Sustainable and Resilient Food Systems, MS

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.

Required core, 18 credits

COL 710 - Organization and Program Management Credits: 3
COL 740 - Grants and Funding for Small Projects Credits: 3
FN 557 - Ecology of Foods Credits: 3
FN 700 - Collaborative Leadership in Community Development Credits: 3
FN 720 - Outcome Based Program Evaluation Credits: 3
FN 730 - Best Practices in Program Development Credits: 3

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:

FN 354 - Introduction to Nutrition and Nutrient Metabolism Credits: 3
FN 373 - Nutrition Through the Life Span Credits: 3

Electives, 6 credits

Any graduate level (500+) course taken at UWSP or transferred in from another institution will count towards the 9 credit elective requirement. You are encouraged to choose electives to meet your specific professional development needs and interests.

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 Credits: 2-3
FN 792 - Project Evaluation Credits: 2-3

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 Credits: 1-3