Sustainable Food and Bioenergy Systems (SFBS)
An interdisciplinary program from the College of Agriculture and the College of Education, Health and Human Development.
The Sustainable Food and Bioenergy Systems (SFBS) program offers an interdisciplinary, hands-on curriculum focused on the ecological, cultural, economic, and health aspects of food and bioenergy systems from production through consumption. The degree plan is intended to prepare and motivate students as agents of change to address society’s most pressing food and system related issues towards sustained environmental and human well-being. Students of the program are provided with broad interdisciplinary training founded on a core SFBS curriculum while gaining disciplinary training by selecting one of three options housed in either the College of Agriculture or the College of Education, Health and Human Development:
The Sustainable Food Systems option is offered by the Department of Food Systems, Nutrition, and Kinesiology in the College of Education, Health and Human Development. Sustainable Food Systems option trains students in the interface of natural and social sciences to understand the complexity of our food system and its consequences for human health and community well-being. This option focuses on the interconnections between sustainable agriculture, community resilience, food security, as well as human and planetary health. The multiple lenses and tools provided to assess and manage food system outcomes will empower graduates to address food system challenges such as climate change, food justice, local/regional supply chain resilience, food access and food insecurity, nutrition-related chronic disease, food safety, Indigenous food systems, and sustainability-focused food product innovation. Graduates from this option are prepared for a wide range of careers in basic and applied scientific research, community nutrition, community food security, food pantries, public health, Extension education, food and nutrition policy/advocacy, food enterprise, community-supported agriculture, Indigenous food systems, urban food systems, food processing, food marketing, retailing, and distribution.
Contact:
Amaia Sangroniz
(406) 994-3114
amaia.sangroniz@montana.edu
The Agroecology option is offered by the Department of Land Resources and Environmental Sciences in the College of Agriculture. Agroecology explores how crops and pest organisms interact with their environment, the application of technology to efficiently and sustainability produce crops, and the application of population principles and community ecology, environmental science, and cropland ecosystems. The curriculum is based on the philosophy that to be able to successfully predict management outcomes and thus make informed recommendations, one must understand fundamental principles of evolution, ecology, soil science, agronomy, and pest management. Graduates from this option find careers in environmental industries and consulting firms that solve problems associated with agroecosystems or agricultural practices; government jobs in environmental management and policy making; agricultural industry positions associated with precision agriculture, pest management, general agronomy, and information services. Students will be prepared for graduate training that leads to independent research in basic and applied ecology, environmental biology, cropping systems, precision agriculture, ecologically-based pest management, weed science, or agricultural entomology (pest management science).
Contact:
Department of Land Resources and Environmental Sciences
(406) 994-3090
lresinfo@montana.edu
The Sustainable Crop Production option is offered by the Department of Plant Sciences and Plant Pathology in the College of Agriculture. Sustainable Crop Production explores where our food comes from, ways to sustainably maintain production levels while protecting our natural resources, local food systems as viable alternatives to corporate agricultural production, and more. The curriculum is designed to train students in a broad range of principles and practices in sustainable crop production including agronomy, soil fertility, plant genetics, plant physiology, greenhouse production, plant propagation, integrated pest management, and small business management. Both large- and small-scale food and bioenergy production systems are examined. Graduates from this option find careers in conventional and organic farming; as crop production specialists and consultants; in pest management; in seed, fertilizer, and chemical industries; with banks and other lending institutions; and as managers of CSAs and local food organizations. Other career opportunities exist in the Extension Service, state and federal agencies, and private or nonprofit organizations.
Contact:
Dr. William Dyer
(406) 994-5063
wdyer@montana.edu
Dr. Mac Burgess
(406) 994-3510
mburgess@montana.edu
While coursework in each option is specifically designed to create more detailed and subject-specific knowledge in the selected area of specialization, all SFBS options seek to enhance student experience through service-based learning internships, hands-on production, training on research methods, independent and group projects, and community engagement. The two required internships within the SFBS Program provide students with experiential learning and networking opportunities to successfully embark upon a career related to food systems work. Students also have the opportunity to participate in an on-campus practicum at Towne’s Harvest Garden, a five-acre diversified vegetable and educational research farm.