Biology is designed for multi-semester biology courses for science majors. It is grounded on an evolutionary basis and includes exciting features that highlight careers in the biological sciences and everyday applications of the concepts at hand. To meet the needs of today’s instructors and students, some content has been strategically condensed while maintaining the overall scope and coverage of traditional texts for this course. Instructors can customize the book, adapting it to the approach that works best in their classroom. Biology also includes an innovative art program that incorporates critical thinking and clicker questions to help students understand—and apply—key concepts.

By the end of this section, you will be able to:Explain the relevance of photosynthesis to other living thingsDescribe the main structures involved in photosynthesisIdentify the substrates and products of photosynthesisSummarize the process of photosynthesis

By the end of this section, you will be able to:Explain the relevance of photosynthesis to other living thingsDescribe the main structures involved in photosynthesisIdentify the substrates and products of photosynthesisSummarize the process of photosynthesis

ELA, History, and Math unit that links food production, eating choices, and health.

Objectives:
- Demonstrate to students the energy, resources, and extensive steps it takes to produce food and to dispose of food waste.
- Discuss how the environment is being harmed through excessive food waste.

Students will examine Hazard Analysis Critical Control Point principles as implemented in food production. Students will take a field trip to a food production center to investigate the value and challenges of implementation.

The objective of this lesson is to describe the processes that food goes through from the farm to your plate using lecture, power point, and activities.

This reading seminar examines land, water, food, and climate in a changing world, with an emphasis on key scientific questions about the connections between natural resources and food production. Students read and discuss papers on a range of topics, including water and land resources, climate change, demography, agroecology, biotechnology, trade, and food security. The readings are supplemented by short lectures that provide context and summarize main points. The seminar provides a broad perspective on one of the defining global issues of this century. Students consider scientific controversies as well as areas of general agreement and examine practical solutions for addressing critical problems.

This reading seminar examines land, water, food, and climate in a changing world, with an emphasis on key scientific questions about the connections between natural resources and food production. Students read and discuss papers on a range of topics, including water and land resources, climate change, demography, agroecology, biotechnology, trade, and food security. The readings are supplemented by short lectures that provide context and summarize main points. The seminar provides a broad perspective on one of the defining global issues of this century. Students consider scientific controversies as well as areas of general agreement and examine practical solutions for addressing critical problems.

The objective of this lesson is to describe the processes that food goes through from the farm to your plate using lecture, powerpoint, and activities.

This resource is a video abstract of a research paper created by Research Square on behalf of its authors. It provides a synopsis that's easy to understand, and can be used to introduce the topics it covers to students, researchers, and the general public. The video's transcript is also provided in full, with a portion provided below for preview:

"Domesticated edible insects are a sustainable protein source that has been gaining global attention. P. brevitarsis is one such species, and their larvae can also eat decaying organic waste and turn it into a plant-growth promoting mixture. But organic matter like this is high in lignocellulose, which is difficult to digest. In fact, these larvae lack the enzymes needed to break lignocellulose down on their own. So, researchers checked their microbiome for microbial genes able to fill in the gaps. The researchers established a comprehensive reference catalog of gut microbial and host genes. Between the two sets of genes, lignocellulose-degrading enzymes were abundant and highly diversified. P. brevitarsis larvae also selectively enriched their microbiome for lignocellulose-degrading microbes and had physiological adaptations that assisted in lignocellulose degradation..."

The rest of the transcript, along with a link to the research itself, is available on the resource itself.

What do technology and innovation mean from Africa? This is the central question of this course, which tackles a double absence: Of the meanings and role of technology in African history, on the one hand, and of Africa’s place in the global history of technology, on the other. This course alternates between technologies from outside and technologies from within Africa and their itineraries in everyday life, and it is designed to provide students with grounded understandings of technology in Africa for intellectual and action-oriented purposes.