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

Entrance to Falk College

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.
Ashia Aubourg holds picked strawberries in a field

Ashia Aubourg, 18′, Food Studies Major

Ashia talks about her internship at the High School for Leadership & Public Service in New York City where she was a "Teaching Intern" working on developing curriculum and teaching senior high school students about policy development.
Portrait of Marina Africa standing by the water

Marina Africa, 18′, Food Studies Major

Marina talks about her internship at the Syracuse City School District where she surveyed students from low-income families to assess hunger levels and meal popularity, and also educated students on nutritious food choices.
Portraits of Eunjoo Jung and EvanWeissman

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…

ACELAB

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…

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