█ ART & SCIENCE OF FERMENTED FOODS
█ AGROECOLOGY Suzanne Morse Course limit: 13 Cost: $40 The global demand for food and fiber will continue to increase well into the next century. How will this food and fiber be produced? Will production be at the cost of soil loss, water contamination, pesticide poisoning, and increasing rural poverty? In this course, we examine the fundamental principles and practices of conventional and sustainable agriculture with a primary focus on crops. By examining farm cases and current research on conventional and alternative agriculture we develop a set of economic, social, and ecological criteria for a critique of current agricultural practices in the United States that will serve as the foundation for the development and analysis of new farming systems. Evaluations are based on two exams, class presentations, participation in a conference on potato production, and a final paper. Prerequisites: signature of the instructor and one of the following: Biology I, Plant Biology, Ecology, or Economics.
█ ANIMAL BEHAVIOR John Anderson Course limit: 10 Cost: $10 This course reviews how simple and stereotyped actions may be built into complex behaviors and even into apparently sophisticated group interactions. Emphasis is placed on contemporary understanding of Darwinian selection, ethology, behavioral ecology and sociobiology. Extensive readings are chosen from text and articles from scientific and popular periodicals. Evaluations are based on participation in discussions and several quizzes. Prerequisites: a previous intermediate level course in species zoology, and signature of the instructor. Offered every other year.
Suzanne Morse Course limit: 12 Cost: $75 This course will take an in-depth look at the art and science of fermented and cultured foods. The first half of the class will focus on the microbiology of fermentation with a specific focus on products derived from milk and soybeans. Each week there will be a laboratory portion in which students will explore how the basic fermentation processes and products change with different milk and soy qualities. These small scale experiences and experiments will be complemented with field trips to commercial enterprises in Maine and Massachusetts. In the second half of the term students will explore the differences in flat, yeast, and sourdough breads. Final projects will focus on a food-way of choice and will culminate in presentations that explore the historical and cultural context in which these different cultured foods were developed and how these microbial mediated processes enhance preservation, nutritional and economic value, and taste. Evaluations will be based on class participation, short quizzes, a lab report, journal, and a final project. Prerequisites: permission of instructor. *This course’s lab fee covers use of the community kitchen and one two day field trip to Massachusetts, to visit commercial soy product companies and supplies.
█ BIOCHEMISTRY Don Cass This course’s goal is to develop the student’s ability to understand the bio-chemical literature and to relate the structures of biological chemicals to their properties and surveying the aims and designs of the most important, basic metabolic processes. Emphasis is on features common to all pathways (enzyme catalysis and regulation) and purposes unique to each (energy extraction, generation of biosynthesis precursors, etc.) Most of the course looks at processes that most organisms have in common; some attention is paid to how these processes have been adapted to meet the demands of unique environments. This course should be especially useful to students with interests in medicine, nutrition, physiology, agriculture, or toxicology. The class meets for three hours of lecture/discussion each week. Evaluations are based on a midterm exam and a final paper. Prerequisites: at least one term of organic chemistry. Offered every other year.
This is the College of the Atlantic Guidebook prospectus for 2014