The Food Systems Graduate program teaches students about food systems through a transdisciplinary curriculum. The program bridges social science, natural science and humanities approaches to understanding complex and interdependent food systems of varying scope and scale. We offer a cohort model to create a more enriching environment for learning in a transdisciplinary setting. The program also exposes students to different ways of knowing about both the parts and the whole of a food system; promotes mastery in creative and critical problem solving about contemporary food systems issues, and develops scholarship that transcends disciplinary boundaries.
The Food Systems program uses a cohort model and students in all tracks take core courses together for the first year of the program. Students will then go on to complete either a final project (Professional Track) or a Thesis (Research Track).
First Semester (Fall)
CDAE 351 – 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.
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.
FS 351 - Professional Development Seminar
Second Semester (Spring)
FS 335 (or Equivalent) – Qualitative Research Methods
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.
FS 340 – Food Systems, Science and 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 352 - Research Design Seminar
FS 350 - Food Systems Application Seminar
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.
Students must also complete an oral and written comprehensive exam during spring term of the first year in order to continue in the program
- One Travel Immersion Course (Summer or during semester breaks)
- Research Track students are required to take a minimum 6 credits - Masters Thesis Research
- Professional Track students are required to take a minimum 3 credits - Masters Project Research
- Completion of core courses and electives for a total of 32 credits
- Successful completion of an oral and written comprehensive exam
- For Research Track: Successful completion of thesis
- For Professional Track: Successful completion of final project
Remaining credits can be satisfied through a selection of elective courses (pdf)
Last modified May 28 2015 01:08 PM