Introductory course dealing with current questions and concerns about foods. Considers food composition, effects of food processing, food labeling, diet, degenerate diseases and general health.
Students become familiar with foods and food industry.
Safety of Our Food. For students interested in knowing what makes a food, the most basic necessity of life, safe or unsafe. This will be explored through discussions on factors that make a food safe or unsafe, risk-benefit concepts, the real safety issues and the role of regulatory agencies and consumers to ensure safety of food. When possible, outside experts will be invited to give their views during which students will be encouraged to discuss the issues. Laboratory is required.