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College of Agricultural Sciences

AGRI 520 – Introduction to Organic Food Production (3)

History of organic farming, advantages and disadvantages, review of long-term studies comparing organic and conventional production systems, a review of the federal organic production guidelines, methods and applications for organic production facilities, crop nutrition, compost and manure utilization, organic amendments, organic field crop production, organic gardening, organic livestock production, weed and pest control in organic systems, and marketing of organic produce. This course may be subject to Enforced Prerequisites that restrict registration into the course. Check the offerings below for more information.

For more information, contact OSU Ecampus at 800-667-1465 (option 1) or ecampus.ess@oregonstate.edu.

Continue to Registration.

TermCRNSecCrP/NInstructorTypeStatusCapAvailWL CapWL Avail
W25365204013Jeliazkov, V.Online Open504400
Section Title: Overview Of Organic Food
Registration Restrictions
Recommended: CROP 200 or SOIL 205 or BI 204 or BI 213
Class Notes:

Textbooks  [ Textbooks]

Syllabus: Available in Canvas to students enrolled in this course. Or contact instructor to request syllabus. (Note: An ONID account is required to view OSU's online directory.)
Find textbooks for AGRI 520 at the OSU Beaver Store (current term only). For questions related to course materials, contact the OSU Beaver Store.

Legend
= Signifies the course as a Baccalaureate Core Course.
= Signifies that fees may apply to the course.
+ = Include restriction.
- = Exclude restriction.
* = Prereq may be taken prior to or simultaneously with this course.