Food from Production to the Marketplace

Course Details

Course Number
NUTR 226
Associated Faculty

Course Description

The intent of this course is to develop an understanding of the factors that shape the selling of food in the United States. Drawing from business, psychology, economics, and law, we will explore the methods and efforts to sell food. This not a marketing course as seen in business schools; rather, we explore the market context of food from multiple lenses to understand how this context influences food choice. We will consider how government shapes the efforts of the private sector to connect with consumers. We will use case studies and projects with firms to ground our learning in the actual experiences of firms, government actors, and non-governmental organizations. We will also use reflective essays based on peer-reviewed literature to assess critically presentations from representatives of the involved sectors. Our assessment of the food system will benefit from speakers from industry, non-profits, and the government.

 Co-Instructor: Richard Black

Syllabus: 

Prerequisites

Graduate standing or instructor consent.

Terms Offered

Semester/Term SIS Number Meeting Time Location Instructors
Spring 2019 20042 Monday 3:15pm - 6:15pm Jaharis 118 Norbert Lance Weston Wilson Richard Black
Swipe left / right to see all details.
There is no content to display.

Whoops. Something is wrong here. You shouldn't being seeing this. Please try to load the page again.