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Dec 04, 2024
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2023-2024 Undergraduate Catalog [Archived Catalog]
Sustainable Local Foods Minor
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Program Coordinator/Contact
David Wright, Maynard A. Klingbeil Endowed Department Head
Brent Turnipseed, Assistant Department Head
Hani Ghosheh, Undergraduate Teaching Coordinator
Department of Agronomy, Horticulture, and Plant Science
Raven Precision Agriculture Center 140
605-688-4600 (Department Head, SRPAC 140)
605-688-4450 (Teaching Office, SNP 247)
Program Information
The interdisciplinary minor in Sustainable Local Foods focuses on healthful food choices and sustainable food production of locally produced vegetables and fruits. It will equip students in any major to understand the process of growing, harvesting, storage, preparation, and perceived nutritional benefits of locally produced food. Students will explore the fundamental ecological, nutritional, and social forces that influence the long-term viability of today’s small-scale food production systems.
Course Delivery Format
The program coursework is available on campus, in classroom and laboratory settings, as well as field-based settings.
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Student Learning Outcomes
Upon completion of the Sustainable Local Foods minor, students will be able to:
- articulate the impact of different types of fruit and vegetable production systems on the concept of sustainability.
- recognize that modern food production systems are highly complex in terms of meeting the global demand for food and are driven by many economic, social, and environmental factors.
- describe how the local production of fruits and vegetables can support local economies and address issues of food insecurity and human health at the same time.
- experience hands-on activities of planning, growing, storage, preparation, and marketing of food crops.
- explain the basics of nutrient needs of humans.
Requirements for Sustainable Local Foods Minor: 18 Credits
Select from the following
Select a minimum of seven credits from the following. Credits: 7
Total Required Credits: 18
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