Sustainable and Resilient Food Systems, M.S.

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This graduate program is administered by the School of Health Sciences and Wellness - Graduate Programs .

The MS degree in Sustainable and Resilient Food Systems is designed to broaden leadership and critical thinking abilities in community nutrition and sustainability. It addresses the needs of students and professionals who wish to or currently work in public health, community development and food systems. Elective courses enable you to tailor your studies according to individual needs and career goals.

The degree requires a minimum of 30 credits.

Required core, 18 credits

Required foundation knowledge

If you enter the program with deficits in fundamental nutrition knowledge you will be required to fulfill the following coursework (at UW-Stevens Point or equivalent courses elsewhere) IN ADDITION to the 30 credits of graduate coursework:

Electives, 6 credits

Choose electives to meet your specific needs and goals.

Culminating Experience, 6 credits

Choose one option:

Project option

Develop and implement a project designed to address a food sustainability issue in community.

Requires 6 credits (FN 791 and FN 792 ). Requires professional presentation of project plan and results.

FN 791 - Project Development 2-3 cr.
FN 792 - Project Evaluation 2-3 cr.

Thesis option

For those interested in hypothesis testing, data collection, analysis, and interpretation. Choose a topic in an area similar to the interests of one of the faculty. Requires 6 thesis credits. Requires research proposal presentation, written thesis, and oral defense of thesis.

FN 799 - Thesis 1-6 cr.