食物研究(mffs)

入学要求

• 获得认可的学院或大学颁发的学士学位
• 总体平均绩点(GPA)为3.0或更好的4分.0规模. 3分以下申请人.0 who show extreme promise through other achievements may be granted conditional admission.
• 填妥的申请表格(见 在这里)，其中包括提交以下文件:
  • 个人履历或简历
  • 招生的文章
  • 两封推荐信，最好来自学术机构
  • Official undergraduate and graduate transcripts, sent directly by the institutions
  • 额外的写作示例(可选，但鼓励)

国际申请者

FST 607:可持续消费

A sustainable food system supports environmental 健康 and local economies and is socially just. Eating “sustainably” implies acting on these concepts when making food choices. This course begins by defining and describing a “sustainable diet” in the context of regional food system work and regional food system assessments. Students will then explore Sustainable Consumption from three perspectives: the consumers’ viewpoint, 包括营养健康, 对“可持续性”的认知, 如何选择食物, and 市场营销 issues like eco-labels; the growers’ and producers’ viewpoint, including questions of logistics and food safety; and the institutions’ or food business’ challenges of incorporating what we would consider foods grown and/or sourced in a sustainable manner in their operations.

FST624:巧克力，政治和快乐

This course will explore chocolate as a global product including history and culture, 农业(种树), 处理bean), 直接/公平贸易, 劳动与正义, 健康, 巧克力的生产, 销售, 市场营销, 和可持续性. 体验元素包括巧克力制作, tempering; culinary practices, 对巧克力制造商进行实地考察, 最终在设计和营销可持续的巧克力产品.

FST532:可持续肉类生产

作为可持续农业和烹饪知识的一部分, understanding meat production outside the conventional large scale processing facilities is a critical skill for students who will work with restaurants, 农产品市场, 以及其他分发场所.