Food, Food Systems, & Culture
Why Pursue a Certificate in Food, Food Systems, & Culture?
The Food, Food Systems and Culture Certificate requires at least four courses (12 semester hours), all completed at ÿÈÕ´óÈüÈë¿Ú and in conjunction with an undergraduate degree at ÿÈÕ´óÈüÈë¿Ú. At least one course must be Food-focused—centered on food, food systems, or food culture and intentionally interdisciplinary (e.g., cross-course projects or other high-impact practices). The remaining three or more courses may be selected from Food-focused or Food-related options, following interdisciplinary certificate distribution guidelines. Substitutions require approval from the certificate coordinator. Sample courses include Plants and Humans (Biology), The Food of Chemistry, Food Politics and Nutrition Policy, and Pathophysiology of Chronic Conditions and Illnesses.
The Certificate in Food, Food Systems, and Culture focuses on developing the student as an informed consumer of food by providing a platform for discussion of what we eat, why we eat, where our food comes from and its journey from production to consumption, and how food affects our bodies, health and lives.
Agriculture, Health, and Community
Study food from field to table—exploring agriculture, nutrition, sustainability, and cultural impact. Gain interdisciplinary knowledge that prepares you for diverse paths in health, sustainability, food systems work, research, and beyond.
I could study agriculture and food systems, and incorporate health and wellness—a conglomeration of everything I’m interested in.
Food Systems in Practice
At ÿÈÕ´óÈüÈë¿Ú, students in the Food, Food Systems & Culture certificate connect classroom learning to real-world impact through interdisciplinary projects, community partnerships, and applied research. From examining sustainable agriculture and nutrition science to exploring food policy and cultural traditions, students engage food as both a biological necessity and a social force. These immersive experiences reflect the strength of a liberal arts and sciences education—cultivating critical thinking, collaboration, and systems-level insight. At ÿÈÕ´óÈüÈë¿Ú, studying food isn’t just academic—it’s experiential, community-engaged, and deeply relevant.
How ÿÈÕ´óÈüÈë¿Ú helped Shannon Herlihy transform a passion for food systems, health, and justice into a career supporting small-scale cheesemakers around the world
Food Equity Initiative
Food Equity Initiative
At ÿÈÕ´óÈüÈë¿Ú, the Food Equity Initiative is transforming how our campus community understands and addresses hunger and access to healthy food. This student‑led effort works to eliminate food insecurity by connecting members of the ÿÈÕ´óÈüÈë¿Ú community — students, faculty, and staff — with nutritious, culturally appropriate food, educational resources, and meaningful opportunities for engagement. Through weekly food distributions, collaborative programs, and events centered on food justice, health, and sustainability, the initiative fosters a campus culture where no one has to worry about their next meal and everyone can thrive. Join us in building a more equitable, resilient, and nourished community.
Food-Focused Courses
Complete one course from:
|
Study of introductory botany and uses of plants by humans. Topics include environmental issues, nutrition, biotechnology, agriculture, drugs, and culinary and medicinal herbs. Presented with an emphasis on fundamental concepts in science while also stressing social issues that arise from our relationship to plants. Lectures are supplemented by outdoor activities. Spring.
|
|
A lecture and laboratory course that incorporates chemistry content and experimentation with food and food-related issues. Topics covered include molecular structure and bonding, intermolecular interactions, energy, molecular reactions and stoichiometry. Students will utilize the scientific method to evaluate the physical and chemical properties and changes involved in food and cooking and how these properties and changes are dictated by molecular structure. Students do not need a strong math background to enroll. Fall.
|
|
An introduction to the theory of the production and consumption of food. Topics include the role of agricultural and food policy in domestic and international food markets, food aid, the economics of food security, consumer behavior around food purchasing, the economics of obesity, challenges associated with building a sustainable food system, and world food problems such as famines and perpetually repressed agricultural productivity. Students will be required to participate in group-based discussion, critical thinking activities, contemplative practices, and/or cross-course activities. See department chair.
|
|
An introduction to the principles of nutrition science and their application to healthy lifestyles. This course addresses food and nutrients and how they interact with the body through digestion, absorption, metabolism, support of body functions and waste removal. With a focus on dietary patterns for disease prevention, the course addresses controversies on how eating habits can promote health and improve quality of life. Other topics covered include the gut microbiome, food and the environment, nutrition and exercise, changing nutritional needs over the course of the life, and the tradition of food as medicine. Every year.
|
|
An exploration of how corporate, government, and consumer interests affect nutrition and health policy, and how individuals and non-profits influence nutrition and health policy to promote consumer health. The course addresses how nutrition and health policies were developed in the United States and how these policies are modified as a result of health advocacy. The course also addresses the interrelationships between food production and manufacturing practices, human health and environmental health. Odd years Fall.
|
Food-Related Courses
The remaining three or more courses may be chosen from Food-focused or Food-related courses, following the distribution guidelines required of all interdisciplinary certificates. Other courses may be substituted with approval of the certificate coordinator.
|
A review of agriculture production systems and their environmental consequences, ranging from highly intensive industrial food production to more sustainable approaches, including organic agriculture, agroecology, biodynamic agriculture, and permaculture. Course includes field trips to local farms. Students will plant and maintain a Fall garden. Odd years Fall.
|
|
The study of chronic conditions and illnesses that could be improved or prevented through appropriate lifestyle choices. Topics include cardiovascular disease, the metabolic syndrome, diabetes, cancer, respiratory illnesses, obesity, osteoporosis, depression, stress and anxiety. Emphasis is placed on theories of etiology, current assessment, evidence-based treatment protocols, and health prevention initiatives. This course includes evaluation of research and efficacy of treatment strategies. Prerequisites: HS 234 or BIOL 338; HS 245; STAT 185. Fall and Spring.
|
|
Provides an overview of gender studies in sociology. Drawing on the premises of social constructionism and critical theory, the course examines the micro- and macro- levels of the creation and maintenance of a binary system of gender. Major course themes include gender socialization, the micro-politics of gender, the social construction of gender, gender and intersecting identities, gender stratification, matrices of oppression and institutional processes. Every year.
|
Meet the Faculty
Meet the Faculty
Experienced and dedicated faculty support your academic and personal growth and enrich ÿÈÕ´óÈüÈë¿Ú’s Interdisciplinary Studies. Our faculty members bring a wealth of knowledge and expertise from diverse ethnicities and nations of origin, languages, and academic disciplines, ensuring a well-rounded and engaging learning experience.
Related Programs
Ready for what's next?
At ÿÈÕ´óÈüÈë¿Ú, engaging with food systems means recognizing the powerful role food plays in shaping our health, our communities, and our planet. Because everyone eats, everyone is connected to the systems that grow, distribute, and sustain our food. This is more than a conversation about nutrition — it’s an opportunity to address social justice, environmental sustainability, and economic equity in meaningful, interconnected ways. Join us in reimagining food systems as a force for collective well-being and lasting impact.