CFS 103 Consumers & the Food System

Students will engage in the study of food across multiple academic disciplines, including the basic, applied, social, and health sciences. Illustrating the broad theme, from farm to the table and fork, we explore the food system (global, domestic, and local) from perspectives of inputs, food production, processing, distribution, human health and well-being, consumer needs and demands, and identifiable outputs. Students are afforded opportunities to identify the critical interplay between environmental considerations and the food system from a local and expanded context. Learning activities (class discussions, assigned readings and homework, group activities, laboratory, and fieldwork) enable students to gain further insights about sustainable practices that consumers may adopt to reduce some of the negative environmental impact associated with food production, processing, and distribution. Course Fee: $10.


1 Course Credit