Courses tagged with "Business Law" (33)

This seven week course will explore nutrition concepts that take center stage in mainstream media outlets and become conversation topics among consumers interested in food choice as it relates to optimal health and physical performance.

The resources available to individuals and society and the prices of goods in the market shape our choices - even about the food we eat and the weight at which we live. This course explores the economic motivation for consumer choice and the economic role of government in markets related to obesity.

The level of popularity you experienced in childhood and adolescence is still affecting you today in ways that you may not even realize. Learn about how psychologists study popularity and how these same concepts can be used in adulthood to be more successful at work, become better parents, and have a happier life.

This course explores the diversity of the foods we eat, the ways in which we grow, process, distribute, and prepare them, and the impacts they have upon our environment, health, and society. We will also examine the challenges and opportunities of creating a more sustainable global food system in the future.

This course will cover the agricultural and urban water quality issues in Florida, their bases, land and nutrient management strategies, and the science and policy behind the best management practices (BMPs). Students will learn to evaluate BMP research and analyze its role in determining practices and policies that protect water quality.

Learn about the impact of infectious disease on sustainable animal-based food production by understanding the science of growth, immunity, and infection and by learning the problem-solving skills needed to advance animal health and food production through optimal management practices.

"The Age of Sustainable Development" gives students an understanding of the key challenges and pathways to sustainable development - that is, economic development that is also socially inclusive and environmentally sustainable. NOTE: Course will launch at noon on September 9, 2014.

The rich history of wildlife management and recreational hunting plays an important role in the evolving face of conservation. This course will explore the ethics, science, and democracy of conservation, hunting, and The Land Ethic in North America.

The Meat We Eat is a course designed to create a more informed consumer about the quality, safety, healthfulness and sustainability of muscle foods and address current issues in animal agriculture in developed and developing countries.

The New Nordic Diet is a new food culture which emphasizes gastronomy, health, and environment. This course presents the scientific background of the New Nordic Diet, the world’s largest research project into adult and child health and well-being, and will help you better understand the global challenges such as obesity and obesity-related diseases.

This course will introduce you to some of the science behind food preparation, cooking methods, and generally, the enjoyment of food. The ultimate goal is to inspire you to apply scientific principles in your everyday cooking, including the principles of manipulating the human perception of food.

以深入淺出的概念將毒理學應用在食品安全評估，特色在於應用實務案例以增進對食安事件的思辨能力。