This course will offer greater understanding of the history of medicine and how the hospital has become a central institution to life. Beginning with a historic and scientific discussion of child-birth, the course will then focus on cancer and diabetes as examples of diseases to which the human body is susceptible and conclude with a discussion of death as part of life. Central to each of these themes will be the ethical questions and complexities that cannot be separated from the practical aspects of caring for life. Through case studies, lab work, group projects, and invited guests, the class will offer students an understanding of the increasingly complex nature of the science of care.
A recent explosion of neuroscience discoveries has attracted attention from individuals who want to treat mental illness, advance technology, and improve themselves and our way of life. Still, we know relatively little about how the brain works. Using case studies, popular media, lay and scientific literature, and a visit to a neuroscience laboratory to stimulate discussion and writing, students will acquire an understanding of modern neurobiology and skills in scientific literacy that will allow them to interpret new science, evaluate common beliefs about the mind and the brain, and grapple with the implications of brain science in their lives.
This introductory course will familiarize students with the science, history, and culture of zymology (fermentation) and food preservation. Topics presented will include how food preservation advanced civilization, how fermentation is used to save lives as well as create beer, and how preservation techniques contribute to a sustainable lifestyle. Guest speakers, virtual field trips, and hands-on learning will provide an enriched learning experience. Knowledge gained through this course can be utilized by all majors interested in minimizing their impact on the environment, and those interested in the science of fermentation in research and consumer sciences.
How do our food choices impact other people and the environment? Though we are usually unaware of it, what we eat, how we organize food production, and how we control food distribution entail choices and these choices have ecological impacts. This course will help us understand the scientific underpinnings of our food system and recognize the impacts of our food choices. Topics investigated include limits of food production, relationships with human population, differences between organic and industrial agricultural systems, genetically modified foods, global agricultural production and trade (including agricultural subsidies), global malnutrition and the interrelatedness of many of these issues.
Students will be introduced to the fields of genetics and genomics with an emphasis on understanding how genetic technology affects their everyday lives and how the general public learns about and uses new genetic technology. Students will learn the material through lecture, discussion, case studies, and reading the scientific literature. The course will also feature guest lectures from members of the community involved in big data in medicine. Finally, students will apply their knowledge by analyzing data from the Sanford data collaborative data set and presenting their findings to a general audience.
A study of the function, integration, and coordination of the organ systems of the human body with an emphasis on homeostatic control mechanisms. This course includes an experimental laboratory in which basic human physiological responses are studied. This course is not intended for biology majors.
FOUR total prerequisites:
- BIOL 110 or BIOL 120
- BIOL 121 or BIOL 150
- CHEM 116 or CHEM 120
- CHEM 145 or CHEM 201 or EXSC 320
This course covers classical Mendelian analysis, mitosis and meiosis, genetic mapping, non-Mendelian inheritance, chromosomal structure and mutations, the structure of DNA and RNA, transcription, translation, molecular gene cloning and analysis, human genetics and the Human Genome Project, and population and quantitative genetics. The course includes 3 hours of laboratory per week, focused on experience in genetic mapping, cytogenetics, and molecular genetics.
The course begins with an introduction to the techniques used in studying cells and the elements of bioenergetics. Then the ultra-structure and function of all major eucaryotic organelles are described in detail. This survey includes the principles of cell metabolism and its regulation, membrane transport, and the cell cycle. The course concludes with specialized topics such as the biology of cancer and the cellular mechanisms of hormone action. The laboratory acquaints students with techniques employed in cell biology.
This course is intended to acquaint the student with the biology and importance of bacteria and viruses. Particular emphasis will be placed on disease mechanisms, the nature of the most important diseases afflicting humans, immunology, and selected aspects of applied microbiology with public health implications (e.g., drinking water and sewage treatment). The laboratory will introduce a wide variety of standard microbial techniques. This course is not intended for biology majors.
Students on an F-1 visa are eligible to work off campus to provide additional experience so long as the employment relates directly to the student's major area of study. The practical experience gained outside the traditional classroom supplements the theoretical and/or applied knowledge as a part of the student's coursework. The registration process for this course must be completed every term (including summers), as students must have their work authorization reissued each term to ensure continued enrollment. Jobs must be approved and verified by the International Programs Office before work may begin.
Special Topics in Biology.
Intended to provide experience in research or special techniques in biology on an individual basis. This course designation may not be used to replace a 300-level elective.
Permission of the Instructor