PLBRG 2010

Plants, Genes, and Global Food Production

Course Description

Course information provided by the Courses of Study 2021-2022.

Introduction to plant breeding; offers a sense of the importance of the field, tracing its evolution from 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 diverse interactions between humans and plants, and connections between plant genetics, scientific research, and the potential to respond to the growing human demand for food, fiber, fuel, and environmental sustainability.

When Offered Spring.

Distribution Category (BIONLS-AG, OPHLS-AG)
Course Attribute (CU-SBY)

• Discuss the history of plant breeding, including crop domestication and the development of plant breeding as a scientific discipline.
• Demonstrate knowledge, awareness, and curiosity about biological and cultural diversity through exploration of plants, culinary traditions, and worldviews.
• Develop research skills including reviewing scientific literature, collaborating in diverse teams, and following scientific protocols.
• Illustrate the biological basis of genetic variation and plant reproduction.
• Compare the opportunities, limitations, and ethical implications of plant breeding methods (e.g., classical breeding, modern biotechnology, participatory methods) and objectives (e.g., yield, pest resistance, nutrition, flavor, climate resilience).
• Evaluate arguments about controversial topics in Plant Breeding and Genetics, and engage in respectful dialogue in groups with diverse perspectives, cultural traditions, and life experiences.
• Communicate and engage effectively with both scientific and lay audiences about a broad range of topics in the Plant Sciences.
• Describe the impact that the Plant Sciences have on self, community, agro-ecosystem, and global health and well-being.

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