Food Studies at Adams State University

An Interdisciplinary Studies Degree

Food Studies is an academic exploration of the importance and impact of food on all aspects of human existence: health & wellness, economics, business, environment & sustainability, food production, social & cultural.

Graduates of the Food Studies program will have the skills to change the world by:

  • Understanding world & local food systems to promote equity & social justice
  • Immerse in healthy food production and marketing through internships and hands on practice on campus, and in the community; Ag laboratory
  • Understand the limitations and complexity  of existing business models and will advocate for new economic models in the food industry
  • Promote health and wellness through production and consumption of accessible, quality, fresh, local food
  • Implement sustainable & regenerative practices from soil to fork
  • Promote innovative ways to use agricultural practices to mitigate adverse climate change effects

Bachelor of Arts in Interdisciplinary Studies

With areas of emphasis in:

Specific Degree Requirements

For more information on Interdisciplinary Studies

Interdisciplinary Program at Adams State

Related Programs

Contact 

Nicole Kasper, Ph.D.
nmkasper@adams.edu
719-587-8169

Food Studies Program Highlight

Community Partners

The Food Studies program fosters connections with local and regional community members and businesses who help ensure that students have access to internships and opportunities relevant to their Food Studies program. These partners help make the Food Studies program a success: Rio Grande Farm Park, SLV Local Foods Coalition, Valley Roots Food Hub, Locavores, Gosar Ranch Natural Foods and Rockey Farms.

 

Food Studies Program Outcomes

$12 Billion
US local food industry earnings; growing at 14% annually
180%
Increase in Farmer’s Markets, 288% increase in local food hubs
$6 Trillion
Global industry, 10% of the global economy

Job Skills

Organizational Management
Budgeting
Materials Development (Writing, Artistic)
Group Facilitation
Sales
Event Planning
Research
Media Communications/Social Media
Small Business Management
Food Safety & Handling; Food Procurement
Grant Writing
Nutrition Education
Menu Planning/Recipe Development
Cooking
Gardening

Careers

Prepare for careers in a variety of food related careers, or prepare to continue your education in graduate programs or professional schools. Food related careers & skills in:

Food Distribution
Agronomist
Farm Incubation
Chef/Restauranteur
Local Foods Advocate
Food Policy Lobbyist
Health & Nutrition Educator
Local & state government
Food Safety Specialist
Farm Management & Production
Environmental Education
Ag/Food Economist

Food Pantry

CoRE created a Food Pantry to help meet the needs of students. The food pantry is located in the CoRE Center, on the north end of the Student Union Building.

community garden

Adams Community Garden

Students, faculty and staff work in the campus community garden. The garden is located on north campus, next to the Gingerbread House. Contact CoRE for more information!

Food Studies Program Curriculum

Explore Some of Our Courses

FOOD 100: Perspectives on Food

This course is an exploration of the multitude of roles food plays in the world. Each class will consist of a discussion of food through a different lens, such as culture, history, economy, nutrition, power, medicine, and ecology. The course will be highly discussion based and students will be challenged to explore their own personal relationship with food. Grades will be determined based on class participation, weekly reading reflections, a blogpost, and a food-sharing presentation in which you will explore the history, culture, and personal meaning of a specific dish.

FOOD 250: Local Food Systems

In this course, students will study local food systems, using the San Luis Valley as a case study for a broader understanding of the role of local food systems in community vitality and health. We will explore: the pathways of food from the farm, to the distributor, to consumer, and finally as waste; inequalities in food access within communities; strategies for creating a resilient and sustainable local food system; and the major players in the local food system. Students will be provided with many examples of organizations using creative solutions to food system problems.

Academic Catalog