Bachelor of Science in Agricultural Business

at INTO Group - Colorado State University USA

The Department of Foreign Languages and Literatures offers an M.A. degree in Languages, Literatures and Cultures with a specialization in Spanish.

When you major in Art (B.A.), you’ll take your passions to new levels of creativity and expression. You’ll start with a foundational year, where you’ll get exposure to every medium from drawing to metalsmithing to ceramics to digital art. In the B.A. program, you’ll become adept at studio arts, and can focus on history or integrated visual studies, which combines art coursework with coursework from another discipline.

Art History - Concentration
The Art History concentration seeks to develop students' critical and analytical skills and their ability to comprehend global visual arts within social, historical, cultural, and aesthetic frameworks. Students learn about the visual and material culture of societies from around the world and across time, reflecting the global turn in the discipline of Art History today. Our program offers a diverse array of courses that range from the Italian Renaissance to contemporary African art, women in art, and native North American art. Art History majors can apply their skills in visual literacy, analytical research, and oral communication to a wide range of fields to shape their career path. Our students have entered careers in academia, museums, historical societies, and auction houses, just to name a few.

Graduates possess technical skills in problem solving, systems planning, integrative team decision making, quantitative analysis, oral and verbal communications, and computer operations. Graduates are familiar with skills useful in a business setting and the historic evolution of environmental conservation. Additionally, graduates develop an appreciation for how their discipline contributes to environmental stewardship and sustainability. Two concentrations are offered – Global Tourism and Natural Resource Tourism.

Students will demonstrate:

• Written and oral communication skills, with a focus on writing skills. Student writing and speaking will embody characteristics that represent attention to high quality communication skills, including substance of the issue addressed, organization of the paper or presentation, mechanics, and evidence.
• Research and analytical skills. These skills will include the ability to generate a problem statement, associated research questions, data acquisition methodologies, synthesis of related information and the development of management implications and conclusions.
• Planning skills. These will involve an ability to implement the planning process, including setting goals and objectives, acquiring relevant background information, synthesizing information, conceptualizing ideas, constructing alternative courses of action, making recommendations and considering ways of evaluating decisions.

The Department of Environmental and Radiological Health Sciences offers a wide variety of graduate opportunities in cancer biology and oncology; occupational and environmental health (i.e., industrial hygiene, ergonomics); health physics, radiation sciences (i.e., radiobiology, radioecology, radiochemistry) epidemiology and toxicology.

Areas of Study

• Epidemiology

Public interest regarding the importance of nutrition to health and fitness is at a high level and increasing. The Major in Nutrition and Food Science involves integration of the biological, medical, and social sciences and their application to the improvement of human nutrition and fitness, prevention of chronic disease, and improved quality of life. The major is both science- and human service-oriented.

Nutrition and Food Science graduates gain a scientific understanding of the principles of human nutrition, the role of nutrition in the prevention and management of disease, delivery of nutritional care, and the principles of nutrition assessment and food preparation. Additionally, graduates know the techniques of interviewing, counseling, information management, and effective communication.

The Major in Geology provides a rigorous academic and practical basis for diverse professional geosciences and other careers that include private and public sector water, energy, mineral and other natural resources, geologic hazards, resources and environmental management, and education. The major also provides a quantitative science and general education preparation for graduate studies, including hydrology, geophysics, environmental geology, economic geology, resources management, public policy, and many other areas.

The Geology curriculum encompasses a strong geosciences education within the broader framework of a liberal education. Emphasis is placed on integrating field studies in the Colorado Rocky Mountains and elsewhere with extensive on-campus classroom and laboratory work. In addition to obtaining a thorough knowledge of geosciences, students complete courses in mathematics, physical sciences, communications, and the liberal arts to develop effective quantitative, decision making, and communications skills. Four concentrations are offered to allow focus on specialized career interests: Geology, Environmental Geology, Geophysics, and Hydrogeology.

The Department of Statistics at CSU consistently ranks in the top 50 statistics departments in the US. Colorado State University is accredited by the Higher Learning Commission and a member of the North Central Association of Colleges and Schools.

The Major in Interior Architecture and Design exemplifies the definition of the professional designer as qualified by education, experience, and examination to design interior environments that enhance the function and quality of life, increase productivity, and protect the health, safety, and welfare of the public. Academic preparation is grounded in research-based problem solving and experiential education through studio instruction, service learning, and internships that encompass a variety of cultural, environmental, and historical perspectives. The program has a longstanding accreditation by the Council for Interior Design Accreditation (CIDA), recognizing the highest academic standards established by the profession.

Students seeking to apply to the Interior Architecture and Design major at CSU first are admitted to CSU as Pre-Interior Architecture and Design. All students who wish to be considered for admission to Interior Architecture and Design (IAD) major will be required to complete the Interior Architecture and Design Scenario practicum. Selective advancement into the major is based on the review received at the IAD Scenario, where external reviewers will assess student competencies in writing for design, sketching, problem-solving, and conceptual frameworks. A cohort of approximately 50-60 students advances based on performance on the IAD Design Scenario. The IAD Design Scenario occurs annually in the spring semester. See the Department of Design and Merchandising for more information regarding the Interior Architecture and Design Scenario.

The Walter Scott, Jr. College of Engineering at Colorado State University has a world-class reputation, top-rated faculty, distinguished research programs, and outstanding students. We work with industry and government agencies on many research projects, from environmental issues to radars to biofuels.

Areas of Study

• Electrical Engineering

   

Fermentation Science and Technology is a multidisciplinary major focusing on the science of fermented foods and beverages. The curriculum focuses on the science of the processes and methods involved with using microorganisms in the commercial production of fermented products. Courses in the major also emphasize the safety, culinary, and nutritional aspects of fermented foods and beverages. This major prepares students for employment in the fermented food and beverage industries in such roles as product development, processing, quality assurance and control, sensory evaluation, packaging, distribution, and plant management. Students enrolled in this major have the opportunity to participate in industry activities and professional organizations to increase their practical understanding of fermented food and beverage production, processing methods, and specific techniques.