This face-to-face, 3-credit course is designed to provide a linkage of foods from raw commodities to processed foods. Students will be introduced to energy and water resources utilized in industrial food production and distribution. Further, processing of foods will be explored to give the students a broad view of various technologies utilized in food production.

According to the course’s instructor, Dr. Chitra Ponnusamy, undergraduate director of the Program in Food Science at the Rutgers School of Environmental and Biological Sciences, “The students will feel connected to where our foods come from. An insight into the technologies that move foods around the world will be provided.”

The mandatory written assignment will focus on tracking a raw commodity through various processing methods. Students will analyze the purpose, methods and benefits/risks of processing methods for a particular commodity.

This course one course toward the SAS requirement for the Contemporary Challenges (CC) learning goal. A science background is not required, as it is open to all students. 

Register for this course.