Feeding the World: Influences on the Global Food Supply, SAS 002V
Scientific principles and dynamic interactions involved in food production, food processing, nutrition, and agribusiness. Physical, biological and social science issues influencing the availability and safety of the food supply worldwide.
Credit: 3 quarter units /
2 semester units credit
UC Davis, SAS
Course Credit:Upon successful completion, all online courses offered through cross-enrollment provide UC unit credit. Some courses are approved for GE, major preparation and/or, major credit or can be used as a substitute for a course at your campus.
If "unit credit" is listed by your campus, consult your department, academic adviser or Student Affairs division to inquire about the petition process for more than unit credit for the course.
General Education: SE, SL, SS
General Education: II - Science and Technology
UC Los Angeles:
Units toward degree (see your advisor)
UC San Diego:
UC San Francisco:
UC Santa Barbara:
General Education: This course will apply to Area D automatically upon completion
UC Santa Cruz:
More About The Course
SAS 2V provides an introduction to the interlinking factors that influence food availability worldwide. The class delves into social, economic, environmental, climatic, and scientific constraints and their interconnections. We discuss these both as challenges and opportunities facing modern agriculture. The class is not intended to be political, although some of the issues surrounding food and food production have become political hot topics. Increasingly we are confronted in the media with a dizzying assortment of viewpoints about food production systems and nutrition, views that can significantly influence politics and policy. And often it is very difficult for the average consumer to separate myth and pseudoscience from reality and evidence-based practice.
Although we all eat and enjoy food, less than 2% of the U.S. population is engaged in farming. It is fair to say that most consumers have limited understanding of farming, of the paths of our food from farm to fork, and of the science, technology and infrastructure that support and protect this path. This class will fill in some of the details here. We’ll draw your attention to the remarkable gains in productivity and food security provided by modern agriculture. We hope to raise your awareness of the challenges confronting us today and in the near future if the world is to feed its inhabitants sustainably. You will emerge at the end of the quarter more critical of what you read and see in the media, and better able to question popular assumptions about food production, nutrition and related issues. As consumers, it’s important we make informed choices, understand the unintended consequences and trade-offs of these choices, and recognize where there may be ambiguities.