{
    "document_id": 16858,
    "page": 207,
    "width_pt": 612,
    "height_pt": 792,
    "rotation": 0,
    "pipeline_version": "paddleocr-vl-1.6+paul-48",
    "engine": "paddleocr_vl",
    "source_run_id": 16969,
    "item_count": 18,
    "counts_by_type": {
        "footer": 1,
        "header": 1,
        "heading": 1,
        "text": 15
    },
    "build_ms": 3,
    "items": [
        {
            "id": "p207.1",
            "order": 1,
            "type": "header",
            "bbox": {
                "l": 446.16,
                "t": 754.08,
                "r": 536.88,
                "b": 740.16
            },
            "text": "Course Descriptions",
            "attrs": {
                "block_label": "header"
            },
            "level": 2
        },
        {
            "id": "p207.2",
            "order": 2,
            "type": "text",
            "bbox": {
                "l": 68.88,
                "t": 720.72,
                "r": 288.96,
                "b": 697.44
            },
            "text": "essential for small scale farmers. Prerequisite: AFE 217 or consent of instructor. Credit: 3 semester hours."
        },
        {
            "id": "p207.3",
            "order": 3,
            "type": "text",
            "bbox": {
                "l": 68.64,
                "t": 688.08,
                "r": 290.16,
                "b": 592.08
            },
            "text": "ENV 545: Molecular Techniques for Environmental and Aquatic Studies. This course examines how molecular biological approaches are used to address major issues in environmental biology. Lecture/laboratories examine how molecular methods can be applied to wildlife management, ecology, pollution control and remediation, and environmental health. Prerequisite: BIO 111 or consent of instructor. Credit: 3 semester hours."
        },
        {
            "id": "p207.4",
            "order": 4,
            "type": "text",
            "bbox": {
                "l": 68.64,
                "t": 582,
                "r": 289.68,
                "b": 486
            },
            "text": "ENV 550: 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 CHE 110. Credit: 3 semester hours."
        },
        {
            "id": "p207.5",
            "order": 5,
            "type": "text",
            "bbox": {
                "l": 68.64,
                "t": 476.4,
                "r": 289.68,
                "b": 359.52
            },
            "text": "ENV 551: Livestock Production Practices. Course will explore conventional and alternative production practices for the major livestock species produced in Kentucky. Students will learn about organic, forage based, and natural production practices and how they compare to conventional production. They will have hands on experience with working with livestock to learn basic handling and management procedures. The class includes field trips to different farms and hands on activities. Prerequisites: AFE 211. Credit: 3 semester hours."
        },
        {
            "id": "p207.6",
            "order": 6,
            "type": "text",
            "bbox": {
                "l": 68.4,
                "t": 349.44,
                "r": 289.68,
                "b": 211.68
            },
            "text": "ENV 555: 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. Credit: 3 semester hours."
        },
        {
            "id": "p207.7",
            "order": 7,
            "type": "text",
            "bbox": {
                "l": 68.64,
                "t": 202.32,
                "r": 289.2,
                "b": 127.2
            },
            "text": "ENV 560: Agricultural and Environmental Policy. This course provides an introduction to issue in agricultural and environmental policy, with an emphasis on environmental management strategies, environmental and human health risks such as toxicity, environmental issues in agriculture, and climate change. Credit: 3 semester hours."
        },
        {
            "id": "p207.8",
            "order": 8,
            "type": "text",
            "bbox": {
                "l": 68.64,
                "t": 117.36,
                "r": 289.68,
                "b": 84.72
            },
            "text": "ENV 565: Environmental Law. This course provides an introduction to major issues in the field of environmental law with particular emphasis on federal environmental law and the roles of states in enforcement. Credit: 3 semester hours."
        },
        {
            "id": "p207.9",
            "order": 9,
            "type": "text",
            "bbox": {
                "l": 320.16,
                "t": 720.48,
                "r": 540.72,
                "b": 697.44
            },
            "text": "environmental law and the roles of states in enforcement. Credit: 3 semester hours."
        },
        {
            "id": "p207.10",
            "order": 10,
            "type": "text",
            "bbox": {
                "l": 320.88,
                "t": 687.84,
                "r": 541.68,
                "b": 623.04
            },
            "text": "ENV 585: Special Topics. 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": "p207.11",
            "order": 11,
            "type": "text",
            "bbox": {
                "l": 320.64,
                "t": 613.2,
                "r": 541.44,
                "b": 548.88
            },
            "text": "ENV 589: 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": "p207.12",
            "order": 12,
            "type": "text",
            "bbox": {
                "l": 320.88,
                "t": 538.56,
                "r": 541.92,
                "b": 390.96
            },
            "text": "ENV 595: Environmental Science & Bio-remediation Techniques. This course is intended for those with theoretical and practical interest in environmental issues and is designed to provide a wide range of subjects and practical work experience using standard methods, concepts and equipment in environmental science. The fate and transport of pollutants in the environment and their final destination, dilution, dispersion, adsorption, persistence, degradation, their adverse effects, and the route that the toxin in question takes in the environment will be discussed and possible solutions and remediation techniques will be presented. Prerequisite: BIO 101 and CHE 101. Credit: 3 semester hours."
        },
        {
            "id": "p207.13",
            "order": 13,
            "type": "text",
            "bbox": {
                "l": 320.88,
                "t": 381.36,
                "r": 541.68,
                "b": 306
            },
            "text": "ENV 600: Research. Students design and conduct original field and/or laboratory-based research to test a hypothesis. Experimental design and methods must be approved by a committee prior to initiation of research. The research should allow statistical data analysis and make an original contribution to the field of Environmental Studies. Credit: 19 semester hours."
        },
        {
            "id": "p207.14",
            "order": 14,
            "type": "text",
            "bbox": {
                "l": 320.88,
                "t": 296.16,
                "r": 541.44,
                "b": 262.8
            },
            "text": "ENV 601: Thesis. Preparation and defense of research based thesis making an original contribution to the field of Environmental Studies. Credit: 1-3 semester hours."
        },
        {
            "id": "p207.15",
            "order": 15,
            "type": "text",
            "bbox": {
                "l": 320.16,
                "t": 252.96,
                "r": 541.92,
                "b": 146.4
            },
            "text": "ENV 699: MES Capstone Research Project. The independent research capstone project would be designed in collaboration with an interdisciplinary advisory committee of three selected KSU faculty/research members. This is a yearlong project which will serve as the culminating activity for the MES degree. Pass or Fail Only. Students will complete the capstone project over two semesters of three credit hours each semester for a total of six credit hours. May be repeated once. Credit: 6 semester hours."
        },
        {
            "id": "p207.16",
            "order": 16,
            "type": "heading",
            "bbox": {
                "l": 321.12,
                "t": 137.04,
                "r": 481.2,
                "b": 125.52
            },
            "text": "ENGLISH AS A SECOND LANGUAGE",
            "attrs": {
                "block_label": "paragraph_title"
            },
            "level": 3
        },
        {
            "id": "p207.17",
            "order": 17,
            "type": "text",
            "bbox": {
                "l": 320.64,
                "t": 114.96,
                "r": 540.96,
                "b": 81.36
            },
            "text": "ESL 085: Fundamentals of English for Foreign Students. Familiarizes foreign students with fundamentals of written and spoken English, focusing"
        },
        {
            "id": "p207.18",
            "order": 18,
            "type": "footer",
            "bbox": {
                "l": 522,
                "t": 53.28,
                "r": 541.2,
                "b": 42.72
            },
            "text": "197",
            "attrs": {
                "block_label": "number"
            }
        }
    ],
    "excluded_furniture": {
        "first": [],
        "last": []
    }
}