B.S. in Sustainable Food & Bioenergy Systems, Sustainable Crop Production Option

The Sustainable Food and Bioenergy Systems (SFBS) program offers an interdisciplinary, hands-on curriculum focused on the ecological, cultural, economic, and health aspects of food and bioenergy systems from production through consumption.  The degree plan is intended to prepare and motivate students as agents of change to address society’s most pressing food and system related issues towards sustained environmental and human well-being. Students of the program are provided with broad interdisciplinary training founded on a core SFBS curriculum while gaining disciplinary training by selecting one of four program options housed in either the College of Agriculture or the College of Education, Health and Human Development: (1) Sustainable Food Systems, (2) Agroecology, and (3) Sustainable Crop Production. The SFBS program seeks to enhance students’ practical and critical thinking skills to explore food system topics through service-based learning internships, hands-on production, training on research methods, independent and group projects, and community engagement.  Students must receive a grade of "C" or higher in all required courses as outlined in the major.

Where does our food come from? Are there ways to sustainably maintain production levels and yet protect our natural resources? Is it possible to improve the quality and nutrition of our food supply? Are local food systems a viable alternative to corporate agricultural production? Can crops grown for bioenergy production reduce our use of fossil fuels and lessen carbon dioxide emissions? The answers to these questions and many more are discovered by students in the Sustainable Crop Production option. The curriculum is designed to train students in a broad range of principles and practices in sustainable crop production, including agronomy, soil fertility, plant genetics, plant physiology, greenhouse production, plant propagation, integrated pest management, and small business management. Both large- and small-scale food and bioenergy production systems are examined.

Graduates from this option find careers in conventional and organic farming; as crop production specialists and consultants; in pest management; in seed, fertilizer, and chemical industries; with banks and other lending institutions; and as managers of CSAs and local food organizations. Other career opportunities exist in the Extension Service, state and federal agencies, and private or nonprofit organizations.

Program Learning Outcomes

• Be capable of Systems Thinking. ; This will be demonstrated by using vocabulary appropriately, and analyzing issues, problems and subsystems using a systems approach and an interdisciplinary perspective. ;
• Have problem solving skills. ;This will be demonstrated in experiential coursework, internships, and in team projects in upper division coursework. ;
• Have practical skills. ; For example, students will know how to produce, distribute, and market food in addition to skills specific to a chosen career path, and have an appreciation for the importance of service learning. ;
• Be capable of critical thinking. For example, students will evaluate scientific and popular literature, generate investigative questions, understand implications of current events, evaluate sources of information for accuracy and bias, apply current scientific information to research projects, and understand power relationships in the dissemination of knowledge.
• Be effective communicators. ; Students will develop effective oral communication skills, effective written communication skills, and develop effective and professional nonverbal communication skills. ;
• Have developed agency, or the capacity to make choices and act in a society framework. ; For example, students will learn how to advocate a position, will be empowered and confident, will be entrepreneurial, be able to identify their own values, and act like professionals. ;
• Have a body of knowledge related to SFBS concepts. ; For example, through courses in a variety of disciplines, students will understand key concepts in human nutrition, food systems, bioenergy, ecology, economics, sustainability, plant science, crop science, animal science, food security, food safety, community supported agriculture, policy etc.

Directed Electives

Each student shall work closely with their faculty advisor to plan an integrated set of directed elective courses appropriate to their academic, professional and personal goals. Courses not on this list may be used IF considered appropriate to the student's goals AND approved by the faculty advisor as a curricular exception.

A minimum of 120 credits is required for graduation, 42 of which must be numbered 300 and above.