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About the Food Studies Program

Food Studies offers a bachelor of science (B.S.) in Food Studies. Students learn about the Food industry in areas including food science, organic production, local food movement, genetic modification of food and nanotechnology and food access in the U.S.

 

WCNY-TV episode screen shot

WCNY-TV explores community gardens in Syracuse with food studies professor Evan Weissman

In December, WCNY-TV’s “Cycle of Health” show featured assistant professor of food studies, Evan Weissman, an exploration of the history and growth of community gardens in Syracuse, as well as across New York State. A growing interest in where food comes from and how to cook it, along with many other factors, has spurred urban garden movements locally. Some local community gardens date back 20 years, and many new ones are sprouting up today. Watch the segment entitled, ‘Urban Roots’ with Professor Weissman


Mark Bittman with Student

New Course Offerings for Spring 2015


FST 300: Emergency Food Systems
Tuesdays and Thursdays, 2:00pm – 3:20pm

One in six persons in the United States lives in a household that cannot afford adequate food. Of the 50 million food-insecure persons, roughly 17 million are children. From the student food pantry in Hendricks Chapel to national public policy efforts on hunger, FST 312—Emergency Food Systems introduces the subject of emergency food systems, with emphasis on experience in the United States.



MFT 706: Gender, Food, Rights
Wednesdays, 5:15pm – 8:00pm

When so many call for inclusion of women into food and nutrition programs and policy making, why do women and girls continue to experience hunger and malnutrition at greater rates than men across diverse demographic groups experiencing right to food violations? FST 706—Gender, Food, Rights explores this question in detail from a human rights-based approach.


Food laboratory

Falk College offers major, minor in food studies

Falk College offers a bachelor of science degree in food studies as well as an undergraduate minor in it. Both programs are currently accepting students. The B.S in food studies takes a multilevel, holistic approach to food—from production through consumption. In addition to its core program, the curriculum offers two concentrations: 1) Food Politics and Governance; and; 2) Community Food Systems and Gastronomy. The 120-credit major includes five areas of study: Falk College requirements, a liberal arts core, a food studies core, a food studies area of concentration, and electives.

The Falk College's Food Studies minor is an interdisciplinary approach to examining U.S. and global food systems from production through consumption using a multi-level and holistic approach. Students take courses covering production, consumption, distribution, gastronomy, and food policy. The minor in Food Studies requires completion of six courses, two that are mandatory and four electives. For more specific information on declaring the minor, contact Evan Weissman, Ph.D. Food Studies minor coordinator, 443-4295 or e-mail eweissma@syr.edu.


Course spotlight: FST 300--Farm to Fork

In the Farm to Fork course, students explore key features of the food system, from farm to fork. Using both in-class learning and hands-on engagement students will interrogate industrial food and develop a better understanding and appreciation of efforts to build community-based food systems. The class includes a cooking laboratory where students learn basic culinary skills. Students also participate in a variety of field trips.



Mark Bittman with Student

New York Times food columnist offers advice to Falk students on food production, consumption and activism

A standing-room-only audience of students, faculty and staff had the chance to hear the insights of Mark Bittman, one of the country's best-known, most widely respected food writers. Bittman, who was in Syracuse as the featured speaker at the Rosamond Gifford Lecture on November 5, made a special trip to campus to meet with students in Falk College’s food studies and nutrition programs.


Syracuse Grows Benefit Dinner

Food studies professor Evan Weissman cultivates food justice

Syracuse Grows recently celebrated another successful growing season and hosted its first-ever Farm-to-Table Benefit dinner. Funds raised at the event will support the Syracuse Grows network of community gardens and farms and also contribute to its annual resource drive in the spring. Syracuse Grows is a grassroots coalition of individuals, gardens, and community collaborators working to cultivate a just foodscape in the city of Syracuse. The group provides advocacy, programming, education, and resources to support food justice and community development through community gardening and urban agriculture.


Rick Welsh Portrait

Falk Professor to Study Anaerobic Digesters for Small-scale Dairy Farms

Falk College professor of Food Studies, Rick Welsh, and Stefan Grimberg and Shane Rogers, two environmental engineers from Clarkson University, have received a competitive grant from the U.S. Department of Agriculture's National Institute for Food and Agriculture to develop educational and outreach materials related to smaller-scale anaerobic digesters.

In the U.S., anaerobic digesters have been seen as larger farm technologies since the more manure produced on a farm, the greater the amount of biogas produced too. This biogas is captured and burned to produce heat that can be used to keep parlors warm or to produce steam to turn a turbine and produce electricity. Excess electricity can be sold.


Falk students, faculty advocate for women's human rights to adequate food, nutrition at United Nations meetings

Students in the Falk College’s new graduate course, FST 700—Gender, Food, and Rights attended the United Nations’ (UN) annual Committee on the Status of Women (CSW) meetings over Spring Break. Led by food studies professor, Anne Bellows, three students, Melanie Shaffer-Cutillo, Karen Cordano, and Stacia Martelli canvassed official meetings on issues related to women’s human right to adequate food and nutrition as official delegates of the non-governmental organization, Food First Information Action Network (FIAN) International. Bellows is an editorial board member and contributor to the FIAN worldwide publication, “The Right to Food and Nutrition Watch.”

The Gender, Food and Rights course the students are enrolled in advances inquiry introduced in another Falk food studies course, FST 403/603—Right to Food and Nutrition and foregrounds a focus on the relationship between the human right to adequate food and nutrition and women’s rights. The class operates from an investigation into the question, when so many call for the inclusion of women into food and nutrition programs and policy making, why do women and girls continue to experience hunger and malnutrition at greater rates than do men across diverse demographic groups experiencing right to food violations?


New Food Studies Minor

The Falk College’s Food Studies minor is an interdisciplinary approach to examining U.S. and global food systems from production through consumption using a multi-level and holistic approach. Students take courses covering production, consumption, distribution, gastronomy, and food policy. The minor in Food Studies requires completion of six courses, two that are mandatory and four electives. Sign up for these Spring 2014 courses today. For more specific information on declaring the minor, contact Evan Weissman, Ph.D. Food Studies minor coordinator, 443-4295 or e-mail eweissma@syr.edu


Kimberly Johnson Portrait

Kimberly Johnson authors chapter exploring trans fat social policy, environmental externalities

Senior part-time instructor, Kimberly Johnson, has authored a chapter in the publication, Environmental Policy is Social Policy-Social Policy is Environmental Policy: Toward Sustainability Policy. The chapter is entitled, “Living Off the Fat of Another Land: Trans Fat Social Policy andEnvironmental Externalities,” and explores efforts in replacing trans fatty acids (TFAs) in the food supply while looking more broadly at the intersection of food, health, and environmental policy.


Welcome to the Food Studies Program

Rick Welsh serves as the department chair of Public Health, Food Studies and Nutrition

A message from the chair

Department News
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Contact us: falk@syr.edu

College Events

Empathy Matters Information Session


Syracuse University college student's mentoring elementary school-aged children about the basics of empathy.

Date: Wednesday, Feb 4th
Time: 7:30 pm
Location: Hall of Languages, Room 205

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Negotiating a Global Sustainable Development Agenda: the View from the United Nations Conference on Trade and Development


Research Brown Bag Forum presentation by Chantal Line Carpentier, Sustainable Development Officer Division for Sustainable Development Department of Economic and Social Affairs United Nations.

Date: Friday, Feb. 13
Time: 12-1:30pm
Location: 312 Lyman Hall

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Falk College Spring Graduate Information Session


Meet admissions staff and learn about Falk College graduate programs

Date: Saturday, Feb 28th
Time: 10:00 am
Location: Heroy Auditorium

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Mindfulness Goes to School: Linking Research with Practice


Contemplative Collaborative Brownbag Series presentation by Dessa Bergan-Cico & Rachel Razza.

Date: Friday, March 6th
Time: 12-1:30pm
Location: 123 Sims Hall

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