THE CHOCOLATE EXPERIENCE: SCIENCE, SOCIETY, AND SUSTAINABILITY

FOODSCI 535

Through a combination of on-line lectures, classroom activities, evaluation of commercial samples and discovery-based labs, the science and technology of confections from hard candy to chocolate will be covered.

FOODSCI 375

Subjects of current interest to undergraduates.

DYSCI 471

Delves into aspects of natural sciences (biology and agricultural sciences) and social sciences underpinning the assessment of food production systems as related to a variety of outcomes including but not restricted to human and environmental health, air and water quality, greenhouse gases emission, land use, economic opportunity, social justice, as well as mitigation and adaptation to climate change, locally, regionally, domestically, across continents, and globally.

C&ESOC/SOC 222

Social and cultural dimensions of food production and consumption. Uses historical and cross-cultural analytical frameworks. Treats a wide variety of topics including indigenous, racial, and ethnic foodways, industrialized food systems, sustainable agriculture, movements for food justice.

FOODSCI 120

Relationship between food, additives, processing and health. How foods are processed. Current food controversies.