The broadening scope of food as a curriculum subject in higher education
Steve Barrass
(Steve Barrass is Senior Lecturer in Food Management at South Bank University, London, UK)
531
Abstract
The increasingly multidisciplinary nature of food in society has been reflected at South Bank University by the development of undergraduate courses in Food Science and Technology; Food, Nutrition and Health; and Food Choice and Design. The ethos of The Food Programme of courses is outlined and the structure explained. Applications from students from a wide variety of backgrounds are welcome ‐ provided they have a real interest in food.
Keywords
Citation
Barrass, S. (1999), "The broadening scope of food as a curriculum subject in higher education", Nutrition & Food Science, Vol. 99 No. 2, pp. 105-107. https://doi.org/10.1108/00346659910254411
Publisher
:MCB UP Ltd
Copyright © 1999, MCB UP Limited