Chatham University

Food Studies (MAFS) Curriculum

The Masters of Arts in Food Studies emphasizes a holistic approach to food systems, from agriculture and food production to cuisines and consumption, providing intellectual and practical experience from field to table. Graduates gain analytical and experiential knowledge of global and local food systems. Academic courses provide a critical framework, emphasizing the ways people relate to food within a cultural and historical context. Analyses of global, environmental, and gender issues are centralized in the study of the food system as a cultural, economic, and geographic entity. The 388-acre Eden Hall Campus, with its organic gardens, apiaries, orchards, kitchen and root cellar, provides a working environment for engagement with the practice and pedagogy of sustainable agriculture and culinary arts.

Food Studies is the interdisciplinary domain that includes agricultural and culinary history as well as sociological, cultural, political, economic, and geographic examinations of food production and consumption. At the heart of the curriculum model are a number of common preparatory, experiential, and core courses, which allow students to develop a shared knowledge base and community-based networks. The common preparatory courses provide all students with disciplinary training in both natural and social sciences, linking real world problems with ethics, theory, history, communication, research skills, and experiential learning. Internships and directed study in community settings are encouraged.

Program Requirements

+ Degree Requirements

Core (minimum 12 credit hours)

FST508 Food Systems

Examines philosophical, sociological, econcomic, and cultural issues related to the production and consumption of food. From Agrarianism to the Green Revolution, explores the transformations of industrialization, technology, and migration. Provides foundation in food systems and commodity chains as concepts and methodological tools for uncovering the relationship between communities, agriculture, markets, and consumers.

2
FST509 Food Access

If food is a basic human right, how do societies create universal access to food? What is the moral ethical basis for making citizens food secure in an age of global inequality? To what extent does providing food access need to consider culturally appropriateness, nutrition, and sustainability, and justice?

2
FST510 Food, Culture, History

Provides an overview of food and diet in transnational history, emphasizing cultural impact of modernity of food gathering, farming, plant biology, the body and consumption, health, taste, and cuisine. Topics include the development of agriculture, the causes of famine, the disruptions of colonialism, global exchange, industrialization, migration, and commercial economic dominance of the food system.

3
FST698 Thesis/Project

Course provides supervision and research guidance for Master‘s thesis or projects in Food Studies. Students will have instruction in data analysis, writing for public presentation and publication, professional development workshops, and community development issues.

1
FST620 Research in Food and Agriculture

This course assists students developing a research, educational, public policy, or advocacy project in sustainable farming. Participants study a practical and current sustainable food and/or farming problem, review the literature related to the problem, develop management tactics and strategies to address the problem, and communicate their conclusions. Goal is to develop a research plan and project outcomes for a Masters thesis or project.

2
Core requires two add'l credits of methods - acceptable courses include:
FST511 Research Methods

Introduction to social science research methods applicable to the study of food and culture. Practicum includes ethnography, interviews, focus groups, survey research, oral history, textual analysis, cultural mapping, and visual methods. Applied approach to research: students will procude data for practical use in existing community or commercial projects.

3
FST522 GIS: Food and Agriculture

This course provides students with a solid foundation of the principles and applications of GIS, an introduction to the desktop software ArcGIS, and demonstrates its use in the public sectors related to food, agriculture, and resource use. Students will have the flexibility to focus on their particular area of interest through project work.

3
FST600 Oral History Intensive

This course is a practicum designed to allow students intensive experience conducting oral history. It presumes a basic knowledge of research methods and is meant to provide a platform for exploring voice, history, and experience as key issues in the study of food, agriculture, and society. Students will produce three oral history interviews and participate in on-line and in-person discussions of technique, theory, and function.

1
SUS682 Special Topics: Visual Communication of Sustainability

In this course, students will critically assess visual products across a range of formats for their design and effectiveness as part of sustainability efforts. Students will then utilize the knowledge to create and teach an environmental science lab for an undergraduate course in the second part of the semester.

2
FST613 Community Research: Food and Health

Research focused on community needs, health and wellness issues, and the relationship between food access, agriculture, and food production. Participation in a pre-selected research study that aims to address some component of health, food access, agriculture, and cooking. May include: engaging relevant community agencies; recruitment of subjects; screening subjects for risk; adhering to IRB regulations; data collection and data entry, aiding in teaching a risk reduction class, participating in the urban garden, and coordinating cooking demonstrations.

2

Applied Electives (minimum of 10 credit hours)

FST520 Basic Agroecology

Through working on Chatham's Eden Hall Campus farm as well as neighboring farms, students will integrate best practices for sustainable agriculture with theory encountered in class. Topics will include basic principles of soil fertility, biodiversity, agriculture history, affects of both conventional and organic agriculture, and the politics surrounding the issues.

3
FST520L Growing Sustainably Lab

This course is a co-requisite to FST520, Growing Sustainably, and comprises the experiential lab component of the course. Students will engage in sustained research on sustainable agricultural projects, from biodynamic methods to soil or pest management comparatives. Course may be taken up to four times for credit.

1
FST524 Greenhouse Production

Students will explore alternative season extension practices used in cold season production and compare the opportunities available to local farmers who choose to adopt season extension practices. Through class lectures and assignments students will learn the essentials of healthy soil, pest and disease identification, planting, harvesting and marketing opportunities available to sustainable farmers. Through working on Chatham's Eden Hall Farm as well as neighboring farms, students will integrate best practices for sustainable greenhouse growing with theory presented in class.

3
FST527 Permaculture

Course explores natural systems, aboriginal knowledge and best practices for designing human systems, which reflect care of the earth. It integrates findings of agriculture, horticulture, ecology, alternative energy, community design and green building. Students learn methods of growing and living sustainably, with local examples and applications of permaculture design for Eden Hall.

3
FST531 Sustainable Fermentation

Through hands-on production, tastings, lectures, students learn basics of fermentation,winemaking principles and practices, sensory evalution through tastings, viticulture history, wine regions and types, winemaking methods, chemistry and winery operations. Local production includes root beer, beer, sake, local meade and vinegar. Emphasis will be on sustainable viniculture practices and local/global links.

3
FST532 Sustainable Meat Production

As part of sustainable agriculture and culinary knowledge, understanding meat production outside the conventional large scale processing facilities is a critical skill for students who will work with restaurants, farm markets, and other distribution venues.

3
FST608 Culture and Culinary Grains

3
FST613 Community Research: Food and Health

Research focused on community needs, health and wellness issues, and the relationship between food access, agriculture, and food production. Participation in a pre-selected research study that aims to address some component of health, food access, agriculture, and cooking. May include: engaging relevant community agencies; recruitment of subjects; screening subjects for risk; adhering to IRB regulations; data collection and data entry, aiding in teaching a risk reduction class, participating in the urban garden, and coordinating cooking demonstrations.

2
FST614 New Product Development

This course will explore the new product development process from ideation to market. Students will study the methodologies and practices of product development in a traditional Consumer Packaged Good firm and apply modified methods to manage the new product development process for a start-up local distiller. Over the course of an academic year, students will develop and bring to market a liqueur to be sold by Pittsburgh Distilling Co.

3
FST683 Special Topics

3
FST691 Internship

Internship placement will focus on local nonprofits, advocacy group, community projects, food companies, farms, co-ops, food producers, and policy agencies. Directed experience can include developing products, community knowledge, food system data, or promotional materials.

1
FST692 Internship

Internship placement will focus on local nonprofits, advocacy group, community projects, food companies, farms, co-ops, food producers, and policy agencies. Directed experience can include developing products, community knowledge, food system data, or promotional materials.

2
FST693 Field Work Practicum

Students engage in semester long field work and internships. Class meetings address ethical, logistical, and intellectual issues of community-based work in Food Studies. Site-based project development and implementation occurs in supervised and collaborative settings. Individual meetings with professor provide career development and advance research proposal skills.

3

Science Electives (1 course, 3 credit hours)

FST512 Practical Nutrition

Course provides an overview of nutrition as an evidence-based research field, focusing on groups and communities where research is conducted and then applied. Topics include science and politics of food categories; supplements and functional foods; weight and disordered eating, commercial, local, organic, and conventional foods; cuisine, culture, and diet.

3
FST525 Weeds and Insects

3
FST607 Sustainable Consumption

3
LAR518 Native Plants

Native Plants focuses on herbaceous flora of Northeastern US, with an emphasis on plant communities and the cultural conditions which give rise to them. Each major ecosystem of the area will be discussed, with emphasis on recreating these in the landscape. Field trips to typical habitat locations will reinforce these concepts.

2
FST575 Field Ecology

The goal of this course is to introduce the students to the principles of ecology in urban and rural environments. Initially there will be a series of lectures to study ecological concepts, with extensive reading and discussion from the primary literature. The students will gain the understanding of how the physical environment, global cycles and climate influence the biogeographical distribution of global and regional ecosystems and local microhabitats. Lectures will focus on the physical environment, plant and animal adaptations, population ecology and community dynamics. One-half of the classes will consist of field trips to observe flora and fauna, practice plant and animal data collection techniques using standard field methods, and to study human ecology and the impacts of population growth and resource consumption.

3

Concentrations

Choose a minimum of 12 credit hours. Course substitution must be arranged with permission of Advisor and Program Director.

Food Politics
FST505 Food and Representations

Food is elemental to survival, culture, home, and subjectivity - to rituals of love, oloss, and celebration. Focusing on representations of food and eating in spiritual narratives, epic texts, myth, novels, and film, this class examines the cultural work food performs along with the varying meanings assigned to food and eating.

3
FST515 Writing About Food

Students will develop technique and skills for writing about food and culture by studying ethics; journalism; advertising, multimodal and new technology venues; recipe writing; food criticism; writing about food in a variety of genres from history to fiction, magazines, and websites. Course emphasizes both print and online media.

3
FST518 Business of Food and Agriculture

In this class the student will learn both history and current practices related to food and agriculture as economic enterprises in the United States and the world. Skills include ability to understand strategic management principles including identifying target markets, niche marketing, SWOT analysis and diffusion of innovation theory. Students will be able to develop a business plan including understanding barriers of entry, compiling demographic data, developing feasibility studies, long and short term business goals, define and calculate a breakeven point, and budget formulation.

3
FST600 Oral History Intensive

This course is a practicum designed to allow students intensive experience conducting oral history. It presumes a basic knowledge of research methods and is meant to provide a platform for exploring voice, history, and experience as key issues in the study of food, agriculture, and society. Students will produce three oral history interviews and participate in on-line and in-person discussions of technique, theory, and function.

1
FST603 Food Journeys

3
FST604 Food, Social Change and Health

3
FST605 Food and Climate Change

This course considers the relationship between Earth's changing climate and the human production and consupmtion of food. With attention to current theories and case studies, students will develp a comprehensive understanding of food systems in relation to global environmental change, with a specific focus on livelihoods, adaptation, sustainability, and justice.

3
FST607 Sustainable Consumption

3
FST608 Culture and Culinary Grains

3
FST609 Dairy: From Pasture to Plate

This multi-disciplinary graduate course examines a range of agro-ecological, philosophical, socio-economic, health, and political issues related to dairy production in the US. Key course themes include: dairy history; sustainable and conventional production; raw milk and consumption debates; livestock care; milking; cheese-making; dairy policy; international issues; and popular representation of dairy.

3
FST610 Culture and Politics of Meat

Meat is one of the most prized and problematic aspects of our food system. It is one of the key issues in environmental degradation through agriculture, but it is also the most celebrated component of new sustainable food initiatives. Large scale meat consumption can signal either a rise or decline in overall global health. This course will examine the culture, politics, history, and contemporary debates about the production and consumption of animals by humans.

3
FST613 Community Research: Food and Health

Research focused on community needs, health and wellness issues, and the relationship between food access, agriculture, and food production. Participation in a pre-selected research study that aims to address some component of health, food access, agriculture, and cooking. May include: engaging relevant community agencies; recruitment of subjects; screening subjects for risk; adhering to IRB regulations; data collection and data entry, aiding in teaching a risk reduction class, participating in the urban garden, and coordinating cooking demonstrations.

2
FST615 Food, Labor, and Inequality

In this course, we will focus on theoretical and applied frameworks for thinking about the labor of growing food, transporting it, transforming it into comestibles, and finally, serving and cleaning related to food consumption. The course considers how global labor shapes the availability and appropriateness of food for different populations and therefore includes a substantial analysis of gender, race, and social class. Readings and discussion will touch on migrant labor, domestic cooking, waiting and serving, agriculture, cooks and chefs, and food professionals.

3
FST625 U.S. Agricultural Policy

This graduate multi-disciplinary course examines a range of philosophical, socio-economic, health and political issues related to agricultural policy in the US. It provides a foundation and introduction to U.S. farm policy as a means of exploring how political dynamics and choices impact the nature of food, agriculture, and communities at local, national and global scales.

3
FST630 Sustainability and Spirituality

Course explores the ways in which sustainability and spirituality have intersected in a variety of world religions. Through readings, lecture, film, the internet, and independent research we raise questions such as In what ways does is sustainability made religious by these groups (Jews, Christians, Muslims, Hindus, Buddhists, and New Age traditions)? What are the religiously moral and ethical implications of food production/consumption? Who is participating in these practices? How do religious worldviews lend themselves to environmental action/awareness?

3
FST640 Sustainable Community Development

This course explores how people can engage in creating more environmentally, socially and economically sustainable communities at multiple scales, from the local to the regional. The reading and assignments emphasize sustainable planning theory and practice as well as sustainable food systems perspectives. Students will engage in practice-based research and community projects.

3
FST683 Special Topics

3
FST683 Special Topics

3
COM515 Environmental Communications

Course offers an overview of environmental communications providing an analysis of how individuals, institutions and corporations describe and portray our interactions with the environment. Discussion topics include environmental discourse, environmental conflicts, risk communication, environmental disasters, environmental social movements, and the nature-society relationship.

3
FST611 Religion, Community, and Food

This course explains the waqys in which sustainability and communal religious life have Intersected in the U.S. from the 17th century to the present. Using lecture readings, film, and independent research, we will study ethical farming practices, food sustainability, and moral food choices through the lens of American religious communities.

3
ENG532 Readings in Prose

This course is a graduate seminar focusing on the close reading of fiction and nonfiction drawn primarily from the modern and contemporary periods. Designed to complement the fiction and nonfiction workshops, this course is required of all MFA students specializing in fiction and nonfiction.

3
Food Markets and Marketing
FST505 Food and Representations

Food is elemental to survival, culture, home, and subjectivity - to rituals of love, oloss, and celebration. Focusing on representations of food and eating in spiritual narratives, epic texts, myth, novels, and film, this class examines the cultural work food performs along with the varying meanings assigned to food and eating.

3
FST518 Business of Food and Agriculture

In this class the student will learn both history and current practices related to food and agriculture as economic enterprises in the United States and the world. Skills include ability to understand strategic management principles including identifying target markets, niche marketing, SWOT analysis and diffusion of innovation theory. Students will be able to develop a business plan including understanding barriers of entry, compiling demographic data, developing feasibility studies, long and short term business goals, define and calculate a breakeven point, and budget formulation.

3
FST526 Agriculture: Systems of Practice

Students explore alternative agriculture practices used in farm management and compare local alternatives such as "Certified Organic", "Certified Naturally Grown', "Permaculture" and "Biodnamic" practices. Through class lectures and assignments students will learn to fulfill requirements for organic certification. Exploration of the International Federation of Organic Agriculture Movements (IFOAM) will provide a cultural and historical focus for this course.

3
FST531 Sustainable Fermentation

Through hands-on production, tastings, lectures, students learn basics of fermentation,winemaking principles and practices, sensory evalution through tastings, viticulture history, wine regions and types, winemaking methods, chemistry and winery operations. Local production includes root beer, beer, sake, local meade and vinegar. Emphasis will be on sustainable viniculture practices and local/global links.

3
FST532 Sustainable Meat Production

As part of sustainable agriculture and culinary knowledge, understanding meat production outside the conventional large scale processing facilities is a critical skill for students who will work with restaurants, farm markets, and other distribution venues.

3
FST600 Oral History Intensive

This course is a practicum designed to allow students intensive experience conducting oral history. It presumes a basic knowledge of research methods and is meant to provide a platform for exploring voice, history, and experience as key issues in the study of food, agriculture, and society. Students will produce three oral history interviews and participate in on-line and in-person discussions of technique, theory, and function.

1
FST603 Food Journeys

3
FST604 Food, Social Change and Health

3
FST607 Sustainable Consumption

3
FST608 Culture and Culinary Grains

3
FST609 Dairy: From Pasture to Plate

This multi-disciplinary graduate course examines a range of agro-ecological, philosophical, socio-economic, health, and political issues related to dairy production in the US. Key course themes include: dairy history; sustainable and conventional production; raw milk and consumption debates; livestock care; milking; cheese-making; dairy policy; international issues; and popular representation of dairy.

3
FST610 Culture and Politics of Meat

Meat is one of the most prized and problematic aspects of our food system. It is one of the key issues in environmental degradation through agriculture, but it is also the most celebrated component of new sustainable food initiatives. Large scale meat consumption can signal either a rise or decline in overall global health. This course will examine the culture, politics, history, and contemporary debates about the production and consumption of animals by humans.

3
FST612 Food, Commerce, and Culture in Japan

Combined with field experiences, this course explores food and culture in commercial and domestic settings in a specific global site, to be determined each summer. Classroom work and field experiences will explore historical, cultural, economic, and geopolitical aspects of food in that site. Topics include: food and national identity, food and globalization, food and economic sustainability.

3
FST614 New Product Development

This course will explore the new product development process from ideation to market. Students will study the methodologies and practices of product development in a traditional Consumer Packaged Good firm and apply modified methods to manage the new product development process for a start-up local distiller. Over the course of an academic year, students will develop and bring to market a liqueur to be sold by Pittsburgh Distilling Co.

3
FST615 Food, Labor, and Inequality

In this course, we will focus on theoretical and applied frameworks for thinking about the labor of growing food, transporting it, transforming it into comestibles, and finally, serving and cleaning related to food consumption. The course considers how global labor shapes the availability and appropriateness of food for different populations and therefore includes a substantial analysis of gender, race, and social class. Readings and discussion will touch on migrant labor, domestic cooking, waiting and serving, agriculture, cooks and chefs, and food professionals.

3
FST625 U.S. Agricultural Policy

This graduate multi-disciplinary course examines a range of philosophical, socio-economic, health and political issues related to agricultural policy in the US. It provides a foundation and introduction to U.S. farm policy as a means of exploring how political dynamics and choices impact the nature of food, agriculture, and communities at local, national and global scales.

3
FST640 Sustainable Community Development

This course explores how people can engage in creating more environmentally, socially and economically sustainable communities at multiple scales, from the local to the regional. The reading and assignments emphasize sustainable planning theory and practice as well as sustainable food systems perspectives. Students will engage in practice-based research and community projects.

3
FST683 Special Topics

3
COM515 Environmental Communications

Course offers an overview of environmental communications providing an analysis of how individuals, institutions and corporations describe and portray our interactions with the environment. Discussion topics include environmental discourse, environmental conflicts, risk communication, environmental disasters, environmental social movements, and the nature-society relationship.

3
FST607 Sustainable Consumption

3
FST683 Special Topics

3
Communication and Writing
FST505 Food and Representations

Food is elemental to survival, culture, home, and subjectivity - to rituals of love, oloss, and celebration. Focusing on representations of food and eating in spiritual narratives, epic texts, myth, novels, and film, this class examines the cultural work food performs along with the varying meanings assigned to food and eating.

3
FST515 Writing About Food

Students will develop technique and skills for writing about food and culture by studying ethics; journalism; advertising, multimodal and new technology venues; recipe writing; food criticism; writing about food in a variety of genres from history to fiction, magazines, and websites. Course emphasizes both print and online media.

3
FST600 Oral History Intensive

This course is a practicum designed to allow students intensive experience conducting oral history. It presumes a basic knowledge of research methods and is meant to provide a platform for exploring voice, history, and experience as key issues in the study of food, agriculture, and society. Students will produce three oral history interviews and participate in on-line and in-person discussions of technique, theory, and function.

1
FST603 Food Journeys

3
FST610 Culture and Politics of Meat

Meat is one of the most prized and problematic aspects of our food system. It is one of the key issues in environmental degradation through agriculture, but it is also the most celebrated component of new sustainable food initiatives. Large scale meat consumption can signal either a rise or decline in overall global health. This course will examine the culture, politics, history, and contemporary debates about the production and consumption of animals by humans.

3
FST615 Food, Labor, and Inequality

In this course, we will focus on theoretical and applied frameworks for thinking about the labor of growing food, transporting it, transforming it into comestibles, and finally, serving and cleaning related to food consumption. The course considers how global labor shapes the availability and appropriateness of food for different populations and therefore includes a substantial analysis of gender, race, and social class. Readings and discussion will touch on migrant labor, domestic cooking, waiting and serving, agriculture, cooks and chefs, and food professionals.

3
FST625 U.S. Agricultural Policy

This graduate multi-disciplinary course examines a range of philosophical, socio-economic, health and political issues related to agricultural policy in the US. It provides a foundation and introduction to U.S. farm policy as a means of exploring how political dynamics and choices impact the nature of food, agriculture, and communities at local, national and global scales.

3
FST630 Sustainability and Spirituality

Course explores the ways in which sustainability and spirituality have intersected in a variety of world religions. Through readings, lecture, film, the internet, and independent research we raise questions such as In what ways does is sustainability made religious by these groups (Jews, Christians, Muslims, Hindus, Buddhists, and New Age traditions)? What are the religiously moral and ethical implications of food production/consumption? Who is participating in these practices? How do religious worldviews lend themselves to environmental action/awareness?

3
FST640 Sustainable Community Development

This course explores how people can engage in creating more environmentally, socially and economically sustainable communities at multiple scales, from the local to the regional. The reading and assignments emphasize sustainable planning theory and practice as well as sustainable food systems perspectives. Students will engage in practice-based research and community projects.

3
FST683 Special Topics

3
COM515 Environmental Communications

Course offers an overview of environmental communications providing an analysis of how individuals, institutions and corporations describe and portray our interactions with the environment. Discussion topics include environmental discourse, environmental conflicts, risk communication, environmental disasters, environmental social movements, and the nature-society relationship.

3
FST611 Religion, Community, and Food

This course explains the waqys in which sustainability and communal religious life have Intersected in the U.S. from the 17th century to the present. Using lecture readings, film, and independent research, we will study ethical farming practices, food sustainability, and moral food choices through the lens of American religious communities.

3
ENG532 Readings in Prose

This course is a graduate seminar focusing on the close reading of fiction and nonfiction drawn primarily from the modern and contemporary periods. Designed to complement the fiction and nonfiction workshops, this course is required of all MFA students specializing in fiction and nonfiction.

3
Sustainable Agriculture
FST518 Business of Food and Agriculture

In this class the student will learn both history and current practices related to food and agriculture as economic enterprises in the United States and the world. Skills include ability to understand strategic management principles including identifying target markets, niche marketing, SWOT analysis and diffusion of innovation theory. Students will be able to develop a business plan including understanding barriers of entry, compiling demographic data, developing feasibility studies, long and short term business goals, define and calculate a breakeven point, and budget formulation.

3
FST520L Growing Sustainably Lab

This course is a co-requisite to FST520, Growing Sustainably, and comprises the experiential lab component of the course. Students will engage in sustained research on sustainable agricultural projects, from biodynamic methods to soil or pest management comparatives. Course may be taken up to four times for credit.

1
FST524 Greenhouse Production

Students will explore alternative season extension practices used in cold season production and compare the opportunities available to local farmers who choose to adopt season extension practices. Through class lectures and assignments students will learn the essentials of healthy soil, pest and disease identification, planting, harvesting and marketing opportunities available to sustainable farmers. Through working on Chatham's Eden Hall Farm as well as neighboring farms, students will integrate best practices for sustainable greenhouse growing with theory presented in class.

3
FST522 GIS: Food and Agriculture

This course provides students with a solid foundation of the principles and applications of GIS, an introduction to the desktop software ArcGIS, and demonstrates its use in the public sectors related to food, agriculture, and resource use. Students will have the flexibility to focus on their particular area of interest through project work.

3
FST525 Weeds and Insects

3
FST526 Agriculture: Systems of Practice

Students explore alternative agriculture practices used in farm management and compare local alternatives such as "Certified Organic", "Certified Naturally Grown', "Permaculture" and "Biodnamic" practices. Through class lectures and assignments students will learn to fulfill requirements for organic certification. Exploration of the International Federation of Organic Agriculture Movements (IFOAM) will provide a cultural and historical focus for this course.

3
FST527 Permaculture

Course explores natural systems, aboriginal knowledge and best practices for designing human systems, which reflect care of the earth. It integrates findings of agriculture, horticulture, ecology, alternative energy, community design and green building. Students learn methods of growing and living sustainably, with local examples and applications of permaculture design for Eden Hall.

3
FST532 Sustainable Meat Production

As part of sustainable agriculture and culinary knowledge, understanding meat production outside the conventional large scale processing facilities is a critical skill for students who will work with restaurants, farm markets, and other distribution venues.

3
FST533 Sustainable Culinary: Grains

2
FST605 Food and Climate Change

This course considers the relationship between Earth's changing climate and the human production and consupmtion of food. With attention to current theories and case studies, students will develp a comprehensive understanding of food systems in relation to global environmental change, with a specific focus on livelihoods, adaptation, sustainability, and justice.

3
FST607 Sustainable Consumption

3
FST608 Culture and Culinary Grains

3
FST609 Dairy: From Pasture to Plate

This multi-disciplinary graduate course examines a range of agro-ecological, philosophical, socio-economic, health, and political issues related to dairy production in the US. Key course themes include: dairy history; sustainable and conventional production; raw milk and consumption debates; livestock care; milking; cheese-making; dairy policy; international issues; and popular representation of dairy.

3
FST614 New Product Development

This course will explore the new product development process from ideation to market. Students will study the methodologies and practices of product development in a traditional Consumer Packaged Good firm and apply modified methods to manage the new product development process for a start-up local distiller. Over the course of an academic year, students will develop and bring to market a liqueur to be sold by Pittsburgh Distilling Co.

3
FST625 U.S. Agricultural Policy

This graduate multi-disciplinary course examines a range of philosophical, socio-economic, health and political issues related to agricultural policy in the US. It provides a foundation and introduction to U.S. farm policy as a means of exploring how political dynamics and choices impact the nature of food, agriculture, and communities at local, national and global scales.

3
FST683 Special Topics

3
LAR518 Native Plants

Native Plants focuses on herbaceous flora of Northeastern US, with an emphasis on plant communities and the cultural conditions which give rise to them. Each major ecosystem of the area will be discussed, with emphasis on recreating these in the landscape. Field trips to typical habitat locations will reinforce these concepts.

2
FST575 Field Ecology

The goal of this course is to introduce the students to the principles of ecology in urban and rural environments. Initially there will be a series of lectures to study ecological concepts, with extensive reading and discussion from the primary literature. The students will gain the understanding of how the physical environment, global cycles and climate influence the biogeographical distribution of global and regional ecosystems and local microhabitats. Lectures will focus on the physical environment, plant and animal adaptations, population ecology and community dynamics. One-half of the classes will consist of field trips to observe flora and fauna, practice plant and animal data collection techniques using standard field methods, and to study human ecology and the impacts of population growth and resource consumption.

3