Montana State University
MSU Catalog > Sustainable Food & Bioenergy Systems Courses


Course Equivalency Tool (Montana University System Common Course Changes)

SFBS
Sustainable Food & Bioenergy Systems


SFBS 146	INTRODUCTION TO SUSTAINABLE FOOD AND BIOENERGY SYSTEMS

SFBS 296	PRACTICUM: TOWNE'S HARVEST

SFBS 298	INTERNSHIP

SFBS 429	SMALL BUSINESS & ENTREPRENEURSHIP IN FOOD & HEALTH

SFBS 445R	CULINARY MARKETING: FARM TO TABLE

SFBS 451R	SUSTAINABLE FOOD SYSTEMS

SFBS 498	INTERNSHIP

SFBS 499	SENIOR THESIS/CAPSTONE

SFBS 541	CULINARY MARKETING: FARM TO TABLE

SFBS 545	EXPLORATION OF FOOD BIOTECHNOLOGY

SFBS 551	GLOBAL FOOD PERSPECTIVES


Course Equivalency Tool (Montana University System Common Course Changes)

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.

SFBS 296 PRACTICUM: TOWNE'S HARVEST
Su 3 cr. LEC 1 LAB 2
PREREQUISITE: SFBS 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, service-learning at local farms and complete weekly writing assignments.

SFBS 298 INTERNSHIP
SF,S,Su 1-12cr. IND
PREREQUISITE: Consent of instructor.
-- An individualized assignment with a professional agency to provide a guided field experience.

SFBS 429 SMALL BUSINESS & ENTREPRENEURSHIP IN FOOD & HEALTH
S 3 cr. LEC 3
PREREQUISITE: HDCF 138, or HDCF 239, or ECNS 101 and senior standing or permission of instructor.
-- Basic bookkeeping, marketing, and management concepts for owning and operating a successful small business. Students will prepare a modified business plan based on individual interests. Special emphasis on sustainable design and corporate responsibility in food system enterprises.

SFBS 445R CULINARY MARKETING: FARM TO TABLE
Su 3 cr. LEC 1 LAB 2
PREREQUISITE: HDCF 371, NUTR 221, NUTR 226, NUTR 227, and NUTR 322 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 3 LEC 3.
PREREQUISITE: NUTR 221, HDCF 371, and senior standing 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 498 INTERNSHIP
On Demand
PREREQUISITE: Consent of internship director in academic area.
-- An individualized professional assignment arranged for specific discipline. Some academic areas will offer specific sections in sequence for their students. All students must receive department permission prior to registration, and register for a senior seminar in their major area.

SFBS 499 SENIOR THESIS/CAPSTONE
F 3 cr. LEC 3
PREREQUISITE: SFBS 146, SFBS 246, SFBS 498 and senior standing.
--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 541 CULINARY MARKETING: FARM TO TABLE
Su 3 cr. LEC 1 LAB 2
PREREQUISITE: HDFN 226; HDFN 227; HDFN 322; HDFN 323; or equivalent & Graduate standing.
-- 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, food preservation and product development, teaching and culinary demonstrations, and marketing plan development.

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 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.

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