At which campus can I study this program?
Program Requirements
Requirement | Credits |
---|---|
Requirements for the Minor | 18-19 |
Requirements for the Minor
A grade of C or better is required for all courses in the minor, as specified by Senate Policy 59-10.
Code | Title | Credits |
---|---|---|
Prescribed Courses | ||
Prescribed Courses: Require a grade of C or better | ||
AGBM 170 | Investigating the U.S. Food System: How food moves from field to table ![]() | 3 |
FDSYS 490 | From Agriculture to Culture: Perspectives on your food from seed to plate | 1 |
FDSYS 495 | Internship | 2-3 |
Additional Courses | ||
Additional Courses: Require a grade of C or better | ||
Select 3 credits each from two of the three topic areas. At least one selected additional course should be at the 400-level: | 6 | |
Topic Area: Agricultural and Environmental Sciences: | ||
Sustainable Agriculture Science and Policy ![]() | ||
Principles of Integrated Pest Management | ||
Principles of Crop Management | ||
Introduction to Animal Industries ![]() | ||
Topic Area: Food, Nutrition and Health: | ||
Introductory Food Science | ||
Nutrition Applications for a Healthy Lifestyle ![]() | ||
Healthy Food for All: Factors that Influence What we Eat in the US ![]() | ||
Introductory Principles of Nutrition ![]() | ||
The Sustainable Fork: Food Systems Decisions for Away-From-Home Eating | ||
Topic Area: Human and Social Dimensions: | ||
Changing Food Systems: Comparative Perspectives | ||
Food, Farms & Justice: What's Education Got To Do With Them? ![]() | ||
Food and the Future Environment ![]() | ||
Introduction to U.S. Food History ![]() | ||
Supporting Courses and Related Areas | ||
Supporting Courses and Related Areas: Require a grade of C or better | ||
Select 6 credits from approved list in consultation with the minor adviser. At least 3 of the credits must be from the topic area not selected under Additional Courses. The following courses are recommended for meeting the requirements of the minor. Students may substitute courses to meet this requirement in consultation with the minor adviser. | 6 | |
Agricultural and Environmental Sciences: | ||
Sustainable Agriculture Science and Policy ![]() | ||
Principles and Practices of Organic Agriculture ![]() | ||
Introductory Agroecology | ||
Nutrient Management in Agricultural Systems | ||
Principles of Integrated Pest Management | ||
Principles of Crop Management | ||
Forage Crop Management | ||
Field Crop Management | ||
Introduction to Animal Industries ![]() | ||
Animal Science | ||
Animal Products Technology | ||
Animal Products Technology Laboratory | ||
ENT 222 | ||
Environmental Factors and Their Effect on Your Food Supply ![]() | ||
Horticultural Science ![]() | ||
Small Fruit Culture | ||
Deciduous Tree Fruits | ||
Vegetable Crops | ||
Agricultural Production and Farming Systems in the Tropics | ||
Gardening for Fun and Profit ![]() | ||
The Fungal Jungle: A Mycological Safari From Truffles to Slime Molds ![]() | ||
Mushroom Cultivation | ||
Horticultural Crop Diseases ![]() | ||
Introductory Soil Science ![]() | ||
Soil Nutrient Behavior and Management | ||
Soil Ecology | ||
Natural Resources Conservation and Community Sustainability | ||
Food, Nutrition, and Health: | ||
Strategies for Addressing the Obesity and Diabetes Epidemics ![]() | ||
Food Facts and Fads ![]() | ||
Introductory Food Science | ||
Physiology of Nutrition | ||
International Food Production | ||
Institutional Food Service Management | ||
Introduction to Food Production and Service | ||
Food Production and Service Management | ||
The Sustainable Fork: Food Systems Decisions for Away-From-Home Eating | ||
New Product Development for Commercial Foodservice | ||
Advanced Food Production and Service Management | ||
Nutrition Applications for a Healthy Lifestyle ![]() | ||
Elementary Foods | ||
Healthy Food for All: Factors that Influence What we Eat in the US - LINKED ![]() | ||
Community and Public Health Nutrition | ||
Biocultural Perspectives on Public Health Nutrition | ||
Global Nutrition Problems: Health, Science, and Ethics | ||
Human and Social Dimensions: | ||
Introduction into Ethics and Issues in Agriculture ![]() | ||
Economics of the Food System | ||
Food Product Marketing | ||
Managing the Food System | ||
First Farmers ![]() | ||
Anthropology of Alcohol ![]() | ||
Hunters and Gatherers | ||
Anthropology of Food Honors ![]() | ||
Food, Farms & Justice: What's Education Got To Do With Them? ![]() | ||
Science, Technology and Public Policy ![]() | ||
Changing Food Systems: Comparative Perspectives | ||
Exploring the Literature of Food: Current Trends in American Food Writing and Environmentalism ![]() | ||
Food and the Future Environment ![]() | ||
Introduction to U.S. Food History ![]() | ||
The Consumer Revolution | ||
Plants in the Human Context ![]() | ||
Introduction to International Agriculture ![]() | ||
Jews and Food |