Miami University offers various courses related to food systems, food studies, sustainability, and experiential learning (often in collaboration with the Institute for Food Farm). Past classes have helped the Institute for Food partner with new organizations in the community, design plans for the distribution of produce, as well as build a wash station, storage container, and greenhouse to increase efficiency on the farm.

The following is a list of courses offered in 2020 and 2021.

Interdisciplinary Food Systems (AMS and IES)

IES 278 - Introduction to Food Systems

Introduction to food from an interdisciplinary perspective exploring the interrelationships between food, agriculture, environment, and society. Course materials focus on food from a systems-based perspective, examining the origins implications, and practices of our current food systems, and exploring new approaches to sustainable agriculture, agroecology, and resilient food systems.

IES 278L - Understanding Food Systems

Laboratory course exploring the interrelationships between soil, water, plant resources, and other biotic components of agricultural ecosystems. (Must be taken with IES 278)


ATH 405 - Food, Taste and Desire

This course examines food consumption from a social, economic, and political perspective and analyzes cultural meanings of food-related practices.

ATH 411/511 - Applied Anthropology

This course involves an investigation of the accessibility of fresh produce for low-income families in Oxford, including a service project with the Oxford Choice Pantry and the Institute for Food.


HST 238 - Food in History

This course explores the role of food in history. Selected topics include the history of food as a resource linked to markets, migration, empire, and globalization; as well as food as a cultural artifact linked to social position, political agency, culinary practices, and local identity.

HST 290 - Food and History

Multiple professors collaborate to provide students with an interdisciplinary study of food culture and practices throughout history.


ENG 495R - Capstone: Rhetorics of Food and Agriculture

Students critically analyze rhetorical texts about food and agriculture while also composing multimedia web content for the Institute for Food.

Western Program

WST 341 - Synthesis and Action: DOING the Commons: Food & Community

Students work in groups to facilitate community partnerships with the Institute for Food and implement a new sustainable program promoting local food production and consumption.