FOOD 200 - U.S. Food Systems

3 Credit(s)

This course will provide an overview of the U.S. Food System, including the policy, agricultural, and cultural history that has led us to the food system that we have today. The course will include the following topics: the role of policy in shaping the food system; the history and current state of federal governmental food and agricultural programs; food as an industry (production, processing, distribution, sales, advertising, and consumer behavior). We will explore the implication of our current system for health, communities, and the environment.