Food processing and upcycling in the context of sustainable food systems. Case studies to assess social, economic, and environmental impacts of food processing and upcycling on communities and the food industry. Transdisciplinary perspectives to propose a food rescue product. Includes: Experiential Learning Activity Prerequisite(s): third year standing in a BSc or BHSc program. Workshop 3 hours a week. [0.5 credits]
Food processing and upcycling in the context of sustainable food systems. Case studies to assess social, economic, and environmental impacts of food processing and upcycling on communities and the food industry. Transdisciplinary perspectives to propose a food rescue product. Includes: Experiential Learning Activity Prerequisite(s): third year standing in a BSc or BHSc program. Workshop 3 hours a week. [0.5 credits]
