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This course provides an introduction to the contemporary food system, focusing on the interdependence of all components, from farm to table.
Katrina Light () and Katherine Westdijk ()
Dates: May 18 - June 12, 2015;
This introductory course will explore the structure and function of the contemporary food system through interdisciplinary learning and critical thinking. This small class is discussion-based with opportunities for local field-trips and independent projects. Open to all undergraduate and continuing education students.
To identify all components of the contemporary food system ? To understand a range of possible food systems, using historical cases ? To understand how social systems, such as the food system, have intended and unintended consequences ? To explore the consequences of industrialization and globalization to the development of our contemporary food system ? To understand the emergence of multiple inter-related critiques of the food system over the past thirty years ? To support the development of student critical thinking & writing skills
Course runs from to
James M Jeffords Hall 112 (View Campus Map)
to on Monday, Tuesday, Wednesday and Thursday
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|NFS 043 OL1||Nutrition and Food Sciences: Fundamentals of Nutrition (online)||to||N/A||See Notes||3||60654|
|NFS 043 OL2||Nutrition and Food Sciences: Fundamentals of Nutrition (online)|
Only 3 Seats Available, Register Soon!
|NFS 043 OL3||Nutrition and Food Sciences: Fundamentals of Nutrition (online)||to||N/A||See Notes||3||60737|
|NFS 063 OL1||Nutrition and Food Sciences: Obesity,Weight Control&Fitness (online)||to||N/A||See Notes||3||60574|
|NFS 095 OL3||Nutrition and Food Sciences: The Science of Energy Balance (online)||to||N/A||See Notes||1||60132|
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