Course ID: | FDST 4910/6910. 3 hours. |
Course Title: | China Food Development and Trade |
Course Description: | Overview of food industry in China. Tea processing technology,
tea culture and serving demonstration, food culture and
art, ethnic and functional food products, modern food processing
and market structures, traditional fresh markets, food safety
issues, food regulatory agencies and trade associations. Course
includes a field trip. |
Oasis Title: | China Food Develop and Trade |
Nontraditional Format: | Course is taught in China as part of a study abroad program. |
Prerequisite: | FDST 2010 or FDST 3000 or permission of department |
Semester Course Offered: | Not offered on a regular basis. |
Grading System: | A-F (Traditional) |
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Course Objectives: | The objective of this course is for students to learn tea
and food industries in China in terms of food processing and
market structures, food safety and regulatory issues, and tea
and food cultures and to gain an understanding of current
Chinese food systems and development as well as their impact on
global food supply. Expected learning outcomes are:
1. Discuss and understand the culture and technology of tea and
food industry and systems in China
2. Schedule all the field trips and find the causes for food
safety issues
3. Assemble and analyze information from field trips
4. Identify problem and evaluate alternatives to solving it
5. Propose and report a solution for issues |
Topical Outline: | 1. Culture in traditional Chinese tea and food products
2. Tea industry and its evolution
3. Ethnic and traditional food products
4. Art, science, and technology of tea
5. Chinese ways of serving tea
6. Chinese food manufacturers that export
7. Chinese functional foods
8. Food regulatory systems and food safety issues
9. Modern supermarkets vs. traditional fresh markets
10. Food security and agricultural development structures
11. The impact of Chinese food products on global economy |