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Food in Culture and Social Justice Certificate (CERT)

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College of Liberal Arts | School of Language, Culture, and Society

Food is more than simple nourishment. It is part of a system of communication firmly rooted in individual and group identities within cultures around the world. When and how we eat, what is considered acceptable to eat, how we prepare it, and how we learn about producing and eating food are all fascinating questions to explore by humanists and social scientists. Histories of particular food commodities and changes in the way people think about sustaining healthy bodies richly contextualize our present practices. Cultural analyses of food and food production lead us to question the level of social justice within the local and global food systems. Community food security is a condition in which all community residents obtain a safe, culturally acceptable, nutritionally adequate diet through a sustainable food system that maximizes community self-reliance and social justice. Students who complete this certificate will not only have a clear idea of the cultural bases of food and food production but will obtain some experience working towards community food security.

Complete 16 credits of core classes and then choose 6 credits of electives within the College of Liberal Arts and 6 credits of electives from outside the College of Liberal Arts.

Core (16)

AEC/ANS/CROP/FW/HORT/FST/RS/NUTR/RNG 499/599. Special Topics: Food Systems: Local to Global (3)
ANTH 499. Special Topics in Anthropology: Capstone Portfolio (1)
ES 499/ES 599. Special Topics: Food and Ethnic Identity (3)
FCSJ 361. Food Studies in a Social Justice Perspective (4)
FCSJ 406. Projects: Food (1)
HST 416/HST 516. *Food in World History (4)

Electives (6)

Complete 6 credits from among the following College of Liberal Arts classes:
ANTH 439/ANTH 539. Archaeology of Foragers (4)
ANTH 444/ANTH 544. Nutritional Anthropology (4)
ANTH 471/ANTH 571. Cash, Class, and Culture: Hunter-Gatherers to Capitalism (4)
ANTH 482/ANTH 582. *Anthropology of International Development (4)
ES 448/ES 548. Native American Philosophies (4)
PHL 440/PHL 540. *Environmental Ethics (3)
SOC 426/SOC 526. *Social Inequality (4)
WGSS 465. Women, Weight, and Body Image (3)
WGSS 466/WGSS 566. Fat Studies (3) Via Ecampus only.
WR 383. Food Writing (4)

Electives from outside the College of Liberal Arts (6)

The first grouping of courses can count for both baccalaureate core and certificate credits.

Baccalaureate Core Courses

Cultural Diversity (3)

NUTR 216. *Food in Non-Western Culture (3)

Physical Science (with Lab) (4 or 8)

CSS 205. *Soil Science (4)
   or SOIL 205. *Soil Science (3) and SOIL 206. Soil Science Lab for SOIL 205 (1)

Western Culture (3)

CROP 340. *Pens and Plows: Writings of Working the Land (3) Via Ecampus only.
FST 260. *Food Science and Technology in Western Culture (3)
FST 273. *Wine in the Western World (3)

Difference, Power, and Discrimination Courses (3)

AG 301. *Ecosystem Science of Pacific NW Indians (3)

Contemporary Global Issues (3)

AEC 461. ^Agricultural and Food Policy Issues (4)
CROP 330. *World Food Crops (3)
GEOG 300. *Sustainability for the Common Good (3)
SUS 350. *Sustainable Communities (4)

Science, Technology, and Society (3)

ANS 315. *Contentious Social Issues in Animal Agriculture (3)
BI/FES/TOX 435. *Genes and Chemicals in Agriculture: Value and Risk (3)
FST 421. *Food Law (3)

Other Possible Electives

Check the catalog for prerequisites.
ANS 251. Principles of Animal Foods Technology (3)
CROP 200. Crop Ecology and Morphology (3)
CROP 480. Case Studies in Cropping Systems Management (4)
FST 210. Fruit and Vegetable Processing (3)
FST 212. Dairy Processing (2)
FST 360. Food Safety and Sanitation (3)
GEOG 450. Land Use in the American West (3)
H 577. Dietary Interventions for Public Health (3)
H 520. Health Disparities (3)
HDFS 447. *Families and Poverty (4)
   or HDFS 547. Families and Poverty (3)
HORT 112. Introduction to Horticultural Systems, Practices and Careers (2)
HORT 260. Organic Farming and Gardening (3)
HORT 300. Crop Production in Pacific Northwest Agroecosystems (4)
HORT 452/HORT 552. Berry and Grape Physiology and Culture (4)
NUTR 416/NUTR 516. ^Cultural Aspects of Foods (3)
NUTR 417/NUTR 517. Human Nutrition Science (4)
NUTR 423/NUTR 523. Community Nutrition (4)
NUTR 446. Managing Food and Nutrition Services (4)
TOX 429/TOX 529. Toxic Substances in Food (3)



* Baccalaureate Core Course (BCC)
^ Writing Intensive Course (WIC)


Major Code: C315

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