University of Vermont

2013-2014 Catalogue

Courses in Food Systems (FS)

FS 101 - Food Policy and Politics
Provides a systems perspective on food policies and politics across the food system. Focuses on understanding the food policy process, policymakers, stakeholders, issues, goals and feedbacks between food policy and politics. Prerequisite: NFS 073 or CDAE 002 or CDAE 004. Cross-listed with: NFS 113.
Credits: 3.00
FS 102 - Comparative Food Systems
Explores food production systems looking at social, economical, environmental dimensions; draws from multiple disciplines such as economics, sociology, agronomy, biology, geography, and history; critically explore scales of agriculture from very small-scale to very large. Prerequisite: CDAE 002 or CDAE 004 or NFS 073. Cross-listed with: CDAE 108.
Credits: 3.00
FS 103 - Human Health in the Food Syst
Explores the multifaceted and evolving intersection of food systems, dietary quality, food availability and human health outcomes. Investigates how political, economic, social and cultural drivers in the food system influence human health outcomes. Prerequisite: NFS 043 or NFS 073. Cross-listed with: NFS 114.
Credits: 3.00
FS 190 - Internship
On-site supervised work experience combined with a structured academic learning plan directed by a faculty member or a faculty-staff team in which a faculty member is the instructor of record, for which academic credit is awarded. Offered at department discretion.
Credits: 1.00 to 18.00
FS 196 - Special Topics
See schedule of courses for specific titles.
Credits: 3.00
FS 321 - Econ of Sustainable Food Syst
Utilizes common economic tools, ideas and application to analyze issues concerning the sustainability of food systems, using a combination of readings, lectures and discussions. Prerequisite: Graduate standing. Cross-listed with: CDAE 321.
Credits: 3.00
FS 335 - Qualitative Research Methods
This course provides an overview of qualitative research methods and an opportunity to apply such research methods for topics focusing on food systems and health.
Credits: 3.00
FS 340 - Food Systems, Science & Policy
This course examines key questions being asked about our contemporary food system by examining natural and life sciences scholarship and the applications for public policy.
Credits: 3.00
FS 345 - Food Systems, Soc & Policy
This course examines key questions being asked about our contemporary food systems by examining social science and humanities scholarship and the applications for public policy.
Credits: 3.00
FS 350 - Food Systems Application Sem
This problem-based course uses current issues in Vermont's food system to explore systems complexity, emergence and interdependence. Pre/co-requisites: FS 340, FS 345.
Credits: 3.00
FS 351 - Professional Development Sem.
This seminar will prepare students to successfully navigate the graduate school experience.
Credits: 1.00
FS 352 - Research Design Seminar
The Research Design Seminar will develop the students' abilities to conduct academic research and formulate a relevant study design with an emphasis on mixed-methods.
Credits: 1.00
FS 355 - Ethics and the Food System
Focus on certain food ethics issues. The in-depth consideration of these issues will build philosophical skills as well as knowledge as to the interdependence and interconnection of the food system. Prerequisite: Instructor permission only.
Credits: 3.00
FS 360 - Dissertation Writing Seminar
This seminar will prepare students to successfully navigate the dissertation process. The course serves as a PhD competency.
Credits: 1.00
FS 390 - Internship
On-site supervised work experience combined with a structured academic learning plan directed by a faculty member or a faculty-staff team in which a faculty member is the instructor of record, for which academic credit is awarded. Offered at department discretion.
Credits: 3.00
FS 391 - Master's Thesis Research
Credits: 1.00 to 18.00
FS 392 - Master's Project Research
Food Systems Professional Track students are required to complete a final project. Students will design a project that must be approved by the Project Faculty Committee.
Credits: 1.00 to 12.00
FS 393 - Independent Study
A course which is tailored to fit the interests of a specific student, which occurs outside the traditional classroom/laboratory setting under the supervision of a faculty member, for which credit is awarded. Offered at department discretion.
Credits: 1.00 to 18.00
FS 395 - Special Topics
See Schedule of Courses for specific titles.
Credits: 4.00
FS 491 - Doctoral Dissertation Research
Research requirement (up to 30 research credits) for Food Systems PhD students.
Credits: 1.00 to 12.00