SFBS
Sustainable Food & Bioenergy Systems
SFBS 146 INTRODUCTION TO SUSTAINABLE FOOD AND BIOENERGY SYSTEMS SFBS 296 PRACTICUM: TOWNE'S HARVEST SFBS 445R CULINARY MARKETING: FARM TO TABLE SFBS 451R SUSTAINABLE FOOD SYSTEMS SFBS 499 SENIOR THESIS/CAPSTONE SFBS 545 EXPLORATION OF FOOD BIOTECHNOLOGY SFBS 551 GLOBAL FOOD PERSPECTIVES
SFBS 146 INTRODUCTION
TO SUSTAINABLE FOOD AND BIOENERGY SYSTEMS
S 3 cr. LEC 3
-- A systems perspective on local, state and national
food, agriculture and energy issues. Key topics include
Agroecology, Sustainable Crop Production, and Sustainable
Food Systems. For majors and non-majors. Cross-listed
with HORT 146.
SFBS 296 PRACTICUM: TOWNE'S
HARVEST
Su 3 cr. LEC 1 LAB 2
PREREQUISITE: SFBS/HORT 146 or permission of instructor.
-- Emphasizes hands-on field experience with small scale
market gardening, distribution through community supported
agriculture, and market sales at local farmers' markets.
Students will complete one independent project, attend
a Montana farms field trip, and completely weekly writing
assignments.
SFBS 445R CULINARY MARKETING:
FARM TO TABLE
Su 3 cr. LEC 1 LAB 2.
PREREQUISITE: HDCF 371, NUTR 221, NUTR 226 and NUTR
227, or permission of instructor.
-- Emphasizes hands-on food experience, including market
garden tending and harvesting, distribution by community
supported agriculture, food marketing and retail at
farmers' markets, culinary practice with seasonal garden
produce and food preservation, educational outreach
and culinary demonstrations, and independent research
projects.
SFBS 451R SUSTAINABLE
FOOD SYSTEMS
S alternate years, to be offered even years 3 LEC 3.
PREREQUISITE: NUTR 221, HDCF 371 or consent of instructor.
--This course examines the connections among the food
industry, agriculture, and the environment and considers
the sustainability of food choices. Students gain a
systems perspective on current nutrition problems such
as hunger, obesity, and disordered eating. Students
conduct independent research.
SFBS 499 SENIOR THESIS/CAPSTONE
F 3 cr. LEC 3
PREREQUISITE: SFBS 146, SFBS 246, HHD 476
--Capstone experience for SFBS majors. Emphasizes systems
thinking about food and bioenergy from production to
consumption. Integrates SFBS field experience into development
of outreach materials, interdisciplinary team project
work, and honing of professional skills including oral
and written communication; leadership.
SFBS 545 EXPLORATION
OF FOOD BIOTECHNOLOGY
On Demand 2 cr. LEC 2
-- This course will delve into the history, techniques,
applications and ethical concerns associated with the
rapidly growing areas of biotechnology in food production,
food processing and agriculture. All course participants
will receive food biotechnology curriculum materials
for incorporation into the high school biology classroom.
SFBS 551 GLOBAL FOOD
PERSPECTIVES
F alternate years, to be offered even years 3 cr. LEC
3
-- Explores the making of the American diet by examining
the impact of global historical events, cultural trends,
economic pressures and political activities. Students
think critically about the relationship between health
and the food supply, proposing solutions to common food
problems.
