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.

Exploration of a topic (to be determined) not covered by the standard curriculum but of interest to faculty and students in a particular semester.

Fundamentals. Bakeshop production and control, formulas, basic measurement, conversions, ingredients, the baking process, basic mixes, and doughs.

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.

This laboratory intensive course is designed to develop students' fundamental working knowledge and practice of the traditional and modern methods of producing, finishing, and plating pastries and desserts.

Examines the relationship between food, identity, and power. How humans relate to food in the context of ethnicity, race, class, gender, sexuality, religion, and migration.

Traditional foods of different countries and cultures. Equipment and ingredients unique to ethnic foods.

Culinary theory and practice. Ingredient identification, sensory evaluation, ethnic ingredients, cultural preparation methods, and plate presentation. Menu development for non-commercial applications. Laboratory intensive hands-on preparation and practice.

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.

Exploration of a topic (to be determined) not covered by the standard curriculum but of interest to faculty and students in a particular semester.

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.

Examination of food movements, the various efforts to address public health, social, and environmental contradictions of the conventional food system.

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.

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.

Examines labor across the US food system, including labor conditions and possibilities for reform throughout the food chain.

Examination of domestic strategies to address chronic need for emergency food, with emphasis on emergency feeding in the food systems.

Pre-planning for matching and securing a practicum. Course facilitates access to the Tevera Internship system via BlackBoard.

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.

Exploration of a topic (to be determined) not covered by the standard curriculum but of interest to faculty and students in a particular semester.

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.

Evolution of human right to adequate food. Social, political, economic and cultural conditions influencing progressive realization of right to food and nutrition.

Wine types, varieties, terminology, labeling and regulation. Sensory evaluation of wines, wine lists and matching wine and food. Must be 21 years of age. Students can only receive credit for FST 412 or FST 422.

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.

Ingredients, processes and laws. Sensory evaluation and discussion of still and sparkling wines and beers. Student must be 21 years of age. Students may not take both FST 412 and FST 422.

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.

Opportunities to conduct senior-level undergraduate research in Food Studies.

Supervised field experience in food studies. 200 field hours required. Seminar included.

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.

Completion of an Honors Capstone Project under the supervision of a faculty member.