All of these classes have been pre-approved for the Food Systems & Nutrition minor and the Food Systems, Nutrition and Environment track of the Environmental Studies major or co-major. You may also petition to count other courses, including those from study abroad (limit of one for the minor, two overall for the major/co-major) and classes where you are able to add substantial food-related content through assignments or other customization. Find all the details about the minor and the major tracks on the Environmental Studies Program website.

Click on the arrows to read more information about each course.

At the School of Arts, Sciences, and Engineering (ASE):

• The Commons and Commoning (ANTH 185-01)
  Though classically discussed around debates about the use of shared land and natural resources, the invocation of “the commons” tends to carry echoes of a more fundamental political question: can ordinary people sustainably and cooperatively govern their own conduct without institutions of law, property, and force? This advanced seminar in economic and environmental anthropology explores nascent efforts to answer “yes” through the practice of commoning: not just clinging to the few things that remain freely shared, but instead breaking down hierarchies within privatized spaces so that the people whose efforts already hold them together can self-organize on their own terms, creating forms of communal culture within and against formally enclosed institutions. Arching across a host of seemingly disparate sites — from open-access knowledge to non-human rights, from agribusiness to movements for autonomy — this seminar explores the possibilities and limits of the commons as a burgeoning ideal. With special attention paid to debates emerging in the wake of intensified colonial extractivism across the Americas, this course counts for the department of Anthropology’s Critical Geographies requirement. Alex Blanchette, Tues 1:30-4 pm, In Person
• Microbiology (BIO 106)
  A survey of the structures and functions of microbes, including bacteria, archaea, viruses, and eukaryotic microbes (fungi, protists). Topics include microbial genetics, physiology, cell biology, diversity, evolution, ecology, and the human microbiome. BIO 107 (Microbiology Lab) is not required but may be taken concurrently. Requires completion of BIO 0013, BIO 0014, and BIO 41 or graduate standing. Ben Wolfe, Mon/Wed 1:30-2:45 + labs, In Person
• General Physiology (BIO 116)
  Normal functioning and pathophysiology of selected systems – endocrine, neural, and digestive – from the level of the cell to the level of the organism. Emphasis on critical thinking, integration, and application. BIO 115 is not required for this course. Requirements: BIO 14 or instructor permission. Recommendations: BIO 013 or instructor permission. Mimi H.F. Kao, Mon/Wed 1:30-2:45, In Person
• Cellular Agriculture and Biofabricated Foods (BME 173)
  (Cross-listed as NUTR 253) Introduction to the concepts of cellular agriculture, food science and the use of biotechnology in food production. Laboratory experience in cell culture and biomaterials processing from cell isolation to generation of in vitro meat using tissue engineering techniques. Course culminates in a scientific, creative proposal based on student interests. Matt McNulty, Mon 6-9 pm, In Person
• Cellular Agriculture and Cultured Meat Lab (BME 174)
  Scientific process of producing meat from cell culture (termed “cultured meat”). Cell isolations and cell culture, cell analysis (such as immunostaining), and various food science analyses (of texture, flavor, etc.). Distinctions between biomedical engineering for food and biomedical engineering for medicine, demonstration of key areas of research that are needed to advance the field of cellular agriculture. Recommendation: BME 0173. Jordan Jones, Thurs 6-9 pm, In Person
• Beyond the Food Desert: Structural Determinants of Food Access (CH 199-01)
  Critical inquiry into the theories, measures, and policies that influence how we think about and define “healthy food access.” Covers predominant models of food access in the US, evaluations of place-based policies to improve food access, and structural and historical factors that influence the food environments of today. Class discussions and debates will challenge students to engage with active policy discussions about the future of food access in the US. Wed 1:30-4 pm, 4 credits, Ben Chrisinger, Community Health majors only
• Sustainability in Action (ENV 100)
  An integrated multidisciplinary approach to the study and practice of sustainability. Introduction to the breadth of sustainability and the enormous career opportunities available, including data analysis, stakeholder engagement, and field work. Topics include: water, waste, energy, climate change, transportation, food & agriculture, informational interviewing and networking skills. Mon/Wed 6-7:15 pm, Tina Woolston, In Person
• Practicing in Food Systems (ENV 190, cross-listed w/ANTH159)
  Project-based course designed to integrate academic learning with application in a range of food systems settings. Emphasis will be on balance between process and product. Readings, discussion, and field research will be split between the specific content focus of the group project (in SP24 this will be the launch of a public education project relating to food waste) and general issues arising from planning and carrying out interdisciplinary team projects; developing productive relationships with communities, clients, and stakeholders; addressing ethical concerns in collaborative and public research. This spring’s class project will focus on campus composting as a means of food waste reduction and community organizing. Preference will be given to students who have declared the Food Systems and Nutrition minor or the Food Systems, Nutrition and Environment track of the ENVS major. Wed 1:30-4 pm, Cathy Stanton, In Person
• An Insider’s Guide to the World of Food Media (EXP 15)
  The rise and evolution of food media over the last three decades has directly impacted every aspect of how we interact with food: from what, when, and where we eat, to how we connect with our plates and our planet. This course will be a wide-ranging survey of the past, present, and future of food media. We will analyze the theory behind this influential force at the nexus of information and entertainment, but our journey will be rooted in real-life practice. Your guide will be someone whose career on the front lines has been nearly as varied as food media itself, which is continually changing as it feeds our appetites and shapes how we look at the world.Food media encompasses a variety of formats across the wider media landscape. We’ll explore important skills including food writing, recipe writing, and food styling and photography, and we’ll go behind the scenes to explore food storytelling in books, newspapers, magazines, radio, podcasts, television, film, the Internet, and social media. We’ll analyze how each media form feeds, or is fed by, our culture’s current obsession with food. Tues 6:30-9 pm, Denise Drower Swidey, In Person
• Sugar and Nation in the Spanish Caribbean (HIST 20/SPAN 51)
  Interdisciplinary examination of the tropical commodity sugar in the context of historical development of societies, cultures, and literatures of the Spanish Caribbean. Focus on colonialism, both past and present, including the region’s history of slavery, plantation agriculture, patriarchy, and racial hierarchization. Interdisciplinary analysis of historical and contemporary sources, both primary and secondary, to understand how production, consumption, and representations of sugar have contributed to social, political, and cultural realities in the Spanish Caribbean. Tues 6:30-9, Barbara Corbett, In Person
• Human Nutrition (NU 101)
  To provide an understanding of basic nutrition science to non-science majors and students with a limited scientific background. Students will become familiar with: the principles of diet planning, government standards, and food labeling; the biological functions and food sources of each nutrient; energy balance, weight management, and physical activity; the role of nutrition in chronic disease development; nutrition throughout the life cycle; food safety issues; and current nutrition-related controversies. This course meets the science requirement for undergraduate non-science majors. It is not acceptable for biology credit for biology majors. Fri 1-2:30 and Tues 1:30-3, Diane McKay, In Person
• Nutrition & Behavior (PSY 128/NU 128)
  The interactions between nutritional variables and behavior in man and other animals. Effects of obesity, starvation, protein malnourishment, and vitamin and mineral deficiencies on intellectual function and behavior. Influences of diet on brain biochemistry and learning. Grace E. Giles, Tues 4-6:30, In Person
• Sociology of Food (SOC 191)
  Food through the lenses of identity, meaning, community, and power. How food nourishes and harms people, their bodies and minds, their communities, and the larger world. Topics may include the strange careers of common food products (e.g., white bread, coffee, fast food), food and media, cultural food traditions, and sites of struggle (fair trade, food sovereignty, carcerality). Examination of personal relationships to food.  Mon/Wed 3-4:15 pm, Freeden Blume Ouer, In Person

At the School of the Museum of Fine Arts (SMFA)

• Food as Sculpture since 1960 (VMS 128/ENV 128)
  An unprecedented attention has been paid to Food as a form of art in the past few years. This seminar explores recent curatorial, theoretical and historical contributions on this topic. We will look at food as a subject for Pop sculpture; the incorporation of food in New Realists ready mades; food as edible material for three dimensional work; ingestion, food and the body in sculptural and performative pieces; feminist installation art and references to the kitchen; artist restaurants, food and counterculture; food decay in sculptural works, as a signifier of time or trigger of disgust; gardening and farming as social sculpture; and relational projects using cooking and dining as tools for community building. The readings assigned will address theoretical aspects, such as the aesthetic and phenomenological experience of taste; memory and everyday foods; identity politics; and relational aesthetics. The list of artists discussed includes: Claes Oldenburg; Carolee Schneemann; Hannah Wilke; Janine Antoni; Robin Weltsch and Vicki Hodgetts; Gordon Matta Clark; Allen Ruppersberg; Paul McCarthy; Joseph Beuys; Rirkrit Tiravanija; Andi Sutton; and Michael Rakovitz. The class features two small group discussion sessions with scientists at the Human Nutrition Research Center on Aging in Chinatown to consider the possible intersections of food-based art and nutrition science. We will also develop a final community-based project in collaboration with a community partner in Chinatown, to bring HNRCA in dialogue with a neighboring association through forms of creative expression. Fri 11-1:30 on the SMFA campus, Silvia Bottinelli, In Person

At the Friedman School for Nutrition Science and Policy

NOTE: Courses listed here are open to undergraduates, with instructor permission. Other courses from the Friedman School listing may also be available; email the instructor to check. If you’re not sure whether a Friedman School course will count toward the Food Systems & Nutrition minor or the food track of the ENVS major, email cathy.stanton@tufts.edu.

• Nutrition and Entrepreneurship (ENT 280/NUTR 280)
  This course is designed to introduce students to the theory and practice of entrepreneurship. Entrepreneurial theory and practice relevant to the nutrition/food space will be discussed from the perspectives of a stand-alone start-up company and within larger organizations. This course is designed for students interested in exploring how entrepreneurship can be incorporated into food and nutrition and who may wish to begin to build an entrepreneurial skill set. Course topics will include ideation, finding potential investors, pitch development and pitching skills, competitive analysis, market sizing, business plan development, basic entrepreneurial finance and legal issues, entrepreneurial ethics, and management skills needed to run an entrepreneurial venture. Final products of the course will be a pitch presentation and a written business plan. Prerequisite: Graduate standing or instructor consent. Jimmy Edgerton, Wed 4:30-7:30 pm, In Person
• Environmental Life Cycle Assessment (NUTR 331)
  Which is a more environmentally sustainable protein choice: chicken, tofu, or salmon? What processes in a food company’s supply chain should be targeted to reduce energy use and costs? How would shifting to nationally recommended diets impact the environment? These are a few examples of the myriad questions that can be addressed with life cycle assessment (LCA). LCA is a tool in the field of industrial ecology that quantifies the resource use and emissions of a product or system along its entire life cycle, from raw material extraction to final disposal. A central objective of this method is informing evidence-based decision-making toward sustainability by policy makers, NGOs, companies, and individuals. This course covers the intellectual foundations of LCA and provides hands-on experience applying the tool, with a focus on topics, data sources, and methodological issues relevant to food and agriculture. This is an intensive, project-based modeling course where you will learn new concepts, vocabulary, quantitative skills, and software. Prior experience managing and analyzing quantitative data in Microsoft Excel (or equivalent) is highly recommended. Please speak with the instructor if you are uncertain about your preparedness for the course. Nicole Tichenor Blackstone, In Person