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Introduction to Food Systems
This course provides an introduction to local and industrial food systems and the impact on population and environmental health. Students are introduced to issues and debates spanning the production, processing, distribution, consumption and disposal of food. Students will develop a deeper understanding of food systems, including key food systems stakeholders, opportunities and challenges concerning the future of food and diets, and emerging careers in food and nutrition.
Weekly Contact: Lecture: 3 hrs.
GPA Weight: 1.00
Course Count: 1.00
Billing Units: 1
Mentioned in the Following Calendar Pages
*List may not include courses that are on a common table shared between programs.