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Toronto, Ontario
A study of what food is, where it comes from and the roles various foods play in human nutrition and health. Topics include scientific and technological aspects of modern food production such as genetics, farming, fishing, and beverage industries. Three lecture hours. Two terms. Six credits.
Professor Jarell. Non-cumulative, mostly multiple-choice exams, the material is easy and most of it is very familiar as it is all food-related.
Added by Anonymous on 2011-01-03 13:24:38