Dr. Yi Wang will be teaching a new course this spring called “Hort 375-001: A Growing Dilemma: the Future of Food”. It will be offered on Tuesdays and Thursdays, 5:30-7:00 PM in 1510 Microbial Sciences Building.
In the current world, the environmental challenges posed by agriculture and food production are huge, and they’ll only become more pressing as we try to meet the growing population worldwide. In this course, we will teach and discuss opportunities, challenges, controversies, and the future of agriculture and food production systems: such as GMO food, organic food, urban food systems, climate change and its impacts on agriculture, agricultural sustainability, etc.
The course will be offered twice per week from January 22 through April 30 (excluding spring break, obviously) and will be open to students enrolled for credits and the general public. Each week will include two 90-minute classes about a single topic (listed on the last two pages of the syllabus):
- the first class offered on Tuesday will be lectured by Dr. Wang or a guest speaker who is specialized in the topic area. During the first 15 minutes of the Tuesday class, there will be an in-class quiz that tests students’ knowledge about papers/articles assigned in that week. The April 30 class will be held only for students taking credits and Dr. Wang will lead an interactive synthesizing discussion on what have been covered during the semester as well as the future of agriculture and food;
- the second class offered on Thursday will be a panel discussion conducted by two or three panelists. The panelists are UW faculty members or extension educators who are related to agricultural production, or farmers, processors, agricultural consultants, company representatives, or state government employees who are working on related topics covered by the class.
The final exam on May 9 will include multiple-choice questions and open-ended questions.
Upon successful completion of this course, students will be able to:
• Explain how farming systems are operated and how the food we eat every day is produced.
• Identify factors that can affect the future of our food production.
• Find and evaluate sources of information regarding food production and agricultural sustainability.
• Recognize job opportunities that are available in the agricultural industry.