Food Studies News
Falk College Welcomes the Class of 2022
Falk College is thrilled to welcome back returning Syracuse students and to extend a special welcome to the Class of 2022, new transfer and graduate students! We are so happy to have you in the Orange family, as well as our family here at Falk College. As you meet your professors, classmates, and roommates, you’ll soon be feeling right at home. We are here to help you along the way. If you have an…
Welsh’s expertise in agriculture’s technological change shared with U.S. EPA scientific panel
A critical issue facing U.S. and global agriculture, specifically corn and cotton crops, is widespread resistance to crops genetically engineered to manifest the soil bacteria bacillus thuriengensis or Bt. The U.S. Environmental Protection Agency (U.S. EPA) has convened a Scientific Advisory Panel (SAP) to consider a set of eight Charge Questions related to the issue titled: “Resistance of Lepidop…
2017-2018: A Year In Review
Newsletter of the Graduate Program in Food Studies: Volume 1 - The 2017-2018 academic year has closed with four students earning Master of Science (M.S.) degrees and three students with Certificates of Advanced Studies (C.A.S.) in Food Studies.
Professors Jung, Weissman honored for excellence in graduate teaching
In recognition of dedication to graduate students and commitment to excellence in graduate teaching and mentoring, Falk College faculty members Eunjoo Jung, associate professor of human development and family science, and Evan Weissman, assistant professor, food studies, received 2018 Excellence in Graduate Education Faculty Recognition Awards. The honors were presented by the Graduate School at S…
ACE Center’s innovative design receives honor from AIA
Ashley McGraw Architects honored by American Institute of Architects for innovative design of Falk College’s Nutrition ACE Center, Klenk Café and Teaching Kitchens The American Institute of Architects Central New York Chapter (AIA CNY) honored Falk College, its Department of Public Health, Food Studies, and Nutrition, and its architects, Ashley McGraw Architects, D.P.C. The group’s work in Falk Co…
Syracuse Symposium to Present Multicultural Celebration Dec. 2
Elissa Johnson Program will celebrate food, music, dance of locally resettled refugees By Rob Enslin Syracuse Symposium continues its yearlong theme of “Belonging” with a celebration of multicultural food, music and dance. On Saturday, Dec. 2, Syracuse students, along with locally resettled refugees and immigrants, will present “Music and Food in Multicultural Syracuse: Performing New American Tra…
Falk College welcomes prospective students at New York City
On Sunday, October 1, Falk College will welcome prospective students and family members in the greater New York City metropolitan area to an informational program at 12:00 noon at Syracuse University’s Lubin House, 11 E. 61st Street. A parking garage is available adjacent to the Lubin House building. In addition to the opportunity to meet one-on-one with Falk Admissions Office staff, the program w…
Falk College welcomes new faculty and staff
Dayeon Shin, Ph.D., R.D., Assistant Professor Falk College is pleased to announce the appointment of one new faculty member, Dayeon Shin, as well as three visiting faculty members, Kate Clancy, Indu Gupta, and Sreekumar Nellickappilly, all joining the the Department of Public Health, Food Studies and Nutrition. Falk also welcomes new staff members who have joined various departments of Falk Colleg…
Mary Kiernan Inducted into American Academy of Chefs
Associate Teaching Professor Mary Kiernan In July, Associate Teaching Professor Mary Kiernan was inducted into the American Academy of Chefs (AAC), the honor society of the American Culinary Foundation (ACF). The ACF was established in 1929. Today, the professional chefs’ organization boasts 17,500 members and more than 150 chapters throughout the U.S. See the full list of 2017 AAC inductees onlin…