{"id":216,"date":"2025-04-08T14:27:25","date_gmt":"2025-04-08T21:27:25","guid":{"rendered":"https:\/\/dornsife.usc.edu\/grayson-jaggers-phd\/?page_id=216"},"modified":"2025-04-08T14:27:26","modified_gmt":"2025-04-08T21:27:26","slug":"bisc-115","status":"publish","type":"page","link":"https:\/\/dornsife.usc.edu\/grayson-jaggers-phd\/bisc-115\/","title":{"rendered":"BISC 115Lxg The Biology of Food"},"content":{"rendered":"\n\n  \n    \n\n\n\n\n\n\n<div\n  class=\"cc--component-container cc--rich-text \"\n\n  \n  \n  \n  \n  \n  \n  >\n  <div class=\"c--component c--rich-text\"\n    \n      >\n\n    \n      \n<div class=\"f--field f--wysiwyg\">\n\n    \n  <p style=\"text-align: center;\"><strong>Spring Semester 2024<\/strong><\/p>\n<p style=\"text-align: center;\"><strong>(Section 13115)<br \/>\nLecture Syllabus<\/strong><\/p>\n<p><strong>Lecture: <\/strong>Tuesday and Thursday 2:00 \u2013 3:20pm<\/p>\n<ul>\n<li>Lecture Location: THH 301<\/li>\n<li>Lab Location: ZHS 257<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p><strong>Instructor: <\/strong>Grayson Jaggers, PhD<\/p>\n<p><strong>Office: <\/strong>ZHS 256<\/p>\n<p><strong>Office Hours: TBD<\/strong><\/p>\n<p><strong>Email: <\/strong><a href=\"mailto:jaggers@usc.edu\">jaggers@usc.edu<\/a><\/p>\n<p>&nbsp;<\/p>\n<p><strong>Teaching Assistants<\/strong><\/p>\n<p>TBD<\/p>\n<p>&nbsp;<\/p>\n<p><strong>Course Description and Learning Objectives<\/strong><\/p>\n<p><strong>\u00a0<\/strong><\/p>\n<p>Food is something we all have some sort of a connection with. Whether you see it as a tool for artistic expression, or simply as fuel for your body, food is derived from the living world around us. BISC 115Lxg will relate concepts from the biological sciences in an applicable context by using the food we eat to provide students with an understanding of molecular biology, biochemistry, microbiology, and nutrition.<\/p>\n<p>&nbsp;<\/p>\n<p>Students from a variety of majors will leave this course having learned how the food they eat demonstrates various aspects of biology, and how it is connected to the environment that produces it. This course seeks to promote further interest in the biological sciences, as well as foster an appetite for cooking, and exploring the culinary world.<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p><strong>Optional Reading<\/strong><\/p>\n<p><strong>\u00a0<\/strong><\/p>\n<p>McGee, Harold. <em>On Food and Cooking: The Science and Lore of the Kitchen<\/em>. Revised Edition: First Scribner, 2004.<\/p>\n<p>&nbsp;<\/p>\n<p><strong>Description and Assessment of Assignments<\/strong><\/p>\n<p><strong>\u00a0<\/strong><\/p>\n<p>Exams will be provided during the lecture section on the dates listed below. Exams are a mixture of multiple-choice and true\/false questions, and scantrons will be provided. For students who receive testing accommodations, please provide Dr. Jaggers with the appropriate documentation as soon as possible.<\/p>\n<p>&nbsp;<\/p>\n<p>There is participation credit associated with each lab. To receive full-participation, students must arrive on time, contribute to the in-class work, and behave appropriately. Additionally, there are ten homework assignments. Each homework assignment must be turned in at the beginning of the lab period for the week that they are due.<\/p>\n<p>&nbsp;<\/p>\n<p><strong>Grading Breakdown<\/strong><\/p>\n<p><strong>\u00a0<\/strong><\/p>\n<p>Three exams, and your six lab meetings will determine your course grade. Each exam will be worth 100 points. The laboratory sections will make up the remaining 100 points. The laboratory score will be determined by eleven labs and their related homework assignments.<\/p>\n<p>&nbsp;<\/p>\n<p>Midterm 1: 100 points\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Lab Homework (10x 5pts) : 50<\/p>\n<p>Midterm 2: 100 points\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Lab Participation (10x 5 pts): 50<\/p>\n<p>Final Exam: 100 points\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <strong>Class Total: <\/strong>400 points<\/p>\n<p>&nbsp;<\/p>\n<p>A range: 90% and Up<\/p>\n<p>B range: 80-89%<\/p>\n<p>C range: 70-79%<\/p>\n<p>D range: 55-69% F: 54% and Below<\/p>\n<p>&nbsp;<\/p>\n<p><strong>Tentative Lecture and Lab Schedules<\/strong><\/p>\n<p><strong>\u00a0<\/strong><\/p>\n<p>Scheduled lecture topics are subject to change. Exam dates, however, will not be moved unless circumstances absolutely require it.<\/p>\n<table>\n<tbody>\n<tr>\n<td width=\"90\"><strong>Week of &#8211;<\/strong><\/td>\n<td width=\"480\"><strong>Lecture Topic<\/strong><\/td>\n<\/tr>\n<tr>\n<td width=\"90\">Jan 8<\/td>\n<td width=\"480\">Course Introduction<\/p>\n<p>Four Basic Food Molecules<\/td>\n<\/tr>\n<tr>\n<td width=\"90\">Jan 15<\/td>\n<td width=\"480\">Four Basic Food Molecules<\/td>\n<\/tr>\n<tr>\n<td width=\"90\">Jan 22<\/td>\n<td width=\"480\">Micronutrients, Oxidation and Antioxidants<\/td>\n<\/tr>\n<tr>\n<td width=\"90\">Jan 29<\/td>\n<td width=\"480\">Microbiology and Food<\/td>\n<\/tr>\n<tr>\n<td width=\"90\">Feb 5<\/td>\n<td width=\"480\">Alcohol, Midterm 1 Exam<\/td>\n<\/tr>\n<tr>\n<td width=\"90\">Feb 12<\/td>\n<td width=\"480\">Taste, Flavor and Aroma<\/td>\n<\/tr>\n<tr>\n<td width=\"90\">Feb 19<\/td>\n<td width=\"480\">Biology of Plants<\/td>\n<\/tr>\n<tr>\n<td width=\"90\">Feb 26<\/td>\n<td width=\"480\">Fiber &amp; Phytochemicals, Coffee &amp; Caffeine<\/td>\n<\/tr>\n<tr>\n<td width=\"90\">Mar 4<\/td>\n<td width=\"480\">Biology of Land Animals, Fish, and Shellfish<\/td>\n<\/tr>\n<tr>\n<td width=\"90\">Mar 18<\/td>\n<td width=\"480\">Meat Alternatives, Midterm 2 Exam<\/td>\n<\/tr>\n<tr>\n<td width=\"90\">Mar 25<\/td>\n<td width=\"480\">Reactions in Cooking, Chocolate<\/td>\n<\/tr>\n<tr>\n<td width=\"90\">Apr 1<\/td>\n<td width=\"480\">Food Production and Agricultural Pollution, Fundamentals of Genes &amp; Inheritance<\/td>\n<\/tr>\n<tr>\n<td width=\"90\">Apr 8<\/td>\n<td width=\"480\">Genes &amp; Inheritance, Domestication of Wheat and Corn<\/td>\n<\/tr>\n<tr>\n<td width=\"90\">Apr 15<\/td>\n<td width=\"480\">History of GMOs<\/td>\n<\/tr>\n<tr>\n<td width=\"90\">Apr 22<\/td>\n<td width=\"480\">GMOs, The Relationship between Diet and Disease<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<p>&nbsp;<\/p>\n<p><strong>Exam Dates<\/strong><\/p>\n<p>Midterm 1: Thursday, February 8<\/p>\n<p>Midterm 2: Thursday, March 21<\/p>\n<p>Final Exam: Thursday, May 2, 2:00-4:00PM<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<table>\n<tbody>\n<tr>\n<td width=\"87\"><strong>Week Of &#8211;<\/strong><\/td>\n<td width=\"368\"><strong>Lab Topic<\/strong><\/td>\n<td width=\"121\"><strong>Homework Due<\/strong><\/td>\n<\/tr>\n<tr>\n<td width=\"87\">Jan 15<\/td>\n<td width=\"368\">Laboratory Introduction<\/td>\n<td width=\"121\">&nbsp;<\/td>\n<\/tr>\n<tr>\n<td width=\"87\">Jan 22<\/td>\n<td width=\"368\">Laboratory Introduction<\/td>\n<td width=\"121\">&nbsp;<\/td>\n<\/tr>\n<tr>\n<td width=\"87\">Jan 29<\/td>\n<td width=\"368\">Cheese and Tofu<\/td>\n<td width=\"121\">&nbsp;<\/td>\n<\/tr>\n<tr>\n<td width=\"87\">Feb 5<\/td>\n<td width=\"368\">Cooking and Vitamin C Content<\/td>\n<td width=\"121\">HW 1<\/td>\n<\/tr>\n<tr>\n<td width=\"87\">Feb 12<\/td>\n<td width=\"368\">Lacto-fermentation<\/td>\n<td width=\"121\">HW 2<\/td>\n<\/tr>\n<tr>\n<td width=\"87\">Feb 19<\/td>\n<td width=\"368\">Miso Fermentation<\/td>\n<td width=\"121\">HW 3<\/td>\n<\/tr>\n<tr>\n<td width=\"87\">Feb 26<\/td>\n<td width=\"368\">Taste Receptors and Flavor Chemistry<\/td>\n<td width=\"121\">HW 4<\/td>\n<\/tr>\n<tr>\n<td width=\"87\">Mar 4<\/td>\n<td width=\"368\">No Lab<\/td>\n<td width=\"121\">HW 5<\/td>\n<\/tr>\n<tr>\n<td width=\"87\">Mar 11<\/td>\n<td width=\"368\"><strong>Spring Break<\/strong><\/td>\n<td width=\"121\">&nbsp;<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<p>&nbsp;<\/p>\n<table>\n<tbody>\n<tr>\n<td width=\"87\">Mar 18<\/td>\n<td width=\"368\">Ice Cream Experiment<\/td>\n<td width=\"121\">&nbsp;<\/td>\n<\/tr>\n<tr>\n<td width=\"87\">Mar 25<\/td>\n<td width=\"368\">Chemical Leavening<\/td>\n<td width=\"121\">HW 6<\/td>\n<\/tr>\n<tr>\n<td width=\"87\">Apr 1<\/td>\n<td width=\"368\">GMO Detection Part 1: DNA Extraction<\/td>\n<td width=\"121\">HW 7<\/td>\n<\/tr>\n<tr>\n<td width=\"87\">Apr 8<\/td>\n<td width=\"368\">GMO Detection Part 2: PCR<\/td>\n<td width=\"121\">HW 8<\/td>\n<\/tr>\n<tr>\n<td width=\"87\">Apr 15<\/td>\n<td width=\"368\">GMO Detection Part 3: Gel Electrophoresis<\/td>\n<td width=\"121\">HW 9<\/td>\n<\/tr>\n<tr>\n<td width=\"87\">Apr 22<\/td>\n<td width=\"368\">No Lab<\/td>\n<td width=\"121\">HW 10<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p><strong>Lecture and Laboratory Meetings<\/strong><\/p>\n<p><strong>\u00a0<\/strong><\/p>\n<p>Lectures will be conducted in-person, as well as live on Zoom. Lecture recordings will be posted on Blackboard. When attending lecture via zoom, <strong>please log in through Blackboard. <\/strong>Otherwise, I have to manually admit participants, which I won\u2019t do.<\/p>\n<p>&nbsp;<\/p>\n<p><em>Attendance: <\/em><strong>Laboratory and exam attendance is mandatory<\/strong>. Students are required to attend the laboratory section that they are registered for, and no remote options are provided. If a student misses a lab, the lab must be made up within the same week to receive credit. To make up a lab, please email Dr. Jaggers, and provide days and times that fit into your schedule. If you are required to quarantine, and cannot make up the lab in the same week, alternative assignments may be provided. Make-up exams are not offered.<\/p>\n<p>&nbsp;<\/p>\n<p>If you are a member of a university club or athletic team, and you know in advance that you cannot attend a specific meeting, please let me know as soon as possible.<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p><strong>Support Systems<\/strong><\/p>\n<p>A number of USC\u2019s schools provide support for students who need help with scholarly writing. Check with your advisor or program staff to find out more. Students whose primary language is not English should check with the <em>American Language Institute <\/em>(<a href=\"http:\/\/dornsife.usc.edu\/ali\">http:\/\/dornsife.usc.edu\/ali<\/a>), which sponsors courses and workshops specifically for international graduate students. <em>The Office of Disability Services and Programs <\/em>(<a href=\"http:\/\/sait.usc.edu\/academicsupport\/centerprograms\/dsp\/home_index.html\">http:\/\/sait.usc.edu\/academicsupport\/centerprograms\/dsp\/home_index.html<\/a>) provides certification for students with disabilities and helps arrange the relevant accommodations. If an officially declared emergency makes travel to campus infeasible, <em>USC Emergency Information <\/em>(<a href=\"http:\/\/emergency.usc.edu\/)\"><em>http:\/\/emergency.usc.edu\/<\/em>)<\/a> will provide safety and other updates, including ways in which instruction will be continued by means of blackboard, teleconferencing, and other technology.<\/p>\n<p>&nbsp;<\/p>\n<p><strong>Academic Conduct<\/strong><\/p>\n<p>Plagiarism \u2013 presenting someone else\u2019s ideas as your own, either verbatim or recast in your own words \u2013 is a serious academic offense with serious consequences. Please familiarize yourself with the discussion of plagiarism in <em>SCampus <\/em>in Section 11, <em>Behavior Violating University Standards <\/em>(<a href=\"https:\/\/scampus.usc.edu\/1100-behavior\">https:\/\/scampus.usc.edu\/1100-behavior<\/a>&#8211; violating- university-standards-and-appropriate-sanctions\/). Other forms of academic dishonesty are equally unacceptable. See additional information in <em>SCampus <\/em>and university policies on scientific misconduct, (<a href=\"http:\/\/policy.usc.edu\/scientific\">http:\/\/policy.usc.edu\/scientific<\/a>&#8211; misconduct\/).<\/p>\n<p>&nbsp;<\/p>\n<p><strong>Academic Integrity Violations<\/strong><\/p>\n<p>Students who violate University standards of academic integrity are subject to disciplinary sanctions, including failure in the course and suspension from the University. Since dishonesty in any form harms the individual, other students and the University, academic integrity policies will be strictly enforced.<\/p>\n<p>&nbsp;<\/p>\n<p><strong>Disruptive and Threatening Behavior<\/strong><\/p>\n<p>Discrimination, sexual assault, and harassment are not tolerated by the university. You are encouraged to report any incidents to the <em>Office of Equity and Diversity <\/em>(<a href=\"http:\/\/equity.usc.edu\/\">http:\/\/equity.usc.edu<\/a>\/)\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 or\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 to\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 the\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <em>Department\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 of\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Public\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Safety <\/em>(<a href=\"http:\/\/capsnet.usc.edu\/department\/department-public-safety\/online-forms\/contact\">http:\/\/capsnet.usc.edu\/department\/department-public-safety\/online-forms\/contact<\/a>&#8211; us). This is important for the safety whole USC community. Another member of the university community \u2013 such as a friend, classmate, advisor, or faculty member \u2013 can help initiate the report, or can initiate the report on behalf of another person. <em>The Center for Women and Men <\/em>(<a href=\"http:\/\/www.usc.edu\/student-affairs\/cwm\">http:\/\/www.usc.edu\/student-affairs\/cwm<\/a>\/) provides 24\/7 confidential support, and the sexual assault resource center webpage <a href=\"mailto:sarc@usc.edu\">sarc@usc.edu<\/a> describes reporting options and other resources.<\/p>\n<p>&nbsp;<\/p>\n<p><strong>End-of-Semester Evaluations<\/strong><\/p>\n<p>I value your thoughts on the course, and myself, as your instructor. At the end of the semester, please take time to complete the course and instructor evaluations. I am always trying to improve the course, and this is a great way for me to utilize your insight.<\/p>\n\n\n\n<\/div>\n\n\n  <\/div><\/div>\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":9,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false,"footnotes":""},"class_list":["post-216","page","type-page","status-publish","hentry"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.1.1 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>BISC 115Lxg The Biology of Food - Grayson Jaggers, PhD<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/dornsife.usc.edu\/grayson-jaggers-phd\/bisc-115\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"BISC 115Lxg The Biology of Food - Grayson Jaggers, PhD\" \/>\n<meta property=\"og:url\" content=\"https:\/\/dornsife.usc.edu\/grayson-jaggers-phd\/bisc-115\/\" \/>\n<meta property=\"og:site_name\" content=\"Grayson Jaggers, PhD\" \/>\n<meta property=\"article:modified_time\" content=\"2025-04-08T21:27:26+00:00\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/dornsife.usc.edu\/grayson-jaggers-phd\/bisc-115\/\",\"url\":\"https:\/\/dornsife.usc.edu\/grayson-jaggers-phd\/bisc-115\/\",\"name\":\"BISC 115Lxg The Biology of Food - Grayson Jaggers, PhD\",\"isPartOf\":{\"@id\":\"https:\/\/dornsife.usc.edu\/grayson-jaggers-phd\/#website\"},\"datePublished\":\"2025-04-08T21:27:25+00:00\",\"dateModified\":\"2025-04-08T21:27:26+00:00\",\"breadcrumb\":{\"@id\":\"https:\/\/dornsife.usc.edu\/grayson-jaggers-phd\/bisc-115\/#breadcrumb\"},\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/dornsife.usc.edu\/grayson-jaggers-phd\/bisc-115\/\"]}]},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\/\/dornsife.usc.edu\/grayson-jaggers-phd\/bisc-115\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\/\/dornsife.usc.edu\/grayson-jaggers-phd\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"BISC 115Lxg The Biology of Food\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\/\/dornsife.usc.edu\/grayson-jaggers-phd\/#website\",\"url\":\"https:\/\/dornsife.usc.edu\/grayson-jaggers-phd\/\",\"name\":\"Grayson Jaggers, PhD\",\"description\":\"USC Dornsife Grayson Jaggers, PhD\",\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\/\/dornsife.usc.edu\/grayson-jaggers-phd\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"en-US\"}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"BISC 115Lxg The Biology of Food - Grayson Jaggers, PhD","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/dornsife.usc.edu\/grayson-jaggers-phd\/bisc-115\/","og_locale":"en_US","og_type":"article","og_title":"BISC 115Lxg The Biology of Food - Grayson Jaggers, PhD","og_url":"https:\/\/dornsife.usc.edu\/grayson-jaggers-phd\/bisc-115\/","og_site_name":"Grayson Jaggers, PhD","article_modified_time":"2025-04-08T21:27:26+00:00","twitter_card":"summary_large_image","schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"WebPage","@id":"https:\/\/dornsife.usc.edu\/grayson-jaggers-phd\/bisc-115\/","url":"https:\/\/dornsife.usc.edu\/grayson-jaggers-phd\/bisc-115\/","name":"BISC 115Lxg The Biology of Food - Grayson Jaggers, PhD","isPartOf":{"@id":"https:\/\/dornsife.usc.edu\/grayson-jaggers-phd\/#website"},"datePublished":"2025-04-08T21:27:25+00:00","dateModified":"2025-04-08T21:27:26+00:00","breadcrumb":{"@id":"https:\/\/dornsife.usc.edu\/grayson-jaggers-phd\/bisc-115\/#breadcrumb"},"inLanguage":"en-US","potentialAction":[{"@type":"ReadAction","target":["https:\/\/dornsife.usc.edu\/grayson-jaggers-phd\/bisc-115\/"]}]},{"@type":"BreadcrumbList","@id":"https:\/\/dornsife.usc.edu\/grayson-jaggers-phd\/bisc-115\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/dornsife.usc.edu\/grayson-jaggers-phd\/"},{"@type":"ListItem","position":2,"name":"BISC 115Lxg The Biology of Food"}]},{"@type":"WebSite","@id":"https:\/\/dornsife.usc.edu\/grayson-jaggers-phd\/#website","url":"https:\/\/dornsife.usc.edu\/grayson-jaggers-phd\/","name":"Grayson Jaggers, PhD","description":"USC Dornsife Grayson Jaggers, PhD","potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/dornsife.usc.edu\/grayson-jaggers-phd\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"en-US"}]}},"_links":{"self":[{"href":"https:\/\/dornsife.usc.edu\/grayson-jaggers-phd\/wp-json\/wp\/v2\/pages\/216","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/dornsife.usc.edu\/grayson-jaggers-phd\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/dornsife.usc.edu\/grayson-jaggers-phd\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/dornsife.usc.edu\/grayson-jaggers-phd\/wp-json\/wp\/v2\/users\/9"}],"replies":[{"embeddable":true,"href":"https:\/\/dornsife.usc.edu\/grayson-jaggers-phd\/wp-json\/wp\/v2\/comments?post=216"}],"version-history":[{"count":1,"href":"https:\/\/dornsife.usc.edu\/grayson-jaggers-phd\/wp-json\/wp\/v2\/pages\/216\/revisions"}],"predecessor-version":[{"id":217,"href":"https:\/\/dornsife.usc.edu\/grayson-jaggers-phd\/wp-json\/wp\/v2\/pages\/216\/revisions\/217"}],"wp:attachment":[{"href":"https:\/\/dornsife.usc.edu\/grayson-jaggers-phd\/wp-json\/wp\/v2\/media?parent=216"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}