sus340 | undergraduate
This undergraduate-level course is 5 weeks This course is available as part of a degree or certificate program. To enroll, speak with an Enrollment Representative.
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Organic and Non-Organic Animal and Poultry Production
- Describe the impact of biological controls, hormones, gene modification, and nutrient quality of organic meat (beef, pork, poultry, and fish) on consumer demand.
- Contrast the concerns of antibiotics, pesticides, and hormones in organic milk on consumer demand.
- Explain consumer concerns about cholesterol, contamination, and the quality of organic eggs.
Organic Food Nutrition and Safety
- Evaluate the role taste and appearance plays in the characteristics of organic food.
- Examine health issues related to organic food.
Psychology of Organic Food Choice
- Evaluate consumer motivation to purchase organic food.
- Summarize research findings and controversial issues relating to the quality and future of organic food.
Demand for and Consumer Perception of Organic Foods
- Describe the growth and basic characteristics of the organic food industry.
- Contrast organic food regulation with consumer perceptions.
- Explain the world demand and marketing of organic production.
- Describe consumer concerns related to food safety.
Organic and Non-Organic Production of Vegetables, Fruits, and Grains
- Examine how farming techniques, soil fertility, and seed and plant diversity contribute to agricultural production.
- Examine chemical contaminants, pest control, and safety issues relating to organic vegetables.
- Evaluate the influence of consumer demand on the nutritional concentrations found in organic fruits and vegetables.
- Examine chemical, microbial, and cloning issues related to organic fruits.
- Assess the influence of chemical residues, mycotoxins, and organoleptic safety issues of organic cereal on consumer demand.
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