FSP 310 - Food and the Environment

This course examines the relationship between the natural environment and human-made food systems as well as the environmental impacts of food production, processing,distribution, and disposal. Through discussion, small-group work, readings/videos/podcasts, homework and lab assignments, we explore how different frameworks and analytical methods help us to identify strategies for making the food system more sustainable and resilient.A science exploration (SE) course includes the equivalent of three credits of lecture and one credit of laboratory. The lab provides hands-on activities that complement the lecture part of the course. Knowledge of basic mathematical operations(addition/subtraction/multiplication/division) and familiarity with Excel are required for success in this course. Self-guided Excel training will be made available.

Prerequisite(s): ENG 100 or concurrent. Quantitative Reasoning or concurrent. FSP 100 (or concurrent), junior or senior standing, student within the Honors Program, or permission of instructor.
Co-requisite(s):
Credits: 4

Meets the Following Core Requirement: Science Exploration
Course Typically Offered: Spring Semester
Course Type: Food Studies Program