University College Dublin

This course offers an introduction to Landscape Design for those who are not majoring in Landscape Architecture. Topics discussed in lectures and in a series of short design exercises explore the design process from inception to completion, including the use of soft and hard landscape materials. Students prepare landscape design proposals for a garden or a commercial property. 

This course is taken in stage 4 of the Food Science degree program. Course lectures focus on how raw materials, processing, and microbial interactions affect the quality of fermented foods.  Students focus on bread and beer but a range of other plant and animal-based fermented products is also a feature of group project work. Students are given a substantial group challenge in which they examine in detail the fermentation processes exploited in selected food systems, the processing steps involved, and the impact of processing parameters and raw material components on the quality of the finished fermented products.

 

The course introduces students to philosophical debates concerning emotions and morality in the 18th century. Students discuss topics such as human nature and personal and moral development, love, and empathy. They read selected texts by philosophers such as Damaris Masham, Mary Astell, David Hume, Adam Smith, Sophie de Grouchy, and others.

This course explores contemporary theatre and performance in English, staged primarily in western contexts, including, Ireland, the UK, the U.S., and Europe. The course connects performance practices with their contemporaneous and historical contexts: political, aesthetic, theoretical, social, and cultural. By doing so, it acquaints students with historical trends in theatre and performance, paying particular attention to the ways in which aesthetics and politics have been investigated through diverse practices of theatre-making. Watching live and mediated performances, students conduct analyses of theatrical works and develop arguments about their meanings.

This course argues for the importance of animals in the history of human society and culture. It examines the evolution of human and animal relationships, the role of animals in agriculture and society, animals in war, conquest, and empire, and the interconnected histories of human, animal, and environmental health. It analyzes the historical construction of the categories of "human" and "animal," and its implications for medicine, science, and animal rights. Themes examined include a history of domestication, animals as vectors of illness and plague in the Middle Ages, the Scientific Revolution and animal experimentation, the discovery of America and the Columbian Exchange, the emergence of animal rights in the 19th century, and animals, extinction, and climate change in the 20th and 21st centuries.