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Catalog Year 2025-2026

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BiologyCredits

This course covers animal production history and economic impact, breeddevelopment, animal anatomy and physiology, animal production features, growth and lactation physiology, environmental animal production factors and animal research. This course also provides a comprehensive introduction to thefundamental principles of animal science based on biological and scientific aspects of animals that serve mankind.

Areas of Interest:
Agriculture, Food, and Natural Resources
Programs:

This course includes the study of the management and production of forages,grasses for harvested and grazed production. Subject areas will include varietals selection, planting, calculating yields, production costs, growth management, harvesting techniques and marketing techniques. The forage management will focus on legume and grass production, it will include emphasis on establishment, winter survival, fertilization, cutting management, forage storage and variety selection.

Areas of Interest:
Agriculture, Food, and Natural Resources
Programs:

This course covers agronomy principles for crop growth in the upper Midwest. The course covers the components of plant growth, seed quality, plant structures, plant development, plant classification, maturity systems and seeding rates. Corn and soybean production will be the main crops being discussed. The lab component will include activities in seed germination, staging of plant growth, stem, root, and flower structures.

Areas of Interest:
Agriculture, Food, and Natural Resources
Programs:

An introduction to the health care profession with special emphasis on clinical laboratory personnel. Course includes presentations by professionals in some of the major health care fields, especially medical technology. Includes lectures, field observations.

Areas of Interest:
Agriculture, Food, and Natural Resources
Programs:

This course is designed for nursing and allied health sciences majors and will prepare them for advanced coursework in their majors. The course will focus on human anatomy and physiology with emphasis on the structure and function of the systems of the body. Special emphasis will be placed on cell structure and function, tissues, metabolism and major organ systems including the integumentary system, the skeletal system, joints, muscle and muscular system, and nervous system, and special senses. Lab included with dissection.

Areas of Interest:
Agriculture, Food, and Natural Resources
Programs:

This course is designed for nursing and allied health sciences majors and will prepare them for advanced coursework in their majors. This course will focus on human anatomy and physiology with emphasis on the structure and function of the systems of the body. Special emphasis will be placed on cells, tissues, structure and function of major organ systems including endocrine, cardiovascular, lymphatic, immune, respiratory, digestive, urinary, and reproductive systems, and development. Lab included with dissection.

Areas of Interest:
Agriculture, Food, and Natural Resources
Programs:

This course will include both the technical an practical information that should be of assistance to a student who will farm or go into the fertilizer business. The course deals with the basic soil-plant relationships and the effects of fertility. Detailed information of soil test results will be covered. Materials from the Certified Crop Advisor program will be used.

Prerequisites:
BIOL 104, GEOL 104
Areas of Interest:
Agriculture, Food, and Natural Resources
Programs:

Introduction to genetic analysis. Topics covered will include those of both classical and modern genetics: population genetics, molecular genetics, genetic manipulation of organisms and selection. Central to this course will be the primacy of the trait as the object of genetics and the development/refinement of the concept of the gene. Lab included.Fall, Spring, Summer

Prerequisites:
BIOL 105, BIOL 106, and MATH 112
Areas of Interest:
Agriculture, Food, and Natural Resources
Programs:

Principles of the study of relationships between organisms and the environment. Topics include flow of energy and materials, organism-level interactions, growth and evolution of populations, and community ecology. Field trips to prairie, lake, stream, and forest communities, training in data collection and analysis, use of equipment, and report writing. Lab included.

Prerequisites:
BIOL 105 and BIOL 106 or consent
Areas of Interest:
Agriculture, Food, and Natural Resources
Programs:

Biology of plants including unique features of plant cells, life histories, metabolism, anatomy, physiology, and ecology. The course empathizes plants' remarkable adaptations to their environments, their diversity, and the vital roles they play in ecological interactions. For biology and environmental science majors and minors. Lab included.

Prerequisites:
BIOL 105 and BIOL 106 or consent
Areas of Interest:
Agriculture, Food, and Natural Resources
Programs:

Systems approach to the structure of the human body. The course is designed for students majoring in biology or health related programs. Lab included.

Areas of Interest:
Agriculture, Food, and Natural Resources
Programs:

This course considers the characteristics and identification of noxious and common weeds and weed seeds, methods of control, evaluation of herbicide performance and tolerance to herbicides. Topics on herbicide characteristics, formulations and application methods will be taken into account in determining the most economic method of weed control.

Prerequisites:
BIOL 146
Areas of Interest:
Agriculture, Food, and Natural Resources
Programs:

An introduction to the general principles and methods used in the study of microorganisms. Lab included. Prereq: One BIOL course and one semester of chemistry from among CHEM 104, CHEM 106, CHEM 111, or CHEM 201. Fall, Spring, Summer

Prerequisites:
One BIOL course and one semester of chemistry from among CHEM 104, CHEM 106, CHEM 111, or CHEM 201
Graduation Requirements:
Goal Area 3 - Natural Sciences
Areas of Interest:
Agriculture, Food, and Natural Resources
Programs:

An introduction to the general principles and methods to control the growth and transmission of pathogenic microbes and the development of antibiotic resistance in healthcare, food preparation/service, and industrial settings. Lab included.

Graduation Requirements:
Goal Area 3 - Natural Sciences
Areas of Interest:
Agriculture, Food, and Natural Resources
Programs:

Provides experience with a wide variety of biological laboratory exercises to prepare prospective elementary teachers. Emphasis is on building knowledge, skills, and confidence. The course will cover major biological concepts and environmental education through classroom-ready examples selected to illustrate each concept.

This course will provide students a comprehensive approach to understanding the unifying theory that all biological systems must operate. Student will apply evolutionary theory to ecosystem, population, individual and gene levels of organization in both eukaryotic and prokaryotic groups.

Prerequisites:
BIOL 105, BIOL 106, BIOL 211
Areas of Interest:
Agriculture, Food, and Natural Resources
Programs:

This course will introduce students to the wide diversity of invertebrate animals. Students will understand the major similarities and differences of the invertebrate taxa (protostomes and deuterostomes) through a comprehensive phylogenetic analysis of their morphological and functional features. Emphasis will focus on evolutionary relationships among taxa including ecology, development, life cycles, anatomy, and physiology. Lab will focus on skills related to invertebrate identification, manipulation, and field collection.

Prerequisites:
BIOL 105, BIOL 106
Areas of Interest:
Agriculture, Food, and Natural Resources
Programs:

This course will explore the diversity of vertebrate animals from chordates ancestors, fishes, amphibians, reptiles, birds, and mammals. Discussion of major taxa will focus on evolutionary relationships, ecology, and biology. Lab will focus on identification from both museum and field specimens.

Prerequisites:
BIOL 105, BIOL 106
Areas of Interest:
Agriculture, Food, and Natural Resources
Programs:

Principles of functions of human cells, organs, and systems with an emphasis on organ/system interactions. Designed for majors that do not require a strong medical and research emphasis. Includes an active learning laboratory to facilitate learning the complex lecture material.

Prerequisites:
BIOL 220, CHEM 104 or CHEM 106 or CHEM 111 or CHEM 201
Areas of Interest:
Agriculture, Food, and Natural Resources

Basic anatomy and physiology of the nervous system. The course is designed for students majoring in biology, psychology or health related programs.

Prerequisites:
Select 1 Course: BIOL 201, or BIOL 220, or BIOL 325, or BIOL 423.
Areas of Interest:
Agriculture, Food, and Natural Resources
Programs:

Systems and regional approach to the structure of the human body. Primary emphasis on gross anatomy supported by 3-dimensional models and animal dissections, with additional emphasis on cell and tissue-level anatomy supported by histological examination. The course is designed for students majoring in biology programs. Lab included.

Prerequisites:
BIOL 105
Areas of Interest:
Agriculture, Food, and Natural Resources
Programs:

Principles of functions of human cells, organs, and systems with an emphasis on organ/system interactions. This course is designed for students majoring in biology, chemistry, or related sciences, and medically-related areas. Includes a laboratory with a research and medical emphasis.

Prerequisites:
Select 1 Course: CHEM 111 or CHEM 201, and Select 1 Course: BIOL 220 or BIOL 325.
Areas of Interest:
Agriculture, Food, and Natural Resources
Programs:

Students will study management practices in the production of corn and soybeans, the economic and environmental aspects of soil damage systems, nutrient management recommendations for nitrogen and phosphorus, and current topics in the agronomy field. In the lab portion of the course, students will learn about grading crop samples and plant genetics.

Prerequisites:
BIOL 146, BIOL 246
Areas of Interest:
Agriculture, Food, and Natural Resources
Programs:

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