The core courses will be based on primary sources, relevant academic literature and actual policy documents on particular topics. They will be conducted through classroom lectures with student engagement, discussions with professional guest speakers, visits to the Rome-based UN and CGIAR Agencies, on-site classes in Rome and in rural areas of Italy.
Note: Students in the Food Studies program should budget for approximately $500 for mandatory fieldtrip fees during the two semesters of coursework. Fees will be collected prior to each fieldtrip. Any mandatory fieldtrips and relative fees will be included in syllabi received the first day of classes.
CORE COURSES
FALL SEMESTER
- Food, Environment and Society (3 credits)
- Sustainable Food Systems (3 credits)
- The Global Food Economy (3 credits)
- Food, Rurality and Local Development (3 credits)
- Research Methods for Social Sciences (3 credits)
SPRING SEMESTER
- Food Policy (3 credits)
- Research Project Design (3 credits)
- Nutrition Policies and Programs (3 credits)
- Social and Cultural Dimensions of Food and Eating (3 credits)
ELECTIVE COURSES
Choose one among:
- Internship (3 credits)
- Food Writing across Media (3 credits)
- Grant Writing and Fundraising (3 credits)
- Negotiation and Conflict Management (3 credits)
AUDIT OPTION (ADDITIONAL AUDIT FEE REQUIRED)
- GIS Geographic Information System (1 credit)
Students are required to complete all course work before they can submit their thesis.