Course Code: NUTR 204
Academic Year: 2025-2026
Drawing on students knowledge of fundamental nutrition, this course examines global food supply, including the value chain extending from plant growth to human consumption and the food technology involved in these processes. Through lectures, discussions, guest speakers and collaborative learning, students explore food technology concepts including food additives, residues and contaminants, organics, biotechnology / GMOs and the impacts of processing on nutrients. Students also investigate topics related to local and global food supply such as food security, food and agriculture business opportunities and challenges, sustainability and environmental degradation. The long term impacts of biotechnology and food related policies and regulations are also discussed.