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Graduate Course Proposal Form Submission Detail - IDS6218

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Current Status: -
Campus: Tampa
Submission Type: New
Course Change Information (for course changes only): Core Requirement (same as original submission) Original submission on 3/3/2016 used a prefix number 6213 that is already applied to an existing course. The 6213 prefix number is being changed to 6218

  1. Department and Contact Information

    Tracking Number Date & Time Submitted
    5411 2016-03-03
    Department College Budget Account Number
    CS 321000
    Contact Person Phone Email
    Michael Spencer 8139747133

  2. Course Information

    Prefix Number Full Title
    IDS 6218 Sustainable Food Production

    Is the course title variable? N
    Is a permit required for registration? N
    Are the credit hours variable? N
    Is this course repeatable? N
    If repeatable, how many times? 0

    Credit Hours Section Type Grading Option
    3 C - Class Lecture (Primarily) -
    Abbreviated Title (30 characters maximum)
    Food Production
    Course Online? Percentage Online
    B - Face-to-face and online (separate sections) 0





    Course Description

    Overview of global food production systems including both traditional and sustainable agriculture, animal husbandry, and aquatic farming practices, their impact on ecosystems and the environment, and solutions for feeding a rapidly growing population.

  3. Justification

    A. Please briefly explain why it is necessary and/or desirable to add this course.

    Needed for new program/concentration/certificate

    B. What is the need or demand for this course? (Indicate if this course is part of a required sequence in the major.) What other programs would this course service?

    Required course for MA in Global Sustainability (Food Sustainability and Security concentration)

    Projected to be of significant public interest as awareness in the need for sustainability increases, climate change impacts become prevalent, and the demand for more food increases with the rise in global population.

    C. Has this course been offered as Selected Topics/Experimental Topics course? If yes, how many times?


    D. What qualifications for training and/or experience are necessary to teach this course? (List minimum qualifications for the instructor.)


  4. Other Course Information

    A. Objectives

    1. Identify the differences between a modern industrial farming and sustainable farming

    2. Analyze industrial farming production yields, food processing applications, and distribution methods

    3. Identify the impacts of governmental policy on farmers and food production

    4. Measure point and non-point source effluent and pollution damages to determine the long term environmental and ecosystems threats

    5. Evaluate long term public health concerns and projected health care costs from obesity and chronic illness associated with processed foods

    6. Understand the environment and climate change impact associated with modern agriculture and livestock production

    7. Apply the concepts of enhanced sustainable and precision farming practices to advancements in high tech growing and processing systems

    8. Develop a sustainable farming for the 21st century project proposal

    B. Learning Outcomes

    Upon successful completion of this course, students will be able to:

    1. Understand the differences between traditional and sustainable food production agriculture, aquatic farming, and animal husbandry processes.

    2. Identify environmental damaging and greenhouse gas emitting food production sources and mitigation options

    3. Calculate food yield requirements, water use, and cost estimates for traditional and sustainable food production to meet rising population demand

    4. Assess new bio technologies, growing methods, and integrative approaches for technical and economic viability

    C. Major Topics

    1. The Green Revolution

    2. Industrial Agricultural Farming

    3. Animal Husbandry and Aquatic Farming

    4. Raw Materials - Soil, Water, Fertilizers, Pesticides, Equipment

    5. Food Processing and the Impact on Health

    6. Environmental Damage and Climate Change Associated with Food Production

    7. Global Population Growth and Food Security

    8. Increasing Food Supplies

    9. Bio technology and genetically Modified Plants and Animals

    10. Integrative Green and Organic Technologies

    11. Emerging and Future Technologies and Processes

    12. Economic, Environmental, and Societal Cost of Expanding Food Production

    D. Textbooks

    1. Conklin, A. & Stilwell, T. (2007) World Food Production and Use. John Wiley & Sons Publication. ISBN 978-0-470-04382.9

    2. Boye, J. & Arcand, Y. (2012) Green Technologies in Food Production and Processing. Springer Science and Business Media Publication. ISBN 978-1-4614-1586-9

    E. Course Readings, Online Resources, and Other Purchases

    The students will be provided by the instructor with a list of publications, articles, and reference books as reading assignments.

    F. Student Expectations/Requirements and Grading Policy

    There will be 2 closed book exams and a graded research project assignment. Class participation with regards to discussions posted on Canvas is expected. Test material will be taken from lecture presentations and assigned readings. The instructors reserve the right to assign grades of +/– and to apply a curve (at their discretion per USF policies). The breakdown of grading is as follows:

    • Midterm Exam: 30%

    • Final Exam: 30%

    • Research Project: 30% (10% presentation and 20% report)

    • Class Participation: 10%

    G. Assignments, Exams and Tests

    1. Written research project report

    2. Presentation of research project findings

    H. Attendance Policy

    Course Attendance at First Class Meeting – Policy for Graduate Students: For structured courses, 6000 and above, the College/Campus Dean will set the first-day class attendance requirement. Check with the College for specific information. This policy is not applicable to courses in the following categories: Educational Outreach, Open University (TV), FEEDS Program, Community Experiential Learning (CEL), Cooperative Education Training, and courses that do not have regularly scheduled meeting days/times (such as, directed reading/research or study, individual research, thesis, dissertation, internship, practica, etc.). Students are responsible for dropping undesired courses in these categories by the 5th day of classes to avoid fee liability and academic penalty. (See USF Regulation – Registration - 4.0101,

    Attendance Policy for the Observance of Religious Days by Students: In accordance with Sections 1006.53 and 1001.74(10)(g) Florida Statutes and Board of Governors Regulation 6C-6.0115, the University of South Florida (University/USF) has established the following policy regarding religious observances: (

    In the event of an emergency, it may be necessary for USF to suspend normal operations. During this time, USF may opt to continue delivery of instruction through methods that include but are not limited to: Blackboard, Elluminate, Skype, and email messaging and/or an alternate schedule. It’s the responsibility of the student to monitor Blackboard site for each class for course specific communication, and the main USF, College, and department websites, emails, and MoBull messages for important general information.

    I. Policy on Make-up Work

    Automatic make-up examinations will be given ONLY for students involved in official University of South Florida activities (i.e. athletics, conferences, field trips, etc.). Students away on official USF business during scheduled exams must present a valid excuse on official USF stationary signed by the appropriate college personnel. Students missing examinations due to illness must verify their health problems with signed documentation from an acceptable corroborative source (e.g. your doctor). Students needing to miss examinations due to chronic health conditions or to death in the family should consult with the instructor. Late assignments will not be graded unless the instructor has granted permission in advance. The current university policy concerning incomplete grades will be followed in this course. Incomplete grades are given only in situations where unexpected emergencies prevent a student from completing the course and the remaining work can be completed within a specified period of time. The instructor is the final authority on whether you qualify for an incomplete. Incomplete work must be finished by the end of the subsequent semester or the “I” will automatically be recorded as an “F” on your transcript.

    In the event of an emergency, it may be necessary for the USF campus to suspend normal operations. During this time, USF may opt to continue delivery of instruction through methods that include but are not limited to: learning management system (Canvas), email and/or alternative schedule. It is the responsibility of the student to monitor their courses for specific communication, and the main USF, College and department websites, emails and MoBll messages for important general information.

    Students in need of academic accommodations for a disability may consult with Students with Disabilities Services ( to arrange appropriate accommodations. Students are required to give reasonable notice prior to requesting an accommodation.

    The University of South Florida policies apply to all aspects of this course. There is zero tolerance for cheating, plagiarism, and other forms of academic dishonesty. The application project paper MUST include proper citation of sources; failure to do so will result in a grade of F. Any infringement will result in the maximum prosecution of the offender by the University of South Florida and may result in various consequences ranging from a course grade of F to academic suspension.

    J. Program This Course Supports

    MA Program in Global Sustainability

  5. Course Concurrence Information

    Can serve as elective for graduate students from across the USF system.

- if you have questions about any of these fields, please contact or