Zero Hunger

Sustainable Development Goal 2 is to end hunger, achieve food security and improved nutrition and promote sustainable agriculture.

The courses listed below contain content relative to the pursuit of this goal.  Click through to read more about each course, and to be linked to the course page in the UTSC Calendar.

For more information on the Goal itself, visit

The Anthropology of Foods


This course examines the social significance of food and foodways from the perspective of cultural anthropology and explores the beliefs and behaviours surrounding the production, distribution and consumption of food, and the role of food in shaping or revealing cultural relations, identities, political processes, and forms of globalization.

Environmental Stress, Culture and Human Adaptability


This course examines the human adaptability refers to the human capacity to cope with a wide range of environmental conditions, including aspects of the physical environment like climate (extreme cold and heat), high altitude, geology, as well as aspects of the socio-cultural milieu, such as pathogens (disease), nutrition and malnutrition, migration, technology, and social change.


Food Microbiology


An introduction through theory and laboratory work to microorganisms of importance to the food and dairy industries with quality control of raw materials and finished products, microbial metabolism, food and drug regulations and guidelines, theory of Good Manufacturing Practice for food manufacturers and Hazard Analysis and Critical Control Point Programs (HACCP). 


Food Chemistry


This course examines the principles of food preparation science including HACCP, organoleptic evaluation and survey techniques, tools for the measurement of food, the physics of food preparation, food components and their sources, and an introduction to food additives and contamination.

Plants and Society


This course will tax our planet’s ability to sustain life and environmentally sustainable food production will become more integral.

Plant Research and Biotechnology: Addressing Global Problems


In this course plant scientists working to address pressing global challenges will give presentations and students will identify terminologies and methodologies needed to engage with the speaker and think critically about the research. 


Feeding Humans - The Cost to the Planet


This course examines the origins and systems of production of the major plants and animals on which we depend for food with interactions between those species and systems and the local ecology will be examined, looking at issues of over harvesting, genetic erosion, soil erosion, pesticide use, and impacts of genetically modified strains.


Sustainability in Practice


This course is intended for students who would like to apply theoretical principles of environmental sustainability learned in other courses to real world problems.

Foods That Changed the World


This course introduces students to university-level skills through an exploration of the connections between food, environment, culture, religion, and society.

Basic Human Nutrition


An introductory course to provide the fundamentals of human nutrition to enable students to understand and think critically about the complex interrelationships between food, nutrition, health and environment.

Special Topics in Health Studies


An examination of a current topic relevant to health studies including: Ecosystem Approaches to Zoonotic Disease; Climate Change and Health; Food Insecurity, Nutrition, and Health; Health and the Human-Insect Interface.

Special Topics in Health Studies


An examination of a current topic relevant to health studies  including: Ecosystem Approaches to Zoonotic Disease; Climate Change and Health; Food Insecurity, Nutrition, and Health; Health and the Human-Insect Interface.

The Political Economy of Food


The course evaluates competing theories of hunger and malnutrition and explores the historical evolution of contemporary food provisioning and evaluates the viability and development potential of alternative food practices.

Women and Development


This course examines how development affects, and is affected by, women around the world with topics such as labour and economic issues, food production, the effects of technological change, women organizing for change, and feminist critiques of traditional development models.