{ "document_id": 16839, "page": 208, "width_pt": 612, "height_pt": 792, "rotation": 0, "pipeline_version": "paddleocr-vl-1.6+paul-48", "engine": "paddleocr_vl", "source_run_id": 16950, "item_count": 12, "counts_by_type": { "footer": 2, "heading": 1, "text": 9 }, "build_ms": 2, "items": [ { "id": "p208.1", "order": 1, "type": "heading", "bbox": { "l": 51.84, "t": 751.2, "r": 165.6, "b": 738.96 }, "text": "KENTUCKY STATE UNIVERSITY", "attrs": { "block_label": "paragraph_title" }, "level": 3 }, { "id": "p208.2", "order": 2, "type": "text", "bbox": { "l": 51.36, "t": 738, "r": 555.84, "b": 682.08 }, "text": "AFE 440: Ornamental and Landscape Plants. This course provides an understanding of the identification, morphology, classification, nomenclature and adaptability of ornamental plants in landscape environments. The use of plants in home, business, and park landscapes to reduce water use, pollutants, energy, and labor inputs is examined. Credit: 3 semester hours." }, { "id": "p208.3", "order": 3, "type": "text", "bbox": { "l": 51.36, "t": 667.44, "r": 553.68, "b": 583.68 }, "text": "AFE 442: Plant Propagation and Plant Production Systems. This course provides an understanding of both traditional plant propagation and tissue culture as well as sustainable plant production systems. Plant propagation is a critical part of nursery and greenhouse management not only to reduce production costs but also to maximize the potential profit. Sustainable practices and production of horticultural crops is also examined to reduce water use, pollutants, energy, and labor inputs. Topics covered also include soil, plant nutrition, pest and disease management that are essential for small scale farmers. Prerequisite: AFE 217 or consent of instructor. Credit: 3 semester hours." }, { "id": "p208.4", "order": 4, "type": "text", "bbox": { "l": 51.36, "t": 568.8, "r": 555.6, "b": 484.8 }, "text": "AFE 443: Apiculture/Pollination Biology. This course guides the student through the biology and culture of honeybees and other important pollinators. The morphology, physiology, behavior, reproduction, genetics, breeding and ecology of honeybees are included. The application of the biology of honeybees is described, as they are important crop pollinators and producers of honey and wax. The biology of other pollinators, especially other species of bees, is compared to that of the honeybee. In particular, the relative merits of various pollinators are compared according to the plants they visit. Recent ideas and novel applications for apiculture are described. Credit: 3 semester hours." }, { "id": "p208.5", "order": 5, "type": "text", "bbox": { "l": 51.36, "t": 470.16, "r": 555.36, "b": 428.64 }, "text": "AFE 445: Agriculture and Energy. Examine agriculture's role as a producer and consumer of energy in context of the broader food system and economy. Explore potential to improve agricultural energy efficiency and produce energy on farms using solar, wind, hydro, bio-power, and biofuel technologies. Credit: 3 semester hours." }, { "id": "p208.6", "order": 6, "type": "text", "bbox": { "l": 51.36, "t": 413.76, "r": 556.08, "b": 344.4 }, "text": "AFE 450: Human Health and Environment. This course is intended for those interested in theoretical and hands-on training with a biomedical approach to the field of human health and the environment. Students taking this multidisciplinary course will have a holistic understanding of how the physical, chemical and biological factors of the environment impact human health. Prerequisites: BIO 111, CHE 101, and CHEM 110 or consent of instructor. Credit: 3 semester hours." }, { "id": "p208.7", "order": 7, "type": "text", "bbox": { "l": 50.88, "t": 329.52, "r": 555.12, "b": 246 }, "text": "AFE 455: Food Safety and Microbiology. This course in intended for those with theoretical and practical interest in the field of food sciences, especially those interested in a wide range of subjects and hands-on/practical approaches in microbial food processes, general food safety, public health and epidemiology. Various aspects of food production, maintenance, supply chains, potential contaminations, introduction to food borne toxins and outbreaks of food borne infections, safe food handling and preparation techniques will be introduced to the students. Prerequisites: BIO 111, CHE 101, and CHE 110 or consent of instructor. Credit: 3 semester hours." }, { "id": "p208.8", "order": 8, "type": "text", "bbox": { "l": 51.12, "t": 231.12, "r": 551.76, "b": 175.92 }, "text": "AFE 465: Food Systems. This course explores relationships among environment, food supply chains, security, quality, diet, and consumer health, with particular emphasis on system components after the farm gate. Discuss existing barriers to healthy and sustainable food consumption; and personal behaviors and public policies with potential to overcome these barriers. Credit: 3 semester hours." }, { "id": "p208.9", "order": 9, "type": "text", "bbox": { "l": 51.36, "t": 160.56, "r": 559.68, "b": 119.28 }, "text": "AFE 485/495: Special Topics in AFE. This course requires intensive examination of an Agriculture, Food, and Environmental (AFE) science topic chosen by a faculty member in Agriculture, Food, and Environment. This course will require intensive reading and discussion, as well as writing. Credit: 3 semester hours." }, { "id": "p208.10", "order": 10, "type": "text", "bbox": { "l": 50.88, "t": 104.64, "r": 536.88, "b": 63.36 }, "text": "AFE 489: Remote Sensing of the Environment. The course introduces fundamental principles of remote sensing applications for recording electromagnetic energy from the earth's surface for studying vegetation, soil, water, and urban infrastructure. Prerequisite: Consent of instructor. Credit: 3 semester hours." }, { "id": "p208.11", "order": 11, "type": "footer", "bbox": { "l": 52.8, "t": 44.88, "r": 67.92, "b": 35.76 }, "text": "208", "attrs": { "block_label": "number" } }, { "id": "p208.12", "order": 12, "type": "footer", "bbox": { "l": 231.12, "t": 45.12, "r": 380.4, "b": 35.52 }, "text": "2019-2020 KSU UNDERGRADUATE CATALOG", "attrs": { "block_label": "footer" } } ], "excluded_furniture": { "first": [], "last": [] } }