The arts and sciences of foods, cooking, and food culture; biological and spiritual requirements of foods; foods as art forms, emotional experiences, traditions, and multicultural aspects; the evolution of food culture; and dining manners.
Course Learning Outcomes (CLOs):
Upon successful completion of this course, students must be able to:
1. Understand the food landscape from the perspective of energy and chemical sources of the body, as well as its form as an art and its significance in various cultures.
2. Understand the risks and opportunities associated with food innovation in both national and global contexts.
3. Apply creative thinking to generate innovative ideas related to food.
- Giáo viên biên soạn: อ. ดร.อ้อยทิพย์ สมานรส