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 undergraduate and graduate nutrition degree programs are accredited by the Academy of Nutrition and Dietetics’ Accreditation Council for Education in Nutrition and Dietetics and include:
- Bachelor of science degrees in Nutrition and Nutrition Science;
- Master’s degrees (MA and MS) in Nutrition Science, and;
- Certificate of Advanced Study: Dietetic Internship
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.
2019 Falk Student Research Celebration Takes Place March 26-29
Falk Family Endowed Professor in Public Health, Brooks Gump with 2018 poster session winner Ivan Castro, Graduate Student in Public Health Falk students are invited to submit posters for completed or in-progress empirical, exploratory, policy analytic or hypothesis-driven research projects…
Falk College expands graduate merit scholarships beginning Summer 2019
Graduate merit scholarships have been expanded for prospective students interested in matriculating into master’s degrees, either full- or part-time, offered in Falk College effective Summer 2019 (includes MAYmester Summer Session I, Summer Session II, Combined Summer Session). Incentives include no…
Litt Lecture features Cleveland Browns performance dietitian
Katy Meassick, RD The Falk College and its nutrition program will host the fourth annual Ann Litt Distinguished Lecture Series on November 15 from 5 to 6:30 p.m. in Falk Complex, Room 200. Nutrition alumna and Cleveland Browns performance dietitian,…
Falk College nutrition major named 2018-19 Remembrance Scholar
Falk College nutrition major Mary Mik ’19 was named a 2018-19 Remembrance Scholar, along with 34 other Syracuse University seniors honored for their notable scholarship, citizenship, and service. This year marks the 30th anniversary of the bombing of Pan Am 103…
Nutrition student says Syracuse experience is “more than I could have imagined”
Justin working in one of the kitchens he visited in Italy as part of the Mediterranean Food and Culture course. Any race longer than 26.2 miles is considered an “ultra-marathon.” Syracuse senior Justin Pascual is training for one. For some,…