ACES 199

Spring 2013 All Classes

All Classes

Undergraduate Open Seminar

Credit: 1 TO 5 hours.

Experimental course on a special topic in the College of Agricultural, Consumer and Environmental Sciences. Topic may not be repeated except in accordance with the Code.

Approved both letter and S/U grading. May be repeated in the same or subsequent term. No more than 12 hours may be counted toward graduation.

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ACES 199 class schedule data for spring 2013
CRN	Type	Section	Time	Day	Location	Instructor	Section Details
10094	Independent Study		ARRANGED	n.a.	Location Pending		Part of Term: 1 Date Range: 01/14/13-05/01/13 Special Approval: Instructor Approval Required
59632	Lecture-Discussion	EA	2:30PM -3:50PM	M	Location Pending	Anderson, E	Part of Term: 1 Date Range: 01/14/13-05/01/13 Credit: 3 hours Section Title: Introduction to Bioenergy Section Info: Introductory undergraduate survey course of a wide range of bioenergy issues. Topics span the entire life cycle of biofuels from feedstock production to end-product utilization. Class participants will gain a general understanding of each topic presented and an appreciation for what progress has been made and the challenges that remain in enabling biofuels production and utilization to meet national goals. The meeting for this course will take place in the Monsanto Room in the ACES Library.
57624	Lecture-Discussion	RH	2:00PM -3:20PM	TR	108 Bevier Hall	Brawn, J Pettigrew, J Hughes, R Rodriguez, L	Part of Term: 1 Date Range: 01/14/13-05/01/13 Credit: 3 hours Section Title: Sustainable Food Systems Section Info: This course is designed to foster critical systems thinking and collaborative analysis across multiple disciplines for the production, preparation, and consumption of food within complex social and ecological systems. The course includes the consideration of challenge of producing enough food to feed the world population, and the environmental (e.g., climate change, sustainability, environmental footprint), economic (e.g., food insecurity) and health (e. g., obesity, diabetes) issues that are related to food. A central idea is to start with ?the food we eat? and connect it to health (e.g., obesity, nutrition, disease), the environment (e.g., environmental implications), the global economy (e.g., population growth, community economic development), and technology (e.g., genomics, engineering, information processing).