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
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
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
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.