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.
Kiernan receives ACF presidential medallion
Hospitality and food studies instructor, Mary Ann Kiernan, was honored with the Presidential Medallion from the National American Culinary Federation (ACF). ACF President Michael Ty recognized her dedication to the Syracuse ACF chapter and the success of the northeast regional…
Uyehara Competes in 2012 World Ice Art Championships
Chef instructor Chris Uyehara, Department of Public Health, Food Studies and Nutrition, is part of a team competing in the 2012 World Ice Art Championships in Fairbanks, Alaska. The event includes 38 teams participating from the U.S. as well as…