The interdisciplinary Food Systems minor is designed to offer students a historical perspective and structural framework for studying our contemporary food system across disciplines. Students will identify and examine complex issues involving food, from soil to table, and develop knowledge and skills to become a more sustainable and responsible food citizen. The minor complements majors from across campus, including Natural Sciences, Social Sciences and the Humanities.
Choose one course from each of the following Disciplines to complete 9 credits.
Natural Science:
Social Science:
Humanities:
This course is designed to provide a general introduction to the fascinating world of plants. We will look at plants from all angles: from their molecules, cells and tissues, to their role in the Earth’s ecosystems, and how people use plants. We will integrate concepts concerning sustainability within the course through lecture and discussion of genetic modification of plants, the use of plant biofuels as alternative energy sources, the science of climate change and the role of sustainability in the future of sustainable agriculture. It is our intention that, by the end of the course, students will (1) gain a foundational understanding of the biology of plants from molecules to ecosystems, (2) through the laboratory component apply the scientific method to test hypotheses in plant biology, gain experience in basic biological lab techniques, and communicate scientific ideas clearly and effectively, both verbally and in writing, and (3) recognize the value of plants and how they contribute to economic, social and ecological sustainability of human populations.
Choose at least 3 courses from the following list:
This list is udpated annually. Please review the catalogue under year of declaration for specific curriculum requirements.