uts food science

FSTC05H3/HISC05H3 Topics such as food miles, urban agriculture, and small scale production systems are also evaluated. This course will help students learn how to recognize the strengths and limitations of various nutrition research methods, find reliable nutrition information on the Internet and develop systematic thinking skills to critically evaluating the quality of nutrition information in both the scientific literature and popular media. Provides an integrated approach to how prokaryotes modulate nutrient availability and how they interact with the host to impact human health from a molecular perspective. The course is designed as a capstone offering in Food Studies, and as such, asks students to draw on their own expertise and awareness of food as a cultural vehicle to write in a compelling way about social dynamics, historical meaning, and - drawing specifically on the Scarborough experience - the diasporic imaginary. The geographic focus is Southern Ontario. This course examines the role of micronutrients during development and ageing with some emphasis on disease prevention and pathogenesis. HISC29H3 This course examines the social significance of food and foodways from the perspective of cultural anthropology. Particular attention will be given to the material nature of food, the way it tastes and smells, and the changes caused by cooking, preservation, and rotting. Academics are leaders in their fields with a wealth of theoretical and professional expertise in research and industry. The UTS College Auditorium is used for lectures, functions, graduations, Orientation and Academic Preparation Week events and other activities. This course introduces students to university-level skills through an exploration of the connections between food, environment, culture, religion, and society. FSTC43H3/GGRC43H3 Students will also have the opportunity to investigate and explore their own regional (Italian or otherwise) culinary history. Today, this meeting place is still the home to many Indigenous people from across Turtle Island and we are grateful to have the opportunity to work on this land. This course seeks to address questions surrounding the dynamics of the food ‘we’ eat, the ways in which ‘we’ eat, the meaning ‘we’ give to eating, and the effect of eating in a transnational world. Food Science is a multi-disciplinary field involving chemistry, biochemistry, nutrition, microbiology and engineering to give one the scientific knowledge to solve real problems associated with the many facets of the food system. Tutorials will meet in the Culinaria Kitchen Laboratory. So I was just really impressed with the facilities, also speaking to academics. Food is fundamental to human existence, and central to most cultures; it also has significant and widespread effects on the physical environment. The Minor Program in Food Studies focuses on five basic themes: food systems, cultures, industries, health, and the environment while drawing from a number of disciplinary methodologies. Full participation in physical activities including aquatics is required. 6. We bring you science in any and every way possible! For thousands of years it has been the traditional land of the Huron-Wendat, the Seneca, and most recently, the Mississaugas of the Credit River. UTS Biotechnology Society. Auditorium Location: Ground Floor level of the UTS College Blue Building. Australia's agricultural industry is a key part of the world's food supply system. (Toronto), Ph.D. (Carlton), Professor (Department of Physical and Environmental Sciences), R. Halpern, M.A. Personal nutrition and lifestyle practices are examined and self-improvement plans developed. Building on integrated learning from any New One I course, this course engages more deeply with such questions, along with community-led alternatives to dominant food systems, animal rights, biotechnology, and health and wellness. Introduction to Diaspora and Transnational Studies I. An interdisciplinary introduction to the study of diaspora, with particular attention to questions of history, globalization, cultural production and the creative imagination. We have gathered them here for the convenience of students interested in developing a strong food focus through their undergraduate and graduate education. UTS Science is research-driven, relevant, innovative and practical, achieving success and impact for its quality teaching and research. A broad overview of the historical development of the global food economy and a survey of recent trends and controversies. [24S], Cucina Italiana: Italian History and Culture Through Food. Students are advised to consult the prerequisites for B-, C-, and D-level courses when planning their individual program. Students in this course will examine the development of regional cuisines in North and South America. Collaborative Specialization in Food Studies. This class will examine Mexico’s social and cultural history from the ancient Aztecs through the Spanish Conquest to the twentieth-century revolutionary movements led by Pancho Villa and Emiliano Zapata. Limited to students in the Joint Program in Applied Microbiology. Across cultures, women are the main preparers and servers of food in domestic settings; in commercial food production and in restaurants, and especially in elite dining establishments, males dominate. Structure, composition and chemical and biochemical reactions in foods during postharvest/postmortem, processing, storage and utilisation. I’m Michael Walz and I studied a Bachelor of Science in Nanotechnology at UTS. It also explores the historical evolution of contemporary food provisioning and evaluates the viability and development potential of alternative food practices. Food links people across space and time. Current stresses of climate change and pollution are discussed along with scientific and political solutions. An exploration of how eating traditions around the world have been affected by economic and social changes, including imperialism, migration, the rise of a global economy, and urbanization. Nutrition Literacy: Sorting Science from Snake Oil. Topics such as food miles, urban agriculture, and small scale production systems are also evaluated. Students will investigate and report on inter-cultural food practices in Canada. Current issues relating diet to the prevention or treatment of disease, with a focus on obesity, illustrated with references to general pathophysiological and biochemical principles and current literature. The geographic focus is Southern Ontario. Will look at a wide range of narratives and ritual practices as well as philosophical reflections from classical Indian thought on the relationship between food and religion and how this relationship plays out in the context of feasting and fasting in Indian/Hindu traditions. Nutrition, Athletics, Performance and Behaviour. This course uses street food to comparatively assess the production of ‘the street’, the legitimation of bodies and substances on the street, and contests over the boundaries of, and appropriate use of public and private space. What is at stake in achieving ethical food production, access to nutritious and environmentally sustainable food, and global food security? 13 talking about this. This course will give an overview of the emerging and advancing role of chronic diet and supplements in athletics, performance and behavior. Description. The course will also analyze the formation of different regional traditions. The roles of nutrients in the development and adaptability of the whole body, organs and cells. Agricultural Science provides the technology and research for sustainable, profitable and ethical food production worldwide. It also prompts students to think about photography and visual culture as both tools for documenting culinary practices and experiences, and as increasingly important adjuncts to contemporary food writing. Across cultures, women are the main preparers and servers of food in domestic settings; in commercial food production and in restaurants, and especially in elite dining establishments, males dominate. This course explores the history of wine making and consumption around the world, linking it to local, regional, and national cultures. Food components and their sources, and an introduction to food additives and contamination. Food science and technology. Priority will be given to students enrolled in the Minor program in Food Studies. This course puts urban foods in world historical perspective using case studies from around the world and throughout time. Experimental approaches to investigating gene-diet interactions. University of Toronto Scarborough 1265 Military Trail, Toronto, ON. The goal of the course is to foster a deep and sensitive understanding of the historical development of Italian cuisine and to instil an appreciation of the critical importance of local climate and ecology to Italian cuisine through comparison of various regional foodways. An interdisciplinary study of social justice issues in local and global contexts. It links cultural and structural aspects of the food system, historically and in the present. The course describes the history of food in Italy, throughout the centuries. (Cornell), M.A., Ph.D. (Indiana), Assistant Professor (Department of Anthropology), J. Pilcher, M.A. Explores the possibilities for food as a catalyst for learning, resistance and social change. We wish to acknowledge this land on which the University of Toronto operates. Vitamin and Mineral Metabolism Throughout the Life Cycle. Global Commodities: Nature, Culture, History. Courses will span all of human history, from our foraging ancestors to the contemporary industrial food system, and around the world, examining diverse cultural traditions of farming, cooking, and eating. It serves as an introduction to environmental geography. Explores the changing global geographies of food by tracing international movements of food through both mainstream and 'alternative' supply chains. HISB14H3  For thousands of years it has been the traditional land of the Huron-Wendat, the Seneca, and most recently, the Mississaugas of the Credit River. An introduction through theory and laboratory work to microorganisms of importance to the food and dairy industries. UTS students are the driving force behind many aspects of their UTS experience – shaping student life through active student government, a vibrant house system and assemblies. A transnational history of how the rise of modern, global empires reshaped how the world produced and consumed food. This course fulfills 1 field day. FSTC54H3/GASC54H3/HISC54H3 Examines the diversity of recent hunter-gatherer societies, as a source of analogues for understanding the archeological record of past foraging peoples. Religious, and domestic settings is regulated by nutrition from a biochemical perspective examining continuity change. Components and their sources, and justice, New South Wales a practicum on historical technologies of,! Processing, storage and utilisation South Wales M.A., Ph.D. ( Oxford ), R. Halpern M.A... Mashing, and the effects of our food comes from and how it our! Studied a Bachelor of science in any and every way possible interactions of nutrients and toxicants and the of. 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