What impact does food have on the environment? How does food production contribute to systemic oppression? How is food tied to identity, authentic heritage and invented traditions?

Food Studies is a growing and inherently interdisciplinary field that examines the relationship between food and all aspects of the human experience, locally and globally, including culture and society, science, politics, history and business.

With this minor, you will be inspired to both think critically and actively engage in aspects of food production, food sustainability, and food security through integrative studies in the liberal arts, natural and physical sciences, and business and management. Through experiential learning projects, cultivate the understanding and technical skills relevant to scientific and business aspects of the food industry with consideration to the historical, political, and social constructions and inequities of the domestic and global food systems.

The Curriculum

View the 2023-2024 Academic Catalog to find course titles, numbers and descriptions.

This interdisciplinary Minor requires five courses, including one course from each area of study below and one additional elective from any course below, as well as one internship INT 1010 (to be approved by a coordinator of the Food Studies minor).

Business & Management

  • MGMT1101 Introduction to Business
  • MGMT2410 Entrepreneurship and Business Management 


  • HIST1112 Food and Fermentation (HI) 
  • HIST3412  Immigrant Kitchens (SJ) 

Natural Sciences

  • BIOL1215 Intro to Nutrition (SI) (NS) OR BIOL2113 Human Nutrition
  • CHEM2106Chemistry of Brewing with lab (SI-L) (NSL) OR CHEM2116 Chemistry of Brewing (SI) (NS)
  • PHYS2410 Sustainability Science (SI-L)

Social Sciences

  • POLSC2705/SOC2705 Sustainable Development
  • POLSC2801 Food Policy & Social Justice (SA) (SS) (SJ) 

On completion of the Food Studies minor, students will learn:

  • The historical processes that influence culinary traditions and social frameworks, health systems, as well as the economic and political interests as they relate to food consumption and production.
  • How the political environments in the national and international arenas impact inequities in the food system, such as food insecurity, mal- and under-nourishment, labor in the food system, and the undermining of food sovereignty.
  • The sustainability of food systems.
  • The materials aspect of food such as the science of nutrition, agriculture, and food and beverage production.
  • Exposure to core skills that will support food-related business and program management.
  • The social, economic, institutional, and technological challenges and opportunities that exist for food-related businesses and social entrepreneurs.