Core Courses

FS 335 – Qualitative Research Methods (Spring)
This course provides an overview of qualitative research methods and an opportunity to apply such research methods to topics focusing on food systems and health.
Credits: 3

CDAE 351/ PA303 – Theories and Methods for Quantitative Research (Fall)
Developing research projects with the scientific methods; evaluating alternative literature review, sampling, surveying, and analytic methods; and reporting the results. Prerequisite: Three hours of statistics.
Credits:  3

FS 345 - Food Systems, Society and Policy (Fall)
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

FS 340 – Food Systems, Science and Policy (Spring)
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

FS 350 - Food Systems Immersion  (To Be Announced)
This problem-based course uses current issues in Vermont’s food system to investigate the complexity and interdependence in food systems of varying scope and scale.
Credits: 3

Just Announced - Travel Immersion Course (Summer 2013)

"From Milk to Maple: Exploring Vermont's Rural Food System", with Dr. Teresa Mares and Karen Nordstrom, M.S.

"Exploring NYC's Urban Food System", with Drs. Jennifer Berg and Amy Trubek.