180.620.81
Introduction to Food Systems and Public Health
Location
Internet
Term
1st Term
Department
Environmental Health and Engineering
Credit(s)
4
Academic Year
2025 - 2026
Instruction Method
Synchronous Online
Auditors Allowed
No
Available to Undergraduate
Yes
Grading Restriction
Letter Grade or Pass/Fail
Course Instructor(s)
Contact Name
Frequency Schedule
Every Year
Resources
Prerequisite
Enrollment Restriction
This course is not restricted.
This course provides a foundational understanding of the many complex challenges inherent in food systems and why improving our food systems is critical to achieving a healthier, equitable and more sustainable future. This course sets the stage for additional courses in the MPH concentration in Food Systems and the Certificate in Food Systems, the Environment and Public Health.
Introduces the complex interactions among diet, food production, ecosystems, public health, and equity. Explores the challenge of nourishing a growing world population against a backdrop of resource scarcity, climate change, and increasing global demand for animal protein. Considers some of the many historical, economic, and political forces that shape modern food and agricultural systems. Applies a systems lens to current food system issues and critically evaluates strategies to influence policy, value chains, and dietary demand. Includes expert guest speakers from a variety of disciplines and perspectives.
Learning Objectives
Upon successfully completing this course, students will be able to:
- Define the concepts of food systems, food security, planetary health, sustainability and resilience, and how each relates to public health
- Describe how diet, food production, and our environment interact to impact each other and ultimately, human health
- Characterize some key political, social, cultural and economic influences on food systems
- Identify and evaluate opportunities and challenges to achieving a healthy, equitable and sustainable food system
- Apply a systems perspective to propose an evidence-based food system intervention
Upon successfully completing this course, students will be able to:
Methods of Assessment
This course is evaluated as follows:
- 35% Quizzes
- 25% Reflection
- 30% Written Assignment(s)
- 10% Participation