M.S. in Sustainable Food Systems
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 to develop future leaders in sustainable food systems to explore practices for individuals, families, organizations, and communities that can sustain and support all aspects of the diverse food system today and into the future. The program offers two formats of instruction: a face-to-face pathway and an online pathway. The face-to-face pathway allows students to conduct research on-campus in Bozeman while the online pathway allows students to conduct research within their own communities.
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. For more information about our program requirements, please visit the Graduate School's catalog.
Admissions
Admission decisions are based on (but not limited to) undergraduate preparation, alignment with faculty, relevant professional experience, and strength of letters of recommendation. Our Sustainable Food Systems Master's program is mentor based. View our faculty directory to learn more about the research being conducted; potential applicants must reach out to those they may be interested in working with before submitting an application to The Graduate School.
For more information about the Master of Science in Sustainable Food Systems including deadlines and requirements, visit the Department of Food Systems, Nutrition, and Kinesiology program page.
Program Learning Outcomes
- Engage with a faculty mentor to construct their coursework and educational experience to grow knowledge and skills in a particular aspect of the sustainable food system.
- Critically analyze and assess the interconnected elements of sustainable food systems, including food production, preparation, processing, distribution, nutrition, and community food security, with a focus on promoting long-term environmental, social, and economic sustainability.
- Demonstrate proficiency in conducting original research or completing a thesis/project that informs sustainable food practices, integrating knowledge of current food system challenges and opportunities to drive innovation and improvement in local, national, or global contexts.
- Develop the leadership skills necessary to advocate for and implement sustainable practices in diverse food system sectors, empowering individuals, organizations, and communities to create resilient, healthy, and equitable food systems for the future.
In-Person Option
| 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 511 - Methods of Data Analysis I
|
||
| Electives* | 3 | |
| HHD 512 - Research Methods in HHD II | 3 | |
| SFBS 552 - State of the Food Environment | 3 | |
| Electives* | 3 | |
| Year Total: | 9 | 9 |
| Year 2 | Credits | |
| Fall | Spring | |
| SFBS 551 - Global Food Perspectives | 3 | |
| SFBS 598 - InternshipIf taking three SFBS 598 credits, students must enroll in six SFBS 575 credits. If taking six SFBS 598 credits, students must enroll in three SFBS 575 credits. | 3-6 | |
| Electives* | 3 | |
| SFBS 575 - Prof Paper & ProjectTake three credit minimum of SFBS 575; take ten credit minimum of SFBS 590. or SFBS 590 - Master's Thesis |
3-10 | |
| Year Total: | 9-12 | 3-10 |
| Total Program Credits: | 30-40 | |
Online Option
| Year 1 | Credits | |
|---|---|---|
| Fall | Spring | |
| HHD 501 - Research Methods in HHD I | 3 | |
| EDCI 501 - Educational Statistics I | 3 | |
| Electives* | 3 | |
| HHD 512 - Research Methods in HHD II | 3 | |
| SFBS 552 - State of the Food Environment | 3 | |
| Electives* | 3 | |
| Year Total: | 9 | 9 |
| Year 2 | Credits | |
| Fall | Spring | |
| SFBS 551 - Global Food Perspectives | 3 | |
| SFBS 598 - InternshipIf taking three SFBS 598 credits, students must enroll in six SFBS 575 credits. If taking six SFBS 598 credits, students must enroll in three SFBS 575 credits. | 3-6 | |
| Electives* | 3 | |
| SFBS 575 - Prof Paper & ProjectTake three credit minimum of SFBS 575; take ten credit minimum of SFBS 590. or SFBS 590 - Master's Thesis |
3-10 | |
| Year Total: | 9-12 | 3-10 |
| Total Program Credits: | 30-40 | |
Electives (other electives may be approved by the advisor)
| AGSC 465 | Cultures' Role in Agriculture, Poverty, Health | 3 |
| 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 | Ethics of Community Health | 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 |
| NASX 516 | Buffalo Food System - Spring & Summer Seasons | 6 |
| NASX 517 | Buffalo Food System - Fall & Winter Seasons | 6 |
| NUTR 430 | Food Processing | 3 |
| NUTR 435 | Experimental Foods | 3 |
| NUTR 496 | Practicum Food Product Development | 3 |
| NUTR 530 | Food Innovation & Entrepreneurship | 3 |
| SFBS 429 | Small Business and Entrepreneurship in Food and Health | 3 |
| SFBS 451R | Food Systems Research | 3 |
| SFBS 541 | Culinary Marketing: Farm to Table | 3 |
- *
-
Elective credits can be taken during any term (Fall, Spring, Summer) depending on the student's goals.
In-Person Option
| 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 511 - Methods of Data Analysis I | ||
| Electives* | 3 | |
| HHD 512 - Research Methods in HHD II | 3 | |
| SFBS 552 - State of the Food Environment | 3 | |
| Electives* | 3 | |
| Year Total: | 9 | 9 |
| Year 2 | Credits | |
| Fall | Spring | |
| SFBS 551 - Global Food Perspectives | 3 | |
| SFBS 598 - InternshipIf taking three SFBS 598 credits, students must enroll in six SFBS 575 credits. If taking six SFBS 598 credits, students must enroll in three SFBS 575 credits. | 3-6 | |
| Electives* | 3 | |
| SFBS 575 - Prof Paper & ProjectTake three credit minimum of SFBS 575; take ten credit minimum of SFBS 590. or SFBS 590 - Master's Thesis | 3-10 | |
| Year Total: | 9-12 | 3-10 |
| Total Program Credits: | 30-40 | |
Online Option
| Year 1 | Credits | |
|---|---|---|
| Fall | Spring | |
| HHD 501 - Research Methods in HHD I | 3 | |
| EDCI 501 - Educational Statistics I | 3 | |
| Electives* | 3 | |
| HHD 512 - Research Methods in HHD II | 3 | |
| SFBS 552 - State of the Food Environment | 3 | |
| Electives* | 3 | |
| Year Total: | 9 | 9 |
| Year 2 | Credits | |
| Fall | Spring | |
| SFBS 551 - Global Food Perspectives | 3 | |
| SFBS 598 - InternshipIf taking three SFBS 598 credits, students must enroll in six SFBS 575 credits. If taking six SFBS 598 credits, students must enroll in three SFBS 575 credits. | 3-6 | |
| Electives* | 3 | |
| SFBS 575 - Prof Paper & ProjectTake three credit minimum of SFBS 575; take ten credit minimum of SFBS 590. or SFBS 590 - Master's Thesis | 3-10 | |
| Year Total: | 9-12 | 3-10 |
| Total Program Credits: | 30-40 | |
Electives (other electives may be approved by the advisor)
| AGSC 465 | Cultures' Role in Agriculture, Poverty, Health | 3 |
| 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 | Ethics of Community Health | 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 |
| NASX 516 | Buffalo Food System - Spring & Summer Seasons | 6 |
| NASX 517 | Buffalo Food System - Fall & Winter Seasons | 6 |
| NUTR 430 | Food Processing | 3 |
| NUTR 435 | Experimental Foods | 3 |
| NUTR 496 | Practicum Food Product Development | 3 |
| NUTR 530 | Food Innovation & Entrepreneurship | 3 |
| SFBS 429 | Small Business and Entrepreneurship in Food and Health | 3 |
| SFBS 451R | Food Systems Research | 3 |
| SFBS 541 | Culinary Marketing: Farm to Table | 3 |
- *
Elective credits can be taken during any term (Fall, Spring, Summer) depending on the student's goals.