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FOOD PRODUCTION SYSTEMS AND SUSTAINABILITY

DYSCI 471
Course Description

Delves into aspects of natural sciences (biology and agricultural sciences) and social sciences underpinning the assessment of food production systems as related to a variety of outcomes including but not restricted to human and environmental health, air and water quality, greenhouse gases emission, land use, economic opportunity, social justice, as well as mitigation and adaptation to climate change, locally, regionally, domestically, across continents, and globally.

Prerequisties

(Graduate/professional standing) or junior standing and satisfied Quantitative Reasoning (QR) B requirement

Satisfies

This course does not satisfy any prerequisites.

Credits

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Offered

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Grade Point Average
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Completion Rate
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A Rate
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Class Size
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Instructors (2025 Fall)

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