Food for the 21st Century: From Sustainable Agriculture to Molecular Gastronomy

Paul Takhistov (Food Science)

Feeding the world's growing population is not an easy task. It is estimated that there will be 11 billion people on the planet by 2100. Can we produce enough food for all people sustainably and can we afford it? With modern science and technologies the food industry has gained a whole new set of tools to improve certain properties of food and associated processes that are necessary for food production. However, food production should never come at the expense of human health. In this short course we will discuss principles of the food supply chain, the modern approaches to design food products and the ways to create a sustainable food future.

Course Number: 
11:090:101 section 12 index 14503