台灣農業推廣學會定義食農教育為「食農教育是一種體驗教育的過程，學習者經由與食物、飲食工作者、動植物、農民、自然環境和相關行動者互動之體驗過程，認識在地的農業、正確的飲食生活方式和其所形成的文化，以及農業和飲食方式對生態環境造成的影響。」這樣課程由農學院的老師來一起教授是最恰當且合適。本課程將帶領學生先對食農教育有所認識，包含原食材的認識，食材的應用，營養成分分析，產品的開發、產品行銷….等等。除了了解原本的食農教育中農業、飲食和環境教育的本質外，本課程之特色將結合農院三系，包餐旅管理系、畜產系、食科系，將產地到餐桌的完整流程，透過三系老師的教導，可將整個製成的連結進行更完整的呈現，學生在學習上能夠在看到整個製成的狀態下，更有效的吸收。同時，產地到餐桌的知識教育對所有的大學生而言，其可落實到了解自己每日所吃的食物。若有更深入的興趣，也可成為青年農民，為台灣的農業帶來不一樣的新氣象。

The Taiwan Agricultural Extension Society defines food farming education as "food farming education is an experiential education process. Through the experience process of interacting with food, catering workers, animals and plants, farmers, the natural environment and related actors, learners understand local agriculture, correct dietary lifestyles and the culture they form, as well as the impact of agriculture and dietary methods on the ecological environment." It is most appropriate and appropriate for such courses to be taught together by teachers from the College of Agriculture. This course will lead students to gain an understanding of food farming education, including understanding of raw ingredients, application of ingredients, analysis of nutritional ingredients, product development, product marketing, etc. In addition to understanding the essence of agriculture, diet, and environmental education in the original food agriculture education, the characteristics of this course will be to combine the three departments of the agricultural college, including the Department of Hospitality and Tourism Management, the Department of Animal Production, and the Department of Food Science. The complete process from the production site to the table can be more completely presented through the teaching of teachers from the three departments. Students can learn more effectively while seeing the entire production state. At the same time, origin-to-table knowledge education can be implemented for all college students to understand the food they eat every day. If you have more in-depth interest, you can also become a young farmer and bring a new and different atmosphere to Taiwan's agriculture.

丹, 巴柏 著，郭寶蓮 譯。第三餐盤(The Third Plate)。商周出版(2016)

Dan, written by Barber, translated by Guo Baolian. The Third Plate. Shangzhou Publishing House(2016)