Campuses:
This is archival data. This system was retired as of August 21, 2023 and the information on this page has not been updated since then. For current information, visit catalogs.umn.edu.
Twin Cities Campus
Food Systems MinorAgronomy & Plant Genetics
Animal Science
Entomology
Food Science & Nutrition
Horticultural Science
College of Food, Agricultural and Natural Resource Sciences
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:
Minor Requirements
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)
·
PLSC 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 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 5841 - Agricultural and Consumer Cooperatives and Mutuals
(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 - A Food Systems Approach to Cooking for Health and the Environment
(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 {Inactive}
[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 - Concept Design and Value-Added Entrepreneurship in Food, Agricultural and Natural Resource Sciences
(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 2121 - Agricultural Biochemistry
(3.0 cr)
·
PLSC 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)
|
|
Credits: | 3.0 [max 3.0] |
Prerequisites: | College level general biology course or Hort 1001 or # |
Typically offered: | Every Spring |
Credits: | 3.0 [max 3.0] |
Grading Basis: | A-F only |
Typically offered: | Every Fall & Spring |
Credits: | 3.0 [max 3.0] |
Typically offered: | Every Fall |
Credits: | 3.0 [max 3.0] |
Course Equivalencies: | ESPM 3108/ESPM 5108 |
Typically offered: | Every Fall |
Credits: | 4.0 [max 4.0] |
Course Equivalencies: | Soil 2125/Soil 5125 |
Grading Basis: | A-F or Aud |
Typically offered: | Every Fall & Spring |
Credits: | 3.0 [max 3.0] |
Grading Basis: | A-F only |
Typically offered: | Every Fall |
Credits: | 3.0 [max 3.0] |
Course Equivalencies: | BioC 3021/BioC 3022/BioC 4331/ |
Typically offered: | Every Fall, Spring & Summer |
Credits: | 4.0 [max 4.0] |
Typically offered: | Every Spring |
Credits: | 3.0 [max 3.0] |
Typically offered: | Every Fall |
Credits: | 3.0 [max 3.0] |
Typically offered: | Every Spring |
Credits: | 3.0 [max 3.0] |
Course Equivalencies: | ApEc 3411/ApEc 5411 |
Typically offered: | Every Fall |
Credits: | 3.0 [max 3.0] |
Course Equivalencies: | ApEc 3501/Fina 3001/Fina 3001H |
Typically offered: | Every Fall |
Credits: | 3.0 [max 3.0] |
Course Equivalencies: | ApEc 4451W/ApEc 5451 |
Typically offered: | Every Fall |
Credits: | 3.0 [max 3.0] |
Course Equivalencies: | ApEc 4461/Hort 4461 |
Grading Basis: | A-F only |
Typically offered: | Every Spring |
Credits: | 3.0 [max 3.0] |
Course Equivalencies: | ApEc 4481/5481 |
Typically offered: | Every Spring |
Credits: | 3.0 [max 3.0] |
Course Equivalencies: | ApEc 4821W/ApEc 5821 |
Typically offered: | Every Spring |
Credits: | 3.0 [max 3.0] |
Course Equivalencies: | ApEc 3841/ApEc 5841 |
Typically offered: | Every Fall |
Credits: | 4.0 [max 4.0] |
Typically offered: | Every Fall & Spring |
Credits: | 3.0 [max 3.0] |
Grading Basis: | OPT No Aud |
Typically offered: | Every Fall & Spring |
Credits: | 3.0 [max 3.0] |
Typically offered: | Every Fall |
Credits: | 4.0 [max 4.0] |
Prerequisites: | BIOL 1009, CHEM 1015 |
Grading Basis: | A-F only |
Typically offered: | Every Fall & Spring |
Credits: | 3.0 [max 3.0] |
Typically offered: | Every Fall |
Credits: | 3.0 [max 3.0] |
Typically offered: | Every Fall & Spring |
Credits: | 3.0 [max 3.0] |
Typically offered: | Every Fall |
Credits: | 3.0 [max 3.0] |
Grading Basis: | OPT No Aud |
Typically offered: | Periodic Fall & Spring |
Credits: | 3.0 [max 3.0] |
Grading Basis: | A-F only |
Typically offered: | Every Fall |
Credits: | 3.0 [max 3.0] |
Typically offered: | Every Fall |
Credits: | 3.0 [max 3.0] |
Grading Basis: | A-F only |
Typically offered: | Every Fall |
Credits: | 3.0 [max 3.0] |
Grading Basis: | A-F only |
Typically offered: | Every Fall |
Credits: | 4.0 [max 4.0] |
Typically offered: | Every Spring |
Credits: | 3.0 [max 3.0] |
Grading Basis: | A-F only |
Typically offered: | Every Fall |
Credits: | 3.0 [max 3.0] |
Course Equivalencies: | HORT 3131 / HORT 5131 |
Typically offered: | Every Fall |
Credits: | 4.0 [max 4.0] |
Typically offered: | Every Fall & Spring |
Credits: | 4.0 [max 4.0] |
Course Equivalencies: | Soil 2125/Soil 5125 |
Grading Basis: | A-F or Aud |
Typically offered: | Every Fall & Spring |