English

This course develops students' understanding of, and ability to analyze, poetic and poetic-dramatic texts. Covering a substantial range of poets and texts from different literary periods, it fosters wide and varied reading, introduces students to theories of and about poetry ("poetics") and helps students to understand, appreciate, and employ the expressive resources of language.

The course introduces students to the idea that economics, like all of the natural sciences, can be a laboratory science. Students study the role laboratory experiments can play in testing economic theories, as well as suggesting new ones. This is achieved through a series of topics in experimental economics, including market experiments, individual decision making experiments, and game theory experiments. 

This course provides an introduction to that most adaptable and global of literary forms: the short story. It explores stories from diverse cultures and traditions around the world, including Asia, Europe, and the Americas. By reading short stories from across the globe, students are also introduced to the idea of "world literature" and some of the debates surrounding this idea.

In this course, students use GIS in primary research applications in conservation biology, crime analysis, and health geography. Theoretical and practical aspects are considered in a hands-on environment.

This course introduces international education and development through three lenses. The course first examines why education is seen as important for development, drawing upon economic, rights-based, and socio-cultural perspectives. It then examines the way education is measured and targets are set for development. The course provides grounding in education and international development, with a particular focus on the challenges facing resource-constrained and rapidly expanding educational systems. 

This course is driven by very simple questions. What is gender? Does gender have only two categories as a man and woman? Or do we have another category? Sexual minorities have been growing in many countries as a worldwide debate ensues over their rights. The difficulty of legalization for same-sex marriage or prejudice and discrimination for sexual minorities remain around the world.

In Samoan culture, a “Third Gender” category exists for a biological man who considers himself as a woman. However, people of Samoa strongly insist that Samoan ways of “Third Gender” are not the same as “gay” or “transgender” as they are understood in the West.  Through reading Margaret Mead’s “Coming Age of Samoa,” this course addresses these inquiries and their differences. 

This course offers a broad understanding of current-day processes of resource competition and provides key conceptual building blocks to analyze its dynamics and outcomes. How resource competition is conceptualized informs the direction in which we look for solutions. The course examines resource competition in terms of 'new enclosures', stressing resource capture by powerful actors at the expense of less powerful users. It pays attention to the interplay of power and politics, the law, and violence. Students discuss several theoretical approaches to resource competition, most importantly: political ecology, legal anthropology, and conflict studies. The course discusses current approaches to address resource conflict and prevent ‘grabbing’, such as due diligence, land rights registration, and civil society advocacy. 

The course offers an introduction to the ideological debates of Romanticism, from both a social and aesthetic point of view, considering literary studies compared to other artistic forms and aspects such as the Gesamptkunstwerk (the complete work of art). 

Knowledge of foodborne microorganisms is essential for supplying safe and wholesome foods with a long shelf life. This course offers an introduction to the basics of food microbiology and discusses both the negative aspects of micro-organisms, such as spoilage and disease and the positive effects of fermentative processes. Characteristics of food that influence growth and inactivation of micro-organisms (e.g. water activity, pH, preservatives, heating, modified atmosphere packaging) are reviewed. The course provides a detailed introduction to the main bacterial foodborne pathogens (e.g. Campylobacter, Salmonella, E. coli O157, Listeria monocytogenes) and methods for microbial examination, but also deals with foodborne viruses, parasites, and fungi. Moreover, good manufacturing practices, personal hygiene, and the principles of cleaning and disinfection are explained. In a three-week lab class, spoilage organisms and pathogens are isolated from food products and environments using traditional and molecular methods. In the tutorial classes, molecular identification methods are explored, and the effect of several bactericidal treatments is investigated.