Undergraduate Minor

The minor in food studies provides a holistic and broadly interdisciplinary examination of food’s central place in the human experience. The minor is designed to enhance and give balance—with a focus—to the experience of students pursuing majors in a wide variety of programs across the university.

The minor combines classroom and experiential work, allowing students from a range of disciplines to gain valuable hands-on experience. Students have opportunities to work on the Urban Farm, to utilize community connections and conduct service-learning with local hunger and relief efforts, and to document a variety of regional, occupational, and ethnic foodways.

In addition to choosing stimulating courses from a range of departments, students minoring in food studies gain practical experience outside the classroom. Because food plays such a central role in the life and well-being of communities, the food studies minor promotes students’ civic engagement.

Declaring the Minor

Food studies students work with academic and career advisors in Tykeson College and Career Advising. Advisors are available for both drop-in advising and 30-minute virtual appointments.

To declare a food studies minor, contact a Tykeson advisor.

Contact an Advisor

Minor Requirements

The food studies minor requires:

  • 24 graded credits (6 courses) from approved courses, at least 12 of which must be upper-division courses.
  • Letter grades of C- or better earned in all courses applied to the minor.
  • At least one 400-level course or capstone seminar.
  • Students can count up to two upper division courses from their major department.
  • Some “special topics” courses that focus on food may count toward the minor. Check with the advisors if you have one in mind.
  • All upper-division courses for the food studies minor must be taken in residency at the University of Oregon. (“In residency” includes UO study abroad courses.)
  • No more than three courses with the same subject heading will count for the minor (including ENVS).

Foundational Courses (12 credits, 3 courses)

Offered each year and required for the minor. You must take ENVS 225 and then choose one course from the natural sciences and one course from the humanities.

  • Social Science: ENVS 225 (required)
  • Natural Science: ANTH 220 or ANTH 248 or HPHY 105
  • Humanities: HIST 215 or HUM 245 or PHIL 220

Elective Courses (8 credits, 2 courses)

Any upper division elective courses listed on the current Food Studies minor requirements or minor worksheet.

Capstone Seminar (4 credits, 1 course)

Students are required to take at least one capstone seminar course. A food studies minor–approved 400-level course, LA 390, HPHY 399 Nutrition and Metabolism, or a practical learning experience approved by the Food Studies faculty advisor (e.g., an internship, study abroad, service learning, or research) satisfy the capstone seminar requirement.