AGR 121 - Introduction to Food Science & Food Systems

An interdisciplinary introduction to the food system:  food science and policy, food marketing and economics, food processing, agriculture, biotechnology, nutrition, eating habits and choices, food security, the connections between consumer demand and food production, and the ethical ramifications of the current food system.  The course will focus on the American food system, but will touch on global food issues, including how to feed an estimated 9,700,000,000 people by 2050.