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:

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


Third annual Ann Selkowitz Litt Lecture with Emme February 28

Falk College is pleased to welcome Emme ’85 as the featured speaker of the Third Annual Ann Selkowitz Litt Distinguished Speaker Series. We invite you to join us Wednesday, February 28, 2018 from 5:15 pm – 6:30 pm in Grant…


ACE Center’s innovative design receives honor from AIA

Ashley McGraw Architects honored by American Institute of Architects for innovative design of Falk College’s Nutrition ACE Center, Klenk Café and Teaching Kitchens The American Institute of Architects Central New York Chapter (AIA CNY) honored Falk College, its Department of…

NSD 100 Years Video

Watch the Lectures and Cooking Demos from Nutrition’s 100 Year Celebration

In celebration of 100 years of nutrition education, Falk College hosted nearly 150 guests, including current students, alumni, community partners, current and retired faculty and staff, and other members of the campus and local communities at the Marriott Syracuse Downtown on Sept….


Study to investigate nutritional implications of eating alone in Korea

Dayeon Shin, Ph.D., R.D., Assistant Professor Data from the National Statistical Office (NSO) shows that the number of single-person households in Korea, totaling 539,800, comprised 27.9 percent of the total number of households in 2016. This has led to many…

Tasting The Rainbow

Falk College Marks Child Nutrition Day with Food Demo, Tasting at Bernice M. Wright Lab School

Chef Mary Kiernan demonstrates the rainbow of foods to children at Bernice M. Wright Lab SchoolWhat do you get when you put a bell pepper and a carrot together with corn niblets, green beans, blueberries and eggplant? A rainbow. This…

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