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.
Joan Christy lecture series presents “Adding Flavor to Heart Health” April 10 The Falk College nutrition program will host “Adding Flavor to Heart Health,” a culinary demonstration and tasting with Cindy Chan Phillips ‘14, MS, MBA, RD, director of nutrition education for the New York Beef Council, Monday, April 10, 2017 from 5:15 ... Read more
Tour the Susan R. Klenk Learning Café and Kitchens Take a virtual tour of the Susan R. Klenk Learning Café and Kitchens, a new hands-on learning laboratory to prepare students with traditional and emerging professional competencies for careers in food, nutrition, dietetics, and public health. The facility includes an ... Read more
Nutrition students learn, explore, network at the Food & Nutrition Conference & Expo This October, 30 undergraduate, graduate and dietetic intern students attended the Food & Nutrition Conference & Expo (FNCE) in Boston, MA and afterward, attended a Syracuse University nutrition alumni reception. At FNCE, students attended a variety of the 270 educational sessions, explored ... Read more
Tour Falk College’s Nutrition ACE Center The Nutrition Assessment, Consultation and Education (ACE) Center is a hands-on learning laboratory that prepares students with traditional and emerging professional competencies critical to effective nutrition practice, thanks to a generous and visionary gift from Falk College alumna, Rhoda Dearman ... Read more