Ecampus Schedule of Classes - All Terms

Graduate School

ENSC 555X – Food for Change (3)

Focusing on traditional regional recipes, explore and document how global change has affected food production and demand until today and how projected climate change will affect it in the future by analyzing the ingredient lists. Focus on one recipe/ingredient, find maps of past/current crop ranges, document changes, and identify possible replacement ingredients projecting future culinary solutions. This course may be subject to Enforced Prerequisites that restrict registration into the course. Check the offerings below for more information.

For more information, contact OSU Ecampus at 800-667-1465 (option 1) or ecampus.ess@oregonstate.edu.

Continue to Registration.

TermCRNSecCrP/NInstructorTypeStatusCapAvailWL CapWL Avail
Sp20597244003Bachelet, D.Online Open151555
Registration Restrictions
Recommended: GEOG 472
Class Notes: Online section.

Textbooks  [ Textbooks]

Syllabus: Available in Canvas to students enrolled in this course. Or contact instructor to request syllabus.
F20184264003Bachelet, D.Online Open121200
Registration Restrictions
Recommended: GEOG 472
Class Notes: Online section.
Syllabus: Available in Canvas to students enrolled in this course. Or contact instructor to request syllabus.
Find textbooks for ENSC 555X at the OSU Beaver Store (current term only). For questions related to course materials, contact the OSU Beaver Store.

Legend
= This is a Baccalaureate Core course
= Fees may apply to this course
Registration Restrictions:
+ = Include restriction (may register if you meet this criteria)
- = Exclude restriction (may not register if you meet this criteria)
* = Prerequisite may be taken prior to or simultaneously with this course