Course Website Locator: nut209-01

Harvard School of Public Health

The following course websites match your request:

Fall 2009

Dr. C. Lo, Department Members, Guest Lecturers
2.5 credits
Seminars, discussions. One 2-hour session each week.

The nutritional health of the public begins with food. There are two goals of this course: (1) To learn the basics of food science and technology, including food composition, chemistry, processing, and engineering; and (2) to understand how the broader food environment, including agricultural practices, food policy, and food trade, affects food availability and consumption. Through lectures, discussions, and group projects, students will be challenged to think critically about how the food supply impacts public health. (5.06)


Course evaluations are an important method for feedback on the quality of course offerings. The submission of a course evaluation is a requirement for this course. Your grade for the course will be made available only after you have submitted responses to at least the first three questions of the on-line evaluation for this course.

Fall 2007

Dr. C. Lo, Department Members, Guest Lecturers
2.5 credits
Seminars, discussions. One 2-hour session each week.

The nutritional health of the public begins with food. There are two goals of this course: (1) To learn the basics of food science and technology, including food composition, chemistry, processing, and engineering; and (2) to understand how the broader food environment, including agricultural practices, food policy, and food trade, affects food availability and consumption. Through lectures, discussions, and group projects, students will be challenged to think critically about how the food supply impacts public health. (5.06)


Course evaluations are an important method for feedback on the quality of course offerings. The submission of a course evaluation is a requirement for this course. Your grade for the course will be made available only after you have submitted responses to at least the first three questions of the on-line evaluation for this course.

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