AGSC 316: FOOD, FIBER AND THE CONSUMER Dr. Glenn R. Wehner 3076 Magruder Hall 785-4593 gwehner@truman.edu COURSE DESCRIPTION An introductory course in the production, handling and marketing of agricultural products derived from animals and crops as they affect consumer demands and concerns. Emphasis is placed on identification of various products and their place in the world food and fiberchain. PREREQUISITES Junior standing OBJECTIVES The purpose of the course is to develop the student’s understanding of the production and marketing of agricultural products as they interface with consumer needs. The course will require critical thought development with discussions concerning current consumer/producer relationships, oral and written communication skills by way of oral presentation of a research paper and an interdisciplinary approach to understanding the societal interaction with modern agricultural product marketing. EXPECTATIONS OF THE STUDENT Students will be expected to enter into active learning through class discussions and demonstrations. In addition, they will be required to critically think and solve problems by participating in a research paper on some phase of consumer/product relations. COURSE OUTLINE The Agricultural Revolution Birth of the sciences of plant and animal husbandry Influence of the Industrial Revolution on Agriculture Role of Science in Agriculture Malthus visited and revisited Environmental pollution Problems of Developed Countries Labor reduction Natural vs Synthetic products Transportation Packaging Problems of Developing Countries Waste reduction Water Seafood Vegetable proteins Microorganisms and food waste We Eat to Live Nutritional history in the United States Nutritional requirements of humans Energy: Definition and Use Anemia Obesity Atherosclerosis and Heart Disease Diabetes Mellitus Osteoporosis Protein Vitamin Deficiencies Mineral deficiencies We Live to Eat Sensory Quality: Physiological or Psychological Is Natural Best? Controlling Quality and Inspection Acceptance Inspection On-the-Line Inspection Finished Production Inspection Describing Quality to the Buyer meats eggs Consumer Protection Nutritional Labeling Net Weight Drained Weight Wholesomeness: Food Safety Zero tolerance Natural toxicants and Allegens Mandatory standards Voluntary standards Federal food and drug law Enforcement of Laws U.S. Department of Agriculture Standards Industry Standards Food Codes and Habits Origin of Food Habits Nutritional: Economic Needs Addiction Fads: Organic Foods Religious/Cultural: Ethnic Constraints Food Preservation Microbial Food Spoilage and Its Control Canning Pasteurization Ionizing Radiation Use of Low Temperatures Limiting Water Content Dehydration Drying Intermediate moisture foods Freezing Chemical Inhibitors Microorganisms as preserving agents Oxygen limitation Microbial food poisoning Toxin-producing anaerobic Toxin-producing aerobes Salmonella Prevention of food poisoning Convenience Foods Processed Juices and Drinks Cereal Snacks Fried Starches Processed Fruits and Vegetables Eggs and Egg Products Milk and Milk Products Meat and Meat Products Prepared Specialties Additives Imitation Foods Packaging and Marketing Metal Containers Glass Containers Paper and Related Materials Flexible Film Packages Pressurized Containers Food of the Future Fish and Wildlife Animal Fibers Wool Mohair Leathers Plant Fibers Flax Hemp Cotton