HECL331

014919

In this course, we will study our food system. The bulk of the course will focus on understanding the food industry from the perspective of the consumer (or 'eater'). We will consider the full scope of the food supply chain - from 'farm to fork' - with units examining agriculture and production, food processing and manufacturing, distribution, and retailing. Local, regional and global food systems will be discussed with a focus on how consumers drive availability within markets and are also influenced by changes across the food industry. Throughout the semester we will be discussing ethical and sustainability issues related to food and how consumer food choices impact ecosystems, climate change, human health and food availability. Technological innovation and change will also be discussed within every unit as we consider opportunities and challenges associated with new ways of growing, manufacturing, distributing, retailing, and consuming food in the 21st century.

GRD - Regular Grades A, B, C, D, E

Undergraduate