BIOL2001 — Food Science and Production
This course will examine 3 large aspects of the food we eat: food science, human nutrition, and agricultural production methods. We will look at the main components of food, and how manipulation of food molecules creates different flavors, textures, and structures. We will then focus on the relative nutritional value of different foods and their effects on the human body, including illnesses related to poor nutrition. Finally, we will explore modern agricultural practices and discuss ways to enhance stability and sustainability in our food supply.