FSP 601 - Food Policy and Planning

This course is designed to build knowledge of food systems: their development, function and interaction with economy, public policy and planning. The intent of the course is familiarize students with basic issues in the production, aggregation, processing, distribution, marketing, consumption, and disposal of food, especially with regard to those elements that can be influenced by civic action and public regulation. The course is a seminar and will develop and challenge students’ thinking through readings, structured discussions, and course project. Upon course completion, students should have an increased understanding of forces shaping food systems, dimensions of conventional and alternative models, food systems policy and planning with community development, and their own relationship and choices with regard to the contemporary American food system. This course is cross-listed with PPM 672 Food and Planning.

Prerequisite(s):
Co-requisite(s):
Credits: 3

Course Typically Offered: Fall Semester
Course Type: Food Studies Program