Food Studies Minor

Environment, Ecology, and Energy Program

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3202 Murray Hall, CB# 3275

(919) 962-1270

James Ferguson, Program Advisor

Amy Cooke, Program Advisor

Paul W. Leslie, Chair

Amy E. Cooke, Director of Undergraduate Studies

Violet Anderson, Student Services Manager

Food studies is an interdisciplinary field that examines the relationship between food and all aspects of the human experience, including culture and biology, individuals and society, global pathways and local contexts. The minor invites the growing number of students interested in food to advance their studies across a broad range of curricula. The program provides a curricular offering and intellectual framework to complement the co-curricular energy around food on campus, increasing the rigor and discipline with which students use food as a lens for exploration and critical thinking.

The minor is available to students accepted into Honors Carolina and to any undergraduate student who has achieved and maintains a grade point average of 3.00 or better.

Department Programs



Graduate Programs


In addition to the program requirements listed below, students must:

  • take at least nine hours of their minor "core" requirements at UNC–Chapel Hill
  • earn a minimum of 12 hours of C or better in the minor (some minors require more)

For more information, please consult the degree requirements section of the catalog.

The minor requires five (5) courses.

Core Requirements
NUTR 175Introduction to Food Studies: From Science to Society3
Select four (4) electives from the following list: 112
On the Question of the Animal: Contemporary Animal Studies
Food and American Culture: What We Eat and Who We Are
Southern Food Studies: Beyond the Plate
Senior Seminar in Southern Studies
First-Year Seminar: Humans and Animals: Anthropological Perspectives
Anthropological Perspectives on Food and Culture
Archaeology of Food
Origins of Agriculture in the Ancient World
First-Year Seminar: Food in Chinese Culture
First-Year Seminar: Biotechnology: Genetically Modified Foods to the Sequence of the Human Genome
Seafood Forensics
and Seafood Forensics Laboratory
Food, Environment, and Sustainability
Agriculture and the Environment H
Literature and Cultural Diversity H
Sports Nutrition
Food for Thought: The Culture of Cuisine in Modern France
Agriculture, Food, and Society
Food and History: The Local and Global, the United Kingdom and the United States
Seminar in Social Behavioral Sciences (Non-History) (Eats 101, section 001)
Italian Food and Culture
Food and Culture in Japan
Introduction to Human Nutrition
Sustainable Local Food Systems: Intersection of Local Foods and Public Health
Nutrition Communication and Culture
The Political Economy of Food H
Total Hours15

Honors version available. An honors course fulfills the same requirements as the nonhonors version of that course. Enrollment and GPA restrictions may apply.

Additional courses can be applied to the requirements with the approval of the program advisor.

Graduate School and Career Opportunities

The minor in food studies, in combination with a student’s major of interest, prepares students for a variety of careers in health and nutrition, arts and culture, media and journalism, health affairs policy and program management, social services, the academy, entrepreneurship and intraprenuership, environmental work and sustainability, and consulting. The minor may also be of value for those planning postgraduate studies.