Food Systems, the Environment and Public Health Certificate Program
Sponsored By: Department of Environmental Health and Engineering
Onsite or Online | Part-Time | 1-3 years
About the Food Systems, the Environment and Public Health Certificate Program
Food provides many benefits, from nourishment and well-being to livelihoods. Our food systems are also at the nexus of many of the today's most significant challenges, including climate change, resource scarcity, over- and under-nutrition, and environmental exposures to workers and communities. Inequities are widespread. The certificate program in Food Systems, the Environment, and Public Health is designed for Johns Hopkins University degree students and professionals seeking to deepen their understanding of the critical role of food systems in public health and global environmental change. Students will apply selected research, communication and/or public health policy analysis and advocacy skills to address the public health and equity implications of food systems. The certificate curriculum can be customized to meet the needs of full-time and part-time students.
Educational Objectives
Students completing the certificate program will be able to:
1. Define and describe the concepts of food systems, food security, food system sustainability, and resilience.
2. Describe how food systems and food production practices affect the public’s health, with attention to equity and the historical trends that shaped today’s food system.
3. Use a systems perspective to analyze and apply critical thinking to inter-relationships within food systems, specifically among diet, food production, the environment and public health.
4. Analyze strengths and weaknesses of political, social, and economic policies and other interventions to improve food systems.
5. Apply selected skills (such as research methodologies, communication, advocacy and behavior change) to promote healthy and sustainable food systems.
Curriculum for the Food Systems, the Environment and Public Health Certificate Program
Please visit our Academic Catalogue to see the full certificate curriculum requirements. Please also review the certificate completion requirements.
Admissions Requirements
Degree Students
All JHU graduate students are eligible for admission to this certificate program, with the exception of BSPH MAS students, who are not eligible to apply until they have completed their primary degree program.
Applying to the certificate program as a JHU graduate student:
Students already enrolled in a graduate program at JHU are not required to submit the School's electronic admissions application, but must submit declaration of intent prior to starting coursework.
Eligible Start Terms:
Summer, 1st, 2nd, 3rd, and 4th
Non-Degree Students
Junior or mid-level professionals (ie, non-degree students) with at least a baccalaureate degree from an accredited college or university, a strong academic record, and professional experience in food systems related work are eligible for admission to this certificate program.
Eligible Start Terms:
1st and 3rd
Applying to the certificate program as a non-degree applicant
Students who are not currently enrolled in a graduate program at JHU are required to apply to certificate programs using SOPHAS Express.
Prerequisites or special requirements
None
Tuition
Information regarding the cost of tuition and fees can be found on the Bloomberg School's Certificate Programs Tuition page.
Financial Aid Eligibility: U.S. citizens and U.S. permanent residents enrolled in this certificate program may be eligible to apply for Title IV financial aid. Please contact the JHU Office of Student Enrollment and Account Management (SEAM) for more information.
Contact Us
Questions about the program? We're happy to help.
Certificate Program Contact
Philip McNab
pmcnab1@jhu.edu
Faculty Sponsors
Philip McNab
Pamela Berg
Keeve Nachman
Roni Neff