Dundee, United Kingdom

Food and Consumer Science

Bachelor's
Language: EnglishStudies in English
Subject area: agriculture, forestry and fishery, veterinary
Qualification: BSc
Kind of studies: full-time studies
Bachelor of Science (BSc)
University website: www.abertay.ac.uk
Consumer
A consumer is a person or organization that uses economic services or commodities.
Food
Food is any substance consumed to provide nutritional support for an organism. It is usually of plant or animal origin, and contains essential nutrients, such as carbohydrates, fats, proteins, vitamins, or minerals. The substance is ingested by an organism and assimilated by the organism's cells to provide energy, maintain life, or stimulate growth.
Science
Science (from Latin scientia, meaning "knowledge") is a systematic enterprise that builds and organizes knowledge in the form of testable explanations and predictions about the universe.
Science
The men in the laboratory... cannot be said to observe the actual objects of their curiosity at all. ...The sense data on which the propositions of modern science rest are, for the most part, little photographic spots and blurs, or inky curved lines on paper. ... What is directly observable is only a sign of the "physical fact"; it requires interpretation to yield scientific propositions.
Susanne Langer, Philosophy in a New Key (1942)
Food
I stand by my assertions that although you can know what happens to any individual species that you modify, you cannot be certain what will happen to the ecosystem. Also, we have a strange situation where we have malnourished fat people. It’s not that we need more food. It’s that we need to manage our food system better. So when corporations seek government funding for genetic modification of food sources, I stroke my chin.
Bill Nye Bill Nye Explains Why he is a GMO Skeptic
Food
If you are eating well and your condition is pure and clean, life itself becomes like the dreams or visions that you have when sleeping.
Michio Kushi with Edward Esko, Spiritual Journey (1994), p. 64
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