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). Cross-listed with AS&E's BIO 0185.01. Offered every other spring semester.
Food for All: Ecology, Biotechnology and Sustainability
Recommendations: Intro Bio or Intro Chemistry or equivalent.
|Semester/Term||SIS Number||Meeting Time||Location||Instructors|
|Spring 2019||24172||Monday 1:30pm - 4:15pm||Room 310, 574 Boston Avenue, Medford||Colin Orians|