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College of Agricultural Sciences
FST 555X – Food and Climate Change (3)
Focus 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, establish the carbon footprint, 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.
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Term | CRN | Sec | Cr | P/N | Instructor | Type | Status | Cap | Avail | WL Cap | WL Avail |
---|---|---|---|---|---|---|---|---|---|---|---|
W21 | 40071 | 400 | 3 | Bachelet, D. | Online | Open | 25 | 13 | 0 | 0 | |
Class Notes: Online section. Does not meet Graduate School's stand-alone requirement. | |||||||||||
Syllabus: Available in Canvas to students enrolled in this course. Or contact instructor to request syllabus. | |||||||||||
Sp21 | 59543 | 400 | 3 | Bachelet, D. | Online | Open | 5 | 5 | 0 | 0 | |
Class Notes: Online section. Does not meet Graduate School's stand-alone requirement. [ Textbooks] | |||||||||||
Syllabus: Available in Canvas to students enrolled in this course. Or contact instructor to request syllabus. |
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