What’s in your food?
In this course, we will take a look at the industrialized food system and learn about the steps in the journey food takes from the farm to your plate. Along the way, we will explore ways in which our food is altered—with additives, through genetic engineering, by antibiotics or by contamination—and the potential impacts of these alterations on personal and public health. Finally, we will learn about regulatory steps taken—and steps we can take at home—to keep our food safe. This course is intended for high school science instructors as part of the Teaching the Great Diseases program.Pre-requisites: There are no prerequisites for this course.This course aligns with Metabolic Disease Unit 1 (Lessons 1.1-1.3) of the Great Diseases high school curriculum.
- School of Medicine - Public Health & Professional Degrees