Biology of Food and Agriculture

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….

Learning about the fermentation process by making sauerkraut
Learning about the fermentation process by making sauerkraut
Local Foods project
Local Foods project
Local Foods project
Local Foods project
Local Foods project
Local Foods project
Local Foods project
Local Foods project
Local Foods project
Local Foods project

….and the biology of agriculture….

On a trip to a local farm, we helped harvest carrots.
On a trip to a local farm, we helped harvest carrots.
On a visit to a local farm, helping gather eggs and coral chickens!
On a visit to a local farm, helping gather eggs and corral chickens!
Learning about sustainable cattle ranching with a local farmer.
Learning about sustainable cattle ranching with a local farmer.
Picking apples (and maybe sampling a few?)
Picking apples (and maybe sampling a few?)
Transplanting kale into a hoop house for over-wintering.
Transplanting kale into a hoop house for over-wintering.

DSCN2178

…all from a hands-on, field-based approach.

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