SUNY Cobleskill: Food Systems & Technology (BT)

A truly multidisciplinary experience
http://fssourcebook.org/media/com_jbusinessdirectory/pictures/companies/56/SUNYCobleskillseal-1478021355.png
SUNY Cobleskill: Food Systems & Technology (BT)

106 Suffolk Circle, Cobleskill, New York 12043, United States

Map Location

Map Directions

A truly multidisciplinary experience

Type:
Agroecology
Categories:
Keywords:
General info

The design of a food system directly impacts diet, disease, economic development, business viability, air and water quality and the capacity of resources to feed and fuel growing populations. Students in SUNY Cobleskill's newest baccalaureate program will learn about food systems as they exist around the world and the technologies that are critical to efficiently and effectively produce, process, and distribute food.

The program is comprised of four academic cores: sustainability, food policy and law, food production and science, and food business management. Through them, students will gain hands-on learning experience in the College's livestock and dairy facilities, greenhouses, alternative energy labs and culinary facilities.

Through the program cores of Food Systems Management, Food Science and Production and Sustainability, students can take a broad variety of classes in Culinary Arts, Animal Science, Agronomy, Horticulture and Agricultural Engineering. Students also have annual for-credit travel opportunities, both international and domestic, to expose them to food systems as they exist globally.  

 

 

About The Sustainable Food Systems Sourcebook

The Sustainable Food Systems Sourcebook is a free database of degree programs, consultants, scholarships, funding, conferences, and other education and training resources for professionals and students focused on food systems work. It is published by the Thomas A. Lyson Center for Civic Agriculture and Food Systems, which is a project of the Center for Transformative Action (a 501c3 nonprofit organization affiliated with Cornell University).

Contact Duncan Hilchey with any questions or comments.