Courses Details
PUBHLTH330: Food Systems Around The World: A Geographic Perspective
- Undergraduate level
- Residential
- Fall term(s) for residential students;
- 3 credit hour(s) for residential students;
- Instructor(s): Andrew Jones (Residential);
- Prerequisites: None.
- Advisory Prerequisites: None
- Description: This course examines global food systems through a geographic lens, exploring how food is produced, processed, traded, and consumed. Through lectures, case studies and GIS analysis, students will learn core geographic concepts, and assess how environmental, economic, and cultural factors shape food systems and food access across regions.
- Learning Objectives: During this course, you will: 1) Read and critically interpret academic and applied research on food systems to develop evidence-based perspectives; 2) Apply geographic concepts to real-world food system issues and case studies examining how global food production, supply chains and consumption are spatially organized; 3) Engage in discussions with your peers critically assessing diverse viewpoints from the academic literature on food systems issues broadly, as well as geographic perspectives on these issues; 4) Communicate critical analysis of geographic case studies and research questions through formal presentations, written reports, and maps; 5) Receive constructive feedback from peers and incorporate it into critical thinking and writing; and, 6) Provide respectful and thoughtful feedback to your peers.
