Read what Fall 2021 instructor, Megan Brockelbank has to say about this one-credit seminar:
Climate change will profoundly affect our lives in many ways, even down to the very food we eat. Food is essential for survival and our complex food system, and all that depends on it, faces a big threat with climate change. We will explore the links between the food system and our changing climate with an emphasis on systems thinking. In science we tend to segregate, looking at just one part of a system, while systems thinking looks at the whole picture. In order to mitigate some of the effects of climate change and make our food system more resilient, we will think critically about how to build a more resilient food system, considering everything from how and what farmers grow, to how food is processed and transported to the grocery store.
Read what Fall 2021 instructor, Rachel Bell Burten has to say about this one-credit seminar:
Recent scientific estimates suggest that half of the cells in the human body aren’t even human! They come from the communities of tiny organisms that live within us. These communities of microbes are known as the microbiome. What do these “invisible” communities do? How do we study the invisible in the first place? How have microbial communities shaped life on Earth? In this course, we will explore these questions by investigating microbial communities, from the first colonies of single-celled organisms to the microbes fermenting our food. We will critically evaluate the close connections between microbial and macroscopic life, and consider how this relationship alters our conceptions of what it means to be alive.
Read what Fall 2021 instructor, William Wolfe has to say about this one-credit seminar:
Have you ever wondered how plant-based burgers can look, smell, and taste just like real burgers? Are you concerned about your gut health and what probiotics can or maybe can’t do for your health? Or maybe you are interested in GMOs and the potential harm or benefit they can have for society. In this seminar we will explore many of these topics, ranging from plant-based foods, lab grown meat, how we perceive flavor, 3-D printed foods, and many more! How do these technologies and topics benefit our society? Why are there some hesitations about these new technologies? What about them makes society support or oppose these new technologies? This seminar will explore all these questions to better understand the future of food and the impact it has.