This course aims to provide a historical, cultural, biological, morphological, and physiological understanding of a variety of common fruits from around the world. This course focuses on a new fruit or group of fruits each week.
This course will provide students with a stronger biological and academic understanding of the morphology, history, and science behind various fruits. By the end of the course, students will have a wealth of knowledge regarding fruits that they will encounter throughout their lives. Students are expected to be participate in various activities each week, such as discussions or readings.
The course will consist of 45-60 minutes of lecture and 30-45 minutes of discussion. During lecture, we will cover the fruit of the week and the relevant topic associated with the fruit. Discussion can be either before or after lecture, and it will consist of discussing the readings assigned for that week. Students are expected to actively participate in the discussions.
There will be three factors taken into account for the final grade: Attendance, A scientific paper analysis, and a final report.
Attendance will be taken at the end of each class period every week to ensure that students are in class for the entirety of the class period. You are allowed to have two unexcused absences. If you need to be excused from class for any reason, please email in advance. Participation is based on the discretion of the instructor and the submission of weekly discussion questions online.
The scientific paper analysis is a 2 page paper analyzing a scientific paper on a fruit that you are interested in. Preferably one that we have not covered in class. Further details will be provided when the analysis is assigned.
The final report will be a 3-page comprehensive summary of the cultural, geographical, morphological, and biological characteristics of a fruit of your choice that we did not cover in class. Further details will be provided when the report is assigned.
|Fruits of the World||William Albers||50||Barrows 56||[W] 6:30PM-8:00PM||1/22/2020||Open||--||--|