Food Studies

The 18-credit minor in Food Studies examines the essential role of food in the formation of identity, history, politics, communities, cultures and the environment by critically studying foodways and food systems.

Topics of the courses from which students may choose include one or more of the following themes: food production and sustainability, nutrition and health, food politics, policies, and food cultures.

Students may also apply the concepts of their coursework to a variety of positions offered at local, regional or national organizations with a focus on food-related activities. For-profit, not-for-profit, non-governmental organizations and government agencies with an emphasis on aspects of food culture or food science may be selected for this experience.

Food Studies Minor Outcomes

Students completing the minor in Food Studies will:

• Demonstrate an in-depth knowledge of multiple areas of food, food systems, and food cultures.
• Recognize the ways in which a complex network of foodways and food systems carry historical, political, socio-cultural, diasporic, and economic impact on individuals and collectives.
• Apply critical thinking skills and evidence-based argumentation skills to persuade others through their writing and speaking about food studies.
• Develop a sense of agency regarding their choices as they relate to food and food systems.
• Address problems of significance by combining coursework with ethical community engagement at the local, regional, and global level.
• Examine and exhibit how sustainability is a core principle in their lives and in their communities.