World Food Issues
University of ArizonaAae
Description
This course will describe the prominent characteristics of the world food system in terms of the utilization of land, water and energy resources, the role of different technologies in world agricultural production, and the nutritional requirements of consumers. The primary focus of the course is on developing countries, however, important interactions between wealthy and poor countries will be emphasized. The course will include foundational knowledge about individuals and societies.
Course outline
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AAE150C2 has possible credit equivalents including 615M006A at University of Zurich.