Get your B.A. in Food Studies
About the Major
Are you passionate about food? Do you want to understand the social, political, environmental, and cultural dimensions of food?
The College of Social and Behavioral Sciences has added an exciting new degree option: the B.A. in Food Studies.
This new major shares a core curriculum with the B.S. in Nutrition in Food Systems, offered by the College of Agriculture and Life Sciences. We've collaborated to provide innovative courses and to provide you with numerous research and service learning opportunities that capitalize on Tucson’s designation as a UNESCO City of Gastronomy.
Learn about the cultural and historical significance of food
Explore the food scene in Tucson, a UNESCO City of Gastronomy
Work to tackle food injustice
Food-related majors are burgeoning across the country! Benefit from the growing demand for experts in food-related policy, food justice, and food culture. Consider food studies as a double major, leading to exciting career options.
- Culinary writer
- Restaurant manager
- Food marketer
- Community educator
- Food historian
- Policy analyst
- Food-related community organizer
- Food systems entrepreneur
You will benefit from faculty expertise across campus and learn to work collaboratively across disciplines. Core courses include:
- FOOD 101: Intro to Critical Food Studies
- FOOD 102: Intro to U.S. Food Systems
- ENGL 307: Business Writing
- FOOD 300: Food Justice, Ethics, & Activism
- FOOD 302: Community Nutrition & Food Security
You'll also choose one course from the areas of Gastronomy in Arts, Culture, and Heritage; Food Systems, Governance, and the Environment; and Sustenance, Health and Wellness. We are also developing opportunities for internships and study abroad.
FOOD 300: Food Justice, Ethics & Activism
Explore cultural, environmental, and ethical disputes around food, including local and global food (in)security, the role of food in cultural preservation and revitalization, and approaches to sustainable food production.
Spring 2019: Tuesday/Thursdays, 12:30 p.m.