Sustainable Agriculture and Food Systems B.S.
Nutrition and Food Option
Students in this option will learn the basic principles of food science and nutrition.
Requirements
120 credits are required to graduate, including:
A common introductory core sequence including:
- AFS/AVS/PLS 132G: Sustainable Agriculture, Food Systems, and Society
- COM/SUS 108G: Spaceship Earth: Communication and Sustainability
- EEC 105: Intro to Resource Economics
- HSS/PSY 130G: The Problem of Hunger in the U.S.
- NFS 210: Applied General Nutrition
- BIO 101/103: Principles of Biology I/Lab
- BIO 102/104: Principles of Biology II/Lab
- CHM 101/102: General Chemistry Lecture I/Lab or CHM 103/105: Intro to Chemistry/Lab
- APG/SOC/GWS 308: Sustainable Agriculture and Food Cultures
Students are required to take:
- NFS 212G: Public Health Nutrition
- NFS/CMB 245: Food Safety and Microbiology
- NFS/CMB 336: Scientific Principles of Food I
- NFS/CMB 337: Scientific Principles of Food II
- NFS/CMB 375: Food Service Management I
- NFS/CMB 376: Food Service Management II
- Two courses from each of the two other options (Sustainable Agriculture, Food and Society).
A robust capstone experience in which students will master the ability to address the complex challenges in the area of sustainable agriculture and food systems through experiential learning in interdisciplinary teams. Students are required to take a total of 13 credits, including 4 credits of internship or special project and an additional 9 credits in courses to choose from NRS 300, PLS 320, PLS 385, AVS/NFS 404, or SAF 400G.