Food Systems and Food Studies Co-Major

For information, contact the  Institute for the Environment and Sustainability, 118 Shideler Hall, 513-529-5811.

The Food Systems & Food Studies co-major provides an interdisciplinary examination of food, exploring the complex path food follows from farm to fork and beyond. Combining courses on the fundamentals of agricultural ecology; food, nutrition, and health; and food, society, and culture with real-world experiences, students develop a broad understanding of food from a biological, economic, political, social, cultural, and environmental perspective. Students are prepared to pursue a wide variety career paths and post-graduate degrees in agriculture and food related professions. The Food Systems and Food Studies co-major is designed to complement a primary major, which provides significant depth and breadth in an academic discipline.

Program Requirements

I. Foundations of Food Systems & Food Studies
BIO 131Plants, Humanity, and Environment3-4
or BIO 191 Plant Biology
BIO 306Basic Horticulture3
IES 274Introduction to Environment and Sustainability3
IES 278Introduction to Food Systems3
IES 278LUnderstanding Food Systems Laboratory1
KNH 102Fundamentals of Nutrition3
II. Experiential Learning
Students must complete 3 hours of internship working with an Institute for Food faculty advisor. Internship hours can be completed at the Miami University Institute for Food Farm or at other farm or food-centered organizations approved in advance by the advisor for the Food Systems & Food Studies Co-Major. Fifty hours of internship work equals 1 credit hour. Prerequisite IES 278L.
IES 340Internship3
III. Interdisciplinary Electives15
Student designed, interdisciplinary elective in food systems and food studies integrating courses from the following areas. Courses from at least 2 areas must be included:
AREA ONE: Fundamentals of Sustainable Agriculture (select from the following list of courses)
Fundamentals of Ecology
Viticulture and Enology
Soil Ecology and Sustainable Use
Soil Geography
Water and Society
Soils and Paleosols
Sustainability in Practice
The Microbial World
AREA TWO: Food, Nutrition & Health (select from the following list of courses)
Introduction to Food Science and Meal Management
Nutrition in Disease Prevention Management
Global and Community Nutrition
Advanced Nutrition
Advanced Food Science
Nutrition Across the Life Span
AREA THREE: Food, Culture & Society (select from the following list of courses)
Food, Taste, and Desire
Social Entrepreneurship
Food in History
Environmental Communication
Sustainability Perspectives in Resources and Business
Sustainable Marketing Management
Family Poverty
Self and Place
Interdisciplinary Synthesis and Action
Total Credit Hours34-35