11.377 Food Systems and the Environment
Explores the evolution of food production in the US and globally. Considers the science, economics, and politics behind the transition from pre-industrial to an industrial food system. Debates the costs and benefits of genetically modified food, organic agriculture, and local/regional food production. Focuses on the environmental sustainability and human-health consequences of different approaches, for both the developed and developing world.
This class has no prerequisites.
This class counts for a total of 12 credits. This is a graduate-level class.
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