The food systems minor is an interdisciplinary degree option allowing students to tailor their general elective requirements toward a focused yet unique goal of understanding the complexities of food systems and how they impact many aspects of the professional and personal worlds. Students take a minimum of 15 credits; 10-11 of which are foundational courses and the remaining credits are in areas of specialization of the student’s interest. Through advising from the Food Systems Institute faculty, students develop an academic plan for their electives that expands their knowledge and competencies. Knowledge and competencies are showcased within the senior portfolio as a culmination of student learning. 

The food systems minor directly supports the mission of the University by allowing students to explore the complexities of the global environment and have coursework to support citizenship in a global environment. It also allows students to be better prepared to pursue meaningful careers in many fields related to food systems. Students with a minor in food systems will have increased marketability in a variety of professional endeavors and employment opportunities will vary greatly depending on student specializations. Many of these opportunities can include increased entrepreneurship opportunities, upgraded opportunities in food-related industry, a greater specialization for many social sciences, improved applicability of natural resource management, and enhanced relevance for formal and informal educational positions. This will also help prepare students for a broad array of critical thinking positions involved with pursuing graduate or professional degrees.

Learning Outcomes

  • Obtain a global perspective of food systems
  • Understanding complexity of soil-to-mouth food production
  • Gain knowledge in the science of food production
  • Identify the environmental impacts of agriculture on native flora and fauna
  • Appreciate the importance of food in human culture 
  • Recognize a One Health approach to the interactions of food and disease