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The first of two courses devoted to the study of food as a determinant, how culture, beliefs, methods of acquisition, preparation and social interaction impact on a global scale. Reading, research, and course study focuses on food sources, discoveries and the evolution of sustainables and their effects on the formation of tribes and communities, population growth and expansion. Dishes. history and commonalities from three global cuisines will be compared, prepared and discussed. Classes are divided between lecture and cooking labs.

College/Department: College of Nursing Health Professions
Repeat Status: Not repeatable for credit

This course considers the federal regulation of products subject to FDA jurisdiction, including food, human prescription and nonprescription drugs, animal feed and drugs, biologics and blood products, medical devices, and cosmetics. The course examines the public policy choices underlying the substantive law, FDA enforcement power, and agency practice and procedure.

College/Department: Thomas R. Kline School of Law
Repeat Status: Not repeatable for credit