SFBS - Sustainable Food & Bioenergy

SFBS 146 Introduction to Sustainable Food and Bioenergy Systems: 3 Credits (3 Lec)

(Sp) Interdisciplinary in nature, this course will provide insight into food and energy systems through exploration of agroecology, natural resource management, crop and livestock production, biodiversity, land use issues, impacts of climate change, labor issues, agriculture economics and trade, nutrition and public health, food security, innovation, entrepreneurship and policy. Interactive lectures, readings, activities, projects and field trips will provide exposure to this wide range of interdisciplinary topics.

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Identify and explain issues, problems or challenges that relate to our current food system, with scientific accuracy.
Demonstrate a basic understanding of the food system in a manner which acknowledges relationships between and among individual components of the system.
Define and explain the concepts of economic, environmental and social sustainability as these concepts relate to the food system.\\n
Identify opportunities and resources available on campus, in the community and beyond for experiential learning, community engagement, leadership development and networking related to sustainable food systems.

SFBS 296 Practicum: Towne's Harvest: 3 Credits (1 Lec, 2 Lab)

PREREQUISITE: SFBS 146 or permission of instructor. (Su) Emphasizes hands-on field experience with small-scale market gardening, distribution through community-supported agriculture, and market sales at local farmers' markets. Students will complete one independent project, service-learning at local farms and complete weekly writing assignments

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Students taking this course will learn, know, or understand the basic procedures for maintaining a small-scale market garden.
Learn, know, or understand the steps necessary for harvesting and preparing produce for distribution.
Learn, know, or understand the basic procedures for marketing produce and keeping accounting records.
Learn, know, or understand the philosophy and methods of community supported agriculture
Learn, know, or understand the special issues surrounding small-scale sustainable production in Montana

SFBS 298 Internship: 2-12 Credits (2-12 Other)

PREREQUISITE: Consent of instructor. (F, Sp, Su) An individualized assignment with a professional agency to provide a guided field experience
Repeatable up to 12 credits.

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Independent Study: Student learning outcomes vary

SFBS 327 Ethnobotany: 3 Credits (3 Lab)

PREREQUISITE: SFBS 146 or SFBS 296 or SFBS 298, or consent of instructor. (F) Students will learn natural and social science tools to measure innovation in food systems. Training will be provided on experimental design as well as data collection, analysis and dissemination. Research methods will draw from agro-ecology, botany, cultural anthropology and nutrition

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Strengthen critical thinking by applying appropriate methodologies that consider diverse ways of knowing.
Develop strong communication proficiency in oral, written, and visual formats through a flipped classroom peer-led approach.
Acquire strong research skills in the socio-ecological and health sciences by learning each step of the research process from conceptualization of research question to research design, implementation, analysis, and dissemination
Analyze the relationship between people and plants using transdisciplinary approach guided by sustainability principals.

SFBS 346 Sustainable Food and Bioenergy Systems Summer Field Course: 1 Credits (1 Other)

PREREQUISITE: SFBS 146 or consent of instructor. (Su) An overnight field trip to 3-4 regional farms, businesses, or agricultural research centers, a pre-trip meeting and a post-trip reflection assignment. Students will navigate rural areas, interact with local business people and farmers, and experience challenges to pre-existing assumptions about the nature of food production
Repeatable up to 3 credits.

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Describe the diversity of agricultural operations in the in Montana and neighboring states.
Explain opportunities and challenges of modern crop production systems.\\n
Apply interdisciplinary and systems level thinking to issues of agricultural sustainability.
Compare sustainability challenges among farms of different spatial scale, production systems, and management philosophy.

SFBS 429 Small Business and Entrepreneurship in Food and Health: 3 Credits (3 Lec)

PREREQUISITE: ECNS 101IS, or HDFS 138 or HDFS 239 and senior standing or permission of instructor. (F) Introduces basic business, marketing, and management concepts for owning and operating a successful small business. To demonstrate their understanding of core concepts, working in teams, students will develop a value-added agriculture product concept, and prepare a business plan, pitch deck, and five-year cash flow projection. There will be an emphasis on entrepreneurship, sustainability, corporate responsibility in food system enterprises, and food system economics

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Basic bookkeeping, marketing , and management concepts.
How to write an effective business plan, pitch deck, and cash flow projection.
Explain policies instituted by businesses that encourage sustainability.
Evaluate challenges and opportunities in the local small-business environment.

SFBS 445R Culinary Marketing: Farm/Table: 3 Credits (1 Lec, 2 Lab)

PREREQUISITE: NUTR 221CS, NUTR 226, NUTR 227, and NUTR 322 or permission of instructor. (Su) Emphasizes hands-on food experience, including market garden tending and harvesting, distribution by community supported agriculture, food marketing and retail at farmers' markets, culinary practice with seasonal garden produce and food preservation, educational outreach and culinary demonstrations, and independent research projects

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Assess the food system conceptual framework and sectors of the local food system (KRDN 3.2)\\n\\n
Explain how the components of the local food system are integrated and mutually influential (KRDN 3.2)
Demonstrate the basics of garden maintenance\\n
Describe concepts associated with food marketing at a farmer’s market, CSA, or in the local food system
Develop outreach and education materials related to fresh produce preparation, sustainability, and local food systems.\\n
Use various cooking methods for the preparation of nutritious recipes using seasonal garden produce
Demonstrate how to preserve freshly harvested food by freezing, drying, or canning\\n
Formulate a practical research question, conduct a research study, and present findings (KRDN 1.1., 1.2)

SFBS 451R Sustainable Food Systems: 3 Credits (3 Lec)

PREREQUISITE: NUTR 221CS and senior standing or consent of instructor. (Sp) This course examines the connections among the food industry, agriculture, and the environment and considers the sustainability of food choices. Students gain a systems perspective on current nutrition problems such as hunger, obesity, and disordered eating. Students conduct independent research

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Core R Outcomes: Locate relevant information from broad and diverse sources
Apply critical and creative thinking to synthesize information
Produce a scholarly product based on both existing information and student effort (e.g., analysis, synthesis, design, etc.)
Demonstrate the ability to successfully collaborate as a member of a team (when applicable).
Demonstrate an understanding of the responsible conduct of research.
Students taking this course will learn, know, or understand: The food system conceptual framework and the sectors of the food system. Interconnections among food system sectors or components. How food choices are influenced by food system components and how food choices in turn have an impact on the food system. How to use the food system model to analyze current food and nutrition problems. The implications of the current U.S. food system for sustainability.

SFBS 466 Food System Resilience: 3 Credits (3 Lec)

PREREQUISITE: SFBS 146, SFBS 296 or SFBS 298, NUTR 221CS or consent of instructor. (Sp) This course uses an examination of case studies to build a theoretical foundation of resilience thinking, including adaptive capacity, management, complexity, thresholds, regime shifts, transformation, and vulnerability. Application of resilience thinking to production and consumption include an examination of adaptive management and global environmental change as well as food security and dietary transitions. The socio-ecological determinants of resilience will be identified to design adaptable food systems that support environmental and human health in the context of global change

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Apply systems thinking to identify socio-ecological determinants of food system resilience.\\n
Apply systems thinking to identify socio-ecological determinants of food system resilience.\\n
Design sustainable food systems at the levels of production, consumption, and food waste including agroecosystem design and evidence-based interventions that support food security.

SFBS 490R Undergraduate Research: 1-6 Credits (1-6 Other)

PREREQUISITE: Junior standing and consent of instructor. (F, Sp, Su) Directed undergraduate research/creative activity which may culminate in a research paper, journal article, or undergraduate thesis. Course will address responsible conduct of research. May be repeated

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Independent study: student learning outcomes vary.

SFBS 491 Special Topics: 1-4 Credits (1-4 Other)

PREREQUISITE: Course prerequisites as determined for each offering. Courses not required in any curriculum for which there is a particular one-time need, or given on a trial basis to determine acceptability and demand before requesting a regular course number. -
Repeatable up to 12 credits.

SFBS 492 Independent Study: 1-3 Credits (1-3 Other)

PREREQUISITE: Junior standing, consent of instructor and approval of department head. (F, Sp, Su) Directed research and study on an individual basis

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Independent study with separate syllabi for each student.

SFBS 498 Internship: 1-12 Credits (1-12 Other)

PREREQUISITE: Consent of instructor and junior standing. (F, Sp, Su) An individualized assignment with a professional agency to provide a guided field experience
Repeatable up to 12 credits.

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Expand practical skills in the food system based on sustainability principles.
Analyze issues, problems and subsystems using a systems approach and an interdisciplinary perspective.
Apply problem solving skills to challenges and situations encountered in professional setting.
Demonstrate effective oral communication skills and professional nonverbal communication skills.
Collaborate and demonstrate leadership skills and professionalism as an inclusive member of a diverse team.

SFBS 499 Senior Thesis/Capstone: 3 Credits (3 Lec)

PREREQUISITE: SFBS 146, SFBS 296 or SFBS 298, SFBS 498 and senior standing. (Su) Capstone experience for SFBS majors. Emphasizes systems thinking about food and bioenergy from production to consumption. Integrates SFBS field experience into development of outreach materials, interdisciplinary team project work, and honing of professional skills including oral and written communication; leadership

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A systems perspective on food and bioenergy Systems from production through consumption.
The benefits and challenges of interdisciplinary learning and collaboration.
Professional skills, ethics, and career-building skills for food/bioenergy systems.

SFBS 541 Culinary Marketing: Farm to Table: 3 Credits (3 Lec)

PREREQUISITE: Graduate Standing. (Su) Emphasizes hands-on food experience, including market garden tending and harvesting, distribution by community supported agriculture, food marketing and retail at farmers' markets, culinary practice with seasonal garden produce, food preservation and product development, teaching and culinary demonstrations, and marketing plan development

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Assess the food system conceptual framework sectors of the local food system (KRD 3.2)
Explain how the components of the local food system are integrated and mutually influential (KRD 3.2)
Describe concepts associated with food marketing at a farmer’s market, CSA, or in the local food system
Develop outreach and education materials related to fresh produce preparation, sustainability, or local food systems.
Demonstrate food preservation techniques
Facilitate group discussions with undergraduate students
Guide and advise undergraduate students with their research projects
Formulate a practical research question, conduct a research study or write a literature review, and present findings (KRD 1.1., 1.2)

SFBS 545 Exploration of Food Biotechnology: 2 Credits (2 Lec)

PREREQUISITE: Graduate level. (F) This course will delve into the history, techniques, applications, and ethical concerns associated with the rapidly growing areas of biotechnology in food production, food processing and agriculture. All course participants will receive food biotechnology curriculum materials for incorporation into the high school biology classroom. Course is currently not being offered

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Course is currently not being offered but will be when new faculty for the program are hired.

SFBS 551 Global Food Perspectives: 3 Credits (3 Lec)

(F) Explores the making of the American diet by examining the impact of global historical events, cultural trends, economic pressures and political activities. Students think critically about the relationship between health and the food supply, proposing solutions to common food problems.

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Systems Thinking and Interdisciplinarity. Demonstrate the ability for systems thinking and interdisciplinary thought and action through approaching food systems globally from multiple perspectives. ; ;
Analytical Skills. ;Gain analytical skills by applying a sustainability framework to evaluate components and processes within food systems and their connections at various scales using an evidence-based approach.
Communication Skills. Refine communication and outreach skills through a peer-led team teaching model where students will present different perspectives each week based on their readings and different stakeholders. ;
Ethnographic Skills. Learn ethnographic skills and how to understand diverse perspectives through training on ethnography as well as through designing, implementing, and analyzing interviews. ;
Community Building Skills. We ;will engage in community building skills in our classroom through sharing of food and associated sensory explorations from different foodscapes each week. ;

SFBS 552 State of the Food Environment: 3 Credits (3 Lec)

PREREQUISITE: Graduate standing. (Sp) To better understand the state of the United States food environment, this course examines food system policies, how they are measured, and what happens when they are put into practice. Students will explore critical issues in the food environment that impact national health, including policies related to food and nutrition assistance programs, food prices, community characteristics, food service, food safety, land use planning, and food access

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Critically reflect on food policies and their implications for local, national, and global food environments.
Analyze the economic, social, cultural, and environmental processes that shape food environments and influence food policies.
Critically assess food policies and their implications for human and environmental wellbeing.
Address challenges in the food system and advocate for sustainable food policies.

SFBS 575 Prof Paper & Project: 1-6 Credits (1-6 Other)

PREREQUISITE: Graduate standing. (F, Sp, Su) A research or professional paper or project dealing with a topic in the field. The topic must have been mutually agreed upon by the student and his or her major advisor and graduate committee
Repeatable up to 6 credits.

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Learning outcomes for this course will vary.

SFBS 590 Master's Thesis: 1-10 Credits (1-10 Other)

PREREQUISITE: Master's standing. (F, Sp, Su) Directed graduate research/creative activity with advisor and graduate committee
Repeatable up to 99 credits.

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Independent Study: Student learning outcomes vary.

SFBS 598 Internship: 2-12 Credits (2-12 Other)

PREREQUISITE: Graduate standing and consent of instructor. (F, Sp, Su) An individualized assignment arranged with an agency, business or other organization to provide guided experience in the field
Repeatable up to 12 credits.

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Independent Study: Student learning outcomes vary.