International Food Production

Catalog description

FDSC 460 / INTAG 460 is designed to give food science undergraduate and graduate students an appreciation of how food is produced and processed abroad. Students participate in a number of production facility tours, interact with local food scientists and food technologists, and gain valuable international experience. A major point of emphasis for the course is comparing and contrasting food production norms in the U.S. and the host country or region. The course consists of pre-trip lectures and meetings and culminates in a faculty-guided embedded study tour. Prior to the travel component of the course, students work in small groups to research a specific food product that is of economic and cultural importance to the country or region of interest, then write reports to be presented in-country before a tour of the related product's production facility. The course integrates and builds upon core concepts in food chemistry and food microbiology; as such, FDSC 460 / INTAG 460 is targeted towards upper-level food science undergraduate students, as well as food science graduate students.