| FST513 |
Integrated Seminar in Applied and Environmental Microbiology
This course will provide a forum for interdisciplinary learning and discussion in the core areas of applied and environmental microbiology. Students will analyze case studies based on real-world issues, use evidence-based practice to devise solutions to applied problems, and develop communication skills to convey disciplinary knowledge to different audiences.
|
3 |
| FST605 |
Food and Climate Change
This course considers the relationship between Earth's changing climate and the human production and consumption of food. With attention to current theories and case studies, students will develop a comprehensive understanding of food systems in relation to global environmental change, with a specific focus on livelihoods, adaptation, sustainability, and justice.
|
3 |
| SUS580 |
Sustainable Behavior Change
This hybrid course combines classroom and online instruction with real-world application. Students learn the latest science concerning sources of environmental degradation. In teams, students apply motivational theory, collect secondary and primary data, and develop an action plan for increasing pro-environmental behaviors (PEB) in a specific context.
|
3 |
| SUS605 |
Leadership for Transitions to Sustainability
This class builds a foundation for sustainability management through the exploration of various methodologies for sustainable innovation and transitions. Students study innovation management, learn how to analyze systemic socio-technological problems, learn to develop potential solutions, and understand the organizational and societal structures necessary to support long-term change.
|
3 |
| SUS516 |
Sustainable Decision Analysis
The class contributes to a foundation for sustainability management by exploring different quantitative approaches to sustainable decision-making including: Life Cycle Analysis, Ecosystem Services Valuation, Carbon and Water Foot printing, and DPSIR (Drivers, Pressures, States, Impacts and Responses) Society-Environment interaction framework. Finally, the class explores how quantitative decision-making is shaped by various stakeholders.
|
3 |
| SUS521 |
Ecotoxicology and Environmental Health
Human health is intimately connected to environmental conditions and ecosystem integrity. Introducing concepts and measures of ecosystem and human health, this course will cover the principles and practice of contributing fields including ecotoxicology, epidemiology, environmental health and risk assessment. Students will be led from inquiry to action for key issues.
|
3 |
| SUS640 |
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.
Pre-requisites
Complete any 1 of the following courses:
FST508 Food Systems
FST509 Food Access
SUS504 Foundations of Sustainability
|
3 |
| SUS622 |
Engaging Animals
This course considers human-other animal engagements and how these affect sustainability. We first make sense of what "engaging animals" means, focusing on human-animal relations at different scales and levels cross-culturally, and then consider the impact on sustainability. We end with a student-led symposium on a specific human-animal relationship in relation to sustainability.
|
3 |
| 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 |
| FST505 |
Food and Representations
Food is elemental to survival, culture, home, and subjectivity - to rituals of love, loss, 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 |
| 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 |
| FST513 |
Integrated Seminar in Applied and Environmental Microbiology
This course will provide a forum for interdisciplinary learning and discussion in the core areas of applied and environmental microbiology. Students will analyze case studies based on real-world issues, use evidence-based practice to devise solutions to applied problems, and develop communication skills to convey disciplinary knowledge to different audiences.
|
3 |
| FST605 |
Food and Climate Change
This course considers the relationship between Earth's changing climate and the human production and consumption of food. With attention to current theories and case studies, students will develop a comprehensive understanding of food systems in relation to global environmental change, with a specific focus on livelihoods, adaptation, sustainability, and justice.
|
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.
Pre-requisites
Complete all 2 of the following courses:
FST508 Food Systems
FST509 Food Access
Complete all 2 of the following courses:
FST508 Food Systems
FST509 Food Access
|
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.
Pre-requisites
Complete any 1 of the following courses:
FST508 Food Systems
FST508 Food Systems
|
3 |
| 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.
Pre-requisites
Complete the following course:
FST520 Basic Agroecology
|
3 |
| FST608 |
Culture and Culinary Grains
Culture and Culinary Grains
|
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 |
| FST603 |
Food Journeys
From the Columbian Exchange to eco-tourism food travels the world, the traveler journeys through food, and the citizen consumes place and goods in a journey towards selfhood. This course examines food and geographic movement with an applied emphasis on culinary tourism and writing about food in global and local contexts.
Pre-requisites
Complete all 2 of the following courses:
FST508 Food Systems
FST509 Food Access
|
3 |
| FST607 |
Sustainable Consumption
Eating "sustainably" considers environmental health, local economies and social justice issues. The course explores 3 viewpoints: consumers', including eating behaviors, access and marketing; growers' and producers', including supply chain concerns and food safety; and the institutions' or food business' challenges of incorporating regionally and sustainably sourced food in their operations.
Pre-requisites
Complete any 1 of the following courses:
FST508 Food Systems
FST508 Food Systems
Complete any 1 of the following courses:
FST509 Food Access
FST509 Food Access
|
3 |
| FST611 |
Religion, Community, and Food
This course explains the ways 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.
Pre-requisites
Complete the following course:
FST508 Food Systems
|
3 |
| SUS580 |
Sustainable Behavior Change
This hybrid course combines classroom and online instruction with real-world application. Students learn the latest science concerning sources of environmental degradation. In teams, students apply motivational theory, collect secondary and primary data, and develop an action plan for increasing pro-environmental behaviors (PEB) in a specific context.
|
3 |
| SUS605 |
Leadership for Transitions to Sustainability
This class builds a foundation for sustainability management through the exploration of various methodologies for sustainable innovation and transitions. Students study innovation management, learn how to analyze systemic socio-technological problems, learn to develop potential solutions, and understand the organizational and societal structures necessary to support long-term change.
|
3 |
| SUS516 |
Sustainable Decision Analysis
The class contributes to a foundation for sustainability management by exploring different quantitative approaches to sustainable decision-making including: Life Cycle Analysis, Ecosystem Services Valuation, Carbon and Water Foot printing, and DPSIR (Drivers, Pressures, States, Impacts and Responses) Society-Environment interaction framework. Finally, the class explores how quantitative decision-making is shaped by various stakeholders.
|
3 |
| BUS570 |
Global Business
This course introduces students to international business and management by studying cultural influences, government, and business structures in our global economy. Students also learn about trade relations, international finance and legal and labor agreements. Also covered, are topics on information needs, production systems, marketing and promotion, and career planning.
|
3 |
| BUS641 |
Sustainable Supply Chain Management
This course provides students with an understanding of how supply chain works, how and where along the supply chain sustainability questions should be addressed/considered, and the impacts of those decisions on stakeholders further down the chain. Topics include: packaging, transportation, energy use, and waste.
|
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 |
| SUS562 |
Economics of the Environment
This course is designed to introduce you to how economists think about the environment. The theory of externalities and market failure provide the basis for applying microeconomic concepts to the study of environmental issues. Analytical tools, particularly cost-benefit analysis, are explained and applied to problems with environmental dimensions.
|
3 |
| 