PLBRG 2010

Plants, Genes, and Global Food Production

Course Description

Course information provided by the Courses of Study 2015-2016.

Introduction to plant breeding; offers a sense of the importance of the field, tracing its evolution from the prescientific days of crop domestication to modern applications of biotechnology. Offers examples of how breeding objectives are realized and raises questions about the environmental, social, and economic consequences of intensive food production systems. Emphasizes the connection between the genetics of plants, modern scientific research, and the potential to respond to the growing human demand for food, fiber, fuel, and environmental sustainability.

When Offered Fall.

Course Attribute (CU-SBY)

• Students will be able to convey to professional and lay audiences, orally and in writing, information about a broad range of issues in the Plant Sciences.
• Students will know basic skills for working with plants in field and laboratory conditions, and they will be able to follow and use experimental protocols.
• Students will be prepared to debate the biological and ethical consequences of future advances in Plant Science - especially in the areas of food security, genetic engineering, patent protection, biofuels, and climate change.
• Students will be able to describe the impact that Plant Sciences have on self, community, and global health and well-being.
• Students will demonstrate the capacity and preparation to be lifelong learners.

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