Conceptualization and scientific analyses of global problems in food and nutrition; complexities of food habits and malnutrition in various cultures around the world. [3-0-0]

Personal, collective, and policy factors affecting food choices, including perceptions of healthy eating, gender, identity, family structures, and economic, sociocultural, and political forces. [3-0-0] Prerequisite: At least third year standing required.

Chemical and physical properties of foods; issues pertaining to safety, nutritive value and consumer acceptability; government regulations pertaining to food safety, quality and additives; preservation techniques and transformation of agricultural commodities to food products; foods of the future. [3-0-0] Prerequisite: At least second year standing required.

Examines the complementary and intersecting roles of libraries, archives, and museums in collections acquisition, development, curation, preservation, and access traditions pertaining to First Nations languages, to explore how each can contribute to endangered language and cultural heritage sustainability. Restricted to Undergraduate Students. Prerequisite must be in same language. This course is not eligible for Credit/D/Fail grading. Prerequisite: One of FNEL 180, FNEL 281, FNEL 282. or permission of the instructor.

Digital tools for endangered language documentation, conservation, and revitalization. Overview of best practices, introduction to community engagement and capacity-building, protocols and ethics, project design, cultural context, orthographies, use of audio, video and still photography, data management, archiving and web publishing. Restricted to Undergraduate Students. This course is not eligible for Credit/D/Fail grading.