All students are encouraged to explore the following 2022 Summer courses offered by the UK College of Agriculture, Food and Environment.
Students may enroll during their regular registration window. Courses with special enrollment instructions or prerequisites are described below. Those satisfying UK Core requirements are also noted.
Students with questions may reach out to their advisor, the instructor listed below, or email CAFEadvising@uky.edu.
Summer 2022 Courses (Online)
ASC 325: Animal Physiology 3 credit hours
Instructor: Kristine L Urschel, klurschel@uky.edu
Start/End Date: May 16 - July 13
Description: An introduction to the functional anatomy and physiology of major body systems in domestic animals. Emphasis will be on how these systems interact to regulate circulation, gas exchange, acid-base balance, digestion and metabolism, locomotion, and adapting to environmental changes.
CLD 102: Dynamics of Rural Social Life 3 credit hours
Satisfies the UK Core Requirement for Intellectual Inquiry for Social Sciences
Instructor: Darryl Anthony Strode, dstrode@uky.edu
Start/End Date: June 29 - August 11
Description: Introduces major concepts of sociology by exploring social, political, and cultural issues confronting rural society and American agriculture, such as population change, industrialization, energy developments, agricultural change. Students may not receive credit for both this course and SOC 101.
CLD 305: Research Methods in CLD 3 credit hours
Instructor: Lindsay E Shade, lindsay.shade@uky.edu
Start/End Date: May 16 - June 28
Description: This course will familiarize students with research concepts, methods, and skills used in community and organizational development and communication. The course focuses on applied research topics such as secondary data analysis, survey design, focus groups, key informant interviews, and content analysis.
CLD 403: Leadership & Communication 3 credit hours
Instructor: Maria Claire Cahill, maria.cahill@uky.edu
Start/End Date: May 16 - June 13
Description: This course is designed to expand student understanding of the theory and practice of leadership, conflict management, and decision-making. It is also designed to focus on issues of cohesiveness, trust, motivation, vision, and goals. Students must integrate their personal ethics and definition of leadership in various course assignments and projects.
CLD 404: Contemporary Leadership Applications 3 credit hours
Instructor: John C. Hill, johnchill@uky.edu
Start/End Date: May 16 - August 11
Description: This course supplements and integrates previous learning and is designed to provide maximum exposure to various concepts and perspectives of leadership through observational experiences, critical thinking, and self-analysis. It is also designed to allow the demonstration of previously learned leadership theories, styles, and strategies.
CLD 540: Social Implications of Tech Innovations 3 credit hours
Instructor: Keiko Tanaka, ktanaka@uky.edu
Start/End Date: June 14 - August 11
Description: New scientific and technological innovations have tremendous potential in transforming the future of agriculture, food economies, rural communities, natural resources, and the environment. This course is designed to examine sociocultural, political, economic, environmental, ethical, and moral issues surrounding new scientific and technological innovations in agriculture, food, and the environment.
DHN 101: Human Nutrition and Wellness 3 credit hours
Instructor: Tammy J Stephenson, tammy.stephenson@uky.edu
Start/End Date: May 16 - June 13
Description: Food composition, digestion, absorption, and metabolism as related to the selection of nutrients essential for human life, growth, reproduction, lactation, wellness, and physical activity. Not open to NFS majors except hospitality management students.
DHN 212: Introductory Nutrition 3 credit hours
Instructor: Tammy J Stephenson, tammy.stephenson@uky.edu
Start/End Date: May 16 - June 13
Description: An elementary study of the principles of nutrition and the application of these principles to providing adequate nutrition to humans. The chemical and physiological approach to nutrition is emphasized. Prereq: CHE 105 or CHE 103 or CHE 108; plus, past or concurrent BIO 103 or BIO 148 or BIO 152 or BIO 208.
DHN 241: Food Service Sanitation 3 credit hours
Instructor: Kendra OoNorasak, kendra.OoNorasak@uky.edu
Start/End Date: May 16 - June 13
Description: This course covers the principles of food microbiology, important foodborne diseases, standards that are enforced by regulatory agencies, and applied measures for the prevention of food-borne diseases and other microbiological problems. It leads to certification from the National Restaurant Association.
DHN 318: Hunger, Food Behavior & The Environment 3 credit hours
Instructor: Dr. Makenzie Leanne Barr, mackenize.barr@uky.edu
Start/End Date: June 14 - August 11
Description: This course brings together the role of the biological processes that influence hunger with the physiological responses to cues in the social and neighborhood environment that influence what we eat. The connection between what we eat and the lifelong health consequences of dietary patterns can be seen at the individual, familial, and community levels.
DHN 597: Obesity and Food Insecurity Paradigm 3 credit hours
Instructor: Dr. Courtney Tiemann Luecking, courtney.luecking@uky.edu
Start/End Date: June 14 - August 11
Description: This course will explore the pathophysiology of obesity, including genetic determinants, prenatal and early life influences, and epigenetics. Students will examine the influence of environmental, socio-economic, public policy, dietary, and physical activity factors as they relate to overweight and obesity in the United States.
ENT 110: Insect Biology 3 credit hours
Satisfies the UK Core Requirement for Natural, Physical and Mathematical Sciences
Instructor: Dr. Nicholas Teets, n.teets@uky.edu
Start/End Date: May 16 - June 28
Description: Overview of the biology of insects. Emphasizes how this enormously abundant and important group of animals has resolved the basic challenges of survival and reproduction. Principles of physiology, behavior, ecology, and evolution are introduced using insects as examples. The roles of both beneficial and detrimental insects will be discussed. No prereqs.
ENT 220: Plague, Pests, and Pestilence 3 credit hours
Instructor: Dr. Tonja Wilkins Fisher, tonja.fisher@uky.edu
Start/End Date: June 14 - August 11
Description: Vectors are living organisms that can transmit infectious diseases between humans or from animals to humans. Vector-borne diseases have impacted human lives and society throughout history. This introductory course examines the major vector-borne diseases affecting humans through multiple perspectives (biomedical, cultural, political, and social) on a global scale.
ENT 520: Digital I.D Insects & Their Relatives 3 credit hours
Instructor: Dr. Eric Chapman, eric.chapman@uky.edu
Start/End Date: May 16 - August 11
Description: A study of arthropod identification using digital tools instead of physical curation methods. Phylogenetic relationships and key characteristics are emphasized, along with the translation of Family- level identification to practical interpretation, including pest management and natural-resource education related to North American arthropods.
ENT 561: Insects Affecting Human & Animal Health 3 credit hours
Instructor: Dr. Lee Townsend, ltownsen@uky.edu
Start/End Date: May 16 - August 11
Description: Discussion of arthropod parasites and disease vectors. Topics include an overview of disease transmission and public health, epidemiology, vector biology, important arthropod groups, and their control.
EQM 302: Equine Event Planning 3 credit hours
Instructor: Samantha Geller, sam.geller@uky.edu
Start/End Date: May 16 - June 28
Description: This course will introduce students to the components of planning a successful event and equip them with a thorough understanding of the variety of equine events in the industry. Students will learn about the process of event planning including pre-planning, organization, budgeting, marketing and communications, and planning for the unexpected. Students will plan a student-focused event to create a formal event proposal.
FAM 254 Life Course Human Development 3 credit hours
Instructor: Emily Bollinger, emily.bollinger@uky.edu
Start/End Date: May 16 - June 28
Description: An introduction to the basic principles of human development through the life course of the individual from conception to death, common life transitions, and social change shape people's lives from birth to death. Roles of family, school, peers, and work will also be examined in relation to human development. Emphasis will be placed on the general theories of human development and their relation to the life course.
HRT 335: Distillation Wine & Brewing Science 3 credit hours
Instructor: Jarrad Gollihue, jared.gollihue@uky.edu
Start/End Date: May 16 - August 11
Description: Broad introduction to wine, brewing, and distillation science. Information includes viticulture (growing grapes for wine), winemaking (production), wine flavor chemistry, commodities for fermentation, brewing science (beer making to distribution), and distilling. This class is not based on consumption, but rather the combination of science and management strategies needed to produce quality products.
STO 540: Social Implications of Technological Innovations 3 credit hours
Instructor: Keiko Tanaka, ktanaka@uky.edu
Start/End Date: June 14 - August 11
Description: New scientific and technological innovations have tremendous potential in transforming the future of agriculture, food economies, rural communities, natural resources, and the environment. This course is designed to examine sociocultural, political, economic, environmental, ethical, and moral issues surrounding new scientific and technological innovations in agriculture, food, and the environment.
Summer 2022 Courses (In-Person)
FSC 430: Sensory Evaluation of Foods Lecture (TR 12:00 - 1:40) 3 credit hours
Satisfies the UK Core Requirement for Global Dynamics
Instructor: Surendranath P Suman, spsum2@uky.edu
Start/End Date: June 30 - August 11
Description: This course deals with the sensory evaluation methods used for food products based on flavor, odor, color, and texture. This includes techniques for measuring sensory attributes, instrumental analysis of foods, statistical analyses of data, and how sensory evaluation programs are utilized in the food industry.
FSC 430: Sensory Evaluation of Foods Laboratory (W 12:00 - 3:00) 3 credit hours
Satisfies the UK Core Requirement for Global Dynamics
Instructor: Surendranath P Suman, spsum2@uky.edu
Start/End Date: July 6 - August 10
Description: This course deals with the sensory evaluation methods used for food products based on flavor, odor, color, and texture. This includes techniques for measuring sensory attributes, instrumental analysis of foods, statistical analyses of data, and how sensory evaluation programs are utilized in the food industry.