Program Overview

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Sustainable Crop Production

The Sustainable Crop Production program at Montana State University explores the interconnected processes of crop production and the environment, focusing on agribusiness, conservation, and more. Students in this program pursue answers to critical questions related to sustainability and agriculture, including the origin of food, sustainable production methods, and the potential for local food systems.

Program Details

The Sustainable Crop Production program is part of the Sustainable Food & Bioenergy Systems major, which offers three additional options within the major: Agroecology, Sustainable Food Systems, and Sustainable Livestock Production. Coursework in the Sustainable Crop Production program includes agronomy, soil fertility, plant genetics and physiology, greenhouse production, plant propagation, integrated pest management, and small business management.

Facilities and Resources

Montana State University is the largest research enterprise in the state, with annual research expenditures reaching $200 million for the first time in 2022. Through the Plant Sciences & Plant Pathology Department, students have access to state-of-the-art facilities, including the 60,000 square foot Plant Growth Center Facility, the Plant BioScience Building, seven research centers across the state of Montana, and five service labs.

Career Resources

Within their first year of graduation, more than 96% of Montana State graduates are employed, continuing their education, or not seeking employment. Career guidance resources are available to help students explore career opportunities, network with employers, and develop professional skills.

Careers

Sustainable Crop Production students at Montana State University can pursue careers in:

• Organic Agriculture
• Pest Management
• CSA Management
• Extension Service
• Precision Agriculture

Sample Course Plan

The following is a sample course plan for the Sustainable Crop Production program:

Year One

• SFBS 146 - Introduction to Sustainable Food and Bioenergy Systems (3 credits)
• BIOB 170IN - Principles of Biological Diversity (4 credits)
• ECNS 101IS - Economic Way of Thinking (3 credits)
• Choose one of the following:
  • BIOB 110CS - Plant Science
  • BIOO 220 - General Botany
• ENSC 110 - Land Resources and Environmental Sciences (3 credits)
• ENSC 245IN - Soils (3 credits)
• Select one of the following:
  • CHMY 121IN - Introduction to General Chemistry & CHMY 122IN - Introduction to General Chemistry Lab
  • CHMY 141 - College Chemistry I & CHMY 142 - College Chemistry I Lab
• Select one of the following:
  • M 105Q - Contemporary Mathematics
  • M 121Q - College Algebra
• Any US Core and Electives (4 credits) Year Total: 30 credits

Year Two

• NUTR 221CS - Basic Human Nutrition (3 credits)
• AGSC 341 - Field Crop Production (3 credits)
• BIOM 103IN - Unseen Universe: Microbes (3 credits)
• ANSC 222 - Livestock in Sustain Systems (3 credits)
• ECHM 205CS - Energy and Sustainability (3 credits)
• Select one of the following:
  • SFBS 296 - Practicum: Towne's Harvest
  • SFBS 298 - Internship
• Select one of the following:
  • NASX 232D - MT Indians: Cultures, Histories, Current Issues
  • PSCI 230D - Introduction to International Relations
• Select one of the following:
  • BIOB 318 - Biometry
  • STAT 216Q - Introduction to Statistics
• Select one of the following:
  • AGBE 210IS - Economics of Ag Business
  • ECNS 204IS - Microeconomics
• Electives (3 credits) Year Total: 30 credits

Year Three

• HORT 337 - Vegetable Production (3 credits)
• SFBS 327 - Ethnobotany (3 credits)
• BIOE 370 - General Ecology (3 credits)
• Directed Elective (3 credits)
• NUTR 351 - Nutrition and Society (3 credits)
• AGSC 428 - Cropping Systems and Sustainable Agriculture (3 credits)
• Upper Division Directed Electives (12 credits) Year Total: 30 credits

Year Four

• AGSC 356 - Plant Nutrition and Soil Fertility Management (3 credits)
• SFBS 466 - Food System Resilience (3 credits)
• SFBS 498 - Internship (2-12 credits)
• SFBS 499 - Senior Thesis/Capstone (3 credits)
• Select one of the following:
  • SFBS 451R - Sustainable Food Systems
  • SFBS 445R - Culinary Marketing: Farm/Table
• Select one of the following:
  • SFBS 429 - Small Business and Entrepreneurship in Food and Health
  • BMGT 469 - Community Entrepreneurship & Nonprofit Management
• Upper Division Directed Electives (9 credits) Year Total: 30 credits Total Program Credits: 120 credits