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Food for All: Ecology, Biotechnology and SustainabilityBIO 185-01 / CIS 201-01 / NUTR 241-01Mondays & Wednesdays, 4:30 pm – 5:45 pm With the human population expected to exceed 9 billion by 2050, how will we meet the increasing demand for food in an ecologically sustainable way? Historically, rapid increases in yield have been a result of advances in three main technologies: (1) genetic improvement; (2) use of synthetic pesticides and fertilizers; and (3) expanded irrigation. Each of these technological advances, however, has limitations or has led to significant environmental degradation. There is an urgent need for new approaches to food production without destroying the environment. This interdisciplinary course will examine the pros and cons of divergent approaches to meeting this food demand. Using crops grown in developing and industrialized countries as case studies, students will evaluate: (1) how ecological knowledge makes food production more sustainable; (2) what existing and emerging approaches can, in the face of climate change, contribute to a reliable supply of nutritious food; and (3) the political and economic drivers that shape who has access to these technologies. The course will also explore stakeholder-specific perspectives (growers, advocacy groups, industry, governmental agencies) and develop important communication skills for negotiating these different perspectives. This is a high demand course. Applications accepted on a rolling basis. Deadline Nov 14. Click here to apply. An Introduction to One Health: Trans-disciplinary Approaches to Improve the Health of Humans, Animals and the EnvironmentCH 188-18Mondays 1:30 pm - 4 pm This introductory course will acquaint students with the concept of “One Health”, an approach dedicated to enhancing all aspects of human, animal, and environmental health. One Health acknowledges the interconnectedness among humans, animals and the environment, as well as the need for trans-disciplinary solutions that are mutually-beneficial and sustainable. Topics may include: (1) prevention, transmission, surveillance and control of cross-species diseases; (2) emerging infectious disease and neglected tropical diseases; (3) environmental degradation and climate change; (4) water sanitation and food safety. Lectures and case studies will illustrate how human, animal and environmental health are linked. Students will participate in group discussions, and will work together to design innovative, interdisciplinary interventions for a selected health problem.