The Chesapeake Bay is one of the most studied and monitored ecosystems in the world. To develop effective policies to restore this system to a healthier status requires integrating what we know about the biological and physical properties of the system with our understanding of the human dimension. Issues such as achieving nutrient reduction goals, restoring healthy blue crab and oyster fisheries in the bay will be used to demonstrate how economics interacts with science to guide policies that can be effective in achieving Bay restoration goals.

How are pollinators threatened by climate change, habitat destruction, and, human interaction, and what are some ways to support and protect them?, We will dissect the pollinator crisis, and in the process learn about insects, about, the interaction of organisms in complex ecosystems, and about the human-nature, interface. Students will work in groups that specialize in an aspect of pollinator, biology and their challenges. Instruction will target methods for collecting, information, interpretation of scientific information and the professional, presentation of findings.

Course details (1) the public health importance of and the processes underlying cardiovascular disease, (2) the risk factors for cardiovascular disease and the methods whereby they were identified, and (3) the principles of the scientific evidence supporting the use of physical activity to prevent cardiovascular disease.

Fundamentals of human nutrition. Nutrient requirements related to changing individual and family needs.

Fundamentals of human nutrition. Nutrient requirements related to changing individual and family needs.

Introduction to the realm of food science, food technology and food processing. An overview of the largest industry in the U.S. with emphasis on the science of food and the technology of food preservation from harvest through processing and packaging to distribution and consumer utilization.

As food is produced in larger quantities and made to travel longer distances, keeping our food safe in this day and age is an ever growing challenge. This course will focus on the question of what it takes to grow and maintain safe fruits and vegetables, as food travels along the path from the farm to your fork. Food safety of fresh produce will be discussed from the public health, agricultural, economical and policy perspectives.

An overview of the history, genetics, and reproductive mechanisms for agronomic and horticultural plants that examines mechanisms of genetic improvement ranging from traditional plant breeding to tissue culture and genetic engineering. Social and political issues such as germplasm preservation and international intellectual property rights will also be discussed.