43 courses with the subject FST, each shown exactly as we captured it from the college's catalog, with every element we hold. Where the wording looks broken, that is our reading of the catalog, not the college's text.
FST 100Selected Topics1-6
Exploration of a topic (to be determined) not covered by the standard curriculum but of interest to faculty and students in a particular semester.
Introduction to key issues of the contemporary food system. Explores various social, political, economic,and environmental dimensions of food production, distribution, and consumption with a focus on the United States.
Explores the biological processes that undergird the food production system on which we depend. Topics include soil fertility and quality, pest ecology, nutrient cycling and socioeconomic and policy aspects of agricultural production.
Participation in a discipline- or subject-related experience. Students must be evaluated by written or oral reports or an examination. Limited to those in good academic standing.
In-depth exploration of a problem or problems. Individual independent study upon a plan submitted by the student. Admission by consent of supervising instructor or instructors and the department.
Relationship between food systems and climate change. Topics include the impact of climate change on the food system, and food policy and justice related to addressing climate change mitigation and adaptation.
Exploration of alternative food systems, including culinary theory and practice. Topics in contemporary food issues examined through systems perspective and practical applications. Includes field trips and cooking laboratory.
Introduction to marketing and bargaining cooperatives, farmers markets and Community Supported Agriculture (CSA). Topics will include the history and current state of agricultural and food cooperatives, community kitchens, farmer's markets and CSAs.
FST 307Feeding the World: Global Agri-Food Governance3
This course explores the interaction between the structure of the global food system and consumer food choices; and how that interactive process produces environmental, food safety, food security and nutrition outcomes for all stakeholders.
An examination, of the philosophy, politics and practice of eating locally produced food year-round. Emphasis placed on the understanding the societal ramifications of the practice of preserving locally-produced fruits and vegetables and processing game and other meat animals.
Offered through SUAbroad by educational institution outside the United States. Student registers for the course at the foreign institution and is graded according to that institution's practice. SUAbroad works with the S.U. academic department to assign the appropriate course level, title, and grade for the student's transcript.
Investigation of relationship between food and cities, including the many ways food shapes urban sustainability, public health, community, and economic development. Additional topics include municipal food policies and urban planning for community-based food systems.
FST 403The Human Right to Adequate Food and Nutrition3
Evolution of human right to adequate food. Social, political, economic and cultural conditions influencing progressive realization of right to food and nutrition.
An exploration of various cultural cuisines. Topics explored include food and cooking, history, menus, specialty foods and cooking techniques within the context of the culture. Permission of instructor.
Food consumption and production are explored in the context of community and environment with the application of ethical theories to broad food issues and challenges. Additional work required of graduate students.
Explore how food has shaped the world's history from prehistoric times. Discover how it is shaping the 'history' of who you are. Sophomores, juniors, and seniors.
Participation in a discipline or subject related experience. Student must be evaluated by written or oral reports or an examination. Permission in advance with the consent of the department chairperson, instructor, and dean. Limited to those in good academic standing.
In-depth exploration of a problem or problems. Individual independent study upon a plan submitted by the student. Admission by consent of supervising instructor or instructors and the department.
Research methods for graduate food studies introducing qualitative and quantitative methods, GIS, and food system assessments with emphasis on research design, data management, and writing a proposal.
Food consumption and production are explored in the context of community and environment with the application of ethical theories to broad food issues and challenges. Additional work required of graduate students.
Participation in a discipline or subject related experience. Student must be evaluated by written or oral reports or an examination. Permission in advance with the consent of the department chairperson, instructor, and dean. Limited to those in good academic standing.
Exploration of a problem, or problems, in depth. Individual independent study upon a plan submitted by the student. Admission by consent of supervising instructor(s) and the department.
Classic and contemporary debates within the political economy of agriculture and food. Explores peasant economies, agrarian questions, the capitalist development of agriculture, neoliberalization, governance, and politics of consumption.
FST 703Transnational Food, Health and the Environment3
Explores the relationship between human and environmental health outcomes and the history, structure, function and governance of the food system at global, national and subnational levels.
FST 705Rights-based Approaches to Food and Agriculture3
Dynamic evolution of human right to food, nutrition, and agriculture with case studies on, and research engagement in, contemporary application at national and global scale.
Introduction to theory of public policy illustrated with examples of a variety of food, nutrition, and agricultural policies. Historical development of policies. Legislative and regulatory issues.
Students participate in the practical functioning of food systems using learned competencies in an organization or other setting. Requires completion of core requirements and instructor consent.
