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Course Catalog


Department: International Health
Term: 4th term
Credits: 3 credits
Contact: Jed Fahey
Academic Year: 2014 - 2015
Course Instructor:
  • Jed Fahey

Discusses nutritional, chemical, physical, and technological perspectives of food, food ingredients, food quality, food safety, and the regulation thereof. Focuses on the core constituents of foods, and examines the non-nutritional (phytochemical, flavor, pigment, texture and fragrance) constituents of whole foods and food products and their impact on health. Evaluates food delivery and production systems, and specific eating patterns. Critical discussions of food range from the history of food and global dietary staples to probiotics, prebiotics, and the gut microbiome. Sustainability and urban gardening are juxtaposed with institutional food preparation, additives, processing, product development, and the regulatory framework surrounding food and supplements.

Learning Objective(s):
Upon successfully completing this course, students will be able to:
Apply knowledge of food science and technology to food production and the functions of food ingredients
Apply microbiological and chemical considerations to process controls involved in food production, processing, preparation, storage, packaging, preservation, metabolism, and bioavailability
Balance the differing philosophies that impact our food supply, its regulation, and the food options and cultural aspects of food and eating
Describe the basics of sensory science and testing and evaluate how this impacts ingredient sourcing decisions, culinary techniques, and the promotion of pleasurable eating
Demonstrate the complexities of regulating food supplies

Methods of Assessment: Students are expected to attend class sessions and field trip(s) to a large local food company and an urban farm. Grading is based on class participation, written exercises, and a final examination.
Location: East Baltimore
Class Times:
  • Monday 10:30 - 11:50
  • Wednesday 10:30 - 11:50
Enrollment Minimum: 4
Enrollment Maximum: 30
Instructor Consent: Consent required for all students

Preference is given to Human Nutrition/RD students

For consent, contact:
Auditors Allowed: Yes, with instructor consent
Grading Restriction: Letter Grade or Pass/Fail
Special Comments: Two local (lunch time) field trips required.