Food and Bioproduct Sciences
Credit units: 3
Offered: Term 2 only
Weekly hours: 3 Lecture hours
College: Agriculture and Bioresources
Department: Food and Bioproduct Sciences
Global food shortages have led to malnutrition and death, particularly amongst children in less-developed regions of the world. Although many experts believe that potential global food production exceeds demand, current information suggests that significant food losses occur before harvest and during food processing, distribution, storage, and consumption. Food security will be examined from the perspectives of the pre- and post-farm gate food supply chain. The perspectives include four major areas of the food system: 1) global food quality and safety, 2) post-harvest food processing, 3) reducing food loss and waste, and 4) improving nutrition through food science and technology.
Prerequisite(s): 30 credit units of university level courses or permission from the instructor
Note: Offered in alternate years.
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