Discover: Conventional, Organic and Genetically Engineered Foods

Catalog description

The goal of this course is to discover the differences between conventional, organic, and genetically modified foods and the associated manufacturing practices and regulations, including labeling. An overview of the science, safety, efficacy, advantages, and disadvantages of each of the production practices will be given. After the foundational concepts are covered, this course will focus on the impact of these practices on food manufacturing, sustainability, food security, and consumers.