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 和 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 和 local economies 和 is socially just. Eating “sustainably” implies acting on these concepts when making food choices. This course begins by defining 和 describing a “sustainable diet” in the context of regional food system work 和 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, 和 市场营销 issues like eco-labels; the growers’ 和 producers’ viewpoint, including questions of logistics 和 food safety; 和 the institutions’ or food business’ challenges of incorporating what we would consider foods grown 和/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 和 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, culminating in the design 和 市场营销 of a sustainable chocolate product.

FST532：可持续肉类生产

作为可持续农业和烹饪知识的一部分, underst和ing 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.