ABSTRACTNon‐agricultural undergraduate students get very little exposure to the science of agriculture, and that limited exposure usually comes from the mass media. To make agronomy and agriculture subjects more appealing to these students, a course in the Honors College program was team‐taught by an agronomist and a food scientist. The course, containing lecture and demonstrations on basic agronomy and related agricultural sciences, was approached from issues familiar to nonagricultural students. Examples of current topics debated included nonfood products from agriculture; food, nutrition, and personal health; environmental quality; energy resources, and conservation. Scientific demonstrations on selected issues, content, and, of course, sensory evaluation of food products greatly aided making the course appetizing. Students rated the course as a very important part of their college program, they enjoyed both the palatable content and team‐teaching approach.