Recipe for change: Food Studies programs at Syracuse

Food Studies is one of the fastest-growing fields of study in North America. It has expanded to become a broad academic discipline, encompassing the study of food delivery systems, social stability, human rights, public health, human and landscape sustainability, and urban/regional design and planning.

As a food studies student at Syracuse, your classroom might be in our experiential food laboratory one week, and the next week you’ll learn by doing at a local Community Supported Agriculture farm. Coursework and research opportunities will provide exposure to the urban design construction of food deserts, the complexity of domestic and foreign food aid, international food policy and local food governance systems, and much more.

Falk’s Food Studies programs include:

  • A bachelor of science degree that takes a multilevel, holistic approach to food studies, examining it from production through consumption.
  • An undergraduate minor that offers unique and marketable complements to another major.
  • A master of science degree that emphasizes a foundation in the political economy of food systems.
  • A certificate of advanced study (CAS) helps graduate students deepen their grounding in Food Studies and enhances their employment profile in food-related fields.

You’ll gain marketable skills through courses, research opportunities with faculty, and internships that prepare you for a wide range of careers in areas including program evaluation, policy analysis, research, marketing, community outreach and project management, among others.

Falk College has embraced the multidisciplinary field of food studies because of its unlimited potential to change the world. The change you want to see in the world starts with you—and it starts today.

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Recent News

Image of crops growing in a greenhouse

Food Studies program helps bring year-round fresh produce

Inside look at Agbotic Farms’ greenhouse.Students at the University’s dining centers may have noticed a fresh, new item on the salad bars: baby radishes and beet greens. The produce is sourced from Agbotic Farms, a local farm an hour north…

Errant Son Portrait

Errant Son, Food Studies Major, Class of 2019

Errant talks about her internship with Lettuce Entertain You Enterprises in Chicago where she gained valuable insight into the restaurant industry which sparked her interest in special events and catering.
Brooks Gump and Ivan Castro stand next to a research poster

2019 Falk Student Research Celebration Takes Place March 26-29

Falk Family Endowed Professor in Public Health, Brooks Gump with 2018 poster session winner Ivan Castro, Graduate Student in Public Health Falk students are invited to submit posters for completed or in-progress empirical, exploratory, policy analytic or hypothesis-driven research projects…

Students at the BrainFeeders CSA

BrainFeeders connects local farms to Syracuse campus

Students in BrainFeeders help coordinate the campus CSA This fall, fresh, locally-grown produce made its way to campus each week through the Community Supported Agriculture (CSA) program at Syracuse University, founded and operated by BrainFeeders, the first academically-recognized food studies…

Nicole Greco portrait

Nicole Greco, Food Studies Major, May 2019

Nicole talks about her internship with Ophelia's Place where she was able to interview experts in the field of eating disorders, organize fundraising events, and train to be a certified support group facilitator.

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