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Food Systems

Covers the US food system from the farm to the intermediary to the consumer, in the context of the market and the policy environment. Using methods of the social sciences, the course provides students with a broad understanding of the benefits and costs of the domestic food system. Topics include issues such as intermediary market power, unequal food access, and food production technology. Through lectures, readings, discussion and on the ground research, students gain a deep understanding of the current state of the food system.

Course #
FOOD-GE 2033
Nutrition and Food Studies