University of Vermont

UVM Course Directory

Term: Spring 2018

Subject: Food Systems

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.

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.

FS 196 - Special Topics

See schedule of courses for specific titles.

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.

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.

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.

FS 351 - Professional Development Sem.

This seminar will prepare students to successfully navigate the graduate school experience.

FS 360 - Dissertation Writing Seminar

This seminar will prepare students to successfully navigate the dissertation process. The course serves as a PhD competency.

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.

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.

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.

FS 395 - Advanced Special Topics

See Schedule of Courses for specific titles.

FS 491 - Doctoral Dissertation Research

Research requirement (up to 30 research credits) for Food Systems PhD students.