The Biology of Food and Agriculture (click here to access the course website) is taught within the Growing Connections curriculum for incoming freshman. Students in the Growing Connections program take the same four courses in the Fall semester, including this one, Chemistry of Food, Pastoral Literature, and Environmental Agricultural History. Students have the option of taking a 2-course block in the Fall, a May term internship, and a 2-course block during the Fall of their sophomore years.
Students who take this course can expect to:
- Describe how food production and consumption affects globally important resources
- Understand and apply basic biological concepts (genetics, ecology, plant and animal growth and reproduction) to sustainable agriculture
- Use scientific data to critically assess, analyze, and design experiments about the interactions between food productions and the environment
- Effectively work in groups to solve problems
- Communicate scientific results in a variety of formats
In the class, we learn about the biology of food….
….and the biology of agriculture….
…all from a hands-on, field-based approach.