ACES 199

Spring 2014 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 2014
	CRN	Type	Section	Time	Day	Location	Instructor	Section Details
	10094	Independent Study		ARRANGED	n.a.	Location Pending		Part of Term: 1 Date Range: 01/21/14-05/07/14 Special Approval: Instructor Approval Required
	57624	Lecture-Discussion	RH	2:00PM -3:20PM	TR	208 Agricultural Engr Sciences Bld	Brawn, J Pettigrew, J Rodriguez, L	Part of Term: 1 Date Range: 01/21/14-05/07/14 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).