Morven Summer Institute
The Morven Summer Institute is an innovative summer program hosted at Morven Farm, an emerging landscape for interdisciplinary learning for the University of Virginia. At the Morven Summer Institute, undergraduate and graduate students with interests in sustainability, design, food systems, and ecology have the opportunity to escape traditional confines of the classroom while working on projects with real-world applications.
The Morven Summer Institute 2013
Students participating in the 2013 Summer Institute select one 3-credit course from either (or both) of the 10-day summer blocks (Block A: May 13-May 25 & Block B: May 28-June 8). In conjunction with time spent in the classroom at Morven, this interdisciplinary program features guest speakers, field trips, active group discussions, and hands-on projects to ignite creative collaboration among students and faculty. Students from all years, departments, and outside Universities are welcome to join the Morven community for this unique program.
Detailed information about course offerings for the 2013 Morven Summer Institute can also be seen on the Summer Programs website: Office of Summer Programs
For a glimpse at all you'll learn and do during the Morven Summer Institute experience, check out the MSI Blog!
Application to the Morven Summer Institute is required. Applications will be accepted and admission granted as space is available, on a rolling basis, until April 21, 2013. Upon acceptance to the Institute, visiting students must also apply to the University of Virginia Summer Session and abide by the academic and non-academic policies of the University. To apply to the Morven Summer Institute, please fill out the following form: 2013 MSI Application
To speak with a member of the Morven Programs staff, contact Michelle Rehme: mrr5q@virginia.edu or call 434-924-3540.
2013 COURSE DATES:
Morven Institute Block A: May 13 - May 25
Morven Institute Block B: May 28 - June 8
BLOCK A: MAY 13 – MAY 25
Core class times: 10am - 3:30pm
PLAP 3160: Politics of Food (3 credits)
Paul Freedman, Department of Politics
This course looks at the production and consumption of food in a political context. We will explore legislation, regulation, and other policies that affect the food system and examine their implications for the environment, public health and democratic politics. We will look closely at controversies over agricultural subsidies, labeling requirements, farming practices, food safety, food distribution, advertising and education.
EVSC 4559: Agro-Ecology (3 credits)
Manuel Lerdau, Departments of Environmental Science and Biology
This class will cover the fundamental principles of agro-ecology, the science of using ecological theory to improve agricultural practice. We will begin with the basics of plant-crop science and integrate the fundamental biology of crops into an ecological view of growth and production. Specific topics we will cover include, but are not limited to, mono- vs. poly-culture approaches, drought stress, and disease ecology. The class will look in some detail at the ecological consequences of traditional and modern breeding approaches. We will also examine the roles of economic and sociocultural factors in designing ecologically aware agricultural systems. Students should, but are not required to, have Introductory Biology and Introductory Chemistry. The course will be international in scope but will focus on Central Virginia for field projects.
BLOCK B: MAY 28 – JUNE 8
Core class times: 10am – 3:30pm
EVSC 4559: Food and Nutrition in a Changing World (3 credits)
Manuel Lerdau, Departments of Environmental Science and Biology
This class examines human nutrition in the context of environmental and social changes that are occurring across the Earth's surface. The world today is experiencing an unprecedented combination of ecological, technological, and cultural changes that, both individually and in concert, are affecting the foods we produce and consume. These effects alter the number of people the Earth can support and the qualities of the lives people can lead. We will focus on large scale phenomena such as transportation, cultural exchange, genetic engineering, and climate change in the context of how they affect food production and quality. Questions underlying our examinations will include aspects of environmental and social sustainability and human health.
PLAC 5500: Farmers' Markets and Applied Food Systems Research (3 credits)
Tanya Denckla Cobb, Department of Urban & Environmental Planning
Paul Freedman, Department of Politics
This seminar will provide an introduction to food systems research with a focus on farmers’ markets. Students will gain practical experience in applied data gathering and analysis, building a set of skills that can be applied in studying farmers’ markets throughout the Commonwealth and beyond. A roster of guest lecturers, developed in collaboration with the national Farmers Market Coalition, will include researchers, policy makers, farmers’ market managers, and farmers.
COSTS PER COURSE
UNDERGRADUATE VIRGINIA RESIDENT
Tuition (3 credits @ $321/credit): $963
Comprehensive Fee: $338
Morven Institute Fee: $465
Total: $1,766
GRADUATE VIRGINIA RESIDENT
Tuition (3 credits @ $365/credit): $1,095
Comprehensive Fee: $338
Morven Institute Fee: $465
Total: $1,898
UNDERGRADUATE OUT-OF-STATE
Tution (3 credits @ $1,119/credit): $3,357
Comprehensive Fee: $397
Morven Institute Fee: $465
Total: $4,219
GRADUATE OUT-OF-STATE
Tuition (3 credits @ $750 credit): $2,250
Comprehensive Fee: $397
Morven Institute Fee: $465
Total: $3,112
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