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1 - 10 of 13 results for: CSI::food-ag ; Currently searching offered courses. You can also include unoffered courses

CHPR 166: Food and Society: Exploring Eating Behaviors in Social, Environmental, and Policy Context (HUMBIO 166)

The material in this course is an introduction to the field and the target audience is undergraduates. It may be of interest to graduate students unfamiliar with the field. The class examines the array of forces that affect the foods human beings eat, and when, where, and how we eat them, including human labor, agriculture, environmental sustainability, politics, animal rights/welfare, ethics, policy, culture, economics, business, law, trade, and ideology, and psychology. The class addresses the impact of current policies and actions that might be taken to improve human nutrition and health; macro-scale influences on food, nutrition, and eating behavior. . Undergraduate Prerequisite: Human Biology Core or equivalent or consent of instructor.
Terms: Win | Units: 4 | Grading: Letter (ABCD/NP)

EARTHSYS 106: World Food Economy (EARTHSYS 206, ECON 106, ECON 206, ESS 106, ESS 206)

The economics of food production, consumption, and trade. The micro- and macro- determinants of food supply and demand, including the interrelationship among food, income, population, and public-sector decision making. Emphasis on the role of agriculture in poverty alleviation, economic development, and environmental outcomes. (graduate students enroll in 206)
Terms: Spr | Units: 5 | UG Reqs: WAY-SI | Grading: Letter (ABCD/NP)

EARTHSYS 185: Feeding Nine Billion

Feeding a growing and wealthier population is a huge task, and one with implications for many aspects of society and the environment. There are many tough choices to be made- on fertilizers, groundwater pumping, pesticide use, organics, genetic modification, etc. Unfortunately, many people form strong opinions about these issues before understanding some of the basics of how food is grown, such as how most farmers currently manage their fields, and their reasons for doing so. The goal of this class is to present an overview of global agriculture, and the tradeoffs involved with different practices. Students will develop two key knowledge bases: basic principles of crop ecology and agronomy, and familiarity with the scale of the global food system. The last few weeks of the course will be devoted to building on this knowledge base to evaluate different future directions for agriculture.
Terms: Win | Units: 4-5 | UG Reqs: WAY-AQR | Grading: Letter or Credit/No Credit

EARTHSYS 289A: FEED Lab: Food System Design & Innovation

FEED Lab is a 3-4 unit introductory course in design thinking and food system innovation offered through the FEED Collaborative. Targeted at graduate students interested in food and the food system, this course provides a series of diverse, primarily hands-on experiences (design projects with industry-leading thinkers, field work, and collaborative leadership development) in which students both learn and apply the process of human-centered design to projects of real consequence in the food system. The intent of this course is to develop students' creative confidence, collaborative leadership ability, and skills in systems thinking to prepare them to be more effective as innovators and leaders in the food system. This course is mandatory for any student wishing to qualify for the FEED Collaborative's summer Leadership and Innovation Program, in which select students participate in full-time, paid, externship roles with collaborating thought-leaders in the industry. Admission is by application: http://feedcollaborative.org/classes/.
Terms: Win | Units: 3-4 | Grading: Letter (ABCD/NP)

ESS 280: Principles and Practices of Sustainable Agriculture (EARTHSYS 180)

Field-based training in ecologically sound agricultural practices at the Stanford Community Farm. Weekly lessons, field work, and group projects. Field trips to educational farms in the area. Topics include: soils, composting, irrigation techniques, IPM, basic plant anatomy and physiology, weeds, greenhouse management, and marketing.
Terms: Aut, Spr | Units: 3-4 | Repeatable for credit | Grading: Letter or Credit/No Credit
Instructors: Archie, P. (PI)

ESS 282: Designing Educational Gardens (EARTHSYS 182)

A project-based course emphasizing 'ways of doing 's sustainable agricultural systems based at the new Stanford Educational Farm. Students will work individually and in small groups on the design of a new educational garden and related programs for the Stanford Educational Farm. The class will meet on 6 Fridays over the course of winter quarter. Class meetings will include an introduction to designing learning gardens and affiliated programs, 3 field trips to exemplary educational gardens in the bay area that will include tours and discussions with garden educators, and work sessions for student projects. By application only.
Terms: Win | Units: 2 | Grading: Satisfactory/No Credit
Instructors: Archie, P. (PI)

ME 206A: Entrepreneurial Design for Extreme Affordability

Project course jointly offered by School of Engineering and Graduate School of Business. Students apply engineering and business skills to design product prototypes, distribution systems, and business plans for entrepreneurial ventures in developing countries for a specified challenge faced by the world's poor. Topics include user empathy, appropriate technology design, rapid prototype engineering and testing, social technology entrepreneurship, business modeling, and project management. Weekly design reviews; final course presentation. Industry and adviser interaction. Limited enrollment via application; see extreme.stanford.edu
Terms: Win | Units: 4 | Grading: Letter (ABCD/NP)

ME 206B: Entrepreneurial Design for Extreme Affordability

Part two of two-quarter project course jointly offered by School of Engineering and Graduate School of Business. Second quarter emphasizes prototyping and implementation of specific projects identified in first quarter. Students work in cross-disciplinary project teams. Industry and adviser interaction, weekly design reviews; final course presentation. Prerequisite: 206A.n(Jointly offered as GSB OIT333B) Design Institute class; see http://dschool.stanford.edu.
Terms: Spr | Units: 4 | Grading: Letter (ABCD/NP)

MED 158A: From Foodies to Freegans: Food Popular Topics in the Silicon Valley

This is a discussion-based survey course to introduce the complexities of many "pop topics" in food, such as obesity, sustainability, and local vs. organic food. Course offered over two quarters; second part is MED 158B. The course focuses on Silicon Valley and is taught through a food justice lens. The goal is to provide knowledge and new frameworks for conceptualizing food that transform the way students think about, eat, and purchase food. Furthermore, course content is aligned with Community Engaged Learning (CEL) so that students have the opportunity to collaborate with local partners to complete community-based projects relevant to course topics. Coursework involves class participation, critical reflection, and three papers written for different audiences in the food space.
Terms: not given this year | Units: 2 | Repeatable for credit | Grading: Medical Option (Med-Ltr-CR/NC)

OIT 333: Design for Extreme Affordability

This course is a Bass Seminar. Project course jointly offered by School of Engineering and Graduate School of Business. Students apply engineering and business skills to design product or service prototypes, distribution systems, and business plans for entrepreneurial ventures that meet that challenges faced by the world's poor. Topics include user empathy, appropriate technology design, rapid prototype engineering and testing, social technology entrepreneurship, business modeling, and project management. Weekly design reviews; final course presentation. Industry and adviser interaction. Limited enrollment via application; see http://extreme.stanford.edu/index.html for details.
Units: 4 | Grading: GSB Letter Graded
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