Ecogastronomy Dual Major
The Dual Major in EcoGastronomy integrates UNH strengths in sustainable agriculture, hospitality management, and nutrition. EcoGastronomy offers a unique academic program emphasizing the interdisciplinary, international, and experiential knowledge that connects all three fields.
The EcoGastronomy Dual Major is a collaboration with the University of New Hampshire's College of Life Sciences and Agriculture, Peter T. Paul College of Business and Economics, and the Sustainability Institute.
|ECOG 401||Introduction to Ecogastronomy||4|
|SAFS 405||Sustainable Agriculture and Food Production||4|
|HMGT 403||Introduction to Food Management||0 or 4|
|NUTR 400||Nutrition in Health and Well Being||4|
|ECOG #685||EcoGastronomy Study Abroad 1||0-20|
|ECOG 701||EcoGastronomy Capstone 2||2-4|
|Select one elective from the following courses:||4|
|Animal Rights and Societal Issues|
|Cooperative for Real Education in Agricultural Management (CREAM)|
|Agricultural and Food Policy|
|American Environmental History|
|International Wine and Beverage|
|International Food and Culture|
|Exploration in Entrepreneurial Management|
|Natural Resources and Environmental Policy|
|Ecological Sustainability and Values|
|International Environmental Politics and Policies for the 21st Century|
|Sustainable Living - Global Perspectives|
|Systems Thinking for Sustainable Solutions|
|From Seed to Sea: Examining Sustainable Food Systems|
|Food Production Field Experience I|
|Principles of Aquaculture|
|Fisheries Biology: Conservation and Management|
ECOG #685 EcoGastronomy Study Abroad is a variable credit course. ECOG students much complete at least 12 credits of study abroad.
Satisfies the capstone requirement of the Discovery Program for the EcoGastronomy major.
- Students will understand and be able to communicate the interconnected nature of the food system, taking into account the social, political, ethical, environmental, economic, and social justice issues that are intertwined in the system.
- Students will gain practical understanding of food system sustainability by engaging in experiential education opportunities.
- Students will be able to speak fluently in the language of sustainable food systems.
- Students will effectively analyze and evaluate the full lifecycle of a food, or food product, by identifying and applying reliable information.
- Students will demonstrate effective oral communication skills.
- Students will demonstrate effective written communication skills.
- Students will demonstrate effective presentation skills.