AGRI 180 Food System Science

Provides a brief overview of the parts and products of the food processing industry on a regional, state, national and international scale. Emphasizes food safety, quality and current issues while identifying career opportunities.

Credits

45

Semester Contact Hours Lecture

45

Semester Contact Hours Lab

45

General Education Competency

[GE Core type]

AGRI 180Food System Science

Please note: This is not a course syllabus. A course syllabus is unique to a particular section of a course by instructor. This curriculum guide provides general information about a course.

I. General Information

Department

Agriculture

II. Course Specification

Course Type

Program Requirement

General Education Competency

[GE Core type]

Credit Hours Narrative

45

Semester Contact Hours Lecture

45

Semester Contact Hours Lab

45

Grading Method

Letter grade

Repeatable

N

III. Catalog Course Description

Provides a brief overview of the parts and products of the food processing industry on a regional, state, national and international scale. Emphasizes food safety, quality and current issues while identifying career opportunities.

IV. Student Learning Outcomes

Upon completion of this course, a student will be able to:

  • Develop an understanding of the food system in the U.S through class assignments and projects.
  • Develop critical thinking skills by completing lab components.
  • Use and understand the scientific method by completing laboratory experiments.
  • Through reading and discussion in class evaluate current trends in food preparation and manufacturing.
  • Formulate an educated opinion of the global dynamics of the food system through reading and in class discussions.

V. Topical Outline (Course Content)

VI. Delivery Methodologies