Food Economics
Food Economics isn't just about numbers—it's about people. Inequalities in our global food system often mirror the broader disparities in society. By understanding these systems, we can bring about transformative change. This course tackles the essentials: preventing food-borne illnesses, mastering procurement, and ensuring production quality. You'll learn the real-world calculations behind food costs and discover how food systems can save lives.
Course Topics
Food Safety
There are a variety of food borne illnesses to be informed about when working with food. Food safety and sanitation is a crucial component in the safety of our food system.
Food Procurement
Food procurement can include all aspects of how one gets the items needed. There are a variety of methods of food procurement that are dependent on factors such as time, storage needs, budget and populations that are being served.
Food Production
Food production knowledge is important to ensure quality as well as safety of the food items. There are many procedures that need to be followed to ensure these high standards of quality are being met.
Economics of Food
The actual purchasing of food items, especially in a commercial setting includes many factors. There are calculations such as edible portion, percent yield, percent waste and forecasting that must be considered.
Food Systems
Globally there are a variety of food systems that must be considered. There are also local food systems that can contribute to the availability, access and affordability of food.
200
Disclosure
This course is delivered online through an institution of the Lower Cost Models Consortium (LCMC) that is different than your degree-granting institution that awards the academic credit for the course.
