Spring 2022 food-related courses

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At the School of Arts, Sciences, and Engineering (ASE):

  • Cities and Food (ANTH 157)
    Mid-level course examining the complex interrelationship of cities and food systems. Urbanization as a socioecological process now extending beyond the boundaries of cities themselves. Changes in “urban metabolisms” and nutrient cycling with the rise of fossil fuels and industrialism. Types and functions of urban agriculture. Symbiotic, extractive, and uneven relationships between and within cities, peri-urban areas, and rural places. Labor and migration within a globally urbanized food supply. Roles of food and cities within projects of place-marketing, ecological remediation, and egalitarian social movements. No prerequisites. Cathy Stanton, Mon/Wed 1:30-2:45, In Person NOTE: This is a new course and may not be listed in SIS until very close to registration period.
  • Microbiology (BIO 106)
    A survey of the structures and functions of microbes, including bacteria, archaea, viruses, and eukaryotic microbes (fungi, protists). Topics include microbial genetics, physiology, cell biology, diversity, evolution, ecology, and the human microbiome. BIO 107 (Microbiology Lab) is not required but may be taken concurrently. Requires completion of BIO 0013, BIO 0014, and BIO 41 or graduate standing. Ben Wolfe, Mon/Wed 1:30-2:45 + labs,  In Person
  • General Physiology (BIO 116)
    Elements of homeostasis and of endocrine, nervous, and digestive systems are discussed at various levels, from the molecular to the organ system. Material will include lessons from and comparisons across vertebrates and invertebrates. Prerequisites: Bio 13 and 14, or equivalent. Mimi H.F. Kao, Mon/Wed 1:30-2:45, In Person
  • Plant Physiology (BIO 118)
    Interaction of living plant components performing biological functions including water transport, mineral uptake, movements, and signaling between plant parts in response to environmental cues. Recommendations: BIO 13 and 14, or equivalent. Introductory chemistry recommended. George Ellmore, Tues-Th 12-1:15, In Person
  • Sustainable Gastronomy (BME 174)
    Sustainability approach to food sources, the science and engineering of cooking, fundamental insight into chemical, physical, and biological processes related to food texture, nutrition, and composition. History and fundamentals of food science and food technology. Experience in cell culture and biomaterials processing for food production, recombinant protein production for food, and molecular gastronomy. Course culmiates in a creative proposal on topic related to student interests. David Kaplan, Mon 6-9 pm, In Person
  • Food Policy and Public Health (CH 199)
    What we eat isn’t just an individual decision; it is influenced by food policy, an intersection of the law, science, economics, the environment, national and international governance structures, biotechnology, and social advocacy.  This course explores the layers of US (and some international) food policies that have shaped the current food system, along with the complex web of stakeholder groups involved in food policy design and implementation.  Students will analyze and assess how the accumulation of food policy decisions–internationally to locally–impact the health and nutritional status of individuals and communities. CH majors only; must have completed CH 1, 2, 11, 30, 31 or equivalent, 34. Ashley Holmes, Mon 9-11:30, In Person
  • Nutrition and Entrepreneurship (ENT 193)
    This course is designed to introduce students to the theory and practice of entrepreneurship. Entrepreneurial theory and practice relevant to the nutrition/food space will be discussed from the perspectives of a stand-alone start-up company and within larger organizations. This course is designed for students interested in exploring how entrepreneurship can be incorporated into food and nutrition and who may wish to begin to build an entrepreneurial skill set. Course topics will include ideation, finding potential investors, pitch development and pitching skills, competitive analysis, market sizing, business plan development, basic entrepreneurial finance and legal issues, entrepreneurial ethics, and management skills needed to run an entrepreneurial venture. Final products of the course will be a pitch presentation and a written business plan. Prereqs: sophomore standing and instructor permission. Jimmy Edgerton, Wed 4-7 pm, Remote
  • Sustainability in Action (ENV 100)
    An integrated multidisciplinary approach to the study and practice of sustainability. Introduction to the breadth of sustainability and the enormous career opportunities available, including data analysis, stakeholder engagement, and field work. Topics include: water, waste, energy, climate change, transportation, food & agriculture, informational interviewing and networking skills. Wed 6-9 pm, Tina Woolston, In Person
  • Practicing in Food Systems (ENV 190, cross-listed w/ANTH159)
    Project-based course designed to integrate academic learning with application in a range of food systems settings. Focused observation exercise culminating in a jointly produced useable report for a community partner. Emphasis will be on balance between process and product. Readings, discussion, and field research will be split between the specific content focus of the group project and general issues arising from planning and carrying out interdisciplinary team projects; developing productive relationships with communities, clients, and stakeholders; addressing ethical concerns in collaborative and public research. Preference will be given to students who have declared the Food Systems and Nutrition minor or the Food Systems, Nutrition and Environment major. Tues 9-11:30 am,Kevin Cody, In Person
  • An Insider’s Guide to the World of Food Media (EXP 15)
    Food media encompasses a variety of formats across the wider media landscape. We’ll explore important skills including food writing, recipe writing, and food styling and photography, and we’ll go behind the scenes to explore food storytelling in books, newpapers, magazines, radio, podcasts, television, film, the Internet, and social media. We’ll analyze how each media form feeds, or is fed by, our culture’s current obsession with food. Tues 6-8:30 pm, Denise Swidey, In Person
  • Human Nutrition (NU 101)
      To provide an understanding of basic nutrition science to non-science majors and students with a limited scientific background. Students will become familiar with: the principles of diet planning, government standards, and food labeling; the biological functions and food sources of each nutrient; energy balance, weight management, and physical activity; the role of nutrition in chronic disease development; nutrition throughout the life cycle; food safety issues; and current nutrition-related controversies. This course meets the science requirement for undergraduate non-science majors. It is not acceptable for biology credit for biology majors. Fri 1:30-4:30, Diane McKay, Hybrid (In Person/Remote)
  • Food Ethics (PHIL25, cross-listed as CVS 16)
    A philosophical examination of ethical questions that arise in the production, distribution, and consumption of food: obligations to victims of famine; obligation to future generations; just access to food; food and environmental ethics; animal rights. Mon/Wed 3-4:15 pm + recitation, Sigrun Svavarsdottir, In Person
  • Brain & Behavior (PSY 103)
    Advanced course on the relation between behavior and the structure and function of the nervous system. Lectures and demonstrations. Students cannot receive credit for both PSY 25 and PSY 103. Biopsychology majors, who completed PSY 25 before declaring the major, should speak with an advisor about substituting another course for the PSY 103 major requirement. Cannot receive credit for 103 if 25 has already been taken. Elizabeth Race, Mon/Wed 1:30-2:45, In Person
  • GMOs and Sustainable Agriculture (UEP 194-02)
    Since the mid-1990s an agricultural revolution has taken place through a new form of crop development known as “molecular breeding.” This course will explore the differences between traditional breeding and molecular breeding, the promises and realities of genetically modified crops (GMOs), the science, international politics, economics, and regulation of agricultural biotechnology, the theories and practices of sustainable agriculture, and the extent to which GMOs have been favorable or unfavorable to sustainable agriculture. Topics include: genetically engineered seeds (insect resistant, disease resistant, herbicide tolerant), the glyphosate controversy, GM cotton, Golden Rice, labeling of GMOs, principles or sustainable agriculture and their interpretations for practice. Sheldon Krimsky, Wed 1:30-4, virtual/synchronous

At the School of the Museum of Fine Arts

  • Food: Politics of the Table (SCP-0144)
    Investigates the cultural connections of food and community while learning the history of service-ware, place settings, cutlery, table vessels, and their surrounding rituals, practices, and contexts. Research and the creation of functional and non-functional objects for the table focusing on the intersection of food, politics, consumers, and culture. Non-SMFA students and MAT Art Education students will receive a letter grade. Erin Genia and Tanya Crane, Mon 9 am-1 pm, In Person
  • Food as Sculpture since 1960 (VMS-0128, cross-listed w/ENV 128)
    An unprecedented attention has been paid to food as a form of art in the past few years. This seminar explores recent curatorial, theoretical and historical contributions on this topic. We will look at food as a subject for Pop sculpture; the incorporation of food in New Realists ready mades; food as edible material for three dimensional work; ingestion, food and the body in sculptural and performative pieces; feminist installation art and references to the kitchen; artist restaurants, food and counterculture; food decay in sculptural works, as a signifier of time or trigger of disgust; gardening and farming as social sculpture; and relational projects using cooking and dining as tools for community building. The readings assigned will address theoretical aspects, such as the aesthetic and phenomenological experience of taste; memory and everyday foods; identity politics; and relational aesthetics. The list of artists discussed includes: Claes Oldenburg; Carolee Schneemann; Hannah Wilke; Janine Antoni; Robin Weltsch and Vicki Hodgetts; Gordon Matta Clark; Allen Ruppersberg; Paul McCarthy; Joseph Beuys; Rirkrit Tiravanija; Andi Sutton; and Michael Rakovitz. The class features two small group discussion sessions with scientists at the Human Nutrition Research Center on Aging in Chinatown to consider the possible intersections of food-based art and nutrition science. We will also develop a final community-based project in collaboration with a community partner in Chinatown, to bring HNRCA in dialogue with a neighboring association through forms of creative expression. Silvia Bottinelli, Fri 10:30 am-1 pm, In Person

At the Friedman School for Nutrition Science and Policy

NOTE: Friedman School courses require the instructor’s consent for undergraduates to enroll. Undergrads may be able to register for other Friedman School courses with permission of the instructor. If you’re not sure whether a course will count toward the Food Systems & Nutrition minor or the food track of the ENVS major, email cathy.stanton@tufts.edu.

  • Economics for Food and Nutrition Policy (NUTR 238)
    This course equips students with the economic principles used for food policy analysis, applying the methods of economics to the major food and nutrition policy problems of the United States and the world. Students will gain familiarity with the data sources and analytical methods needed to explain and predict consumption, production and trade in agriculture and food markets; evaluate the social welfare consequences of market failure and government policies; and analyze changes in poverty and inequality including both fluctuations and trends in incomes, employment and economic development. Graduate standing or instructor consent required. William A. Masters, Tues/Thurs 4:15-5:45