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CALS 2022 Summer Term courses that have limited or no prerequisites and fulfill breadth requirements

Summer Term courses are a great way for UW undergraduates to get ahead—or stay on track—in their studies. They are also open to students enrolled at other universities, high school students and the general public. Below are some 2022 Summer Term courses from the College of Agricultural and Life Sciences that have no prerequisites and are open to all interested learners. These courses also fulfill breadth requirements such as Biological Science, Physical Science, Social Science and Humanities.

For more information about Summer Term, tuition and a full list of available courses, visit https://summer.wisc.edu/. See more information about CALS courses on the CALS 2022 Summer Term page.

AGRICULTURAL AND APPLIED ECONOMICS/AGRONOMY/INTER-AG/NUTRITIONAL SCIENCES 350: World Hunger and Malnutrition
Hunger and poverty in developing countries and the United States. Topics include: nutrition and health, population, food production and availability, and income distribution and employment.
May 23 – June 19
Credit: 3
Breadth: Biological Science

AGROECOLOGY/AGRONOMY/ENTOMOLOGY/ENVIRONMENTAL STUDIES/COMMUNITY AND ENVIRONMENTAL SOCIOLOGY 103: Agroecology: An introduction to the Ecology of Food and Agriculture
Agroecology has blossomed across the world in recent decades as not only a science, but also a practice, and a movement. Employ the multiple disciplines and perspectives that Agroecology affords to analyze our agricultural and food systems wihin a broader context of dynamic social and ecological relationships.
June 20 – August 14
Credits: 3
Breadth: Biological Science

AGRONOMY/ENTOMOLOGY/NUTRITIONAL SCIENCES 203: Introduction to Global Health
Introduces students to global health concepts through multidisciplinary speakers dedicated to improving health through their unique training. It targets students with an interest in public health and those who wish to learn how their field impacts their global issues.
June 13 – July 10
Credits: 3
Breadth: Social Science

ANIMAL SCIENCES/DAIRY SCIENCES 101: Introduction to Animal Sciences
An overview of animal sciences covering anatomy, physiology, nutrition, reproduction, genetics, management, animal welfare, and behavior of domesticated animals. Food animals are emphasized to discuss their contributions to humans.
June 20 – August 14
Credits: 3
Breadth: Biological Science

ANIMAL SCIENCES 200: The Biology and Appreciation of Companion Animals
A systematic coverage of many of the animals (including birds) that humans keep as their social companions. The classification, nutritional requirements, environmental considerations, reproductive habits, health, legal aspects and economics of companion animals and their supportive organizations.
June 20 – August 14
Credits: 3
Breadth: Biological Science

ANIMAL SCIENCES 240: Ancient Animals and Peoples
Provides an introduction to human and animal relationships from prehistory to the present. Examines how animals have influenced social and economic structures of past societies, with a focus on the advent of domestication. Explores the cultural and economic changes that domestication has had on human societies, as well as the behavioral, genetic, and morphological changes that this process had on once wild animals. Emphasizes the methods used to retrace human-animal interactions, drawing on cross-cultural examples from anthropology, ethnozoology, archaeology, history, and genetics.
June 20 – August 14
Credits: 3
Breadth: Biological Science, Social Science

BIOLOGICAL SYSTEMS ENGINEERING 310: Project Economics & Decision Analysis
Evaluation techniques for research, development & engineering projects. Covers the time value of money and other cash-flow concepts, capital budgeting, economic practices and techniques used to evaluate and optimize decisions, and research & development project portfolio management techniques.
June 20 – August 14
Credits: 3
Breadth: Social Science
Prerequisites: MATH 113, 114, or (MATH 171 and 217)

BIOLOGICAL SYSTEMS ENGINEERING/ENVIRONMENTAL STUDIES 367: Renewable Energy Systems
Learn about the state-of-the-art in renewable energy applications including biomass for heat, electric power and liquid fuels as well as geo-energy sources such as wind, solar, and hydro power. Practice engineering calculations of power and energy availability of renewable energy sources and learn about requirements for integrating renewable energy sources into production, distribution and end-use systems.
June 20 – August 14
Credits: 3
Breadth: Physical Science
Prerequisites: MATH 112, 114, 217, or graduate/professional standing

COMMUNITY AND ENVIRONMENTAL SOCIOLOGY 140: Introduction to Community and Environmental Sociology
Sociological examination of the linkages between the social and biophysical dimensions of the environment. Key topics include community organizing, local food systems, energy transitions, environmental justice, resource dependence, and sustainable development. Gateway to advanced courses in sociology.
July 18 – August 14
Credits: 4
Breadth: Social Science

COMMUNITY AND ENVIRONMENTAL SOCIOLOGY/FOREST AND WILDLIFE ECOLOGY 248: Environment, Natural Resources and Society
Introduces the concerns and principles of sociology through examination of human interaction with the natural environment. Places environmental issues such as resource depletion, population growth, food production, environmental regulation, and sustainability in national and global perspectives.
May 23 – June 19
Credits: 3
Breadth: Social Science

COMMUNITY AND ENVIRONMENTAL SOCIOLOGY 260: Latin America: An Introduction
Latin American culture and society from an interdisciplinary perspective; historical developments from pre-Columbian times to the present; political movements; economic problems; social change; ecology in tropical Latin America; legal systems; literature and the arts; cultural contrasts involving the US and Latin America; land reform; labor movements; capitalism, socialism, imperialism; mass media.
May 23 – June 19
Credits: 3 – 4
Breadth: Social Science

ENTOMOLOGY 201: Insects and Human Culture
Importance of insects in humans’ environment, emphasizing beneficial insects, disease carriers, and agricultural pests that interfere with humans’ food supply. Environmental problems due to insect control agents.
June 20 – August 14
Credits: 3
Breadth: Biological Science

ENTOMOLOGY 205: Our Planet, Our Health
An introduction to the multiple determinants of health, global disease burden and disparities, foundational global health principles, and the overlap between ecosystem stability, planetary boundaries, and human health. Explore the core fundamentals of global health scholarship, including but not limited to infectious disease, sanitation, and mental health, and also consider ecological perspectives on these issues through the lens of planetary boundaries. Attention is placed on how human-mediated global change (e.g. climate change, biodiversity loss, land-use patterns, geochemical cycling, agricultural practice) impacts human health and the ecosystem services we depend on. An overview of pertinent issues in sustainability science and planetary health discourse, including the ‘Anthropocene’ and resilience to understand and critically assess global trends.
June 20 – August 14
Credits: 3
Breadth: Biological Science

FOOD SCIENCE 120: Science of Food
Relationship between food, additives, processing and health. How foods are processed.
June 20 – August 14
Credits: 3
Breadth: Biological Science

FOOD SCIENCE 150: Fermented Food and Beverages: Science, Art and Health
Explores the science behind fermented food and beverages, popularized by brewing, winemaking and breadmaking at home and in retail. Introduces the scientific principles that underlie food and beverage processing through fermentation. Covers how basic sciences such as chemistry, biochemistry and microbiology influence the process and desired outcomes when fermenting vegetables, milk, fruit, and grains.
June 20 – August 14
Credits: 3
Breadth: Biological Science

FOREST AND WILDLIFE ECOLOGY 110: Living with Wildlife – Animals, Habitats and Human Interactions
A general survey course of wildlife and wildlife conservation for non-majors. Basic characteristics and management of wildlife populations and habitats. Human perceptions and interactions with wildlife. Current issues in wildlife management and conservation.
June 20 – August 14
Credits: 3
Breadth: Biological Science

FOREST AND WILDLIFE ECOLOGY 248: Environment, Natural Resources, and Society
Introduces the concerns and principles of sociology through examination of human interaction with the natural environment. Places environmental issues such as resource depletion, population growth, food production, environmental regulation, and sustainability in national and global perspectives. 
May 23 – June 19
Credits: 3
Breadth: Social Science

GENETICS 133: Genetics in the News
The science of genetics is at the heart of many issues facing our society, and as such, genetics is often in the news. Explores the underlying genetics and methodologies to gain a deeper understanding of the science behind the headlines so that we can make more informed decisions as citizens.
June 20 – August 14
Credits: 3
Breadth: Biological Science

HORTICULTURE 350: Plants and Human Wellbeing
Plants provide not only the foundation of food, clothing, and shelter essential for human existence, but also some of the key raw materials for transcendence and abstraction through music, art, and spirituality. Since antiquity, we have co-evolved with plants and their derivative products, with each exerting a domesticating force on the other. It is, for example, impossible to think of our modern life without its plant-based accompaniments in the form of cotton, sugar, bread, coffee, and wood. Yet they are so ubiquitous we may forget they all derive from plants discovered, domesticated, bred, and farmed for millennia in a never-ending pursuit to improve our wellbeing. Major points of intersection between plants and human wellbeing will be explored from a horticultural point of view by highlighting a plant or group of plants that represent a primary commodity or resource through which humans have pursued their own aims and explore effects and impacts on human society.
June 20 – August 14
Credits: 2
Breadth: Biological Science

LIFE SCIENCES COMMUNICATION 212: Introduction to Scientific Communication
Writing effective science digests, proposals, newsletters, and trade magazine articles for agriculture, natural resources, health and science-related topics.
June 20 – August 14
Credits: 3
General education: Communication Part B
Prerequisites: Satisfied Communications A requirement

LIFE SCIENCES COMMUNICATION 251: Science, Media and Society
Introduction to communication at the intersection of science, politics and society; overview of the theoretical foundations of science communication and their relevance for societal debates about science and emerging technologies across different parts of the world.
June 20 – August 14
Credits: 3
Breadth: Humanities, Social Science

LIFE SCIENCES COMMUNICATION 350: Visualizing Science and Technology
Introduction to the basic principles in the visual communication of science information. Principles of design, perception, cognition as well as the use of technologies in the representation of science in the mass media will be explored through illustrated lectures and written critique.
July 5 – August 7
Credits: 3
Breadth: Humanities, Social Science
Prerequisites: Satisfied Communications A requirement or graduate/professional standing

MICROBIOLOGY 100: The Microbial World
Primarily for non-science majors. Roles of microorganisms and viruses in nature, health, agriculture, pollution control and ecology. Principles of disease production, epidemiology and body defense mechanisms. Biotechnology and the genetic engineering revolution.
June 20 – August 14
Credits: 3
Breadth: Biological Science

MICROBIOLOGY 101: General Microbiology
Survey of microorganisms and their activities; emphasis on structure, function, ecology, nutrition, physiology, genetics. Survey of applied microbiology–medical, agricultural, food and industrial microbiology. Intended to satisfy any curriculum which requires introductory level microbiology.
June 20 – August 14
Credits: 3
Breadth: Biological Science
Prerequisites: CHEM 103, 108, 109, or 115. Not open to students with credit for MICROBIO 303.

MICROBIOLOGY 102: General Microbiology Laboratory
Covers techniques and procedures used in general microbiology, including cultivation, enumeration, aseptic techniques, physiology and selected applications.
June 20 – August 14
Credits: 2
Breadth: Biological Science
Prerequisites: MICROBIO 101, 303 or concurrent enrollment. Not open to students with credit for MICROBIO 304.

NUTRITIONAL SCIENCES 132: Nutrition Today
Nutrition and its relationship to humans and their biological, social, and physical environment; current issues and concerns that affect the nutritional status of various population groups.
June 20 – August 14
Credits: 3
Breadth: Biological Science

PLANT PATHOLOGY 123: Plants, Parasites and People
The course will explore the interaction between society and plant-associated microbes. Topics include: the Irish potato famine, pesticides in current agriculture, role of economics and consumer preference in crop disease management and the release of genetically engineered organisms.
June 20 – August 14
Credits: 3
Breadth: Biological Science