YOU AND YOUR FOOD: FARM TO TABLE
Develop an understanding of the global food supply from farm to table by exploring ruminant animals, non-ruminant animals including insects, and selected agricultural materials. Topics such as the following will be discussed: land usage, environmental impacts from different feeding operations, utilization of food waste, and health risks associated with food consumption.
Prerequisites & course information
Requisites: None Course Designation: Core GenEd - Natural Science & Wellness Level - Elementary L&S Credit - L&S Liberal Arts and Science Repeatable for Credit: No Last Taught: Spring 2026 Learning Outcomes: 1. Discuss topics related to agriculture and food manufacturing Audience: Undergraduate 2. Identify unique aspects of ruminant animals that turn inedible plants and byproducts into human edible food with unique nutritional attributes Audience: Undergraduate 3. Describe the role of side-stream utilization and circular economy of food production. Audience: Undergraduate 4. Explain the role of alternative feedstuffs for animals in having a resilient food supply Audience: Undergraduate 5. Describe how animal tissues are converted to protein-rich ingredients uniquely enriched in ‘bioactive’ molecules Audience: Undergraduate 6. Describe how stabilization steps (a process or additive) convert protein-rich raw materials to food products, providing a diverse food supply Audience: Undergraduate 7. Evaluate the tension between extending shelf life to limit food waste and health concerns from utilizing certain ingredients Audience: Undergraduate Learning Outcomes: 1. Discuss topics related to agriculture and food manufacturing Audience: Undergraduate 2. Identify unique aspects of ruminant animals that turn inedible plants and byproducts into human edible food with unique nutritional attributes Audience: Undergraduate 3. Describe the role of side-stream utilization and circular economy of food production. Audience: Undergraduate 4. Explain the role of alternative feedstuffs for animals in having a resilient food supply Audience: Undergraduate 5. Describe how animal tissues are converted to protein-rich ingredients uniquely enriched in ‘bioactive’ molecules Audience: Undergraduate 6. Describe how stabilization steps (a process or additive) convert protein-rich raw materials to food products, providing a diverse food supply Audience: Undergraduate 7. Evaluate the tension between extending shelf life to limit food waste and health concerns from utilizing certain ingredients Audience: Undergraduate
Sources
- Course catalogue ↗2026-2027