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FTEC 110 - Food-From Farm to Table

  • 3 credits

Commercial food processing, related to preservation and enhancing of food quality, safety, and value. Students will examine the interrelated aspects of how a wide range of foods make the journey from farm to table - from inputs on a farm, to processing and production, to packaging and distribution to grocery stores and restaurants.

Textbooks and Materials

No textbook required

Instructors

Michelle Milholland, MS, RDN
Michelle Milholland, MS, RDN

michelle.milholland@colostate.edu

Michelle Milholland is a registered dietitian nutritionist and instructor in the Department of Food Science and Human Nutrition at Colorado State University. She has professional experience in clinical nutrition, community nutrition, education, and online curriculum development at the graduate and undergraduate level. Her interests include health promotion through food, chronic disease prevention, food security, food safety, and optimizing learning and engagement in online courses. She has been teaching and developing online courses since 2011.

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