The Food Studies mentored minor is overseen collaboratively by the OWU Departments of Health & Human Kinetics and Environment & Sustainability, and views food from a multidisciplinary perspective. We recognize the importance of food as biological fuel, as a natural resource with problems of abundance and scarcity, as a focus of celebration, as a human obsession, as a cultural expression, as a multi-billion dollar industry, and as an interaction with the global environment through agriculture and waste disposal. By studying food across a range of disciplines, students in this minor will improve their ability to investigate, debate, and solve some of the most important problems affecting the human condition in the 21st century, including food scarcity, malnutrition, obesity, preserving cultural heritage in a global society, and feeding people in a world of 7 billion and more.
To complete the mentored minor, a student must:
- Identify an OWU faculty member associated with the Food Studies minor to serve as their mentor.
- Create a proposal, in collaboration with their mentor, to the food studies faculty contacts, outlining courses and projects that fit with their specific interests in food.
- Complete 5.5 units of coursework, consisting of:
- 3 units of courses selected from the list below, 1 unit from each of 3 different departments.
- The 0.5 unit INT 300.6 - Interdisciplinary Food Seminar (after completion of at least one full unit food course)
- 2 project-based units (Independent Study, Directed Readings, Internship).
The following are the courses that can be used for the three non-seminar and non-project courses required in the minor. As a reminder, students must take the 0.5 unit Interdisciplinary Food Seminar (INT 300.6 - Interdisciplinary Food Seminar), and select three other courses, representing three different departments. They must complete at least one full unit of coursework from this list before enrolling in the Food Seminar. The Food Seminar will be offered in alternating years.
- BIOL 122 - Organisms and their Environment (Anderson, Downing, Hankison, Johnson, Kelly, Reichard)
- BOMI 103 - Biology of Cultivated Plants (Murray)
- BOMI 106 - Enology (summer only) (Goldstein)
- BOMI 107 - Food (summer only) (Wolverton)
- BOMI 233 - Ecology and the Human Future (Anderson)
- CMLT 110 - Myth, Legend, and Folklore of the European Continent (Merkel)
- ENG 145 - Reading: The Global Kitchen (Comorau)
- GEOG 499 - Sustainability Practicum (Krygier)
- HHK 114 - Personal Health (Fink, Busch)
- HHK 270 - Sport and Exercise Nutrition (Fink, Staff)
- HHK 347 - Special Topics in HHK: A Qualitative Inquiry (Fink)
- HHK 300.8 (0.5 unit) - Health Program Planning (Fink) and HHK 300.9 (0.5 unit) - Health Education Instructional Methods (Fink)
- PHIL 250 - Environmental Ethics (Stone-Mediatore)
- PSYC 262 - Health Psychology (DiLillo)
- SOAN 111 - Cultural Anthropology (Howard)
- SOAN 347 - Health, Illness, Disability and Dying (Howard)
- SOAN 367 - Human Ecology (TBD)
- ZOOL 101 - Human Biology (Kelly)
- ZOOL 325 - Human Physiology (Kelly)
- ZOOL 335 - Ecological and Evolutionary Physiology (Kelly)
Students can fulfill up to 2 of the required 5.5 units while studying abroad at The Umbra Institute in Perugia, Italy. The Institute is an OWU partner and offers the Food & Sustainability Studies Program. Course equivalencies can be discussed with Dr. Christopher Fink. All courses must be approved before studying abroad.
A current list of mentors can be obtained from the faculty contacts for this minor, Dr. Laurie Anderson (Botany/Microbiology), and Dr. Christopher Fink (Health & Human Kinetics). Faculty mentors will oversee the development of proposals from students, and may also serve as the faculty supervisors of independent studies, directed readings, or internships.