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Title:   Food for All: Ecology, Technology, and Sustainability      

Course Number:      ENV 0182B
Campus: Medford/Somer.   
Room: Olin Center 107

Course Description:
(Cross-listed w/BIO 185) An interdisciplinary examination of the pros and cons of two divergent approaches to meeting the increasing global food demand: organic farming and genetic engineering. Contrasting crops grown in developing and industrialized countries serve as case studies to evaluate: (1) how ecological knowledge makes food production more sustainable; (2) what existing and emerging approaches can, in the face of climate change, contribute to a reliable supply of nutritious food; and (3) the political and economic drivers that shape who has access to these technologies. An important focus is developing communication skills for negotiating stakeholder-specific perspectives (growers, advocacy groups, industry, governmental agencies). Please see departmental website for specific details. Recommendations: Intro Bio or Intro Chemistry or equivalent

  

Instructor: Sara Gomez           Instructor Website

Offered in: Second session
Class Dates: Wednesday, Jul 5, 2017 to Friday, Aug 11, 2017
Day(s): MW           Times: 6:00-9:30 PM
Credit Value: 1          Call Number:      50023

Audit Enroll Option: No                     
Status: Open

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