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 in 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.
