Food Studies Minor
Food is a multibillion-dollar annual industry and a linchpin for economic systems as well as people’s daily life and health. Food is also central to culture and society – who we are, the ways we connect, and how social institutions function.
Career opportunities in food-related professions are expanding rapidly, and this minor can help create pathways for supporting careers in nonprofit and NGO work, marketing, food production and distribution companies, food science, government positions ranging from local to international levels, retail food operations, multi-media publishing, and more.
Enhance your knowledge! Broaden your expertise!
The Food Studies minor is especially valuable for students who
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major is disciplines concerned with nutrition, health, food, and food production, which include but are not limited to Sustainable Agriculture and Food Systems, Kinesiology, Hospitality and Tourism Management, Environmental Science, Nutritional Sciences, and Integrated Health Science.
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wish to add more of an emphasis on food and food systems to their humanities and social sciences major, which include but are not limited to Human Dimensions of Organizations, Public Heritage, Mexican American Studies, History, Philosophy, Anthropology, Psychology, Sociology, Social Work
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pursue a Bachelor of Multidisciplinary Studies that allows students to combine any three minors. Students could, for example, combine three minors in disciplines such as Environmental Studies, Gender and Women's Studies, Nutrition, Health, Public Heritage, Mexican American Studies, History, Anthropology, Hospitality and Tourism Management, Management, Business Administration, or Marketing.
More Information!
For the Food Studies minor degree plan, please check the undergraduate catalog.
For more information, please contact the Program Coordinator, Dr. Marla-Perez Lugo (marla.perezlugo@utrgv.edu)