EEMS 4360 Food Science

This course provides a foundation in hard science while integrating evidence-based practice with analysis of worldwide food sustainability. Students will develop the ability to apply technical skills and critical analysis to real-world issues of food safety, food sustainability, and ecologically sound practices of consumption and agriculture. It includes culturally specific discussions of food preparation and consumption, as well as an overview of the historical and ecological significance of each food group covered. It also presents a thorough review of food preparation, food science, and technology. The course will gently push students to contextualize key food science concepts within a larger ecological and historical framework.

Credits

3

Prerequisite

BIOL 1406 (or BIOL 1487) and BIOL 1407 (or BIOL 1488), CHEM 1311, CHEM 1111, CHEM 1312, CHEM 1112.

Schedule Type

Lecture

Grading Basis

Standard Letter (A-F)

Administrative Unit

School of Earth, Environmental and Marine Sciences