7/8 Exploring Agriculture 2018-19
Exploring Agriculture analyzes the different aspects of the agricultural industry. This course is designed to introduce students to the vast opportunities available in Agricultural Education. Students will be given the opportunity to learn how agriculture and agribusiness affects their daily lives. Students may have the opportunity to participate in FFA activities.
Upon completion of this course, students will be able to analyze different aspects of the agricultural industry and how it affects their daily lives. Students will have a working knowledge of Utah agriculture, the National FFA Organization, and the significance of the Agricultural Education program. Students will be made aware of the various career opportunities in agriscience, forestry and natural resources, plant science and animal science.
Upon completion of this course, students will be able to analyze different aspects of the agricultural industry and how it affects their daily lives. Students will have a working knowledge of Utah agriculture, the National FFA Organization, and the significance of the Agricultural Education program. Students will be made aware of the various career opportunities in agriscience, forestry and natural resources, plant science and animal science.
Plants
Plants, also called green plants, are multicellular eukaryotes of the kingdom Plantae. They form an unranked clade Viridiplantae that includes the flowering plants, conifers and other gymnosperms, ferns, clubmosses, hornworts, liverworts, mosses and the green algae. Green plants exclude the red and brown algae, the fungi, archaea, bacteria and animals.
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Animals
Animals are multicellular, eukaryotic organisms of the kingdom Animalia. All animals are motile, meaning they can move spontaneously and independently at some point in their lives. Their body plan eventually becomes fixed as they develop, although some undergo a process of metamorphosis later on in their lives. All animals are heterotrophs: they must ingest other organisms or their products for sustenance.
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Food Science
Food science is the applied science devoted to the study of food. The Institute of Food Technologists defines food science as "the discipline in which the engineering, biological, and physical sciences are used to study the nature of foods, the causes of deterioration, the principles underlying food processing, and the improvement of foods for the consuming public".
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