Certificate in Sustainable Food and Biomaterials Processing
For this certificate, students will take 3 courses (3 credits each, US equivalent), and then 5 more courses (15 credits) from an approved options list.
Upon successful completion of the Certificate, students will be able to:
- Understand the challenges facing the food industry along all dimensions of sustainability (environmental, economic, social, and nutritional)
- Demonstrate critical thinking in sustainability issues in the food industry through problem solving activities
- Apply methods to calculate life cycle assessment parameters
- Understand how processing parameters affect nutritional quality of foods
Core Courses (9 credits)
FSHN 2420 – The U.S. Food System (3 credits)
Exploration of the components of our food system including production, processing, and access. A systems approach is used to evaluate the social, environmental, and nutrition/health implications of the US food system. Controversial topics related to how food is produced, processed, marketed and consumed will be discussed.
GLOBE/MATE 2200 – Globalization and Sustainability (3 credits)
An introduction to understanding the key global issues in sustainability. Focuses on interconnected roles of energy, materials, human resources, economics, and technology in building and maintaining sustainable systems. Applications discussed will include challenges in both the developed and developing world and will examine the role of technology in a resource-constrained world.
ABE 3250 – Biorenewable Systems (3 credits)
Converting biorenewable resources into bioenergy and biobased products. Biorenewable concepts as they relate to drivers of change, feedstock production, processes, products, co-products, economics, and transportation/logistics.
Option Courses (15 credits)
See the approved departmental list.