food literacy consists of six dimensions: technical and behavioral (actions or abilities related to the production/ preparation of food); diet and healthy choices (access to food-related information and choice of food); culture (social aspects of food); knowledge (distinguishing and the ability to search for information); emotions (the influence of attitudes and motivations) and food systems (the ability to understand complex food systems). The first half term of this course discusses food and agricultural literacy and the theory of food education, and the second half term discusses the possibility of improving dietary literacy and building a food-sustainable society from practical examples of six aspects of food literacy.