For students in the second year of the Food Systems major, surveys the field exploring academic research in 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 1020 or CDAE 1040 or NFS 1073. Cross-listed with: CDAE 2080.
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 1043 or NFS 1073. Cross-listed with: NFS 2114.
Utilizes common economic tools, ideas and application to analyze issues concerning the sustainability of food systems, using a combination of readings, lectures and discussions. Cross-listed with: CDAE 6210.
Provides an overview of qualitative research methods and an opportunity to apply such research methods for topics focusing on food systems and health. Cross-listed with: CDAE 6350.
Research for the Master's Thesis.
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.
Examines key questions being asked about our contemporary food system by examining natural and life sciences scholarship and the applications for public policy.
The third in the series of required core courses for Food Systems graduate students. Focuses on understanding the research and policy interface of food systems. Includes a variety of experiential and hands-on methods and approaches including self-reflection, group work, policy analysis, direct policy engagement, and case studies. Prerequisite: Graduate student standing.
This seminar will prepare students to successfully navigate the dissertation process. The course serves as a Doctoral competency.
Focuses on transdisciplinary research intended to address the 'wicked problems' of contemporary food systems through weekly presentations of on-going research by University of Vermont faculty and Doctoral students.
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.
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.
Research requirement (up to 30 research credits) for Food Systems Doctoral students.