EcoGastronomy
EcoGastronomy is the interdisciplinary study of how food can nourish both people and planet, while cultivating a food system that is equitable, regenerative, and resilient. This program blends culinary arts and hospitality with ecological and social responsibility, recognizing that every meal affects both human and environmental health and wellbeing.
The EcoGastronomy program prepares students for professions within our rapidly evolving food community—from farm to fork to nutrition and health outcomes—where ever-greater integration of agriculture, food, and nutrition requires a broad perspective and a specific blend of skills and knowledge.
Curriculum and International Experience
The courses in the program are multidisciplinary and are designed to integrate UNH strengths in sustainable agriculture, culinary arts, hospitality, and nutrition. This unique academic program emphasizes the interdisciplinary, international, and experiential knowledge that connects these fields. The program is experiential by requiring students to work in the field growing food, in the kitchen preparing food, and developing the skills associated with both. Students experience the local food cultures and get firsthand experience on the issues of food security locally, regionally, and globally. Students who declare the dual major in EcoGastronomy spend a semester abroad in Ascoli Piceno, Italy, (spring, summer or fall semester) and complete courses related to the Italian food system - including culture, history, philosophy, and production. The ECOG 701 EcoGastronomy Capstone, taken during the senior year, provides students the opportunity to synthesize, apply, and reflect on knowledge gained throughout the program’s coursework.
To declare a dual major students must have a cumulative grade-point average of 2.5 and have declared a disciplinary major. All required EcoGastronomy coursework must be completed with a grade of C or better.
EcoGastronomy (ECOG)
ECOG 401 - Introduction to Ecogastronomy
Credits: 0 or 4
This interdisciplinary course introduces students to the principles and practices of EcoGastronomy. It provides students with a foundation for understanding the connections among food production, ecology, ethics, cuisine, nutrition and health within the framework of sustainability. The course includes guest lectures, class discussion, film reviews, activities, and food tastings.
Attributes: Environment,TechSociety(Disc)
Grade Mode: Letter Grading
ECOG 695 - Independent Analysis
Credits: 1-4
Study and research project for students to advance knowledge in EcoGastronomy fields.
Repeat Rule: May be repeated for a maximum of 8 credits.
Grade Mode: Letter Grading
ECOG 696 - Supervised Student Teaching Experience
Credits: 4
Participants are expected to perform such functions as attending classes, leading discussion groups, assisting faculty, presenting information in undergraduate courses that they have successfully completed, holding office hours, grading papers and exams. Enrollment is limited to juniors and seniors who have had above average GPAs.
Prerequisite(s): ECOG 401 with a minimum grade of C-.
Grade Mode: Credit/Fail Grading
ECOG 701 - EcoGastronomy Capstone
Credits: 2-4
This is a one to two-semester course in which students will synthesize their EcoGastronomy experience with their undergraduate education, including their primary major, and will explore an integrated outlook on their professional future. Filed trips, guest lecturers, experimental activities, and related readings and research will provide the foundation for the completion of a portfolio. A research paper is presented at the Undergraduate Research Conference in the spring.
Attributes: Writing Intensive Course
Prerequisite(s): ECOG 401 with a minimum grade of C-.
Repeat Rule: May be repeated for a maximum of 4 credits. May be repeated up to 1 time.
Grade Mode: Letter Grading