Not eligible for CR/NCR option. This course, which is a requirement in the Minor program in Food Studies, provides students with the basic content and methodological training they need to understand the connections between food, culture, and society. Are we obligated to choose foods that minimize harm to the environment and to other communities? HISB14H3  The geographic focus is Southern Ontario. Undergraduate Advisor: 416-287-7184 Email: fst-undergrad-advisor@utsc.utoronto.ca. Micronutrients are essential for health throughout the life cycle. Your favourite old-school kebabs, burgers, pizzas and pides will be moving to an all-new location in UTS Central. 1. Rice and Spice in Southeast Asia: a Regional Food History. Examines the relations between food, nature, and society. This research seminar uses Scarborough as a laboratory for examining continuity and change within diasporic foodways. Although most societies have valued psychoactive beverages, there has also been considerable ambivalence about the social consequences of excessive drinking. 770 likes. Explores the possibilities for food as a catalyst for learning, resistance and social change. Interactions of nutrients and toxicants and the effects on their metabolism and utilization. Opening hours: Mon–Fri 8am–4pm UTS Dog Society. What is the relationship among food science, local food movements, and global food systems? (Delhi), M.Phil. Do we have any obligations to non-human animals; are we obliged to spare them painful lives and deaths? It traces the circulation of these products within the Southeast Asian region in the pre-modern period, into the spice trade of the early modern era, and the establishment of coffee and sugar plantations in the late colonial period, and the role of these exports in the contemporary global economy. The University of Toronto's three campuses offer many courses focusing, in sum or in part, on food from a variety of disciplinary backgrounds. Modern biotechnology uses these traditional practices of fermentation for the industrial production of many compounds such as vaccines, hormones, antibiotics and enzymes. The UTS: Handbook is the authoritative source of information on approved courses and subjects offered at University of Technology Sydney. 2. 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. Social science and food systems We are experts in interdisciplinary social sciences, drawing on human ecology, political economy, gender studies and the political sciences to understand the human dimensions of food systems. 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. Priority will be given to students in the Minor program in Food Studies. Topics include the sustainability of the current system as well as alternatives to the norm. The course entails designing and carrying out a small research project and the preparation and presentation of both a research proposal and a final report. This class seeks to recover a celebratory side of human experience that revolves around alcohol and stimulating beverages. This movement of food gives rise to new ‘foodways’ t help us to understand the past in terms of temporally connected sites of intense interaction. Structure, composition and chemical and biochemical reactions in foods during postharvest/postmortem, processing, storage and utilisation. Thanks to our affiliation with the University of Toronto, UTS students have access to the university’s extensive resources including the library system and athletic facilities, as well as our extensive learning partnerships. Special Topics: Italian Regional Foodways and Culture, Anthropology; Summer Abroad; Woodsworth College. We will explore the climate geomorphology, soils, hydrology, biogeochemical cycling, limnology and food web structures of the Arctic and Subarctic. Topics include: immigrant cuisines, commodity exchanges, and the rise of the restaurant. Direct Enroll with CAPA at UTS. Examines the diversity of recent hunter-gatherer societies, as a source of analogues for understanding the archeological record of past foraging peoples. This course extends the learning of the graduate diploma to incorporate an independent research project under the guidance of an experienced supervisor. The course examines fundamental debates around food politics, health, culture, sustainability, and justice. UTS: Undergraduate courses - Science, UTS Handbook Using a modern browser that supports web standards ensures that the site's full visual experience is available. Topics include provisioning, food preparation and sale, and cultures of consumption in courts, restaurants, street vendors, and domestic settings. This research seminar examines the history of beer, including production techniques, gender roles, and drinking cultures, from ancient times to contemporary microbrewing. 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. (Wuerzburg/British Columbia), Ph.D. (British Columbia), Professor (Department of Biological Sciences), K. MacDonald, B.A., M.A., Ph.D. (Waterloo), Associate Professor (Department of Human Geography), L. Mortensen, B.A. HISC04H3  634 likes. 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. Open for breakfast, lunch and dinner, Penny Lane Bar and Café is located in the mezzanine level of UTS's striking new Engineering and IT Building. It will count only as an elective. HISD72H3* Students participate in food-related field work activities outside of regular classroom time. Introduction to Diaspora and Transnational Studies II. An interdisciplinary introduction to the study of diaspora, with particular attention to questions of history, globalization, cultural production and the creative imagination. A participatory seminar course introduces students to the central place occupied by food, agriculture, cooking and eating in modern Italian culture. 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. FSTC05H3/HISC05H3 This course fulfills 1 field day. 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. An interdisciplinary introduction to the study of diaspora, with particular attention to questions of history, globalization, cultural production and the creative imagination. Proteins, enzymes, membranes and the metabolism of carbohydrates and lipids. HISC29H3 Students will also have the opportunity to investigate and explore their own regional (Italian or otherwise) culinary history. Science and social advocacy perspectives will be brought together to consider alternative food systems and topics such as the role of biotechnology, animal rights, and health and wellness. Occurrence, mechanism of action, safety and health implications of chemicals naturally present in or added to foods. The geographic focus is Southern Ontario. GASD71H3* GASB74H3/HISB74H3 The courses provide professional training to those employed in the food industry and those in science fields such as agriculture, nutrition, engineering, environmental health and consumer science. Feeding the City, from Babylon to Brampton. The course evaluates competing theories of hunger and malnutrition. Topics discussed range from basic food staples, food markets and trade liberalization to food security, environmental sustainability and alternative agricultural systems, Geography of Food: Geographical Patterns and Environmental Impacts, This seminar course examines the geographic patterns and environmental impacts of our food production and distribution system. Tutorials and seminars will meet in the Culinaria Kitchen Laboratory (SW313) to provide experiential learning and small group discussion. This course puts urban foods in world historical perspective using case studies from around the world and throughout time. Tutorials will be conducted in the Culinaria Kitchen Laboratory. Commodity case studies will be selected among tea, opium, chocolate, rice, bananas, cotton, rubber, coffee, and sugar. It analyses environmental conditions, socio-economic transactions, political, religious, and cultural contexts around their production, distribution, and consumption. (York), Ph.D. (Oxford), Assistant Professor (Department of Human Geography), R. Fulthorpe, B.Sc., M.Sc. Topics will include indigenous foodways, the role of commodity production and alcohol trade in the rise of colonialism, the formation of national cuisines, industrialization, migration, and contemporary globalization. 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. Food Studies is an interdisciplinary field dedicated to understanding where our food comes from and how it shapes our bodies and identities. The basis of the discipline lies in an understanding of the chemistry of food components, such as proteins, carbohydrates, fats and water and the reactions they undergo during … Agricultural Science. UTS Science is research-driven, relevant, innovative and practical, achieving success and impact for its quality teaching and research. Research experience under the supervision of a Departmental staff member. Additional students will be admitted as space permits. Examines how institutions and power relations shape the production and distribution of food, particularly in the global South. A detailed review of human dietary adaptations, subsistence strategies and the suite of cognitive, cultural and life history traits that make humans so adaptable. Material will be drawn from Toronto as well as from diasporic communities in other times and places. Ben Gad: So the reason why I chose a science degree at UTS is primarily because my cousin came to UTS and she had only good things to say about UTS, but also because my HSC chemistry class came on a tour of UTS and we spent the vast majority of the day actually in the science building. UTS Science UTS Science offers practical, relevant, and innovative science and mathematics courses in world-class facilities. I’m Michael Walz and I studied a Bachelor of Science in Nanotechnology at UTS. Australia's agricultural industry is a key part of the world's food supply system. Lectures will be supplemented by cooking demonstrations. This course uses food as a lens to explore human-environment interactions locally and globally. This course introduces historical, literary, and anthropological issues related to the consumption of food in East Asia. EESB16H3  Collaborative Specialization in Food Studies. How do we produce and ensure access to nutritious and environmentally sustainable food? Academics are leaders in their fields with a wealth of theoretical and professional expertise in research and industry. Topics include provisioning, food preparation and sale, and cultures of consumption in courts, restaurants, street vendors, and domestic settings. Global Commodities: Nature, Culture, History. Stock Market Kitchen Building 2, level 3 Made-to-order salads, pasta, soups, fresh juices, smoothies and coffee. Topics such as food miles, urban agriculture, and small scale production systems are also evaluated. Students will practice historical and geographical methodologies to map and interpret foodways. Food Studies provides both theoretical understanding and practical knowledge for professional careers in health care, business, communications, government service, non-governmental organizations, teaching, and community programs. This course explores the history of wine making and consumption around the world, linking it to local, regional, and national cultures. Nutrition, Athletics, Performance and Behaviour. This subject aims to develop students' understanding of the association between nutrition, health, and disease. 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. We have gathered them here for the convenience of students interested in developing a strong food focus through their undergraduate and graduate education. Can we achieve ethical food production and global food security? Material will be drawn from Toronto as well as from diasporic communities in other times and places. Our faculty’s research programs further the understanding of the food safety, physicochemical, sensory, quality, health, and engineering properties of foods. Students will practice historical and geographical methodologies to map and interpret foodways. Food Systems and the Politics of Resistance. The UTS: Handbook is the authoritative source of information on approved courses and subjects offered at University of Technology Sydney. Comparative Research Methods in Food Studies, This graduate course introduces key multidisciplinary methods in the study of food, its production, distribution, and consumption. FSTC37H3/HISC37H3 P ursue your studies in a one-of-a-kind setting. 6. A transnational history of how the rise of modern, global empires reshaped how the world produced and consumed food. It will also focus on Mexico's connections to the wider world through trade, migration, and cuisine. UTS Biotechnology Society. This course does not count towards any Italian program. What is at stake in achieving ethical food production, access to nutritious and environmentally sustainable food, and global food security? It links cultural and structural aspects of the food system, historically and in the present. Food links people across space and time. Using a food biography perspective, it critically examines ecological, material, and political foundations of the global food system and how food practices affect raced, classed, gendered, and national identities. 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. This seminar course examines the geographic patterns and environmental impacts of our food production and distribution system. We bring you science in any and every way possible! Not offered in 2011-2012. This course uses practical experience in cooking to understand the importance of cuisine for nation-building, family, modernity, and history in South Asia, with special attention to West Bengal, Orissa, Bangladesh, and the diaspora. These linkages are examined through topics such as popular culture, the mass media, science, religion, art, language, knowledge, public opinion, food, advertising and consumerism. For a community-based experiential learning opportunity in your academic field of interest, consider the course CTLB03H3, which can be found in the Teaching and Learning section of the Calendar. Uses approaches in the humanities and social sciences to understand the dynamics of the global food system, as well as the ways that food shapes personal and collective identities of race, class, gender, and nation. Understanding Degrees, Programs and Courses, D. Bender, M.A., Ph.D. (New York), Professor, M. Ekers, B.Sc., (Lakehead), M.E.S. The student is responsible for locating a supervisor and must consult with the course instructor before the beginning of the term. Food Science (M-FOODSN-10) In response to COVID-19, the University of Sydney has reviewed the availability of courses to be delivered remotely for students commencing their studies in … (416) 287 8872. This is UTS Science TEDx style! We explore the beliefs and behaviours surrounding the production, distribution and consumption of food, and the role of food in shaping or revealing cultural relations, identities, political processes, and forms of globalization. Further information regarding undergraduate courses offered by UTS: Science is available from: Building 6 Student Centre telephone 1300 ask UTS (1300 275 887) or +61 2 9514 1222 Ask UTS Not eligible for CR/NCR option. UTS FoodSoc is the ultimate foodie community. Imagine taking a field trip to experience Australia’s diverse ecology and landscape for one of your environmental science courses or having full access to world-leading technology, like the Engineering Remote Laboratory where you can perform real-time experiments from anywhere and at any time. Activate UTS (formerly UTS Union) is the peak service provider at the University of Technology Sydney. Examines the food we eat in the local and global context of food systems, food sovereignty and food movements. Tutorials will meet in the Culinaria Kitchen Laboratory. What about our obligations to our fellow humans, and to the environment that future humans will live in? Explores the changing global geographies of food by tracing international movements of food through both mainstream and 'alternative' supply chains. Students will produce a major paper or digital project on a chosen case study. Students in this course will examine the development of regional cuisines in North and South America. Students examine historical themes for local and regional cuisines across Global Asia, including but not limited to Anglo-Indian, Arab, Bengali, Chinese, Himalayan, Goan, Punjabi, Japanese, Persian, Tamil, and Indo-Caribbean. Topics include the origins of inequities, critical anti-racism, global labour patterns, economic restructuring, gender variance, disability studies, food security and the politics of resistance. Limited to students in the Joint Program in Applied Microbiology. Take your passion for food to the next level in UBC’s Food Science program, where you will discover the chemistry and microbiology of food, its nutritional and sensory properties, and how it is engineered and processed for consumption. Food is fundamental to human existence, and central to most cultures; it also has significant and widespread effects on the physical environment. 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 broad overview of the historical development of the global food economy and a survey of recent trends and controversies. 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. 2.9K likes. FSTC54H3/GASC54H3/HISC54H3 Introduction to Diaspora and Transnational Studies I. Topics include the sustainability of the current system, as well as alternatives to the norm. This course puts urban food systems in world historical perspective using case studies from around the world and throughout time. Social anthropological perspective on the nature and meaning of food production, culinary cultures, industrial food, food as metaphor, and famine and hunger. In addition, the course will examine the effects that Italian immigration had in North America, especially on the Canadian and American culinary experience. Cuisine and Culture in Bengal & South Asia. What obligations do we have in light of the effects of our food choices? Food safety evaluation and regulatory control. We are the only food science program in the state and offer comprehensive programs giving our students a strong mix of theoretical knowledge and hands-on experiences. Priority will be given to students enrolled in the Minor program in Food Studies. It examines the role of nutrition in maintaining a healthy lifestyle and preventing diseases, with a particular focus on exploring: (1) nutrition requirements across the various stages of the lifecycle, including early childhood, pregnancy, lactation and the elderly; (2) eating patterns of vulnerable groups at risk of food … Science - UTS Handbook Using a modern browser that supports web standards ensures that the site's full visual experience is available. Students will gain an appreciation of the material, ecological, and political foundations of the global food system as well as the ways that food shapes personal and collective identities of race, class, gender, and nation. This course introduces students to university-level skills through an exploration of the connections between food, environment, culture, religion, and society. Class will include a practicum on historical technologies of malting, mashing, and fermenting. We are a UTS student ran and supported society that celebrates the unconditional love of dogs! Talks, networking events, camps, socials & even lab space (Biofoundry)! Auditorium Location: Ground Floor level of the UTS College Blue Building. This course will demonstrate the rationale, including health benefits, development and marketing of functional foods and nutraceuticals. We wish to acknowledge this land on which the University of Toronto operates. FSTB01H3 13 talking about this. Tutorials are in the Culinaria Kitchen Lab. It also considers questions of labour and the culinary infrastructure of contemporary cities around the world. An introduction through theory and laboratory work to microorganisms of importance to the food and dairy industries. (New Mexico), Ph.D. (Texas Christian), Professor, J. Sharma, M.A. Students develop critical appraisal skills, an understanding of the principles of study design and learn to write in a scientific style. Free food events, food crawls and dinners. We bring you science in any and every way possible! Special attention will be dedicated to the relationship that existed between the various cultures who controlled the country (pre-Resurgence) and the traditions and recipes left in their wake (post Unification). FSTC24H3/WSTC24H3, FSTD10H3 Food also plays a strong role in shaping translocal identities. Using agricultural histories, recipes, cookbooks, memoirs, and restaurant reviews and through the exploration of students’ own domestic culinary knowledge, students will analyze the origins, practices, and consequences of such deeply gendered patterns of food labour and consumption. Sociological analysis of food in global, regional and intimate contexts. Edible History: History of Global Foodways. (Toronto), Ph.D. (Carlton), Professor (Department of Physical and Environmental Sciences), R. Halpern, M.A. Students are advised to consult the prerequisites for B-, C-, and D-level courses when planning their individual program. Food science and technology. Note that the research project NFS494Y1 requires the prior consent of a staff member who will supervise the project and departmental approval before enrolment. HISB37H3, FSTC02H3 They will also write an essay setting it within an appropriate analytical framework. BIOB38H3 The biological processes of microorganisms have been exploited for thousands of years to make useful food products, such as bread and cheese, and to preserve dairy products. Students will examine drinking cultures through comparative historical study and ethnographic observation. Geography of Food: Geographical Pattens and Environmental Impacts. FSTB01H3 Methodologies in Food Studies, 2. The principles of food preparation science including HACCP, organoleptic evaluation and survey techniques, tools for the measurement of food, and the physics of food preparation. Penny Lane, located on level 1 of the Engineering and IT Building, 81-117 Broadway, Ultimo, NSW 2007. Not eligible for CR/NCR option. HISD70H3* 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. Priority will be given to students in the Food Studies Minor program. This course, through cooking practicums, offers a hands-on approach to imperial and culinary histories with emphasis on plantation economies, famine, the tropical commodity trade, and the rise of national cuisines. [24S], Cucina Italiana: Italian History and Culture Through Food. Quality control of raw materials and finished products, microbial metabolism, food and drug regulations and guidelines, theory of Good Manufacturing Practice for food manufacturers and Hazard Analysis and Critical Control Point Programs (HACCP). Themes include religious rituals, indigenous foodways; colonialism, industrialization, labour, gender, class, migration, globalization, and media. This course provides an integrated approach to how brain function regulates and in turn is regulated by nutrition from a biochemical perspective. As it spirals outward from parochial sites of origin to articulate with new sites, actors and scales, it assumes new substance and meaning in new locales. The course describes the history of food in Italy, throughout the centuries. An additional 3.5 credits, of which at least 2.0 credits must be at the C- or D-level; among the D-level courses, at least 0.5 credit must come from courses taught in the Culinaria Kitchen Laboratory*. The Engineering and it Building, 81-117 Broadway, Ultimo, NSW 2007 topics include: immigrant cuisines commodity. Contexts around their production, distribution, and the rise of the Engineering and it Building 81-117! We wish to acknowledge this land on which the University of Toronto operates by a series of pertinent literature the... Building 2, level 3 Made-to-order salads, pasta, soups, fresh juices, and. Illustrated by a series of pertinent literature on the topic individual program ), Ph.D. ( Carlton ), (. Nutritional science and consumption, graduations, Orientation and Academic preparation Week events other... 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Of Technology Sydney the Minor program in Applied Microbiology anthropological issues related global.

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