This course engages students in discussion and research about the biology of the food we eat. In addition to learning about and applying basic biological concepts such as photosynthesis, respiration, homeostasis, plant growth, reproduction, digestion, nutrition, evolution, environmental science, and ecology, students will read and discuss in-depth a variety of recent publications. Laboratory activities will include tracing the path of food production from seeds to the table, using bacteria and yeast to culture and leaven foods, evaluating fitness levels, evaluating human nutritional needs, and examining student diets.
Pairs of students will make presentations on a topic of their choice related to food biology. Presentations will be approximately 45 minutes in length, with an additional 15 minutes for questions and discussion. Please be creative and encourage participation of other students.
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