Overview of world agriculture, nature of the industry, resource conservation, and the American agricultural system, including production, distribution, and marketing.

Upon completion, students will be able to:

  • Identify the principles of food science related to food production, quality, safety, nutrition, and distribution
  • Describe common and emerging technologies in food science
  • Explain how engineering, microbiology, and chemistry are applied in food production and processing systems
  • Describe food safety procedures in U.S. production systems
  • Demonstrate appropriate food handling/food safety procedures
  • Explain nutrient composition and the link between nutrition and health
  • Examine the dynamics of global food supply

Grade Basis: L
Credit Hours: 1
Lecture hours: 16.0