1. Introduction to Food Studies. One (1) course:
   • GEOG-G 218 Edible Education i
   • SPEA-E 417 Fundamentals of Sustainable Agriculture i
2. Food Studies Courses.
   1. History, Art and Culture of Food. One (1) course:
      • AMST-A 351 American Studies in Transnational Contexts (Approved topics: "AMERICAN APPETITES: FOOD IN U.S. CULTURES" (TPC 12)) i
      • ANTH-E 300 Culture Areas and Ethnic Groups (Approved topics: "FOOD, CULTURE, AND A TASTE OF ITALY" (TPC 316); "FOOD, CULTURE, AND TASTE IN ITALY" (TPC 49)) i
      • ANTH-E 337 Food, Sex and Gender i
      • ANTH-P 375 Food in the Ancient World i
      • COLL-C 103 Critical Approaches to the Arts and Humanities (Approved topics: "FOODSTUFF: FOOD & THE ARTS" (TPC 52); "GLOBAL APPETITES, LOCAL TASTES" (TPC 20)) i
      • COLL-C 104 Critical Approaches to the Social and Historical Studies (Approved topics: "CHOCOLATE, FOOD OF THE GODS" (TPC 20)) i
      • COLL-S 104 Freshman Seminar in Social and Historical Studies (Approved topics: "FOOD FOR THOUGHT: FOOD CULTURE & FOOD TOURISM" (TPC 327); "FOOD FOR THOUGHT:FOOD POLICY&POVERTY, LOCAL/GLOBL" (TPC 316)) i
      • EURO-W 406 Special Topics in European Studies (Approved topics: "FOOD CULTURES OF GREECE" (TPC 8)) i
      • FRIT-F 227 French Style: Topics i
      • FRIT-M 222 Topics in Italian Culture (Approved topics: "FOOD IN ITALIAN & ITALIAN-AMERICAN CULTURE" (TPC 16); "FOOD/FAMILY ITAL-AMER CULTURE" (TPC 17)) i
      • GEOG-G 369 The Geography of Food i
      • GEOG-G 379 Topics in the Geography of Foods i
      • GEOG-G 384 Food, Place and War i
      • HIST-W 200 Issues in World History (Approved topics: "HISTORY OF FOOD" (TPC 21)) i
      • HON-H 304 Interdepartmental Colloquia (Approved topics: "TASTING FOOD IN JAPANESE: FOOD, LANG & LINGUISTICS" (TPC 310)) i
      Expand or hide additional courses that may be applied toward this requirement
   2. Political Economy of Food. One (1) course:
      • ANTH-A 205 Anthropology Today: Selected Topics in Current Research (Approved topics: "EXPLORE SUSTAINABLE AGRI&TRADE" (TPC 301)) i
      • ANTH-A 221 Anthropology of Food i
      • ANTH-E 400 Undergraduate Seminar (Approved topics: "PEOPLE AND PLANTS: AN ETHNOBOTANY" (TPC 93)) i
      • ANTH-E 421 Food and Culture i
      • ANTH-E 426 Coffee Culture, Production, and Markets i
      • ANTH-P 399 Undergraduate Seminar (Approved topics: "ARCHAEOLOGY OF AN AMERICAN ICON: BUFFALO NATION" (TPC 39)) i
      • COLL-C 104 Critical Approaches to the Social and Historical Studies (Approved topics: "FOODSTUFF: FOOD & CULTURE" (TPC 31)) i
      • ECON-E 364 Environment and Resource Economics i
      • FOLK-F 215 Folklore, Health, and Illness i
      • FRIT-M 222 Topics in Italian Culture (Approved topics: "CROSSING ANIMAL BORDERS: ITALIAN & INTL DEBATE" (TPC 21)) i
      • GEOG-G 352 Food and Poverty in America i
      • GEOG-G 357 Urban Alternative Agriculture i
      • GEOG-G 469 Food and Global Poverty i
      • GEOG-G 478 Global Change, Food, and Farming Systems i
      • INTL-I 302 Advanced Topics in Global Health and Environment (Approved topics: "FOOD SECURITY IN GLOBAL PERSPECTIVE" (TPC 8)) i
      • INTL-I 325 International Issues through Foreign Languages (Approved topics: "FOOD SECURITY ISSUES IN SPANISH" (TPC 301)) i
      • INTL-X 370 Topics with Service Learning in International Studies (Approved topics: "FOOD SECURITY" (TPC 3)) i
      • LTAM-L 426 Special Topics in Latin American and Caribbean Studies (Approved topics: "ROOTS, FRUITS, & JAMAICAN ECO" (TPC 26)) i
      • POLS-Y 200 Contemporary Political Topics (Approved topics: "POLITICS OF WHAT'S FOR DINNER" (TPC 422)) i
      • SPEA-E 400 Topics in Environmental Studies (Approved topics: "FARMING THE CITY" (TPC 142)) i
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   3. Science of Food. One (1) course:
      • ANTH-B 200 Bioanthropology i
      • ANTH-P 380 Prehistoric Diet and Nutrition i
      • BIOL-L 222 The City as Ecosystem i
      • BIOL-L 350 Environmental Biology i
      • BIOT-T 270 Alcohol and Food: The Science of Fermentation i
      • COLL-C 105 Critical Approaches to the Natural and Mathematical Sciences (Approved topics: "FOODSTUFF: FOOD & SCIENCE" (TPC 32); "THE BIOLOGY OF FOOD" (TPC 1)) i
      • GEOG-G 307 Biogeography: The Distribution of Life i
      • HON-H 241 Scientific Uncertainty and Discovery (Approved topics: "FOOD FOR THOUGHT:COGSCI/EATING" (TPC 8)) i
      • SPEA-H 428 Food Science and Sanitation i
      • SPH-H 235 Obesity and Health i
      • SPH-N 220 Nutrition for Health i
      • SPH-N 231 Human Nutrition i
      • SPH-N 320 Food Chemistry i
      • SPH-N 321 Quantity Food Purchasing/Prod i
      • SPH-N 325 Food Chemistry Laboratory i
      • SPH-N 331 Life Cycle Nutrition i
      • SPH-N 336 Public Health Nutrition i
      • SPH-T 302 Management of Food & Beverage Operations i
      • SPH-V 215 Food Pathogens, Toxins, and Surveillance i
      Expand or hide additional courses that may be applied toward this requirement
   4. Electives. Two (2) courses:
      • Additional course from the History, Art and Culture of Food list
      • Additional course from the Political Economy of Food list
      • Additional courses from the Science of Food list
   5. College Disciplines. At least nine (9) credit hours of Food Studies Courses must be earned through courses taken in College of Arts and Sciences disciplines.
3. Internships.
   • Indoor. Focuses on food preparation, or other aspects of the food system. Likely venues include campus dining halls, local restaurants, and community kitchens.
   • Outdoor. Focuses on food cultivation, production, and distribution. Likely venues include the campus farm, community or school gardens and local farms. Summer internships completed away from Bloomington are also likely to be approved.
4. Capstone. One (1) course:
   • GEOG-G 498 Capstone in Geography i
   • SPEA-V 413 Food Systems and Community Resilience i
5. Certificate GPA, Hours, and Minimum Grade Requirements.
   1. Certificate GPA. A GPA of at least 2.000 for all courses taken in the certificate—including those where a grade lower than C- is earned—is required.
   2. Certificate Minimum Grade. Except for the GPA requirement, a grade of C- or higher is required for a course to count toward a requirement in the certificate.
   3. Certificate Upper Division Credit Hours. At least 9 credit hours in the certificate must be completed at the 300–499 level.
   4. Certificate Residency. At least 9 credit hours in the certificate must be completed in courses taken through the Indiana University Bloomington campus or an IU-administered or IU co-sponsored Overseas Study program.

Students will:

• Develop a deeper understanding of the culture, politics, and science of food, recognizing how food not only is key to physical survival and health, but also essential to our spiritual and social institutions;
• Recognize the many intersecting forces and interests that influence the production and consumption of food and investigate alternative models that may address underlying economic and health issues associated with the current model;
• Learn as interns how an industrial kitchen works and how farming methods (whether organic, single-family, industrial, or urban) are incorporated into commercial ventures; and
• Analyze the ecological impact of current food systems and investigate innovative strategies to modify our food systems while providing the nourishment our society needs.