EN 258 - Food Production, Environment and Health

Agriculture and animal production have changed dramatically over the last century, bringing higher yields and less expensive food. The changes also brought considerable costs to the natural environment and human health. This course will investigate the causes and consequences of the transformation. We will explore economic and political determinants of the industrialization of food and animal production; the effects on farmland and on water resources; the politics of nutrition guidelines; the costs and benefits of genetically modified organisms; the nutrition transition and global rise in chronic disease; the over-use of antibiotics; the potential benefits and costs of corporate organic food; regional food systems and other alternatives. While many topics focus on the United States, we will also look at topics from a global perspective. The course has a seminar format. Advanced undergraduate course for juniors and seniors with instructor's permission.

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