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1 - 4 of 4 results for: EARTHSYS106

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

The World Food Economy is a survey course that covers the economic and political dimensions of food production, consumption, and trade. The course focuses on food markets and food policy within a global context. It is comprised of three major sections: structural features (agronomic, technological, and economic) that determine the nature of domestic food systems; the role of domestic food and agricultural policies in international markets; and the integrating forces of international research, trade, and food aid in the world food economy. In 2021-22, the course will evaluate the science, discourse, and potential outcomes surrounding the United Nations Food System Summit, to be held in late September 2021. The course will be offered for 3-5 units with the option to participate in a large modeling project. Enrollment is by application only, with a deadline of March 1, 2022.
Terms: Spr | Units: 3-5 | UG Reqs: WAY-SI

EARTHSYS 106B: Sustainable and Equitable Water Management (EARTHSYS 206B, GEOPHYS 106, GEOPHYS 206)

California has committed itself to sustainable groundwater management, with passage of the Sustainable Groundwater Management Act in 2014, and safe drinking water access for all, with California's Human Right to Water Act in 2012. Yet, groundwater overdraft continues while over 1 million residents lack access to safe drinking water. Working with a water agency in the San Joaquin Valley, we will explore feedback loops between the two Acts and develop a plan for water management that meet the co-equal objectives of sustainable and equitable resource governance. We will work with "big" and "small" data, exploring the possibilities but also the limitations of using publicly available data for assessment and monitoring. The course will include guest speakers and interaction with public agencies and other key stakeholders.nThis is a Cardinal Course certified by the Haas Center.
Last offered: Winter 2021

EARTHSYS 106C: Why are Scientists Engineering Our Food?

This lecture and discussion course will review the scientific evidence on the use and impacts of genetic engineering in global food and agricultural systems. The class will cover the history and details of crop genetic improvement, ranging from primitive domestication to CRISPR technologies. We will examine the risks and benefits of crop genetic technologies in agriculture with regards to productivity, farm incomes, food safety, human health and nutrition, and environmental impacts. We will also discuss the current and future use of genetic engineering techniques for enhancing climate resilience and nutritional outcomes in agricultural systems worldwide. Finally, we will discuss the ethics of using modern genetic approaches for crop improvement, and the policy environment surrounding the use of these genetic techniques.nnOur expectation is that students enrolled in the course will attend all class sections and participate actively in the discussions. Students will be asked to identify more »
This lecture and discussion course will review the scientific evidence on the use and impacts of genetic engineering in global food and agricultural systems. The class will cover the history and details of crop genetic improvement, ranging from primitive domestication to CRISPR technologies. We will examine the risks and benefits of crop genetic technologies in agriculture with regards to productivity, farm incomes, food safety, human health and nutrition, and environmental impacts. We will also discuss the current and future use of genetic engineering techniques for enhancing climate resilience and nutritional outcomes in agricultural systems worldwide. Finally, we will discuss the ethics of using modern genetic approaches for crop improvement, and the policy environment surrounding the use of these genetic techniques.nnOur expectation is that students enrolled in the course will attend all class sections and participate actively in the discussions. Students will be asked to identify peer-reviewed, scientific papers on the impacts of specific crop genetic improvements. Depending on the class size, students will also be asked to help lead class discussions. At the end of the course, students will work in groups to debate a selected topic on the use of genetic engineering in agriculture, to be announced during the course.nnPrerequisites: One course in biology and one course in economics are suggested. Completion of "Feeding Nine Billion" and "The World Food Economy" classes would also be helpful, as would a class in genetics, but there are no strict course requirements.
Last offered: Spring 2018

EARTHSYS 106D: New meat: The Science Behind Scalable Alternatives to Animal Products

Plant-based meat products and the technologies used to produce them have increased in complexity from tofu (~200 BC) and wheat gluten-based meat replacements (6th century AD) to the Beyond Burger and the Impossible Burger (both 2016), which use mechanically extracted plant proteins and genetically engineered yeast producing soy leghemoglobin, respectively. This course will cover the scientific challenges and processes used to create convincing and marketable plant-based and clean meats, including the biological and chemical processes used to produce plant-based meat and clean meat; the environmental and economic drivers behind the market for meat replacements; and the dietary roles of plant- and animal-based proteins. This course is intended for undergraduates interested in learning about the technical and scientific developments involved in the production of clean and plant-based meat. Students should be familiar with introductory biology and chemistry.
Last offered: Autumn 2018
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