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Course Criteria
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2.00 Credits
This course assists students developing a research, educational, public policy, or advocacy project in sustainable farming. Participants study a practical and current sustainable food and/or farming problem, review the literature related to the problem, develop management tactics and strategies to address the problem, and communicate their conclusions. Goal is to develop a research plan and project outcomes for a Masters thesis or project.
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1.00 Credits
This course provides an introduction to Q methodology, a quantitative/qualitative technique used for understanding diverse perspectives on issues. Students will learn about Q and conduct an independent research project that allows them to practice the technique from conceptualization through analysis.
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3.00 Credits
This course explores new product development process from ideation to market. Students study methodologies and practices of product development in a Consumer Packaged Goods firm. Focus for the advanced course includes consumer testing, packaging development, and production process to develop and bring to market a liqueur sold by Pittsburgh Distilling.
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3.00 Credits
This course will explore chocolate as a global product including history and culture, agriculture (growing trees, processing beans), direct/fair trade, labor and justice, health, chocolate production, sales, marketing, and sustainability. Experiential components include chocolate making, tempering; culinary practices, and site visits to chocolate manufacturers, culminating in the design and marketing of a sustainable chocolate product.
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3.00 Credits
This graduate multi-disciplinary course examines a range of philosophical, socio-economic, health and political issues related to agricultural policy in the US. It provides a foundation and introduction to U.S. farm policy as a means of exploring how political dynamics and choices impact the nature of food, agriculture, and communities at local, national and global scales.
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3.00 Credits
Course explores the ways in which sustainability and spirituality have intersected in a variety of world religions. Through readings, lecture, film, the internet, and independent research we raise questions such as In what ways does is sustainability made religious by these groups (Jews, Christians, Muslims, Hindus, Buddhists, and New Age traditions)? What are the religiously moral and ethical implications of food production/consumption? Who is participating in these practices? How do religious worldviews lend themselves to environmental action/awareness?
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3.00 Credits
This course explores how people can engage in creating more environmentally, socially and economically sustainable communities at multiple scales, from the local to the regional. The reading and assignments emphasize sustainable planning theory and practice as well as sustainable food systems perspectives. Students will engage in practice-based research and community projects.
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3.00 Credits
No course description available.
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3.00 Credits
Combined with field experiences in central Washington State, this course explores food and agriculture, primarily tree fruit orchard production, in Washington State. Classroom work and field experiences will explore historical, cultural, agronomic, economic, and geopolitical aspects of tree fruit in Washington. Topics include: orchard production, organic orcharding, "local food" politics, and food systems issues (water, climate, culture, politics) specific to the U.S. west.
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3.00 Credits
Students engage in semester long field work and internships. Class meetings address ethical, logistical, and intellectual issues of community-based work in Food Studies. Site-based project development and implementation occurs in supervised and collaborative settings. Individual meetings with professor provide career development and advance research proposal skills.
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