Earn your degree in nutrition at Syracuse

Syracuse University offered its first nutrition courses in 1917, which means we are now in our 100th year of educating future food and nutrition professionals. So we know nutrition. Over the last century, nutrition education needs have evolved, and so has our nutrition program.

On campus, students benefit from hands-on learning in culinary labs working with experts in nutrition, food policy and public health. Our Nutrition Assessment, Consultation and Education (ACE) Center prepares students with traditional and emerging professional competencies critical to effective nutrition practice. A purposefully outfitted demonstration kitchen supports our integrative nutrition curriculum, which uses food as medicine to support disease treatment. Our new facilities offer a level of sophisticated technology that parallels—and in some cases exceeds—what students encounter in the field upon graduation.

Syracuse’s Didactic Program in Dietetics is accredited by the Academy of Nutrition and Dietetics’ Accreditation Council for Education in Nutrition and Dietetics.

Our programs include:

Experiential learning requirements are deeply rooted in a strong network of community-based partnerships. Our current nutrition-specific study abroad programs include exploration of Mediterranean food and culture in Florence, Italy; South Asian culture: family, food, and health care systems in India, and; our newest offering bringing students to London to explore food policy. Hands on-field learning is often linked to faculty research and affiliations with organizations of professional significance, such as the U.S. Department of Agriculture.

Increased emphasis on healthy lifestyles, disease prevention, growing and aging populations, and diet-related disease epidemics continue to spur great demand for professionally trained individuals with degrees in nutrition.
Falk College has embraced the field of nutrition for a whole century 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

Kelsie Wilson in the kitchen

Nutrition student tests her culinary knowledge in Atlantic City competition

In February, Kelsie Wilson ’20 was part of the first team to represent the Syracuse Chapter of the American Culinary Federation in the Baron H. Garland Regional Knowledge Bowl Competition in Atlantic City, New Jersey, a Jeopardy-style competition that tests…

NSD students are posed with professor in front of the Taj Mahal

Study in India with Falk College

“There is no textbook, magazine or movie that could accurately depict the amazing food, markets, and people you will encounter.” Those are the words assistant teaching professor of nutrition, Chaya Charles, used to describe the immersion component of the course,…

Students talk in hall in front of a winning research poster

Congratulations 2019 Falk Student Research Celebration Winners

Falk College congratulates the following winners of the 2019 Falk Student Research Celebration: Undergraduate Winners Name: Bridget Clark Kelly Brown, BS; Heather Brubacker, MS, Dietetic Intern; Laura Brown, MS, RD; Baylee Carroll, BS, Dietetic Intern; Elizabeth Gardner; April Hill; Sarah…

Dr. Sudha Raj

Sudha Raj receives Excellence in Service Award from Dietitians in Integrative and Functional Medicine

Sudha Raj, Ph.D., RDN, FAND Sudha Raj, Ph.D., RDN, FAND, teaching professor in the Falk College nutrition program, was the winner of the DIFM Excellence in Service Award from the Dietitians in Integrative and Functional Medicine Dietetic Practice Group of…

Celebrity Chef Julie Taboulie in garden

Joan Christy Lecture Series Presents Culinary Demonstration with Celebrity Chef Julie Taboulie

Book cover The Falk College nutrition program will host “Lebanese Cuisine & Culture and Mediterranean Living,” a lecture presentation and live culinary demonstration with culinary star, TV host, and award-winning cookbook author Julie Taboulie, on Wednesday, March 20, at 4:30…

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