此课程适用人群: This course is designed for anyone who is affected by the US food system, including consumers, producers, policy makers, and public health practitioners.


制作方:   约翰霍普金斯大学

  • Keeve Nachman, PhD, MHS

    教学方:    Keeve Nachman, PhD, MHS, Assistant Professor, Environmental Health Sciences

    Bloomberg School of Public Health

  • Robert S. Lawrence, MD

    教学方:    Robert S. Lawrence, MD, Professor, Department of Environmental Health Sciences

    Bloomberg School of Public Health

  • Pamela Rhubart Berg

    教学方:    Pamela Rhubart Berg, Food Systems Education Program Manager

    Johns Hopkins Center for a Livable Future, Department of Environmental Health and Engineering
级别Beginner
承诺学习时间6 modules. Each contains approximately 2 hours of lecture, 30 minutes of reading, and a short quiz.
语言
English
如何通过通过所有计分作业以完成课程。
授课大纲

常见问题解答
运作方式
课程作业
课程作业

每门课程都像是一本互动的教科书,具有预先录制的视频、测验和项目。

来自同学的帮助
来自同学的帮助

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证书
证书

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制作方
约翰霍普金斯大学
The mission of The Johns Hopkins University is to educate its students and cultivate their capacity for life-long learning, to foster independent and original research, and to bring the benefits of discovery to the world.