Food Studies Program

Minor in Food Studies

The Food Studies Undergraduate Minor (18 credits) provides students with a broad interdisciplinary understanding of the social, economic, and environmental factors associated with global, national, regional, and local food systems. The minor also provides an opportunity for students to develop a range of professional skills central to work within food-related professions in the private, nonprofit and public sectors. The Food Studies Minor consists of three required courses, and three additional courses organized into tracks, to enable students to pursue a particular food system interest area more deeply. Diverse internship opportunities are available to Food Studies students, and students are strongly encouraged to participate in an internship as one of their three track courses. 

The minor is designed to achieve a range of student learning outcomes. Upon successful completion of the minor, students will be able to:

  • Describe, critically analyze, and evaluate food systems at multiple levels, including trends and future potential.
  • Identify, question, and take personal responsibility for their individual roles and spheres of influence as participants within the local, regional, national and global food systems, including exercising a level of intercultural competence to be able to effectively engage the broader community on food-related concerns.
  • Apply conceptual, theoretical and technical food systems concepts and knowledge to real world circumstances and challenges, including designing, and/or evaluating solutions.
  • Identify, analyze, and evaluate contemporary and historical factors that affect food supply and food security, including environmental issues and issues of power and social justice (e.g. labor, economic, environmental, racial and gender equity).
  • Analyze, assess and critically evaluate the relationships between place, culture, and food systems.
  • Develop and practice workforce skills and knowledge in a food-related context through an engaged learning experience; these include skills essential to leadership, entrepreneurship and business, policy analysis, advocacy and organizing, and oral and written communication.

In addition, students will be able to:

  • Exercise critical thinking skills, including analysis and evaluation;
  • Communicate clearly and effectively in both oral and written form;
  • Demonstrate fundamental scientific or technical literacy (this could be acquired outside the Program, or within the Program through courses linking science and policy); and
  • Apply disciplinary knowledge from their major to their minor, and interdisciplinary knowledge from their minor to their major

The minimum number of credits (exclusive of the University's Core Curriculum) required for the minor: 18.

To complete the Food Studies minor, students must take three required courses (9 credits), one or two course(s) focused on developing a particular set of professional skills based on their field of interest (3-6 credits), and one or two additional electives (3-6 credits). Students are strongly encouraged to select or design an internship as one of their two elective courses. Students may choose electives in one of the pre-designed tracks, or they may design their own track to best develop their unique interests.

Students must earn a C- or better in each course in order for the course to count towards the minor.

Required Courses
 (9 credits)
   FSP 100/EYE 199 Introduction to Food Systems
   FSP 200 Food, Power and Social Justice
   FSP 210 Food and Environment

Tracks
In their selected track, students take one or two courses emphasizing professional skills (indicated by an asterisk) and an additional 3-6 credits in the track.

A. Social Justice, Policy and Advocacy Track
   Required Course
  *ECO 335 Political Economy of Food

   Elective Courses
   ECO 323 US Labor and Employment Relations
   FSN 270 World Food and Nutrition (online Orono)
   FSP 225 Topics in Food Studies
   FSP 320 Poverty and Hunger
   FSP 395 Internship in Food Studies
   SOC 363 Food, Culture and Society

B. Entrepreneurship Track
   Required Courses

  *BUS 260 Marketing
  *FSP 215 Entrepreneurship and the Business of Food

   Elective Courses
   BUS 341 Product Development
   BUS 347 Triple Bottom Line
   BUS 362 Market Opportunity Analysis
   FSP 225 Topics in Food Studies
   FSP 395 Internship in Food Studies

C. Hospitality and Management Track
   Required Course

  *TAH 222 Food and Beverage Management

   Elective Courses
  
FSP 225 Topics in Food Studies
   FSP 395 Internship in Food Studies
   TAH 263 Food and Culture
   TAH 264 Introduction to Culinary Tourism
   TAH 299 Beverage Operations
   TAH 361 Local Food & Agritourism
   TAH 420 Off-site Catering

*Required track course