GFSS 101. Introduction to Global Food Security 1.0 course credit

Achieving global food security in a changing global environment is one of the essential challenges confronting the human population in the 21st century. Without reliable access to food or adequate nutrition, individuals cannot realize their full human potential and lead fulfilling lives. This course is an interdisciplinary introduction to global food security. Students will apply conceptual tools from the natural and social sciences to address the causes and consequences of food insecurity and malnutrition at a local and global scale.

GFSS 401/402. Research in Global Food Security 1.0 course credit

This is a capstone course (seminar or independent study, depending upon enrollment, and availability of mentoring faculty) based upon an original research project developed by the student or class with the guidance of a faculty mentor(s) that addresses a specific challenge relevant to securing local or global food security.

ANTH 220. Anthropology of Food 1.0 course credit

An examination of food and food practices in their larger material and cultural contexts. The course takes a broad cultural, social and economic perspective on what people eat, including engagement with such basic questions of who eats what and why, and how specific food and food consumption patterns define different cultures. It includes a practical component.

BIOC 201. Principles of Nutrition 1.0 course credit

A biochemical and physiological look as aspects of nutrition. Students will examine the biochemical molecules and processes involved in nutrition. Current research and controversies within nutrition will be considered. For students who have an interest in science or health careers. Pre-requisite course: CHEM 140 (preferred) or BIOL 150. Offered in alternate years.

BIOL 109G. Plants and Society 1.0 course credit

This non-majors Gen Ed course will introduce students to the multitude of ways humans interact with plants. These interactions are fundamental to culture and society. Topics will include the origins of agriculture, manipulation of plants by people, plant secondary compounds as sources of spices, medicines and drugs, and genetic engineering of plants. To understand these topics, a basic background in genetics, ecology, and evolution will be covered throughout the semester. Additionally, students will be introduced to important elements of botany, chemistry, anthropology, archaeology, and history.

BIOL 212. Plant Biology 1.0 course credit

This course employs lecture and laboratory components to provide a comprehensive introduction to major topics in fundamental plant biology. Fungi and their importance in embryophyte symbioses will also be considered. Our treatment of photosynthetic organisms and fungi will integrate spatial scales moving from biochemistry, molecular biology and genetics through cell biology, physiology and development, to ecology. We will also consider systematics and the evolution of land plants. Prerequisites: C- or better in BIOL 150 and 155 (one course).

PHIL 310. Environmental Ethics 1.0 course credit (Cross-listed as RELG 310)

An examination of ecological problems caused by human activities and possible solutions, starting with a rethinking of the relationship between human beings and nature. From different perspectives the course will investigate various interrelated issues ranging from ethical to metaphysical, including: Do we have an obligation to natural objects? If there should be an environmental ethic, what kind of ethic should it be? Students will have opportunities to develop and express their own views on these issues. This course is intended primarily for students in their sophomore, junior, and senior years. Prerequisites: Sophomore standing or above or permission of the instructor.