• Food History and Evolution: 

Lectures cover the long history of human eating, from early life forms to the development of agriculture and the modern food system. 

• Food and the Body: 

Discussions delve into the biological processes of digestion, nutrient use, and how food affects satiety and the brain. 

• Food System Issues: 

Speakers address current problems such as ultra-processed foods, obesity, malnutrition, climate change, biodiversity loss, and the environmental impact of food production. 

• Food Marketing and Psychology: 

Lectures explore how marketing influences consumer choices, the ethics of food advertising, and the psychological effects of food. 

• Diet and Health: 

Experts discuss the link between diet and health, including the role of fiber, plant-based foods, and the impact of specific ingredients.