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Nov 21, 2024
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Spring 2024 Catalog FINAL VERSION - Closed for Revisions
Sustainable and Resilient Food Systems, MS
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This graduate program is administered by the area of Nutrition in the School of Health Sciences and Wellness .
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.
Program Learning Outcomes
Upon completion of the Master of Science degree in Sustainable and Resilient Food Systems, you will be able to:
- Analyze community development process and practice
- Consider human relationships in fostering positive behavior change within communities
- Develop community-based programming to meet goals and objectives
The degree requires a minimum of 30 credits.
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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.
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.
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