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Program name: | Food Systems B.S. |
Sub-plan: | Consumer and Markets |
Sample Plan: | Consumers & Markets Sample Plan |
Total Credits: | 120.0 |
Year 1 - Fall Semester: 19.0 cr
AGRO 1661W
- Engaging Plant Science : 2.0 cr
:
WI
HORT 1001
- Plant Propagation : 4.0 cr
:
BIOL
MATH 1031
- College Algebra and Probability : 3.0 cr
:
MATH
Freshman Composition
:4.0 cr
Freshman Seminar 3.0 cr
Elective
:3.0 cr
|
Year 1 - Spring Semester: 14.0 cr
APEC 1101
- Principles of Microeconomics : 4.0 cr
:
SOCS,
GP
CHEM 1015
- Introductory Chemistry: Lecture : 3.0 cr
:
PHYS
CHEM 1017
- Introductory Chemistry: Laboratory : 1.0 cr
:
PHYS
FSCN 1112
- Principles of Nutrition : 3.0 cr
:
TS
LE
(Writing Intensive - Lower Division)
:3.0 cr
|
Year 2 - Fall Semester: 16.0 cr
ANSC 1511
- Food Animal Products for Consumers : 3.0 cr
FSCN 1011
- Science of Food and Cooking : 4.0 cr
:
PHYS
AECM 2421W
- Professional and Oral Communication for Agriculture, Food & the Environment : 3.0 cr
:
WI
LE
(Technology and Society)
:3.0 cr
LE
(Writing Intensive - Upper Division)
:3.0 cr
|
Year 2 - Spring Semester: 15.0 cr
FDSY 2101
- Plant Production Systems : 3.0 cr
FSCN 1102
- Food: Safety, Risks, and Technology : 3.0 cr
:
CIV
APEC 3811
- Principles of Farm Management : 3.0 cr
Elective
:3.0 cr
LE
(Arts/Humanities)
:3.0 cr
|
Year 3 - Fall Semester: 18.0 cr
APEC 3202
- An Introduction to the Food System: Analysis, Management and Design : 3.0 cr
APEC 3411
- Commodity Marketing : 3.0 cr
Elective
:3.0 cr
Elective
:3.0 cr
LE
(Historical Perspectives)
:3.0 cr
APEC 4103
- World Food Problems : 3.0 cr
:
GP
|
Year 3 - Spring Semester: 14.0 cr
CFAN 3096
- Making the Most of your Professional Experience : 1.0 cr
WRIT 3562W
- Technical and Professional Writing : 4.0 cr
:
WI
BBE 3201
- Sustainability of Food Systems: A Life Cycle Perspective : 3.0 cr
:
GP
Elective
:3.0 cr
LE
(Diversity and Soc Justice US)
:3.0 cr
|
Year 4 - Fall Semester: 9.0 cr
APEC 3551
- Concept Design and Value-Added Entrepreneurship in Food, Agricultural and Natural Resource Sciences : 3.0 cr
FSCN 4131
- Food Quality : 3.0 cr
Elective
:3.0 cr
|
Year 4 - Spring Semester: 15.0 cr
FSCN 2001
- A Food Systems Approach to Cooking for Health and the Environment : 3.0 cr
FSCN 3615
- Sociocultural Aspects of Food, Nutrition, and Health : 3.0 cr
:
GP
FDSY 4101
- Holistic Approaches to Improving Food Systems Sustainability : 3.0 cr
LE
(Environment)
:3.0 cr
LE
(Literature)
:3.0 cr
|