(4 credits/3 lecture and 3 laboratory hours)
This course will examine core concepts in biology through the lens of food. We will explore questions such as: What is food and what is it made of? How do different types of organisms obtain food? Why do organisms need food and what do they do with it after they get it? We will also study biological processes in the context of food as it relates to Homo sapiens. Topics will include nutrition, food-borne disease, food preparation and preservation.