PLHRT 2020 - Foods of the Future

(CU-SBY)

Spring. 3 credits. Letter grades only.

P. Griffiths.

The class is intended to provide insight and exposure to the unique challenges associated with the changing dynamics and markets of fresh produce. It is targeted at students with an interest in plants and food in general to better understand how current and future changes affect the availability, diversity and access of foods including the influence on, and creation of new markets. The class will focus on real world issues addressing changes in production environments, aesthetics, markets, postharvest quality and consumer demands. Among the diverse challenges involved in addressing future needs include the changing consumer quality and aesthetic expectations, changing market dynamics, year-round consistency, nutrition, production, global markets and targeting of new controlled environment production approaches.

Outcome 1: Examine the changes occurring in the global food system and how those changes impact future needs.

Outcome 2: Understand and implement innovative and perceptive solutions to support sustainable food production and market needs.