Twin Cities campus
 
Twin Cities Campus

Food Systems Minor

Agronomy & Plant Genetics
Animal Science
Entomology
Food Science & Nutrition
Horticultural Science
College of Food, Agricultural and Natural Resource Sciences
  • Program Type: Undergraduate minor related to major
  • Requirements for this program are current for Spring 2018
  • Required credits in this minor: 18 to 21
The Food Systems minor is for students who want to supplement their major program by developing the interdisciplinary knowledge and problem-solving skills needed to address complex challenges and opportunities in food systems. The focus is on designing and developing food systems that are sustainable in environmental, economic, and social terms.
Program Delivery
This program is available:
  • via classroom (the majority of instruction is face-to-face)
Minor Requirements
Minor Core
Students must complete the following three courses:
FDSY 2101 - Plant Production Systems (3.0 cr)
BBE 3201 - Sustainability of Food Systems: A Life Cycle Perspective [GP] (3.0 cr)
APEC 3202 - An Introduction to the Food System: Analysis, Management and Design (3.0 cr)
Electives
Complete a minimum of 9 credits within one of the following three tracks.
Agroecology Track
Take 9 or more credit(s) from the following:
· ESPM 3108 - Ecology of Managed Systems [ENV] (3.0 cr)
· SOIL 2125 - Basic Soil Science [PHYS, ENV] (4.0 cr)
· HORT 2100 - Agricultural Biochemistry (3.0 cr)
or BIOC 3021 - Biochemistry (3.0 cr)
· HORT 3005W - Introduction to Plant Physiology [WI] (4.0 cr)
-OR-
Consumer and Markets Track
Take 9 or more credit(s) from the following:
· ANSC 1511 - Food Animal Products for Consumers (3.0 cr)
· APEC 3071 - Microeconomics of International Development (3.0 cr)
· APEC 3411 - Commodity Marketing (3.0 cr)
· APEC 3501 - Agribusiness Finance (3.0 cr)
· APEC 4103 {Inactive} [GP] (3.0 cr)
· APEC 4451W - Food Marketing Economics [CIV, WI] (3.0 cr)
· HORT 4461 - Horticultural Marketing (3.0 cr)
· APEC 4481 - Futures and Options Markets (3.0 cr)
· APEC 4821W - Business Economics and Strategy [WI] (3.0 cr)
· APEC 5811 - Cooperative Organization (3.0 cr)
· FSCN 1011 - Science of Food and Cooking [PHYS] (4.0 cr)
· FSCN 1102 - Food: Safety, Risks, and Technology [CIV] (3.0 cr)
· FSCN 2001 - Healthy Foods, Healthy Lives: A Food System Approach to Cooking (3.0 cr)
· FSCN 2021 - Introductory Microbiology (4.0 cr)
· FSCN 3102 - Introduction to Food Science (3.0 cr)
· FSCN 3612 - Life Cycle Nutrition (3.0 cr)
· FSCN 3615 - Sociocultural Aspects of Food, Nutrition, and Health [GP] (3.0 cr)
· FSCN 4131 - Food Quality (3.0 cr)
· HORT 1031 - Vines and Wines: Introduction to Viticulture and Enology (3.0 cr)
· APEC 3551 - Entrepreneurship Fundamentals for Value-Added Rural Businesses (3.0 cr)
· APEC 3811 - Principles of Farm Management (3.0 cr)
-OR-
Organics and Local Food Production Track
Take 9 or more credit(s) from the following:
· APS 5103 - Integration of Sustainable Agriculture Concepts (3.0 cr)
· HORT 2100 - Agricultural Biochemistry (3.0 cr)
· HORT 3005W - Introduction to Plant Physiology [WI] (4.0 cr)
· CFAN 2333 - Insects, Microbes, and Plants: Ecology of Pest Management [TS] (3.0 cr)
· HORT 3131 - Student Organic Farm Planning, Growing, and Marketing (3.0 cr)
· HORT 1001 - Plant Propagation [BIOL] (4.0 cr)
· SOIL 2125 - Basic Soil Science [PHYS, ENV] (4.0 cr)
 
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FDSY 2101 - Plant Production Systems
Credits: 3.0 [max 3.0]
Prerequisites: College level general biology course or Hort 1001 or #
Typically offered: Every Spring
How food production systems fit within overall food system. Fundamentals of soils, plant nutrition, plant production metabolites as they affect food production systems. Decisions that differentiate among conventional sustainable/organic systems. prereq: College level general biology course or Hort 1001 or instr consent
BBE 3201 - Sustainability of Food Systems: A Life Cycle Perspective (GP)
Credits: 3.0 [max 3.0]
Grading Basis: A-F only
Typically offered: Every Fall & Spring
Consequences of global food system. Diversity in food systems. Current topics in food sustainability.
APEC 3202 - An Introduction to the Food System: Analysis, Management and Design
Credits: 3.0 [max 3.0]
Typically offered: Every Fall
Introduction to use of systems thinking for exploration of problems in contemporary food system from multidisciplinary perspective. System concepts. Historical evolution of food system. Analysis, management, design.
ESPM 3108 - Ecology of Managed Systems (ENV)
Credits: 3.0 [max 3.0]
Course Equivalencies: 01229 - ESPM 3108/ESPM 5108
Typically offered: Every Fall
Ecology of ecosystems that are primarily composed of managed plant communities, such as managed forests, field-crop agroecosystems, rangelands and nature reserves, parks, and urban open-spaces. Concepts of ecology and ecosystem management. prereq: BIOL 1001 or BIOL 1009 or HORT 1001 or instr consent
SOIL 2125 - Basic Soil Science (PHYS, ENV)
Credits: 4.0 [max 4.0]
Course Equivalencies: 00452 - Soil 2125/Soil 5125
Grading Basis: A-F or Aud
Typically offered: Every Fall & Spring
Basic physical, chemical, and biological properties of soil. Soil genesis classification, principles of soil fertility. Use of soil survey information to make a land-use plan. WWW used for lab preparation information. prereq: [CHEM 1015, CHEM 1017] or CHEM 1021 or equiv
HORT 2100 - Agricultural Biochemistry
Credits: 3.0 [max 3.0]
Prerequisites: CHEM 1015/1017 or CHEM 1061 #
Grading Basis: A-F only
Typically offered: Every Fall
Chemical/biochemical foundation for agricultural disciplines. Concepts in organic, analytical and biological chemistry. Chemistry, metabolism, and development of plants. prereq: CHEM 1015/1017 or CHEM 1061 instr consent
BIOC 3021 - Biochemistry
Credits: 3.0 [max 3.0]
Course Equivalencies: 00467 - BioC 3021/BioC 3022/BioC 4331/
Typically offered: Every Fall, Spring & Summer
Fundamentals of biochemistry. Structure/function of proteins, nucleic acids, lipids, and carbohydrates. Metabolism/regulation of metabolism. Quantitative treatments of chemical equilibria, enzyme catalysis, and bioenergetics. Chemical basis of genetic information flow. prereq:(BIOL 1009 or BIOL 2003) and (CHEM 2301 or CHEM 2081/2085) or equivalent AND not a CBS student
HORT 3005W - Introduction to Plant Physiology (WI)
Credits: 4.0 [max 4.0]
Typically offered: Every Spring
Introduction to physiological basis for effects of environment on plant growth/development. How to produce optimal plant growth. Experimental technique, data analysis, scientific writing. Lecture, readings, lab.
ANSC 1511 - Food Animal Products for Consumers
Credits: 3.0 [max 3.0]
Typically offered: Every Fall
Introduction to the compositional variation, processing, selection, storage, cookery, palatability, nutritional value, and safety of red meat, poultry, fish, and dairy products.
APEC 3071 - Microeconomics of International Development
Credits: 3.0 [max 3.0]
Typically offered: Every Fall
Characteristics and performance of peasant agriculture; potential role of agriculture in economic development, and design of economic policies to achieve agricultural and economic development; role of women in agricultural development. prereq: 1101, 1102, Econ 1101, 1102, or instr consent
APEC 3411 - Commodity Marketing
Credits: 3.0 [max 3.0]
Course Equivalencies: 02506 - ApEc 3411/ApEc 5411
Typically offered: Every Fall
Economic concepts related to marketing agricultural commodities. Conditions of competitive markets, historical perspectives on market institutions/policy, structural characteristics of markets, policies/regulations affecting agricultural marketing of livestock, crop, and dairy products. prereq: 1101 or Econ 1101
APEC 3501 - Agribusiness Finance
Credits: 3.0 [max 3.0]
Course Equivalencies: 00196
Typically offered: Every Fall
Analysis of financing and investment strategies for agribusiness firms and their effects on liquidity, solvency, and profitability. Analysis of financial institutions, markets, and instruments. Management problems, issues facing financial intermediaries serving agriculture. prereq: [[1251 or Acct 2050], 60 cr] or instr consent
APEC 4451W - Food Marketing Economics (CIV, WI)
Credits: 3.0 [max 3.0]
Course Equivalencies: 00385 - ApEc 4451W/ApEc 5451
Typically offered: Every Fall
Economics of food marketing in the United States. Food consumption trends, consumer food behavior, marketing strategies, consumer survey methodology, food distribution/retailing system. Policy issues related to food marketing. Individual/group projects. prereq: [[1101 or Econ 1101], [1101H or Econ 1101H], SCO 2550 or STAT 3011 or equiv, 60 cr] or instr consent
HORT 4461 - Horticultural Marketing
Credits: 3.0 [max 3.0]
Course Equivalencies: 01519 - ApEc 4461/Hort 4461
Grading Basis: A-F only
Typically offered: Every Fall
Major areas in horticultural marketing. Difference between horticultural products and commercial commodities. Core marketing components that should be used by every small horticultural business. Approaches to consumer research.
APEC 4481 - Futures and Options Markets
Credits: 3.0 [max 3.0]
Course Equivalencies: ApEc 4481/5481
Typically offered: Every Spring
Economics of futures/options trading in theory/application. Basis/price relationship in storable/nonstorable commodities. Hedging/commercial use of futures/options contracts. Speculation. Pricing efficiency. Market performances/regulation. prereq: [[3001 or Econ 3101], [AnSc 3011 or SCO 2550 or Stat 3011],] or instr consent
APEC 4821W - Business Economics and Strategy (WI)
Credits: 3.0 [max 3.0]
Course Equivalencies: 02511 - ApEc 4821W/ApEc 5821
Typically offered: Every Spring
Strategic management for production, processing, wholesaling, retailing, and service. Strategy formulation, implementation, and control. Business plans. Case study analysis. prereq: 3002, [3501 or FINA 3001], and [ACCT 3001 or MGMT 3001 or MKTG 3001]
APEC 5811 - Cooperative Organization
Credits: 3.0 [max 3.0]
Course Equivalencies: 02156 - ApEc 3840/ApEc 5811
Typically offered: Every Fall
Introduction to cooperative form of business. Extensive applications to agricultural/food cooperatives. Active-student learning process with group activities/written exercises.
FSCN 1011 - Science of Food and Cooking (PHYS)
Credits: 4.0 [max 4.0]
Typically offered: Every Fall & Spring
Souffles, custards, sauces, coffee brewing, candy making used to examine physics/chemistry of heat transfer, foams, gels, emulsions, extractions, crystallization.
FSCN 1102 - Food: Safety, Risks, and Technology (CIV)
Credits: 3.0 [max 3.0]
Grading Basis: OPT No Aud
Typically offered: Every Fall & Spring
Introduction to inherent risks/safety of food supply. Use of public policy and food technology to reduce risks. Microbiological, chemical, and environmental hazards, government/industry controls.
FSCN 2001 - Healthy Foods, Healthy Lives: A Food System Approach to Cooking
Credits: 3.0 [max 3.0]
Typically offered: Every Spring
Skills/resources for food choices based on nutritional, environmental, local/global societal implications. Ethical/civic themes that guide food choices. Discussion/writing on how environmental, cultural, social, health issues impact personal food choices. prereq: [soph, jr, sr] or instr consent
FSCN 2021 - Introductory Microbiology
Credits: 4.0 [max 4.0]
Prerequisites: BIOL 1009, CHEM 1015
Grading Basis: A-F only
Typically offered: Every Fall & Spring
How microbes impact our world in deadly/life-saving ways. Roles of bacteria, fungi, and viruses as agents of human diseases; in food spoilage/food borne diseases; and in food preservation/health promotion. Preventing plant diseases, food/drug production, cleaning up oil spills. Genetic engineering.
FSCN 3102 - Introduction to Food Science
Credits: 3.0 [max 3.0]
Typically offered: Every Fall
Introduction to chemical/physical properties of foods. Evaluating interaction/reaction of foods due to formulation, processing, preparation. prereq: CHEM 1022 or [CHEM 1062 and CHEM 1066]
FSCN 3612 - Life Cycle Nutrition
Credits: 3.0 [max 3.0]
Prerequisites: CHEM 1061/1065
Typically offered: Every Fall
Nutritional changes throughout lifecycle. Pregnancy, lactation, childhood, adulthood, aging. Topics relevant to lifecycle changes (e.g., body composition, immunity, sports nutrition). prereq: CHEM 1061/1065
FSCN 3615 - Sociocultural Aspects of Food, Nutrition, and Health (GP)
Credits: 3.0 [max 3.0]
Grading Basis: A-F only
Typically offered: Every Spring
Sociocultural aspects of regional/cultural diversity in food preferences and food behavior, food habits, demographics, lifestyles, food consumption, and expenditures. Effect of socioeconomic status, religious beliefs, age, and cultural meaning of foods on food choices.
FSCN 4131 - Food Quality
Credits: 3.0 [max 3.0]
Typically offered: Every Fall
This course is designed to give students an overview of the management systems, statistical procedures, and regulatory requirements involved with producing quality food and ingredients. The course material includes risk assessment and management, good manufacturing practices, hazard analysis critical control point (HACCP), statistical methods for process control, total quality management, and food and drug laws. The course is intended primarily for upper division undergraduates majoring in food science. prereq: jr
HORT 1031 - Vines and Wines: Introduction to Viticulture and Enology
Credits: 3.0 [max 3.0]
Grading Basis: OPT No Aud
Typically offered: Every Fall & Spring
History of wine, principles of biology, culture of grapevine, fermentation, sensory evaluation of wine. prereq: 21 yrs of age by date of 1st class meeting
APEC 3551 - Entrepreneurship Fundamentals for Value-Added Rural Businesses
Credits: 3.0 [max 3.0]
Grading Basis: A-F only
Typically offered: Every Fall
Process of starting a new business or organization. Creating a new value proposition in which people are willing to pay for this new product or service according to its perceived value. Students identify market niches and develop plans to exploit them. Student-run businesses may be created as well as self-standing independent businesses.
APEC 3811 - Principles of Farm Management
Credits: 3.0 [max 3.0]
Typically offered: Every Fall
Strategic and operations aspects of farm management; financial analysis, budgeting, strategic management; marketing plan and control; enterprise and whole farm planning and control; investment analysis, quality, risk, and personnel management. prereq: 1101 or Econ 1101
APS 5103 - Integration of Sustainable Agriculture Concepts
Credits: 3.0 [max 3.0]
Grading Basis: A-F only
Typically offered: Every Fall
Biodiversity, ecological balance, nutrient cycling, soil quality. Organic practices of tillage, fertility management, weed control, insect control. Specific practices compared with conventional/integrated pest management. Economic analysis of both organic/conventional practices. prereq: AGRO 1101 or AGRO 1103 or BIOL 1001 or BIOL 1009 or HORT 1001 or HORT 6011 or instr consent, [sr or grad student admitted to MPS in horticulture]
HORT 2100 - Agricultural Biochemistry
Credits: 3.0 [max 3.0]
Prerequisites: CHEM 1015/1017 or CHEM 1061 #
Grading Basis: A-F only
Typically offered: Every Fall
Chemical/biochemical foundation for agricultural disciplines. Concepts in organic, analytical and biological chemistry. Chemistry, metabolism, and development of plants. prereq: CHEM 1015/1017 or CHEM 1061 instr consent
HORT 3005W - Introduction to Plant Physiology (WI)
Credits: 4.0 [max 4.0]
Typically offered: Every Spring
Introduction to physiological basis for effects of environment on plant growth/development. How to produce optimal plant growth. Experimental technique, data analysis, scientific writing. Lecture, readings, lab.
CFAN 2333 - Insects, Microbes, and Plants: Ecology of Pest Management (TS)
Credits: 3.0 [max 3.0]
Grading Basis: A-F only
Typically offered: Every Fall
This course uses fundamental concepts of ecology and evolution to illuminate and solve the challenges in managing insects and microbes in today's global context of food and fiber production. Students will learn relevant aspects of insect and microbial biology to be able to situate concrete management problems in an appropriate ecological and evolutionary conceptual framework. Students will apply these concepts and discuss ecological and management controversies, such as what can we learn from natural areas to better manage food and fiber production systems. Case studies, readings, and discussion topics will emphasize factors influencing responsible management decisions.
HORT 3131 - Student Organic Farm Planning, Growing, and Marketing
Credits: 3.0 [max 3.0]
Typically offered: Every Fall
Organic fruit and vegetable production has been one of the fastest growing segments of the US economy for almost two decades, stimulating an overwhelming number of biological and ecological innovations to produce food using organic approaches. This course aims to increase student?s knowledge of ecological concepts as applied to managing organic systems, with an emphasis on soil nutrient cycles and plant-soil-microbe interactions that serve as the cornerstone of organic systems. Students in this course will learn tools needed to manage an organic diversified vegetable operation. The course consists of two components: a classroom session two times each week for 50 minutes, and a laboratory session that meets before class on Tuesdays for two hours. The classroom session is designed to help students think about concepts and principles that are useful in planning and managing production strategies on organic farms. We spend a significant amount of our time reviewing soil nutrient cycling and its critical importance for organic farms, including how to effectively use soil and organic nutrient inputs such as cover crops, manure and fertilizers, to provide vegetable crops with the nutrients they need to grow. We also learn about successful marketing strategies for organic produce. Finally, near the end of the semester we will discuss pest management, including both weeds and disease/insect pests, and compare different tillage options available to organic producers. What we learn is then applied to planning next year?s season of the UMN student organic farm. Throughout, we will use case studies, guest speakers, games, and active learning discussion approaches to move these classroom sessions "beyond the lecture" and allow students to engage with the material in a meaningful way. The lab is designed to allow a space to put into action some of the concepts students learn in lecture, including soil organic matter analysis, microgreen propagation, calculation of organic fertilizer rates, and operation of driven and walk-behind tractors.
HORT 1001 - Plant Propagation (BIOL)
Credits: 4.0 [max 4.0]
Typically offered: Every Fall & Spring
Principles and techniques of propagating plants by seeds, cuttings, grafts, buds, layers, and division. Lectures on principles; labs on practice of various propagating techniques.
SOIL 2125 - Basic Soil Science (PHYS, ENV)
Credits: 4.0 [max 4.0]
Course Equivalencies: 00452 - Soil 2125/Soil 5125
Grading Basis: A-F or Aud
Typically offered: Every Fall & Spring
Basic physical, chemical, and biological properties of soil. Soil genesis classification, principles of soil fertility. Use of soil survey information to make a land-use plan. WWW used for lab preparation information. prereq: [CHEM 1015, CHEM 1017] or CHEM 1021 or equiv