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Food Institute

Certificate in Food Studies

Students on Summer 2020, Fall 2020, or Spring 2021 requirements FOODSTACRT

The aim of the Certificate in Food Studies is to lead students toward a more profound understanding of the important environmental, political, economic, and public health issues attached to food production, transportation, transformation, and consumption.

Requirements

The certificate requires at least 21 credit hours, including the requirements listed below.
  1. Introduction to Food Studies. One (1) course:
    • GEOG-G 218 Edible Education
    • SPEA-E 417 FUNDAMENTALS OF SUSTAINABLE AGRICULTURE
  2. Food Studies Courses.
    1. History, Art and Culture of Food. One (1) course:
      • AMST-A 351 American Studies in Transnational Contexts (approved topic: "American Appetites")
      • ANTH-E 300 Culture Areas and Ethnic Groups (approved topic: "Food Culture & Taste of Italy")
      • ANTH-E 337 Food, Sex and Gender
      • ANTH-P 375 Food in the Ancient World
      • COLL-C 103 Critical Approaches to the Arts and Humanities (approved topics: "Global Appetites/Local Tastes"; "Food and Society"; "Foodstuff: Food and the Arts")
      • COLL-C 104 Critical Approaches to the Social and Historical Studies (approved topic: "Chocolate: Food of the Gods")
      • COLL-S 104 Freshman Seminar in Social and Historical Studies (approved topics: "Food for Thought"; "Food Policy and Poverty")
      • EURO-W 406 Special Topics in European Studies (approved topic: "Food Cultures of Greece")
      • FRIT-F 227 French Style: Topics
      • FRIT-M 222 Topics in Italian Culture (approved topic: "Food and Family in Italian American Culture")
      • GEOG-G 369 The Geography of Food
      • GEOG-G 379 Topics in the Geography of Foods
      • GEOG-G 384 Food, Place and War
      • HIST-W 200 Issues in World History (approved topic: "Food in History")
      • HON-H 304 Interdepartmental Colloquia (approved topic: "Tasting Food in Japanese: Food, Language and Linguistics")
    2. Political Economy of Food. One (1) course:
      • ANTH-A 205 Anthropology Today: Selected Topics in Current Research (approved topic: "Exploring Sustainable Agriculture and Trade")
      • ANTH-A 221 Anthropology of Food
      • ANTH-E 400 Undergraduate Seminar (approved topic: "People and Plants: Ethnobotany")
      • ANTH-E 421 Food and Culture
      • ANTH-E 426 Coffee Culture, Production, and Markets
      • ANTH-P 399 Undergraduate Seminar (approved topic: "Buffalo Nation")
      • COLL-C 104 Critical Approaches to the Social and Historical Studies (approved topic: "Foodstuff: Food and Culture")
      • ECON-E 364 Environment and Resource Economics
      • FOLK-F 215 Folklore, Health, and Illness
      • FRIT-M 222 Topics in Italian Culture (approved topic: "Crossing Animal Borders")
      • GEOG-G 352 Food and Poverty in America
      • GEOG-G 357 Urban Alternative Agriculture
      • GEOG-G 469 Food and Global Poverty
      • GEOG-G 478 Global Change, Food, and Farming Systems
      • LTAM-L 426 Special Topics in Latin American and Caribbean Studies (approved topic: "Roots, Fruits, and Jamaican Ecologies")
      • INTL-X 370 Topics with Service Learning in International Studies (approved topic: "Food Security")
      • INTL-I 302 Advanced Topics in Global Health and Environment (approved topic: "Food Security: Global Perspectives")
      • INTL-I 325 International Issues through Foreign Languages (approved topic: "Food Security: Issues/Spanish")
      • POLS-Y 200 Contemporary Political Topics (approved topic: "The Politics of What's for Dinner")
      • SPEA-E 400 TOPICS IN ENVIRONMENTAL STUDIES (approved topic: "Farming the City: Global Perspectives on Urban Agriculture & Food Security")
    3. Science of Food. One (1) course:
      • ANTH-P 380 Prehistoric Diet and Nutrition
      • BIOL-L 222 The City as Ecosystem
      • BIOL-L 350 Environmental Biology
      • BIOT-T 270 Alcohol and Food: The Science of Fermentation
      • COLL-C 105 Critical Approaches to the Natural and Mathematical Sciences (Approved topics: "FOODSTUFF: FOOD & SCIENCE" (TPC 32); "THE BIOLOGY OF FOOD" (TPC 1))
      • GEOG-G 307 Biogeography: The Distribution of Life
      • HON-H 241 Scientific Uncertainty and Discovery (Approved topics: "FOOD FOR THOUGHT:COGSCI/EATING" (TPC 8))
      • SPEA-H 428 FOOD SCIENCE AND SANITATION
      • SPH-H 235 OBESITY AND HEALTH
      • SPH-N 220 NUTRITION FOR HEALTH
      • SPH-N 231 HUMAN NUTRITION
      • SPH-N 320 FOOD CHEMISTRY
      • SPH-N 321 QUANTITY FOOD PURCHASING/PROD
      • SPH-N 325 FOOD CHEMISTRY LABORATORY
      • SPH-N 331 LIFE CYCLE NUTRITION
      • SPH-N 336 PUBLIC HEALTH NUTRITION
      • SPH-O 343 FUNDAMENTALS OF SUSTAINABLE AGRICULTURE
      • SPH-R 250 TOPICS IN RECREATION, PARK, AND TOURISM STUDIES (Approved topics: "FOOD & CULTURE, FOOD TOURISM AND PUBLIC HEALTH" (TPC 13))
      • SPH-T 302 MANAGEMENT OF FOOD & BEVERAGE OPERATIONS
      • SPH-V 215 FOOD SAFETY AND SANITATION
    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
    • SPEA-V 413 FOOD SYSTEMS AND COMMUNITY RESILIENCE
  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.

Certificate Area Courses

Unless otherwise noted below, the following courses are considered in the academic program and will count toward academic program requirements as appropriate:

  • Any course contained on the course lists for the academic program requirements at the time the course is taken—as well as any other courses that are deemed functionally equivalent—except for those listed only under Addenda Requirements
  • Any course directed to a non-Addenda requirement through an approved exception

Exceptions to and substitutions for certificate requirements may be made with the approval of the unit's Director of Undergraduate Studies, subject to final approval by the College of Arts and Sciences.