PLHRT 2020 - Foods of the Future

(CU-SBY)

Spring. 3 credits. Letter grades only.

Offered in odd-numbered years 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: Outcome 1: Define the role of whole foods and plant based products in food systems and how they are unique in their production and market requirements.

Outcome 2: Outcome 2: Identify the major participants involved with food distribution and their respective roles in satisfying the current and future market demands.

Outcome 3: Outcome 3: Lend insight into the environmental, political and social factors surrounding the emergence of new crops and products historically, currently and in the future.

Outcome 4: Outcome 4: Contrast the roles of urbanization and globalization on defining the trends in U.S. and global food systems and markets.

Outcome 5: Outcome 5: Critically analyze scientific literature, research, social media, current affairs and market trends to: a) assess the potential for a given horticultural crop to gain traction as a "food of the future" and b) identify desirable traits to target for the development of future foods and food products.

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