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  UGEC 2210 糧食與飢餓
Food and Hunger

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Course Description
Number of Units: 3
Lecture Hours: 3 hours/week
Course Teacher: Dr. HUANG Yefang (
Language of Instruction: Cantonese   
Course Outline
This course examines the above issues of food from different perspectives: historical, social, economic, political, cultural, ecological and environmental. It begins with a global overview of the domestication of plants and animals for food, evolution of agriculture, food security and famine, food trade, as well as food safety and ethics. The pros and cons of conventional, transgenic and organic agriculture will also be examined from a holistic point of view.  This is followed by an investigation of China’s food supply potentials and problem, regional development of food tastes, and attempt to revolutionize its food production strategy in the 21st century. Lectures will be supplemented with videos and slides.

Food is a basic need of human beings and food security is often assumed in an affluent society like Hong Kong. Likewise, food safety and ethics is a growing concern of people with the intensification of farming and rapid development of transgenic agriculture. After taking this course, students should benefit in the following areas:

(1)   a global perspective of different food issues including the origin of food, international food trade, food security and safety, famine and food ethics;

(2)   an understanding of the major forms of world agriculture: conventional, organic and transgenic; and

(3)   an understanding of China’s food production program and search of a viable development strategy in meeting the needs of a rising population. 

 Parallel to the enhancement of knowledge base on food, students should be able to further improve their critical thinking and analytic capability through a problem-based approach in the teaching of this course.

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Course Highlights

Food and people

2. Domestication of plants and animals for food
3. Global food systems
4. Food trade and international relations
5. Food security and famine
6. The Green Revolutions and conventional agriculture
7. Genetically modified foods and ethics of foods
8. Eating healthy:
Organic food and myths of organic agriculture

Who will feed China?



Changing food production in China: Search of a viable national development strategy


Regionalization of sweet, sour, bitter and spicy food tastes in China


Sustainable agriculture and food production in the 21st century

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Please also refer to the information in the Office of University General Education and CUHK Undergraduate Handbook
(Select Curriculum and then Course Details)