ALS 4914, Section 3E84
3 Credits
Project Team Research: Building Skills in Agrobiology
Protecting Biodiversity in our Food System
Monday Period 8, Wednesday Periods 8-9
Instructor: Anna Prizzia, Director, Field & Fork Campus Food Program
352-294-2208; aprizzia@ufl.edu
Industry Partner: Working Food
Gain hands-on experience solving real problems faced by agricultural industries and organizations! Students will work with the Field and Fork Program, the Center for Stress Resilient Agriculture, and Working Food to explore how new, open-pollinated kale varieties thrive in the uniquely challenging environmental conditions in Florida.
Working in interdisciplinary teams, students will design, implement, evaluate, and present results for a trial of genetically diverse kale varieties. Students will grow the kale varieties at the Field and Fork Farm, and will engage with the community through exploring consumer preference and marketability for these varieties with farmers, gardeners, and local food consumers at farmers markets.
Applied problem-solving is critical for employment preparation, competitive standing, and network building. Luckily, many industries are seeking opportunities to interact with students in a direct way, as they work to fill the many current and upcoming openings, and navigate the changing employment skills needed as agriculture continues to increase in complexity.
Questions about course content should be directed to the instructor: Dr. Anna Prizzia aprizzia@ufl.edu.
Registration is not department-controlled. If you have difficulty with registration, then contact Cynthia Hight chight@ufl.edu.
