Production, Distribution and Consumption of Safe, Affordable Food
Food and agriculture, the largest U.S. economic sector, commands a trillion dollars of retail sales, with critical impacts on employment, environment, and public health. Rapidly changing science and technology affects the production, distribution, retail sales and consumption of food from farm to fork and challenges scholars, as well as industry leaders, to adopt new theories, methods of research, and management strategies. Food systems involve integrated networks of partnerships, competitors, support services, trade relationships, and government regulations that have evolved out of traditional food supply chains. Research, course work, internships, centers and collaborative work with faculty in the Schools of Management and Public Health and the Department of Food Science and Nutrition provide a rich set of activities led by nationally and internationally recognized faculty and staff.
Faculty
- Jeffrey Apland
- Michael Boland
- Marin Bozic
- Metin Cakir
- Joleen Hadrich
- Terrance Hurley
- William Lazarus
- Philip Pardey
- Hikaru Hanawa Peterson
- Rodney Smith
- Chengyan Yue