11.377 Food Systems and the Environment


Class Info

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.

11.377 will not be offered this semester. It will be available in the Fall semester, and will be instructed by .

This class counts for a total of 12 credits. This is a graduate-level class.

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