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.
Additional Requirements for Graduate Students:
Graduate students' assignments will include higher level of
critical thinking skills and problem solving techniques on
current issues in food industry than those for undergraduate
students. An extra oral presentation on field trip reports will
also be required for graduate students. Graduate students need
to write a final report to reflect the differences in food
systems and trade practices between China and the United
States. A PowerPoint presentation of the report will be
presented at the end of the program to all the participating
students, and a discussion on the presentation will also be
evaluated for the grade.
Athena Title
China Food Develop and Trade
Non-Traditional 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)
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