Spring 2018 food-related classes

Click on the arrows to read more information about each course.

From the School of Arts, Sciences, and Engineering (ASE):

  • Plants and Humanity (BIO 10/ENV 10)
    Principles of botany accenting economic aspects and multicultural implications of plants, their medicinal products, crop potential, and biodiversity. Emphasis placed on global aspects of this dynamic science, with selected topics on acid rain, deforestation, biotechnology, and other applications. Also covered are medicinal, poisonous, and psychoactive species, as well as nutritional sources from seaweeds and mushrooms to mangos and durians. Tues/Wed/Fri 9:30-10:20 am
  • Microbiology (BIO 106)
    A survey of the structures and functions of microbes, including bacteria, archaea, viruses, and eukaryotic microbes (fungi, protists). Topics include microbial genetics, physiology, cell biology, diversity, evolution, ecology, and the human microbiome. Laboratory work focuses on fundamental techniques used to isolate, identify, and manipulate microbes. Mon/Wed 1:30-2:45 pm + lab Tues 1:20-4:20 pm or 6-9 pm
  • Plant Physiology (BIO 118)
    Interaction of living plant components performing biological functions including water transport, mineral uptake, movements, and signaling between plant parts in response to environmental cues. Recommendations: BIO 13 and 14, or equivalent. Introductory chemistry recommended. Tues/Thurs 12-1:15 pm
  • Practicing in Food Systems (ENV 190/ANTH 159)
    Project-based course designed to integrate academic learning with application in a range of food systems settings. Focused observation exercise culminating in a jointly produced useable report for a community partner. Emphasis will be on balance between process and product. Readings, discussion, and field research will be split between the specific content focus of the group project and general issues arising from planning and carrying out interdisciplinary team projects; developing productive relationships with communities, clients, and stakeholders; addressing ethical concerns in collaborative and public research. Preference will be given to students who have declared the Food Systems and Nutrition minor or the Food Systems, Nutrition and Environment major. Mon 1:30-4 pm
  • Health and Healing in Medieval and Early Modern Europe (HIST 154/STS 154)
    Medicine in Western Europe from approximately 1100-1700. Key intellectual, social, and cultural themes and trends in pre-modern medicine. Major topics include the development of university medicine from its Greek and Arabic roots through the theoretical upheavals of the sixteenth and seventeenth centuries; medical practice, particularly the diverse types of healers and their relationship with patients; epidemic disease such as plague and syphilis and early public health measures formed in response; the development of hospitals and other medical institutions. Overlapping naturalistic, religious, and magical approaches to disease and healing. Tues/Thurs 3-4:15 pm
  • Human Nutrition (NU101)
    To provide an understanding of basic nutrition science to non-science majors and students with a limited scientific background. Students will become familiar with: the principles of diet planning, government standards, and food labeling; the biological functions and food sources of each nutrient; energy balance, weight management, and physical activity; the role of nutrition in chronic disease development; nutrition throughout the life cycle; food safety issues; and current nutrition-related controversies. This course meets the science requirement for undergraduate non-science majors. It is not acceptable for biology credit for biology majors. Fri 1:30-4:30 pm
  • Nutrition and Behavior (NU 128/PSY 128)
    The interactions between nutritional variables and behavior in man and other animals. Effects of obesity, starvation, protein malnourishment, and vitamin and mineral deficiencies on intellectual function and behavior. Influences of diet on brain biochemistry and learning. Thurs 1:30-4 pm
  • Food Ethics (PHIL 25)
    A philosophical examination of ethical questions that arise in the production, distribution, and consumption of food: obligations to victims of famine; obligation to future generations; just access to food; food and environmental ethics; animal rights. Mon/Wed 1:30-2:45 pm 

NOTE: “Food Chemistry: Exploring Cooking through the Lens of Science” (EXP 53, taught Tues/Thurs 6-7:15 pm) is a food course that does not count toward the major or minor because it is being offered as a Pass/Fail rather than a graded course.

At the School of the Museum of Fine Arts:

  • Food as Sculpture (VISC 128/ENV 128)
     Email Prof. Silvia Bottinelli for details.

From the Friedman School of Nutrition Science and Policy:

NOTE: The full listing of Friedman School courses can be found here. Courses listed below are those for which undergraduates on the Medford campus are eligible, with permission of the instructor.

  • Selling Food: Consumers, Producers, and Government (NUTR 226)
    This course examines the United States food policies governing the use of diet and health information in commercial communications. In the mid-1980s, the food industry began, for the first time in modern history, to use health claims in food advertising and labeling. This proved to be a highly effective marketing method for the food industry. However, the industries use of health claims product promotion created public controversy, and policies – a comprehensive new labeling law as well as many new FDA, USDA and FTC regulations– governing food advertising and labeling that use nutritional and medical information. The object of this course is to review current food policies governing health claims and the regulatory regime controlling their use in commercial communications. Formerly titled: Health Claims and the Food Industry. Mon 3:15-6:15 pm
  • Nutritional Assessment (NUTR 313)
    This course will provide an overview of the common nutritional and food security assessment tools. Laboratory and field methods for population wide nutritional deficiency assessment, nutritional screening and surveillance, dietary assessment, hunger and food security as well as diet diversity and food group indices will be examined. Clinical methods including body composition, biochemical and clinical factors related to macro and micronutrient deficiency will be discussed. Using practical training and demonstrations students will learn how to select and apply these methods in program-based or research-based settings. Issues of validity and reliability of these methods will be addressed mainly in the context of strengths and limitations of each method. At the end of the course, students should have some familiarity with the common nutritional assessment techniques as well as their practical applications at the individual and population wide levels.

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