The Department of Chemistry and Biochemistry is thrilled to announce the launch of a new university interdisciplinary course, Food Science, Technology, and Nutrition (CM 375), for the upcoming semester!
This course is ideal for students who are passionate about the science, technology, and innovations driving the future of food production, technology, nutrition, and sustainability. CM 375 examines the intersection of science, technology, and society, focusing on how advancements in food science and technology are tackling global challenges such as food security and sustainability. Key topics include:
- The scientific principles of food chemistry, biotechnology, and agrochemistry;
- Practical applications and emerging technologies in improving food quality, safety, and nutrition;
- Cutting-edge technologies in materials, sensing, and advanced manufacturing, with a focus on sustainability;
- Enhancing food processing, sustainable agriculture, preservation, and packaging;
- The relationship between food science, technology, and society in addressing global food challenges.
This course is open for students from a variety of disciplines—including engineering, physical and biological sciences, health sciences, and business—who are interested in understanding the science behind the food science, technology and nutrition, as well as its broader societal impact. The course fulfills the Science, Technology and Society (STS) and Contemporary and Global Issues (CGI), and the University Course Component in the Knowledge Area (KA) of the CCE requirements, by providing a comprehensive study of how food science and technology intersects with societal, environmental and global challenges.
For more information, please contact Dr. Silvana Andreescu (eandrees@clarkson.edu)