NUTR 2500

This course will explore the complexity and interconnectedness of our local, regional, and global food systems through six main themes: Economic, Environment/Ecology, Personal Health, Political, Culture, and Technology. By introducing students to the structure of the food system from field to fork, students will examine and reflect on how these themes relate to food production, processing, distribution, and consumption. [Restriction(s): This is a Priority Access Course. Enrolment may be restricted to particular programs or specializations or semester levels during certain periods. Please see departmental website for more information.][Department(s): Department of Family Relations and Applied Nutrition]