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SUSTAINABLE FOOD SECURITY: HEALTH FOR OUR COMMUNITIES

FOODSCI 180
Course Description

Explores diet-related diseases in the United States and their disproportionate effect on Black Indigenous and People of Color (BIPOC) and other underserved or vulnerable populations. Integrates the principles of food science, nutrition, and public health to understand food systems, food disparities, and health disparities. Examines emerging solutions to improve health outcomes in the United States through more just, inclusive, and sustainable food systems.

Prerequisites

None

Satisfies

This course does not satisfy any prerequisites.

Credits

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Offered

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Grade Point Average
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Completion Rate
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A Rate
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Class Size
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Instructors (2026 Summr)

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