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NUTR 401 Advanced Science of Foods

NUTR 401 teaches physical, chemical, and functional properties of major food components. Students will learn the chemistry underlying the functional properties of these components, how they change under processing and storage conditions, how they interact with each other in a food system, and how they influence the quality of food. This course provides essential knowledge for product formulation and for solving problems that might occur during food processing and storage.

NUTR 405 Experimental Food Science and Technology Laboratory

NUTR 405 provides the analytical skills to complete the food science series. Students use their knowledge of food anatomy, food preparation/processing, and theories of food chemistry to develop and evaluate food products. Laboratory experiments are designed to measure food product attributes using standardized methods to prepare students for small group research studies that require testing, reliable data collection, critical interpretation, and valid application of research findings. This course provides critical knowledge and skills for students interested in the development, analysis, marketing, or manufacturing of food.

NUTR 499/798 Special Studies (Supervisor)

NUTR 499/798 engages students in research projects and provides training for experimental design, analytical skills, data analysis and interpretation, and technical writing.

CAL 400 Transnational Approaches to Sustainable Food Futures (Co-Instructor)

This course is an interdisciplinary, seminar-style course open to undergraduate and graduate students. It takes a systemic approach and introduces students to the notions of food sustainability and food security by focusing on the farming and food practices of indigenous people and immigrants on both sides of the Mexico-US border. The course’s learning objectives are to: (1) appreciate the social and environmental complexities of the contemporary food system; (2) identify important food security and sustainability challenges within the contemporary global and industrial food system; (3) provide an interdisciplinary framework for addressing and integrating environmental, political, economic, social, and cultural questions related to our capacity to feed the world equitably and sustainably; (4) examine indigenous/immigrant farming and food practices in Mexico and the United States; and (5) use cutting-edge technology to assess the capacity of indigenous science and immigrant strategies in sustaining food production, livelihoods, and wellbeing under social-ecological stress.

ENV S 496 Indigenous to Urban Agriculture (Co-Instructor)

Global food production needs to increase at the same time that its damage to the environment must diminish. ENV S 496 gives an overview of practical techniques from indigenous, conventional, organic and urban agriculture to accomplish this goal. This course consists of lectures giving background on global agriculture trends and specific agricultural methods and labs in which students practice traditional Native American milpa farming, greenhouse food production, and hydroponics.

ENV S 498A/B Senior Seminar in Environmental Sciences (Supervisor)

In this capstone course, Environmental Science students conduct research projects related to an environmental issue in the San Diego and California region.