre beef, meat goat and forage research facility, located approximately seven (7) miles from campus in Cheswold, Delaware; and the Outreach and Research Center, a 192-acre farm in Smyrna, Delaware, which is used for high tunnel season extension and ethnic crop varietal trials, and research. Faculty The diverse faculty in the Department of Agriculture and Natural Resources are dedicated to their respective fields of study. Specific areas of research interest of the agriculture faculty include, animal production, reproductive physiology, sustainable agricultural production, animal well-being, plant systematics, plant physiology, genomics tissue culture, forage production, forage utilization and minor crop production. Active research programs exist within these areas and offer graduate students many opportunities for active learning and discovery.  

Curriculum for Master's Degree in Plant Science

Body: 
    Core Courses All students within the major are required to take the following courses. 29-551 Experimental Design 3 29-560 Research Problem in area of Specialization 3 29-561 Thesis Research 6 29-572 Department Seminar attendance required each semester, credit given during the semester that the theses research is presented. 1     13 Elective Courses (18 hours) Other Graduate level courses by advisement. 23-501 Organismal Biology 3 23-502 Cell and Molecular Biology 3 23-504 Population Biology 3 23-611 Advanced Genetics 3 23-641 Evolution of Vascular Plants 3 24-521 Biochemistry 3 29-511 Plant Breeding 3 29-531 Crop Biochemistry, Physiology, Ecology 3 29-541 Plant Anatomy and Morphology 3 29-581 Advanced Forage and Minor Crop Rroduction and Utilization 3  

Curriculum for Master's Degree in Natural Resources

Body: 
  Core Courses All students within the major are required to take the following courses. 23-504 Population Biology 3 29-560 Research Problem in area of Specialization 3 29-561 Thesis Research 6 29-572 Department Seminar attendance required each semester, credit given during the semester that the theses research is presented. 1     13 Elective Courses (18 hours) Other Graduate level courses by advisement. 23-501 Organismal Biology 3 23-502 Cell and Molecular Biology 3 23-611 Advanced Genetics 3 23-641 Evolution of Vascular Plants 3 24-521 Biochemistry 3 29-511 Plant Breeding 3 29-531 Crop Biochemistry, Physiology, Ecology 3 29-541 Plant Anatomy and Morphology 3 29-581 Advanced Forage and Minor Crop Production and Utilization 3  

Master's Program in Natural Resources Course Descriptions

Body: 
    30-502. HABITAT MANAGEMENT AND RESTORATION: THEORY. An exploration of advanced theory and methodology for the establishment, maintenance and restoration of aquatic and terrestrial habitats. 3 credit hours. 30-503. HABITAT MANAGEMENT AND RESTORATION: PRACTICE. Application of theory and methodology presented in the theory course to field projects involving data collection and interpretation. 3 credit hours. 29-504. ADVANCED AQUACULTURE. Advanced aquaculture will include environmental, social and legal considerations; various culture systems; water quality management (as related to organism cultured and system type); feeds and nutrition; health management; and economics and marketing. The course will include literature research and research projects as well as assigned laboratory work. Three hours lecture and one two hour laboratory per week. 4 credit hours. 29-505. AQUATIC ANIMAL PHYSIOLOGY. A study of the basic physiological systems in fishes and crustaceans and their relationships to development, growth and reproduction. Three hours lecture and one two hour laboratory per week. 4 credit hours. 29-506. EXPERIMENTAL DESIGN. A study of the use of advanced experimental designs in planning, analyzing and interpreting experimental data. Three one-hour class periods per week. Prerequisite: 3 credits in statistics/biometrics. 3 credit hours. 29-507. RESEARCH PROBLEM IN AREA OF SPECIALIZATION. A special problems course designed to provide research training in the area of the students field of study and specifically related to the needs of their research program. 3 credit hours. 29-508. DEPARTMENT SEMINAR. A seminar, meeting once per week with faculty and student presentations on their research and/or other relative scientific topics. 1 credit hour. 29-642. ADVANCED WILDLIFE BIOLOGY. Advanced study of wildlife populations including the application of computers to field data analysis and theoretical models. Research techniques of project planning, record keeping, wildlife literature review, and scientific writing. Environmental management using remote sensing and reconnaissance field mapping, habitat analysis and evaluation, sustained yield, and wildlife damage control. Prerequisite Natural Resources 403. 3 credit hours. 29-643. MARINE BIOLOGY. A broad overview of the biota of marine environments, examining the ecological structure and function of oceanic, coastal, and estuarine habitats. Aspects of physical, chemical, and geological oceanography will also be covered pertinent to biological communities and adaptations. Lectures, demonstrations, laboratories and two-weekend field trips. Prerequisites: Natural Resources 205 or consent of instructor. 3 credit hours. 29-644. WETLANDS BIOLOGY. A broad overview of the ecological structure and function of wetlands environments, emphasizing comparisons of different wetland types in terms of hydrology, soils, biogeochemistry, biota, and ecological processes. Human interactions with wetlands will be examined in terms of wetlands values and functions, delineation, classification, inventory, regulations, mitigation, compensation, and management. Lectures, demonstrations, laboratories, and two weekend field trips. Prerequisites: Natural Resources 205 or consent of instructor. 3 credit hours.    

Graduate Degree Programs

Body: 
The road to finding the career you want can be challenging, but it is easier with the right education and training. Such is the case with the education and training you will receive with a Masters degree in either Plant Science, Natural Resources, Animal Science or Agriculture Education (MAT) from Delaware State University.  Students in these programs work closely with the faculty in their fields of study and interact with local specialists from federal and state agencies and organizations including NOAA, DNREC, USDA-ARS and the Delaware Department of Agriculture to gain vital knowledge and experience.  The Department of Agriculture & Natural Resources offers the following master's degree programs.   Degree programs Animal Science Natural Resources Plant Science       

Undergraduate Degree Programs

Body: 
The Department of Agriculture & Natural Resources offers undergraduate study in agriculture & natural resources with concentrations in:   Degree programs & Career Opportunities Agri-business Animal & Poultry Science Environmental Science Equine Business Management General Agriculture Fisheries Management Plant Science (Agronomy) Plant Science (Horticulture) Pre-Veterinary Medicine Wildlife Management      Academic Policies Each Departmental major is required to earn a "C" grade or better in all courses in the major field. Departmental majors cannot earn more than one "D" grade in any course designated as a Major Support Course.   D's in Major Courses: Students may not earn a "D" in any major course. Major courses are courses with the "AGRI/NTRS" prefix designation (for example AGRI-404/NTRS-314).   D's in Major Support Courses: Students may graduate with no more than one "D" in major support courses. Each option area will designate major support courses. All other requirements must be satisfied to qualify for graduation.   Add/drop monitoring: The Department encourages students to work hard to avoid the need to drop a course. If a student decides to drop a course, the student will be asked to complete an add/drop slip, to obtain the advisor's signature or initials, and the signature of the Department chair. The student must sign an add/drop release which states: "The Department cannot guarantee that the course you are dropping will be offered again within the next academic year. By signing this release, I acknowledge that I understand that dropping this course may delay the completion of my degree by one or more semesters."   Admissions To be admitted to the Department of Agriculture & Natural Resources, you must meet general admission requirements of the university. The department is looking for students who have interest in sciences and human health, and would like working with people.   Financial Aid & Scholarships A variety of scholarships, federal and state grants, student loans, and work-study opportunities are available to qualified students. For application forms, call the Financial Aid Office at 302-857-6250.  

Undergraduate Degree Programs

Body: 
PROGRAMS The Department of Human Ecology offers undergraduate study in three major areas: Food and Nutritional Science Textiles and Apparel Studies Consumer Science   Food and Nutritional Science (FNS) The Food and Nutritional Science (FNS) program is housed in the Department of Human Ecology at Delaware State University. The FNS program prepares students for further studies in nutritional sciences, public health, preventive medicine, medical, dental and pharmacy schools, nutrigenomics, and sports nutrition. A baccalaureate degree in Food and Nutritional Science is conferred upon completion of a minimum of 125 hours of course work.The Food and Nutritional Science program offers a concentration in Didactic Program in Dietetics (DPD) to provide students with the knowledge and skills required for the practice of dietetics. The Didactic Program in Dietetics fulfills the academic requirement set by the Accreditation Council for Education in Nutrition and Dietetics (ACEND) for students pursuing the Registered Dietician (RD) credential. Delaware State University’s DPD program is granted accreditation by the Accreditation Council for Education in Nutrition, and Dietetics (ACEND) of the Academy of Nutrition and Dietetics. However, the DSU DPD program is currently on Probationary Accreditation (see attachment). The DPD curriculum prepares graduates for the task of providing science-based nutrition information that is essential to the health and well being of individuals. The program encourages students to continue lifetime professional learning and ethical practice in the profession of dietetics. Students are advised to continue the DPD program by achieving: 1. A GPA of 3.0 or above throughout the course of studies 2. A minimum grade of “C” in all supporting and core coursework Students are issued a Verification Statement after successful completion of the DPD program and upon obtaining a B.S. degree in FNS with a minimum GPA of 3.0. A Verification Statement confirms the successful completion of the ACEND requirements for supervised Dietetic Practice in an accredited Dietetic Internship program. To become a Registered Dietician students must: Successfully complete a B.S. degree in FNS with the option in Didactic Program in Dietetics Complete a supervised practice dietetic internship (currently 1200 hours) Pass the National Registration Examination administered by the Commission on Dietetic Registration (CDR) of the Academy of Nutrition and Dietetics Complete continuing professional education to maintain registration In addition to RD credentialing, many states have regulatory laws for dietitians and nutrition practitioners.  State requirements are met through the same education and training required to become a RD. Click here for more information PROGRAM MISSION The mission of DSU’s Didactic Program in Dietetics is consistent with that of the Department of Human Ecology and the University. The program’s core mission is to prepare graduates for supervised practice through a Dietetic Internship (DI) and/or graduate studies and/or professional studies. Further, the DPD seeks to help students build the culture of the dietetic profession and foster competence in dealing with diverse populations, and enhance their investigative skills in food and health for the provision of quality care and health of clients. Students who successfully completed the DPD program, and who could not complete a dietetic internship, should be aware that the program provides adequate foundation knowledge and competency for several careers including foodservice management in institutions and restaurants, food and pharmaceutical sales, consumer relations, education and Cooperative Extension system employment. PROGRAM GOAL AND OBJECTIVES The goal of the DPD is compatible with its philosophy/mission and that of the Department and University.  The goal of the DPD is to provide a program of study that prepares students for successful performance in supervised practice, graduate study and/or gainful employment in the field of dietetics or a related field. Objective 1:  Develop a program of study addressing all ACEND core knowledge objectives (KRDs). Objective 2:  Maintain student enrollment to ensure program viability. Objective 3:  Ensure student academic progress and program completion. Objective 4:  Maintain competitive Registration Examination pass rates. Objective 5:  Prepare students for supervised practice. Objective 6:  Maintain a competitive program effectively preparing students for employment or post graduate programs. Curriculum The DPD curriculum is designed to provide foundation knowledge, skills and competencies for dietetic practice. The curriculum covers the food and food systems; the physical and biological sciences; and the social sciences: The food and food systems foundation is covered in: The Principles And Analysis Of Food Preparation, Quantity Food System Management And Institutional Food Service courses. Course content includes modification and evaluation of recipes, menus development and sensory evaluation of food products for a diverse group of consumers.   The physical and biological science foundation is covered in: Organic Chemistry, Nutritional Biochemistry, Physiology, Microbiology, Statistics, Nutrient Metabolism, And Nutrition Through The Lifespan courses.   The behavioral and social science foundation is covered in: Nutrition Education & Counseling, Introduction To Psychology Or Introduction To Sociology, And Macroeconomics courses. Financial Aid and Scholarships A variety of scholarships, federal and state grants, student loans, and work-study opportunities are available to qualified students. For application forms, call the Financial Aid Office at (302) 857-6250. The Academy of Nutrition and Dietetics offers scholarships to encourage eligible students to enter the field of dietetics. Students enrolled in their junior year in a ACEND-accredited program may apply for an Academy of Nutrition and Dietetics scholarship. Scholarships are also available for students in dietetic internships and graduate studies. For information on scholarship availability and the application process, contact the Academy of Nutrition and Dietetics, 120 South Riverside Plaza, Suite 2000, Chicago, Illinois 60606-6995. Phone: 312-899-0040 Ext. 5400. Website: www.eatright.org/acend. Employment Opportunities Employment opportunities for dieticians/nutritionists is expected to increase significantly due to expanding health care services, population growth and aging, greater health consciousness and the need for disease prevention, and management of diet-related diseases through nutrition. Individuals with Registered Dietician credentials are hired in services/positions such as: Community nutrition programs  Food Service Director or Consultant to major food industries  Sport nutrition or weight management  Sales agents: Food products, equipment, nutritional products, pharmaceuticals  Research: Food & pharmaceutical industries, universities & hospitals  Classroom teaching  Wellness and health programs  School Food Service and Nutrition Education  Food safety and food inspection  Diabetes care, and cardiovascular and renal education  Public policy development for local, state and federal government General Information Some states require licensure or certification to practice dietetics Enjoy helping people and working with healthcare professionals Learn the fundamentals of human relations and group dynamics Develop interviewing and counseling techniques Develop effective communication skills Develop ability to work independently and as part of a team Develop computer skills; computers and other technologies are becoming more prevalent in dietetics practices Nutrition: What can I do with this Degree? FAQs about Dietetics   Textiles and Apparel Studies (TAS) The TAS program provides students opportunity to develop professional skills in communication, analytical thinking, teamwork, and ethical behavior that sustain graduates as they apply management and marketing theory, and business principles to the global fashion industry. Students in the TAS program have opportunities to develop knowledge of retail functions, merchandising principles, forecasting trends, and textile selection and evaluation. Majors are required to complete an approved internship after completion of all junior level fashion merchandising courses. TAS graduates are prepared to address the production, distribution and consumption of textile and apparel products from a variety of perspectives: global, economic, social, political, technological and marketing. Students have the opportunity to participate in summer internship at collaborative industries in the nation, earning variable credit hours. Summer internships with industries provide students hands-on experience in design, and fashion merchandising, and exposure to new products. A Baccalaureate degree is conferred upon completion of 34 credit hours of general education courses, 42 credit hours of supporting courses and 49 credit hours of TAS courses. Consumer Science (CS) A specialization in Consumer Science provides students knowledge in consumer affairs. Students are expected to develop strength in business and economics, education and communications. Consumer Science studies prepare our graduates for career opportunities in consumer affairs, banking, consumer education, community and government agencies, including consumer advocacy groups. Graduates in consumer sciences serve as important liaison function; representing consumer’s viewpoint to the company or agencies. A Baccalaureate degree is conferred upon completion of 34 credit hours of general education courses, 42 credit hours of supporting courses and 49 credit hours of CS courses.

Human Ecology Outreach Programs

Body: 
  An important mission of the Department of Human Ecology as a component of the College of Agriculture and Related Sciences is to fulfill the land-grant functions of teaching, research and extension. The Department of Human Ecology in partnership with DSU Cooperative Extension Programs, conducts outreach activities aimed at disseminating research findings and beneficial information to Delaware residents. Paramount among these activities is the Youth Cooking and Nutrition Counseling workshop for high school students. The cooking workshop provides students an opportunity to gather knowledge about food safety, kitchen safety, and to learn how to prepare nutritious and delicious meals. Student Organizations The department helps students develop professionally as well as socially through participation in student organizations. The organizations listed below enable you to get to know your fellow students better and other professionals in your field. The Fashion Merchandising club organizes several field trips to fashion centers in the United States and Fashion shows at DSU campus. Fashion Merchandising Club Student Chapter of America Association of Family and Consumer Sciences Student Dietetic Association Nutrition Club  

Human Ecology Faculty and Staff

Body: 
Our faculty members are nationally and internationally known for their expertise. Faculty members have records of accomplishments, some of which are demonstrated in published peer review journals. The department promotes intra- and inter-departmental collaboration for the purpose of attracting external funds that can be used to support programs and academically talented students. Food and Nutritional Science Program Samuel A. Besong, Professor & Chairperson PhD, Animal Science (Nutrition), University of Kentucky, Lexington, KY MS, Animal Science (Nutrition), University of Kentucky, Lexington, KY BS, Agriculture, Berea College, Berea, KY Carol Giesecke, PhD, RD, Director, Didactic Program in Dietetics PhD, Nutrition, Pennsylvania State University, University Park, PA RD, Pennsylvania State University, University Park, PA MS, International Nutrition, Cornell University, Ithaca, New York BS, Secondary Education/Chemistry, Slippery Rock State College, Slippery Rock, PA Qian Jia, PhD, RD, Assistant Professor PhD, Nutrition, Texas A&M University MS, Cell Biology, Beijing Normal University, China BS, Biology Education, Shaxi Normal University, China Jung-lim Lee, PhD, Assistant Professor PhD, Food Science & Biotechnology, Kyung-Hee University, Seoul, Korea MS, Food Science & Biotechnology, Kyung-Hee University, Seoul, Korea BS, Food Science & Biotechnology, Han-Kyung National University, Korea ​Stephen Lumor, PhD, Assistant Professor Post-Doctorate, Food & Nutrition, University of Minnesota PhD, Food Science & Technology, University of Georgia MS, Food Science & Technology, University of Georgia BSc, Biochemistry, University of Ghana Textiles and Apparel Studies Program Mopelola Adegoke, PhD, Associate Professor, Coordinator, CTFM Internship PhD, Family and Consumer Science Education, Iowa State University, Ames, Iowa MS, Textile and Clothing, Iowa State University, Ames, Iowa BS, Home Economics, Iowa State University, Ames, Iowa Jungmi Oh, PhD, Associate Professor PhD, Clothing and Textile, Florida State University, Tallahassee, Florida MS, Clothing and Textile, Sungshin Women’s University, Seoul, Korea BS, Clothing and Textile, Sungshin Women’s University, Seoul, Korea  

Human Ecology Research Facilities

Body: 
  The department is equipped with a teaching food laboratory that provides students with hands-on experience. Students develop skills in diet planning and the development of new foods. The Foods Lab contains equipment for preparation and sensory evaluation of food products. The sensory evaluation section of the lab contains specialized carrels that are used for evaluation of products prepared in the lab. A Nutrient Analysis Computer Laboratory, adjacent to the Foods Lab, is used to calculate the nutrients in diets and recipes. The Textiles and Apparel Studies laboratory is equipped with state-of-the art equipment. Students develop skills in design and development of new products. The Gerber Computer Aid Design (CAD) equipment is the state-of-the-art equipment that helps students to develop skills in designing and product development. Research support services include the university library and the computing room with access to Internet.

Pages