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NRSC 340 Global Perspectives on Food (3 credits)

Offered by: Natural Resource Sciences (Agricultural & Environmental Sciences)


Natural Resource Sciences : Issues of community and global change in relation to environment and the production of food. Contrasts between developed and developing countries will highlight impacts of colonialism, political structures, and cultural systems related to gender, class and ethnicity.

Terms: This course is not scheduled for the 2014-2015 academic year.

Instructors: There are no professors associated with this course for the 2014-2015 academic year.

  • Winter
  • 3 lectures
  • Prerequisite: A 200-level course in food science, food resources or dietetics, or permission of instructor.