FPEN 102: Introduction to Food Systems


Objective: The course will introduce students to the concept of food systems at the local, regional, and global levels and enable students to appreciate issues, processes, trends, and systems in the context of food production, processing, packaging, distribution and consumption.

Description: The course will cover definitions, models and the different sectors of food systems. Appropriate post-harvest technologies (for various value chain levels), including indigenous storage and preservation systems, will be explored. Students will gain knowledge on critical issues influencing food production, processing, packaging, distribution, storage, consumption, nutrition, safety, and food waste (recycling). The impact of labor and technology in farming and food processing, packaging, and distribution will be discussed.  Regulatory influences on food processing, distribution, and consumption will also be explored in this course. Students will also be briefly introduced to the concept of sustainability.