Sustainable Food Systems
Sustainable Food Systems Option
The Master of Science in sustainable food systems offers students the opportunity to explore food system linkages between food production, preparation, processing, distribution, nutrition, community food security, and food enterprise/innovation. The purpose of the program is for students to better understand how food systems influence and are influenced by agriculture, nutrition, health, and environmental sustainability and how to affect change in the food system.
Students are mentored through either a project or thesis on a range of topics that span sustainable food systems. Depending on the student's goals, undergraduate degree, and course work, additional courses may be added or deleted to supplement the curriculum.
| Year 1 | Credits | |
|---|---|---|
| Fall | Spring | |
| HHD 501 - Research Methods in HHD I | 3 | |
| Take one of the following: | 3 | |
EDCI 501 - Educational Statistics I | ||
STAT 401 - Applied Methods in Statistics | ||
STAT 511 - Methods of Data Analysis I | ||
| Electives tailored to program | 0-3 | |
| HHD 512 - Research Methods in HHD II | 3 | |
| SFBS 552 - State of the Food Environment | 3 | |
| Electives tailored to program | 0-3 | |
| Year Total: | 6-9 | 6-9 |
| Year 2 | Credits | |
| Fall | Spring | |
| SFBS 551 - Global Food Perspectives | 3 | |
| SFBS 598 - Internship | 3-6 | |
| Electives tailored to program | 0-3 | |
| SFBS 575 - Prof Paper & Project take 3 cr. minimum of SFBS 575; take 10 cr. minimum SFBS 590 or SFBS 590 - Master's Thesis | 3-10 | |
| Year Total: | 6-12 | 3-10 |
| Total Program Credits: | 30 | |
Electives (other electives may be approved by the advisor)
| AGSC 465R | Health, Agriculture, Poverty | 4 |
| AGED 482 | Non-Formal Teaching Methods in Agriculture | 3 |
| BMGT 410 | Sustainable Business Practices | 3 |
| BMGT 469 | Community Entrepreneurship & Nonprofit Management | 3 |
| CHTH 428 | Health Disparities | 3 |
| CHTH 502 | Theories and Models in Health | 3 |
| CHTH 503 | Community-Based Participatory Research: Research, Practice, and Policy | 3 |
| HDCO 563 | Multicultural Awareness | 3 |
| HTH 455 | The Ethic of Care | 3 |
| LRES 521 | Holistic Thought & Management | 3 |
| LRES 528 | Bridging Principles & Practices of Sustainable Cropping Systems | 1 |
| LRES 571 | Landscape & Ecosys Ecology | 3 |
| NASX 415 | Native Food Systems | 3 |
| NUTR 430 | Food Processing | 3 |
| NUTR 435 | Experimental Foods | 3 |
| NUTR 496 | Practicum Food Product Development | 1-3 |
| NUTR 530 | Food Innovation & Entrepreneurship | 3 |
| SFBS 429 | Small Business and Entrepreneurship in Food and Health | 3 |
| SFBS 451R | Sustainable Food Systems | 3 |
| SFBS 541 | Culinary Marketing: Farm to Table | 3 |