Saint Joseph’s University currently offers four lab-based natural science courses for non-science majors. Listed below are the current course offerings and affiliated faculty. Each faculty member’s name is linked to their University website and lists their teaching and research interests along with their contact information.
Each course has three fifty-minute lecture periods and a three-hour laboratory per week.
FALL 2019 Courses:
|| Exploring the Earth (Environmental Science 106/106L)Students in this course will learn about the scientific world view and experience the methods of science in the context of global climate change and environmental science. Ecology, basic biology, chemistry, geology, and current events are used to examine the Earth and its changing climate. Topics include sustainability, agriculture, alternative energy, biodiversity, natural resources, populations, pollution, ecosystems and biogeochemical cycles.
Affiliated faculty for Env 106/106L:
Dr. Brian Forster
Dr. Scott McRobert
|| Exploring the Living World (Biology 165/165L)
Students in this course will learn about the scientific world view and experience the methods of science in the context of the life sciences. The course includes a survey of plant and animal life, an overview of bioenergetics, and selected topics in genetics and evolution.
Affiliated faculty for Bio 165/165L:
Dr. Brian Forster
Dr. Eileen Grogan
Dr. Karl Siegert
Dr. Clint Springer
Dr. Jordan Teisher
||Investigations in Astronomy (Physics 115/115L)
Students in this course will learn about the scientific world view and experience the methods of science in the context of the science of astronomy. Topics include the roles of observation, theory, philosophy, and technology in the development of the modern conception of the Universe. The Copernican Revolution, the birth and death of stars, our Milky Way galaxy, time, and our ancestral heritage in the cosmos will be discussed and explored.
Affiliated faculty for Phy115/115L:
Dr. Jesse Goldman
|Food Chemistry (Chemistry 112/112L)
The study of chemistry as it specifically relates to food. Underlying basic chemical principles will allow the study of particular molecules found in food (carbohydrates, proteins, lipids) and the changes these molecules undergo as they are cooked and absorbed. Topics will also include preservation, food safety, and food additives. This course is only open to Food Marketing Majors.
Affiliated faculty for Chm112/112L: