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.
- Introduction to Food Studies. One (1) course:
- GEOG-G 218 Edible Education
- SPEA-E 417 FUNDAMENTALS OF SUSTAINABLE AGRICULTURE
GEOG-G 218 Edible Education
- Credits
- 3
- Prerequisites
- None
- Description
- Explores many different aspects of the food movement in a single course. Topics include organic agriculture, school lunch reform, farm-to-school programs, urban agriculture and food sovereignty using a multi-disciplinary perspective.
- Fall 2024CASE SHcourseSummer 2024CASE SHcourseSpring 2024CASE SHcourse
SPEA-E 417 FUNDAMENTALS OF SUSTAINABLE AGRICULTURE
- Credits
- 3–3 credit hours
- Prerequisites
- None
- Description
- None
- Food Studies Courses.
- 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")
AMST-A 351 American Studies in Transnational Contexts
- Credits
- 3
- Prerequisites
- None
- Description
- Invites a critical and historical analysis of the relation of culture to nation: why is the study of culture traditionally bound in national frames of reference, and how might we organize a study of culture differently? Pursues the question topically (by considering ideas, peoples, social movements, etc., that cross national borders) and conceptually (by attention to the intellectual traditions that make possible alternative mappings of cultural study).
- Repeatability
- May be repeated with a different topic for a maximum of 6 credit hours.
- Fall 2024CASE AHcourseSummer 2024CASE AHcourseSpring 2024CASE AHcourse
ANTH-E 300 Culture Areas and Ethnic Groups
- Credits
- 1–3 credit hours
- Prerequisites
- None
- Description
- An ethnographic survey of a selected culture area or ethnic group.
- Repeatability
- May be repeated for a maximum of 6 credit hours.
ANTH-E 337 Food, Sex and Gender
- Credits
- 3
- Prerequisites
- None
- Description
- Studies a range of people and places--from cave dwellers to reality TV, New Guinea to New York. Explores how food reflects and creates gender and promotes and expresses sexuality. Readings from many disciplines will foster wide ranging and lively discussion.
- Fall 2024CASE SHcourseSummer 2024CASE SHcourseSpring 2024CASE SHcourse
ANTH-P 375 Food in the Ancient World
- Credits
- 3
- Prerequisites
- None
- Description
- Examines the theoretical and methodological tools that archaeologists use to study food and foodways in ancient societies from a global anthropological perspective. Reveals how studying food and ancient foodways helps anthropologists gain insight into the economic, historic, and political realities of past peoples.
- Fall 2024CASE SHcourseSummer 2024CASE SHcourseSpring 2024CASE SHcourse
COLL-C 103 Critical Approaches to the Arts and Humanities
- Credits
- 3
- Prerequisites
- None
- Description
- Specific topics will vary by section and over time, but all versions of COLL-C 103 will meet the objectives of the College of Arts and Sciences Critical Approaches curriculum. The curriculum is intended for freshmen and sophomores, who will learn how scholars from the arts and humanities Breadth of Inquiry area frame questions, propose answers, and assess the validity of competing approaches. Writing and related skills are stressed.
- Repeatability
- Credit given for only one of COLL-C 103 or COLL-S 103.
- Fall 2024CASE AHcourseSummer 2024CASE AHcourseSpring 2024CASE AHcourse
- Fall 2024CASE CAPPcourseSummer 2024CASE CAPPcourseSpring 2024CASE CAPPcourse
COLL-C 104 Critical Approaches to the Social and Historical Studies
- Credits
- 3
- Prerequisites
- None
- Description
- Specific topics will vary by section and over time, but all versions of COLL-C 104 will meet the objectives of the College of Arts and Sciences Critical Approaches curriculum. The curriculum is intended for freshmen and sophomores, who will learn how scholars from the social and historical studies Breadth of Inquiry area frame questions, propose answers, and assess the validity of competing approaches. Writing and related skills are stressed.
- Repeatability
- Credit given for only one of COLL-C 104 or COLL-S 104.
- Fall 2024CASE CAPPcourseSummer 2024CASE CAPPcourseSpring 2024CASE CAPPcourse
- Fall 2024CASE SHcourseSummer 2024CASE SHcourseSpring 2024CASE SHcourse
COLL-S 104 Freshman Seminar in Social and Historical Studies
- Credits
- 3
- Prerequisites
- Freshman standing
- Description
- Introduction to college-level projects chosen from social and historical studies fields. Students will learn how scholars frame questions, propose answers, and assess the validity of competing approaches in a small-class experience with a faculty member. Writing and related skills are stressed. Topics will vary.
- Repeatability
- Credit given for only one of COLL-C 104 or COLL-S 104.
- Fall 2024CASE CAPPcourseSummer 2024CASE CAPPcourseSpring 2024CASE CAPPcourse
- Fall 2024CASE SHcourseSummer 2024CASE SHcourseSpring 2024CASE SHcourse
EURO-W 406 Special Topics in European Studies
- Credits
- 3
- Prerequisites
- None
- Description
- Selected ideas, trends, and problems in contemporary Europe from the perspective of arts and humanities. Specific topics will be announced each semester.
- Repeatability
- May be repeated with different topics for a maximum of 12 credit hours.
- Fall 2024CASE AHcourseSummer 2024CASE AHcourseSpring 2024CASE AHcourse
FRIT-F 227 French Style: Topics
- Credits
- 3
- Prerequisites
- None
- Notes
- No credit for the French minor
- Description
- Study of French culture focusing on cuisine, fashion, and other forms of creative expression, as well as their influence upon societies in France and around the world. May include study of manners, customs and stylistic trends in home design and architecture. Taught in English.
- Repeatability
- May be repeated with a different topic for a maximum of 6 credit hours.
- Fall 2024CASE AHcourseSummer 2024CASE AHcourseSpring 2024CASE AHcourse
FRIT-M 222 Topics in Italian Culture
- Credits
- 3
- Prerequisites
- None
- Notes
- No credit for the Italian minor
- Description
- Selected materials emphasizing a particular author, genre, or theme in Italian culture. Interdisciplinary approach combining political, historical, social, and artistic methods. Subjects vary from semester to semester and are listed in the online Schedule of Classes. Taught in English.
- Repeatability
- May be repeated with a different topic for a maximum of 6 credit hours.
- Fall 2024CASE AHcourseSummer 2024CASE AHcourseSpring 2024CASE AHcourse
- Fall 2024CASE GCCcourseSummer 2024CASE GCCcourseSpring 2024CASE GCCcourse
GEOG-G 369 The Geography of Food
- Credits
- 3
- Prerequisites
- None
- Description
- Promotes understanding of the history and geographic distribution of the world's food cultures. Focuses on the material aspects of food and food's relationship to society. Increases knowledge of food and cultures through reading, discussion and cooking.
- Fall 2024CASE SHcourseSummer 2024CASE SHcourseSpring 2024CASE SHcourse
GEOG-G 379 Topics in the Geography of Foods
- Credits
- 3
- Prerequisites
- None
- Description
- Introduction to major cuisines of different countries. Food knowledge and practical skills are acquired through reading and cooking. Students are expected to be active participants in the course through reading, cooking and tasting food. Includes the cooking of a 4-5 course meal each class.
- Repeatability
- May repeated with a different topic for a maximum of 6 credit hours.
- Grading
- S/F grading.
GEOG-G 384 Food, Place and War
- Credits
- 3
- Prerequisites
- None
- Description
- What is the relationship between war, food and a distinctive sense of place? Uses literary nonfiction, including memoirs and histories, to examine how war shapes what people eat, how they get food, and how they use it to connect to communities and the places they inhabit.
- Repeatability
- Credit given for only one of GEOG-G 384 or GEOG-G 445.
- Fall 2024CASE GCCcourseSummer 2024CASE GCCcourseSpring 2024CASE GCCcourse
- Fall 2024CASE SHcourseSummer 2024CASE SHcourseSpring 2024CASE SHcourse
HIST-W 200 Issues in World History
- Credits
- 3
- Prerequisites
- None
- Description
- Study and analysis of selected historical issues and problems of general import. Topics will vary from semester to semester but will usually be broad subjects that cut across fields, regions, and periods.
- Repeatability
- May be repeated with a different topic for a maximum of 9 credit hours.
- Fall 2024CASE SHcourseSummer 2024CASE SHcourseSpring 2024CASE SHcourse
HON-H 304 Interdepartmental Colloquia
- Credits
- 3
- Prerequisites
- Consent of Hutton Honors College
- Description
- Honors seminar focusing on topics in social and historical studies.
- Repeatability
- May be repeated with a different topic for a maximum of 6 credit hours.
- Fall 2024CASE SHcourseSummer 2024CASE SHcourseSpring 2024CASE SHcourse
- 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")
ANTH-A 205 Anthropology Today: Selected Topics in Current Research
- Credits
- 1–4 credit hours
- Prerequisites
- None
- Description
- Selected topics in anthropological methods, techniques, and area or thematic studies. Course content will draw on the fieldwork experiences and/or current research of the instructor(s).
- Repeatability
- May be repeated with a different topic for a maximum of 6 credit hours.
ANTH-A 221 Anthropology of Food
- Credits
- 3
- Prerequisites
- None
- Description
- In this course we will examine, across space and time, the significance and meaning of food, its production and consumption in human culture and society. Ideas and practices concerning food are deeply held markers of who we are and how we define ourselves.
- Fall 2024CASE SHcourseSummer 2024CASE SHcourseSpring 2024CASE SHcourse
ANTH-E 400 Undergraduate Seminar
- Credits
- 3
- Prerequisites
- None
- Description
- Intensive examination of selected topics in anthropology. Emphasis on analytic investigation and critical discussion. Topics vary.
- Repeatability
- May be taken with a different topic for a maximum of 9 credit hours.
ANTH-E 421 Food and Culture
- Credits
- 3
- Prerequisites
- None
- Description
- Discussion of the economy of food production, trade and consumption on a global basis. Gives a cross-cultural and historical perspective on the development of cooking and cuisine in relationship to individual, national, and ethnic identity. Relates cuisine to modernity, migration, and forms of cultural mixing and Creolization.
- Fall 2024CASE SHcourseSummer 2024CASE SHcourseSpring 2024CASE SHcourse
ANTH-E 426 Coffee Culture, Production, and Markets
- Credits
- 3
- Prerequisites
- None
- Description
- Considers diverse expressions of "coffee culture" in production, markets, and consumption patterns. Explores the history of coffee production and trade, coffee's impact on international relations, and its implications for environmental changes, social justice, and economic development. Also studies local meanings of coffee and its consumption.
ANTH-P 399 Undergraduate Seminar
- Credits
- 3
- Prerequisites
- None
- Description
- Intensive examination of selected topics in archaeology. Development of skills in analysis and criticism. Topics vary.
- Repeatability
- May be taken with different topics for a maximum of 9 credit hours.
COLL-C 104 Critical Approaches to the Social and Historical Studies
- Credits
- 3
- Prerequisites
- None
- Description
- Specific topics will vary by section and over time, but all versions of COLL-C 104 will meet the objectives of the College of Arts and Sciences Critical Approaches curriculum. The curriculum is intended for freshmen and sophomores, who will learn how scholars from the social and historical studies Breadth of Inquiry area frame questions, propose answers, and assess the validity of competing approaches. Writing and related skills are stressed.
- Repeatability
- Credit given for only one of COLL-C 104 or COLL-S 104.
- Fall 2024CASE CAPPcourseSummer 2024CASE CAPPcourseSpring 2024CASE CAPPcourse
- Fall 2024CASE SHcourseSummer 2024CASE SHcourseSpring 2024CASE SHcourse
ECON-E 364 Environment and Resource Economics
- Credits
- 3
- Prerequisites
- ECON-E 321 or ECON-S 321
- Description
- Basic theory of common property resources applied to environment and resource conservation problems. Topics include economic efficiency, equity, measurement problems, and policy formulation.
- Fall 2024CASE SHcourseSummer 2024CASE SHcourseSpring 2024CASE SHcourse
FOLK-F 215 Folklore, Health, and Illness
- Credits
- 3
- Prerequisites
- None
- Description
- Focuses on concepts of health and illness in traditional cultures and societies. Addresses a variety of cross-cultural situations from the East and the West; special emphasis on Middle Eastern Arab traditions (Muslim, Christian, and Jewish). A student may conduct research on a traditional community in any part of the world.
- Fall 2024CASE SHcourseSummer 2024CASE SHcourseSpring 2024CASE SHcourse
FRIT-M 222 Topics in Italian Culture
- Credits
- 3
- Prerequisites
- None
- Notes
- No credit for the Italian minor
- Description
- Selected materials emphasizing a particular author, genre, or theme in Italian culture. Interdisciplinary approach combining political, historical, social, and artistic methods. Subjects vary from semester to semester and are listed in the online Schedule of Classes. Taught in English.
- Repeatability
- May be repeated with a different topic for a maximum of 6 credit hours.
- Fall 2024CASE AHcourseSummer 2024CASE AHcourseSpring 2024CASE AHcourse
- Fall 2024CASE GCCcourseSummer 2024CASE GCCcourseSpring 2024CASE GCCcourse
GEOG-G 352 Food and Poverty in America
- Credits
- 3
- Prerequisites
- None
- Description
- This course examines the experience of food insecurity in the USA, the role of poverty in food production and consumption, and the current mitigation strategies and social movements challenging the global food regime. Students will learn the differences and connections between concepts of food security, food justice, and food sovereignty. Relationships between food and gender, race, and ethnicity will be explored, along with the geographical and social concepts of food deserts and food choice.
- Fall 2024CASE DUScourseSummer 2024CASE DUScourseSpring 2024CASE DUScourse
- Fall 2024CASE SHcourseSummer 2024CASE SHcourseSpring 2024CASE SHcourse
GEOG-G 357 Urban Alternative Agriculture
- Credits
- 3
- Prerequisites
- None
- Description
- From connecting with the earth to changing the food system, this course digs into the narratives surrounding community gardens and community orchards. Explores topics like sustainability, food justice, and the pastoral roots of these projects. Utilizes multimedia, speakers from community projects, and class discussion.
- Fall 2024CASE SHcourseSummer 2024CASE SHcourseSpring 2024CASE SHcourse
GEOG-G 469 Food and Global Poverty
- Credits
- 3
- Prerequisites
- None
- Description
- How is the production and consumption of food related to poverty and development? Explores how global food systems affect farmers, farmworkers, retailers and consumers; the ways scientific advances changed rural economies in the Third World; and the history of famine and contemporary food security issues.
- Fall 2024CASE GCCcourseSummer 2024CASE GCCcourseSpring 2024CASE GCCcourse
- Fall 2024CASE SHcourseSummer 2024CASE SHcourseSpring 2024CASE SHcourse
GEOG-G 478 Global Change, Food, and Farming Systems
- Credits
- 3
- Prerequisites
- None
- Description
- Introduction to food production and consumption systems, emphasizing linkages to land use and social change on food/farming system sustainability. Topics include urbanization, population growth, and economic liberalization; farming livelihoods, gender, and poverty; biotechnology; agro-ecology, global health.
- Fall 2024CASE SHcourseSummer 2024CASE SHcourseSpring 2024CASE SHcourse
LTAM-L 426 Special Topics in Latin American and Caribbean Studies
- Credits
- 1–3 credit hours
- Prerequisites
- None
- Description
- Intensive study and analysis of selected Latin American and Caribbean problems of limited scope within an interdisciplinary format. Topics will vary but will ordinarily cut across fields, regions, or periods.
- Repeatability
- May be repeated with different topics for a maximum of 9 credit hours.
INTL-X 370 Topics with Service Learning in International Studies
- Credits
- 3
- Prerequisites
- None
- Description
- Examines issues of international scope through service learning projects. Content varies with instructor.
- Repeatability
- May be repeated with a different topic for a maximum of 6 credit hours in INTL-I 435 and INTL-X 370.
INTL-I 302 Advanced Topics in Global Health and Environment
- Credits
- 3
- Prerequisites
- None
- Description
- Advanced topics examining pressing health and environmental challenges around the world. Focuses on the interaction of health and environmental problems that cross national borders and require a multinational or global effort to solve.
- Repeatability
- May be repeated with a different topic for a maximum of 12 credit hours.
INTL-I 325 International Issues through Foreign Languages
- Credits
- 1
- Prerequisites
- None
- Description
- This seminar will examine an international issue through a foreign perspective. Course readings and discussions will be conducted in a foreign language at an advanced level. The seminar\'s objective is to expose participants to global problems utilizing non-U.S. sources.
POLS-Y 200 Contemporary Political Topics
- Credits
- 3
- Prerequisites
- None
- Description
- Extensive analysis of selected contemporary political problems. Topics vary from semester to semester and are listed in the online
- Repeatability
- May be repeated with different topics for 6 credit hours.
- Fall 2024CASE SHcourseSummer 2024CASE SHcourseSpring 2024CASE SHcourse
SPEA-E 400 TOPICS IN ENVIRONMENTAL STUDIES
- Credits
- 1–3 credit hours
- Prerequisites
- None
- Description
- None
- 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
ANTH-P 380 Prehistoric Diet and Nutrition
- Credits
- 3
- Prerequisites
- None
- Description
- How the long-term history of human diet has influenced our genetic, physiological, cultural, and socioeconomic development. Evolutionary and ecological perspectives on modern human diet and nutrition, including survey of modern human and nonhuman primate diets and the record of prehistoric human diet and methods of dietary reconstruction.
- Fall 2024CASE NMcourseSummer 2024CASE NMcourseSpring 2024CASE NMcourse
BIOL-L 222 The City as Ecosystem
- Credits
- 3
- Prerequisites
- None
- Description
- Principles of ecosystem ecology and their application to the sustainable use of energy and resources in urban and agricultural ecosystems, with emphasis on the integration of environmental, social, and economic concerns.
- Fall 2024CASE NMcourseSummer 2024CASE NMcourseSpring 2024CASE NMcourse
BIOL-L 350 Environmental Biology
- Credits
- 3
- Prerequisites
- None
- Notes
- Not open to biology majors
- Description
- Interactions of human beings with other elements of the biosphere with emphasis on population, community, and ecosystem levels of ecology.
- Fall 2024CASE NMcourseSummer 2024CASE NMcourseSpring 2024CASE NMcourse
BIOT-T 270 Alcohol and Food: The Science of Fermentation
- Credits
- 3
- Prerequisites
- None
- Description
- Introduction to the principles, biotechnological aspects, and historical development of microbial fermentation as it is used in food preparation as well as the role of microbes and fermentation in human health.
- Fall 2024CASE NMcourseSummer 2024CASE NMcourseSpring 2024CASE NMcourse
COLL-C 105 Critical Approaches to the Natural and Mathematical Sciences
- Credits
- 3
- Prerequisites
- None
- Description
- Specific topics will vary by section and over time, but all versions of COLL-C 105 will meet the objectives of the College of Arts and Sciences Critical Approaches curriculum. The curriculum is intended for freshmen and sophomores, who will learn how scholars from the natural and mathematical sciences Breadth of Inquiry area frame questions, propose answers, and assess the validity of competing approaches. Writing and related skills are stressed.
- Repeatability
- Credit given for only one of COLL-C 105 or COLL-S 105.
- Fall 2024CASE CAPPcourseSummer 2024CASE CAPPcourseSpring 2024CASE CAPPcourse
- Fall 2024CASE NMcourseSummer 2024CASE NMcourseSpring 2024CASE NMcourse
GEOG-G 307 Biogeography: The Distribution of Life
- Credits
- 3
- Prerequisites
- None
- Description
- A survey of the present and past distributions of the world's plants and animals, emphasizing ecological explanation of species distributions. Topics include evolution and distribution of major plant and animal groups, world vegetation, plant and animal domestication, introduction of plant and animal pests, destruction of natural communities, and extinction.
- Fall 2024CASE NMcourseSummer 2024CASE NMcourseSpring 2024CASE NMcourse
HON-H 241 Scientific Uncertainty and Discovery
- Credits
- 3
- Prerequisites
- None
- Description
- Applies concepts used by the natural and physical sciences to illuminate general laws of science and to describe natural phenomena using primarily quantitative methods and empirical inquiry. Uses the scientific method for asking and answering questions about scientific phenomena and scientific uncertainty.
- Repeatability
- May be repeated with a different topic for a maximum of 6 credit hours.
- Fall 2024CASE NMcourseSummer 2024CASE NMcourseSpring 2024CASE NMcourse
SPEA-H 428 FOOD SCIENCE AND SANITATION
- Credits
- 3–3 credit hours
- Prerequisites
- None
- Description
- None
SPH-H 235 OBESITY AND HEALTH
- Credits
- 3–3 credit hours
- Prerequisites
- None
- Description
- None
SPH-N 220 NUTRITION FOR HEALTH
- Credits
- 3–3 credit hours
- Prerequisites
- None
- Description
- None
SPH-N 231 HUMAN NUTRITION
- Credits
- 3–3 credit hours
- Prerequisites
- None
- Description
- None
SPH-N 320 FOOD CHEMISTRY
- Credits
- 3–3 credit hours
- Prerequisites
- None
- Description
- None
SPH-N 321 QUANTITY FOOD PURCHASING/PROD
- Credits
- 4–4 credit hours
- Prerequisites
- None
- Description
- None
SPH-N 325 FOOD CHEMISTRY LABORATORY
- Credits
- 3–3 credit hours
- Prerequisites
- None
- Description
- None
SPH-N 331 LIFE CYCLE NUTRITION
- Credits
- 3–3 credit hours
- Prerequisites
- None
- Description
- None
SPH-N 336 PUBLIC HEALTH NUTRITION
- Credits
- 3–3 credit hours
- Prerequisites
- None
- Description
- None
SPH-O 343 FUNDAMENTALS OF SUSTAINABLE AGRICULTURE
- Credits
- 3–3 credit hours
- Prerequisites
- None
- Description
- None
SPH-R 250 TOPICS IN RECREATION, PARK, AND TOURISM STUDIES
- Credits
- 1–3 credit hours
- Prerequisites
- None
- Description
- None
SPH-T 302 MANAGEMENT OF FOOD & BEVERAGE OPERATIONS
- Credits
- 3–3 credit hours
- Prerequisites
- None
- Description
- None
SPH-V 215 FOOD SAFETY AND SANITATION
- Credits
- 3–3 credit hours
- Prerequisites
- None
- Description
- None
- 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
- 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.
- History, Art and Culture of Food. One (1) course:
- 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.
- Capstone. One (1) course:
- GEOG-G 498 Capstone in Geography
- SPEA-V 413 FOOD SYSTEMS AND COMMUNITY RESILIENCE
GEOG-G 498 Capstone in Geography
- Credits
- 3
- Prerequisites
- Geography major; and senior standing; or consent of instructor
- Description
- In this capstone course, majors will put their Geography training to work in a collaborative, practically-oriented research project supervised by a faculty member.
SPEA-V 413 FOOD SYSTEMS AND COMMUNITY RESILIENCE
- Credits
- 3–3 credit hours
- Prerequisites
- None
- Description
- None
- Certificate GPA, Hours, and Minimum Grade Requirements.
- 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.
- 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.
- Certificate Upper Division Credit Hours. At least 9 credit hours in the certificate must be completed at the 300–499 level.
- 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.
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.