HADM 4335
Contemporary Issues in Food
This course intends to build awareness among the public regarding nutrition, food ethics, policy, insecurity, and sustainability. Sophisticated consumers and business operators are increasing the embrace of environmental health, customer health, and food sourcing. Students will explore the everchanging landscape of the food and beverage industry as seen through this societal lens. Discussion and lab topics include sustainable farming and consumer health needs, the power of food marketing, merchandising, and the selling of healthy menus in restaurants.
Topics
- Explain how governmental policies have influenced our food supply.
- Examine the effects that food marketing, the press and university researchers have on food choices and food policy.
- Guide students through the selection of high quality produce and meats.
- Objectively and subjectively evaluate the quality and value proposition of various similar foods.
- Analyze the effect that mass farming practices have on the flavor and safety of animal protein, fruits, and vegetables.
- Explore the effects of large scale food production and farming on workers' health and well being.
- Analyze the sustainability of the environment and the health of our nation regarding farming practices.
- Understand the challenges and opportunities of producing high quality healthy restaurant menu items from the farmers market or other sustainable sources.
- Participate in tastings of various foods (e.g. farm raised v. wild caught salmon, plant based meat alternatives v. traditional meats, etc.).
Official roster learning outcomes
Prerequisites & course information
HADM 1361, HADM 2351, or permission of instructor.
Sources
- Course catalogue ↗2026-2027