Global Food Systems Leadership Secondary Major
Area of Concentration
As part of the 24 credit hours required of the Global Food Systems Leadership secondary major, students select an area of concentration related to the kind of leadership and change they are most passionate about. Within the area of concentration, you must take nine credit hours from the list of electives below. Students can work with their major academic advisor to see if any of the elective courses will fulfill the requirements for their primary major as well as the secondary major.
| Community Engagement |
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- COMM 465: Communication and Conflict, 3 credit hours
- COMM 480: Intercultural Communication, 3 credit hours
- CNRES 531: Core Conflict Resolution, 3 credit hours
- CNRES 532: Conflict Resolution across Cultures and Contexts, 3 credit hours
- FSHS 536: Conflict and Trauma in International Settings, 3 credit hours
- PLAN 415: World Cities, 3 credit hours
- PLAN 660: Community Development Planning, 3 credit hours
- PLAN 740: Small Community and Rural Area Planning, 3 credit hours
- SOCIO 633/ANTH 633: Gender, Power, and International Development, 3 credit hours
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| Economics & Entrepreneurship |
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- AGEC 515: Food and Agribusiness Marketing, 3 credit hours
- AGEC 525: Natural Resources and Environmental Economics, 3 credit hours
- AGEC 570: Food Manufacturing, Distributing, and Retailing, 3 credit hours
- AGEC 615: Global Agricultural Development, 3 credit hours
- AGEC 623: International Agricultural Trade, 3 credit hours
- AGEC 632: Agribusiness Logistics, 3 credit hours
- ECON 681: International Economics, 3 credit hours
- ECON 682: Development Economics, 3 credit hours
- ENTRP 520: Social Entrepreneurship, 3 credit hours
- MKTG 544: International Marketing, 3 credit hours
- POLSC 541: Politics of the World Economy, 3 credit hours
- SOCIO 507: International Development and Social Change, 3 credit hours
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| Food Production and Processing |
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- ASI 310: Poultry and Poultry Product Evaluation, 2 credit hours
- ASI 361: Meat Animal Processing, 2 credit hours
- ASI 370: Principles of Meat Evaluation, 2 credit hours
- ASI 405: Fundamentals of Milk Processing, 3 credit hours
- ASI 495: Advanced Meat Evaluation, 2 credit hours
- ASI 608: Dairy Foods Processing & Technology, 3 credit hours
- ASI 610: Processed Meat Operations, 2 credit hours
- ASI 640: Poultry Products Technology, 3 credit hours
- ASI 671: Meat Selection and Utilization, 2 credit hours
- ASI 777: Meat Technology, 3 credit hours
- FDSCI 305: Fundamentals of Food Processing, 3 credit hours
- FDSCI 660: International Study Experience in Food Science (0:6)
- FDSCI 690: Principles of HACCP, 2 credit hours
- GRSC 150: Principles of Milling, 2 credit hours
- GRSC 151: Principles of Milling Laboratory, 1 credit hour
- GRSC 405: Grain Analysis Techniques, 2 credit hours
- GRSC 602: Cereal Science, 3 credit hours
- GRSC 625: Flour and Dough Testing, 3 credit hours
- GRSC 635: Baking Science I, 2 credit hours
- GRSC 636: Baking Science I Laboratory, 2 credit hours
- GRSC 637: Baking Science II, 3 credit hours
- GRSC 638: Baking Science II Laboratory, 1 credit hour
- HIST 557: History of American Agriculture, 3 credit hours
- HN 400: Human Nutrition, 3 credit hours
- HN 413: Science of Food, 4 credit hours
- HORT 520: Fruit Production, 3 credit hours
- HORT 560: Vegetable Crop Production, 3 credit hours
- HORT 725: Postharvest Physiology and Technology of Horticulture Crops, 3 credit hours
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| Policy |
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- HIST 533: Topics in the History of the Americas: Food in America, 1-3 credit hours
- HN 600: Public Health Nutrition, 3 credit hours
- POLSC 333: World Politics, 3 credit hours
- POLSC 507: Introduction to Public Administration, 3 credit hours
- POLSC 541: Politics of the World Economy, 3 credit hours
- POLSC 647: International Law, 3 credit hours
- POLSC 651: International Organization, 3 credit hours
- AGEC 410: Agricultural Policy, 3 credit hours
- AGEC 610: Current Agriculture and National Resource Policy Issues, 3 credit hours
- SOCIO 363: Global Problems, 3 credit hours
- SOCIO 507: International Development and Social Change, 3 credit hours
- SOCIO 533: Rural Sociology, 3 credit hours
- SOCIO 536: Environmental Sociology, 3 credit hours
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| Sustainability of Natural Resources |
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- AGCOM 712: Environmental Communication, 3 credit hours
- AGRON 305: Soils, 4 credit hours
- AGRON 335: Environmental Quality, 3 credit hours
- AGRON 375: Soil Fertility, 3 credit hours
- ATM 558: Soil Erosion and Sediment Pollution Control, 3 credit hours
- ATM 661: Watershed Management, 3 credit hours
- BAE 560: Natural Resource Engineering, 3 credit hours
- BIOL 303: Ecology of Environmental Problems, 3 credit hours
- BIOL 529: Fundamentals of Ecology, 3 credit hours
- CHEM 315: Environmental Science: A Chemistry Perspective, 3 credit hours
- GEOG 221: Introduction to Physical Geography, 4 credit hours
- GEOG 340: Geography of Natural Resources, 3 credit hours
- GEOG 360: Sustainability Concepts and Issues, 3 credit hours
- GEOG 460: Human Dimensions of Global Change, 3 credit hours
- GEOG 760: Human Impact on the Environment, 3 credit hours
- HIST 511: Environmental History, 3 credit hours
- HIST 598: Topics in Non-Western History: Environmental History of Mexico, 1-3 credit hours
- HORT 790: Sustainable Agriculture, 3 credit hours
- HORT 791: Urban Agriculture, 3 credit hours
- PMC 375: Introduction to Natural Resource Management, 3 credit hours
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