FSP 311 - Food Planning and Policy

This course is designed to build knowledge of food systems: their development, function and interaction with the economy, public policy and planning. The course introduces students to 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. 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 regards to the contemporary American food system.

Prerequisite(s): One of the following: FSP 100, FSP 200 or FSP 310, or permission of instructor.
Co-requisite(s):
Credits: 3

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