Contemporary Issues in Food

Catalog description

This course intends to build awareness among the public regarding nutrition, food ethics, policy, insecurity, and sustainability. Sophisticated consumers and business operators are increasing the embrace of environmental health, customer health, and food sourcing. Students will explore the everchanging landscape of the food and beverage industry as seen through this societal lens. Discussion and lab topics include sustainable farming and consumer health needs, the power of food marketing, merchandising, and the selling of healthy menus in restaurants.