This unit provides students with historical perspective of why we consume the foods we do today and how our scientific knowledge may influence foods we eat in the future. Students gain an understanding of interactions between: the physical environment, technologies developed to produce and harvest foods, scientific advances, nutrition, cultural influences, and the social-economic-political system. The topics include: food history, the global food supply, Australian food culture, food production, nutrients in food, food and malnutrition and linking science and gastronomy. Students also have an opportunity to align their interests and values to future career options. -- Course Website
Instructor: K Lacy (B)
