Course Description
The goal of this course is to discover the differences between conventional, organic, and genetically modified foods and the associated manufacturing practices and regulations, including labeling. An overview of the science, safety, efficacy, advantages, and disadvantages of each of the production practices will be given. After the foundational concepts are covered, this course will focus on the impact of these practices on food manufacturing, sustainability, food security, and consumers.
GEP
Natural Sciences GEP Course
Type
Publish to UNC-Online
Summer II 5W 2025
Instructors
Meeting Patterns
Classes Start:
June 23, 2025
Classes End:
July 25, 2025
Distance Education:
Yes
Class Days:
[TBA]
Class Type:
Lecture
Credits:
3.00
Restrictions:
None
