Program: Global Food Systems Leadership Secondary Major - Kansas State University - Modern Campus Catalog™

Mar 15, 2025

2020-2021 Undergraduate Catalog

Core Courses (9 credit hours)

All students must complete the following three courses.

DAS 225 - Fundamentals of Global Food Systems Leadership Credits: 3
DAS 325 - Uncertainty in Global Food Systems Leadership Credits: 3
GENAG 225 - Fundamentals of Global Food Systems Leadership Credits: 3
GENAG 325 - Uncertainty in Global Food Systems Leadership Credits: 3
GENAG 425 - Global Food Systems Leadership in Action Credits: 3
LEAD 225 - Fundamentals of Global Food Systems Leadership Credits: 3
LEAD 325 - Uncertainty in Global Food Systems Leadership Credits: 3
LEAD 425 - Global Food Systems Leadership in Action Credits: 3

Food and Agriculture Courses (6 credit hours)

Students would select a minimum of 6 credit hours from the list:

AGEC 315 - Contemporary Issues in Global Food and Agricultural Systems Credits: 3
AGEC 710 - Comparative Food and Agriculture Systems Credits: 3
AGRON 220 - Crop Science Credits: 4
ASI 102 - Principles of Animal Science Credits: 3
ASI 350 - Meat Science Credits: 3
ASI 595 - Contemporary Issues in Animal Science and Agriculture Credits: 3
ENTOM 301 - Insects and People Credits: 3
FDSCI 302 - Introduction to Food Science Credits: 3
FNDH 400 - Human Nutrition Credits: 3
GENAG 690 - Seminar in International Agriculture Credits: 1
GRSC 101 - Fundamentals of Grain Processing Credits: 3
HORT 201 - Principles of Horticultural Science Credits: 4
HORT 325 - Introduction to Organic Farming Credits: 2

Areas of Concentration (9 credit hours)

All students must complete 9 credit hours from one of the following areas of concentration.

Policy

AGEC 410 - Agricultural Policy Credits: 3
AGEC 610 - Current Agriculture and Natural Resource Policy Issues Credits: 3
FNDH 600 - Public Health Nutrition Credits: 3
HIST 533 - Topics in the History of the Americas Credits: 1-3
POLSC 145 - World Politics Credits: 3
POLSC 307 - Introduction to Public Administration Credits: 3
POLSC 511 - Contemporary Chinese Politics Credits: 3
POLSC 647 - International Law Credits: 3
POLSC 651 - International Organization Credits: 3
SOCIO 363 - Global Problems Credits: 3
SOCIO 507 - International Development and Social Change Credits: 3
SOCIO 533 - Society, Food, and Agriculture Credits: 3
SOCIO 536 - Society and Natural Resources Credits: 3

Community Engagement

ANTH 613 - Gender, Power, and International Development Credits: 3
CNRES 531 - Core Conflict Resolution Credits: 3
CNRES 532 - Conflict Resolution across Cultures & Contexts Credits: 3
CNRES 536 - Conflict and Trauma in International Settings Credits: 3
COMM 465 - Communication and Conflict Credits: 3
COMM 480 - Intercultural Communication Credits: 3
PLAN 215 - World Cities Credits: 3
PLAN 660 - Community Development Planning Credits: 3
PLAN 740 - Small Community and Rural Area Planning Credits: 3
SOCIO 633 - Gender, Power, and International Development Credits: 3

Sustainability of Natural Resources

AGCOM 712 - Environmental Communication Credits: 3
AGRON 305 - Soils Credits: 4
AGRON 335 - Environmental Quality Credits: 3
AGRON 375 - Soil Fertility Credits: 3
ATM 558 - Hydrology and Soil Erosion Management Credits: 3
ATM 661 - Watershed Assessment and Management Credits: 3
BAE 560 - Hydrology for Biological Systems Credits: 3
BIOL 303 - Ecology of Environmental Problems Credits: 3
BIOL 529 - Ecology Credits: 3
CHM 315 - Environmental Science: A Chemistry Perspective Credits: 3
GEOG 121 - Introductory Physical Geography: Earth Systems Science Credits: 3
GEOG 340 - Natural Resources Credits: 3
GEOG 360 - Sustainability Concepts & Issues Credits: 3
GEOG 460 - Human Dimensions of Global Change Credits: 3
GEOG 761 - Human Impact on the Environment Credits: 3
HIST 511 - Environmental History Credits: 3
HIST 598 - Topics in Non-Western History Credits: 1-3
HORT 790 - Sustainable Agriculture Credits: 2
HORT 791 - Urban Agriculture Credits: 2
PMC 275 - Introduction to Natural Resource Management Credits: 3

Economics and Entrepreneurship

AGEC 515 - Food and Agribusiness Marketing Credits: 3
AGEC 525 - Natural Resource and Environmental Economics Credits: 3
AGEC 570 - Food Manufacturing, Distribution, and Retailing Economics Credits: 3
AGEC 615 - Global Agricultural and Economic Development Credits: 3
AGEC 623 - International Agricultural Trade Credits: 3
AGEC 632 - Agribusiness Logistics Credits: 3
ECON 681 - International Trade Credits: 3
ECON 682 - Development Economics Credits: 3
ENTRP 520 - Social Entrepreneurship Credits: 3
MKTG 544 - International Marketing Credits: 3
POLSC 341 - Politics of the World Economy Credits: 3
SOCIO 507 - International Development and Social Change Credits: 3

Food Production and Processing

ASI 310 - Poultry and Poultry Product Evaluation Credits: 2
ASI 361 - Meat Animal Processing Credits: 2
ASI 370 - Principles of Meat Evaluation Credits: 2
ASI 405 - Fundamentals of Milk Processing Credits: 3
ASI 495 - Advanced Meat Evaluation Credits: 2
ASI 608 - Dairy Foods Processing & Technology Credits: 3
ASI 610 - Processed Meat Operations Credits: 2
ASI 640 - Poultry Products Technology Credits: 3
ASI 671 - Meat Selection and Utilization Credits: 2
ASI 777 - Fresh Meat Technology Credits: 3
FDSCI 305 - Fundamentals of Food Processing Credits: 3
FDSCI 660 - International Study Experience in Food Science Credits: 0-6
FDSCI 690 - Principles of HACCP and HARPC Credits: 3
FNDH 400 - Human Nutrition Credits: 3
FNDH 413 - Science of Food Credits: 4
GRSC 150 - Principles of Milling Credits: 2
GRSC 151 - Principles of Milling Laboratory Credits: 1
GRSC 405 - Grain Analysis Techniques Credits: 2
GRSC 602 - Cereal Science Credits: 3
GRSC 625 - Flour and Dough Testing Credits: 2
GRSC 635 - Baking Science I Credits: 2
GRSC 636 - Baking Science I Laboratory Credits: 2
GRSC 637 - Baking Science II Credits: 3
GRSC 638 - Baking Science II Laboratory Credits: 1
HIST 557 - History of American Agriculture Credits: 3
HORT 520 - Fruit Production Credits: 3
HORT 560 - Vegetable Crop Production Credits: 3
HORT 725 - Postharvest Technology and Physiology of Horticultural Crops Credits: 3

Total Requirements (24 credit hours)