May 25, 2020
CAS 4410 - Seminar in How Food Works in the Community
The course provides a discussion forum for students who wish to understand how food works in the community. No prior background or training in food studies is required. The seminar will comprise a broad set of issues connected to food security, production, processing, marketing, distribution, consumption, composting, food choices, and food culture.
Requisites: CAS 4911 concurrent
Credit Hours: 1
Repeat/Retake Information: May be repeated for a maximum of 2.0 hours.
Lecture/Lab Hours: 2.0 seminar
Grades: Eligible Grades: F,CR,WP,WF,WN,FN,AU,I
- Students will be able to describe the challenges faced by food security organizations like food pantries and food banks.
- Students will be able to discuss the economic, technological, and marketing challenges faced by local food processing facilities such as grain mills and dairies.
- Students will be able to explain some of the laws that regulate the production, processing, distribution, and preparation of food.
- Students will be able to explain the complexity of food and socio-cultural identity issues and the perception of food choices.
- Students will be able to identify the challenges faced by local diversified agricultural producers in Southeast Ohio.
- Students will be able understand the work done and challenges faced by community food initiatives such as Live Healthy Appalachia and Rural Action.
- Students will be conversant of the issues in every phase of the food system from production, distribution, consumption, and food waste.
- Students will understand how food can be an engine for entrepreneurship and economic development.
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