Food and Farming Sustainability

Add in-depth knowledge and detail

Both social science and natural science courses will inform your study of a critical social-ecological system, providing a diverse understanding of problems facing both developing and developed countries and their citizens. You will also have a host of courses to develop hard skills, such as soil science, horticulture, animal husbandry, food systems and community development, economic and statistical analyses, policy development, and GIS. 

Your education and training will give you the tools to work for nonprofits and NGOs, government agencies, and innovative startups tackling the world’s most pressing food and agricultural challenges.

Core courses (12 credit hours):

Natural Sciences

  • Fundamentals of Sustainable Agriculture (E 530)
  • Soil Science and Management (E 550)

Social Science, Policy, and Governance (choose two of the following three courses):

  • Food Systems and Community Resilience (R 519)
  • Agriculture, Environment, and Governance (V 550)
  • Food Policy in a Changing World (V 550)

Electives (12 credit hours): Work with your advisor to select 12 credits from the list below or from core courses not used to satisfy the core requirements

  • Vector-based Geographic Information Systems (E 518)
  • Environmental Toxicology (E 520)
  • Forest Ecology and Management (E 528)
  • Aquatic Chemistry (E 539)
  • Wetland Ecology and Management (E 540)
  • Lake and Watershed Management (E 545)
  • Environmental Risk Analysis (E 560)
  • Climate-Change Impacts on Natural Resources (E 591)
  • Nonprofit and Voluntary Sector (N 521)
  • Proposal Development and Grant Administration (N 557)
  • Benefit Cost Analysis (P 541)
  • Public Program Evaluation (P 562)
  • Water Policy and Economics (R 532)
  • Nutritional Anthropology (ANTH-B 545)
  • Supply Chain and Distribution (BUS-P 601)
  • Food and Poverty in America (GEOG-G 558)
  • Ecohydrology (GEOG-G 567)
  • Global Change, Food, and Farming Systems (GEOG-G 578)
  • Informatics in Disasters and Emergency Response (INFO-I 516)
  • Public Health Nutrition (SPH-N 536)
  • Nutrition I (NTRD-N 500)

The above are examples of your course options. For a complete listing, see the official Indiana University Graduate Bulletin and work with your advisor as you make your schedule.

Learn from faculty with expertise and experience in food and farming sustainability



(812) 855-4168

Associate Professor; Director, Food Institute; Co-director, IU Campus Farm

(812) 856-0969

Assistant Professor

(812) 855-8914

Assistant Professor

(812) 856-7290

Taylor Elliott-DelBuono, MPA-MSES’17


O’Neill has truly changed the way I see the world and its environmental problems. I feel better equipped to manage for our current and future needs with the skills I’ve gained during my years here.

50 years at O'Neill