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.
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…
FST 202 Agroecology Maymester 2014
This course explores the biological processes that undergird the food production system on which we all depend. Course topics include soil fertility and quality, pest ecology, nutrient cycling and socioeconomic and policy aspects of agricultural production. The course will address…
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…
Falk College honored with 2014 Chancellor’s Awards for Public Engagement & Scholarship
The Falk College is pleased to announce that its students representing 21 courses, student organizations, field placements/internships and community efforts, and their faculty-staff advisors, were recognized with 2014 Chancellor’s Awards for Public Engagement and Scholarship (CAPES) during a ceremony April…
Falk College announces new bachelor of science in food studies; now enrolling majors for Fall 2014
The Falk College today announced a new bachelor of science degree in Food Studies. The new program, which is now enrolling majors for Fall 2014, provides a thorough understanding of food systems, politics and economies from production to consumption locally,…