Digital learning collaboration leads to new ‘Farm to Table’ course offerings

A variety of fruits and vegetables on display in a marketStory by James Peth and Michelle Milholland

The Department of Food Science and Human Nutrition is excited to announce two new versions of FTEC 110 – Food from Farm to Table. A hybrid-format course now replaces the traditional lecture offering, and there is a brand-new, fully online version available starting spring semester 2020.

A hybrid way of learning

Food from Farm to Table explores our current food system and provides learners with a better understanding of how food is produced, processed, and packaged. Some topics covered during the semester include food quality, food safety, and the start-to-finish production of a wide variety of specific foods. Both the hybrid and online courses cover the same content, and both include online videos for each module of the class – including virtual tours of beer, cheese, and bread-making right here on campus! The online version is fully online and asynchronous, meaning there are no required meeting times. The hybrid version also shifts some lecture material to the Canvas learning management system, leaving more class time available for engagement and active-learning through discussions and group activities, plus visits from several guest experts.

This popular course was previously taught by Professor Emeritus Jack Avens, with a 10-year average spring enrollment of over 100 students, from more than two dozen majors. With funding from the Provost’s Digital Learning Initiative, the new hybrid and online courses were developed by FSHN instructors Marisa Bunning, Michelle Milholland, and James Peth, with guidance from Inger Johnson and Gregory Wells from CSU Online. This collaborative effort also included input from graduate students in FSHN and Journalism and Media Communication, instructional designers and videographers from CSU Online, and experts from several other departments across campus, all of whom share a love for food.

Open to all students and employees

FTEC 110 has no prerequisites, making it available to all students and eligible employees. Employee study credits may also be used for this course. For employees, the course would be suitable for anyone interested in a fun way to learn more about where their food comes from. For students, the course is required for the major in nutrition and food science – food safety and nutrition concentration, and it’s a recommended elective for several majors on campus.

“The course highlights a variety of careers in food production, food science, and food technology,” said Milholland. “It would be a valuable class for students exploring career options.”

See below for more information and registration links.

The Department of Food Science and Human Nutrition is part of CSU’s College of Health and Human Sciences.

FTEC 110: Food from Farm to Table

Course Description: 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.

Prerequisites: None

Textbook: None

Hybrid: MWF 12-12:50, Location: Biology 136

Taught by James Peth, Ph.D., M.P.H., M.S. and Michelle Milholland, M.S., R.D.N.

To register: RAMweb

Online: Asynchronous format

Taught by Michelle Milholland, M.S., R.D.N.

To register: CSU Online

For more information, email or