Courses tagged with "Graduate" (5)
There are several hundred thousand Brownfield sites across the country. The large number of sites, combined with how a majority of these properties are located in urban and historically underserved communities, dictate that redevelopment of these sites stands to be a common theme in urban planning for the foreseeable future. Students form a grounded understanding of the Brownfield lifecycle: how and why they were created, their potential role in community revitalization, and the general processes governing their redevelopment. Using case studies and guest speakers from the public, private and non-profit sectors, students develop and hone skills to effectively address the problems posed by these inactive sites.
In this class, food serves as both the subject and the object of historical analysis. As a subject, food has been transformed over the last 100 years, largely as a result of ever more elaborate scientific and technological innovations. From a need to preserve surplus foods for leaner times grew an elaborate array of techniques – drying, freezing, canning, salting, etc – that changed not only what people ate, but how far they could/had to travel, the space in which they lived, their relations with neighbors and relatives, and most of all, their place in the economic order of things. The role of capitalism in supporting and extending food preservation and development was fundamental. As an object, food offers us a way into cultural, political, economic, and techno-scientific history. Long ignored by historians of science and technology, food offers a rich source for exploring, e.g., the creation and maintenance of mass-production techniques, industrial farming initiatives, the politics of consumption, vertical integration of business firms, globalization, changing race and gender identities, labor movements, and so forth. How is food different in these contexts, from other sorts of industrial goods? What does the trip from farm to table tell us about American culture and history?
This course is an overview of engineering approaches to protecting water quality with an emphasis on fundamental principals. Theory and conceptual design of systems for treating municipal wastewater and drinking water are discussed, as well as reactor theory, process kinetics, and models. Physical, chemical, and biological processes are presented, including sedimentation, filtration, biological treatment, disinfection, and sludge processing. Finally, there is discussion of engineered and natural processes for wastewater treatment.
The course material emphasizes mathematical models for predicting distribution and fate of effluents discharged into lakes, reservoirs, rivers, estuaries, and oceans. It also focuses on formulation and structure of models as well as analytical and simple numerical solution techniques. Also discussed are the role of element cycles, such as oxygen, nitrogen, and phosphorus, as water quality indicators; offshore outfalls and diffusion; salinity intrusion in estuaries; and thermal stratification, eutrophication, and sedimentation processes in lakes and reservoirs. This course is a core requirement for the Environmental MEng program.
This subject is concerned with quantitative methods for analyzing large-scale water resource problems. Topics covered include the design and management of facilities for river basin development, flood control, water supply, groundwater remediation, and other activities related to water resources. Simulation models and optimization methods are often used to support analyses of water resource problems. In this subject we will be constructing simulation models with the MATLAB® programming language and solving numerical optimization problems with the GAMS optimization package.