The study of food and nutrition has been part of Syracuse University since 1917, and has evolved to meet the changing needs of society. Today, increased public emphasis on healthy lifestyles, diet-related disease epidemics, food and agricultural policy, food justice, human rights and the environment, has created a growing demand for professionals in the fields of nutrition and food studies.

The Department of Nutrition and Food Studies is home to undergraduate and graduate degree programs in nutrition, nutrition science, dietetics, and food studies. Due to the many interactions among these fields of study, they are strategically positioned within one department to foster the benefits of interdisciplinary learning, collaboration, practice, and research.

Students can explore their interests in a wide variety of course offerings, including educational opportunities such as:

  • Experiential learning opportunities, including a strong network of community-based partnerships in regional, national and international settings.
  • Global opportunities to study nutrition and food abroad.
  • Hands-on learning in culinary labs working with professional chefs and experts in nutrition, food policy and public health.
  • One-on-one interactions with faculty experts in holistic approaches to health that focus on integrative nutrition, and the predominant use of whole, plant- based foods for normal and therapeutic nutrition; rights based approaches to food and nutrition, scale-appropriate technologies to support rural development, and emerging food based social movements including labor and justice in the food system.


Academic Programs