Food Studies represents a dynamic and rapidly expanding academic field across North America, evolving into a comprehensive discipline that examines the intricate systems of food delivery, social well-being, human rights, public health, environmental sustainability, and urban and regional planning. For those passionate about Syracuse Food and its broader implications, Syracuse University offers a unique vantage point.
As a Food Studies student at Syracuse, your learning environment is incredibly diverse. One week might find you engaged in hands-on experiments within our state-of-the-art food laboratory, while the next could involve immersive learning at a nearby Community Supported Agriculture (CSA) farm. The curriculum and research opportunities are designed to expose you to the multifaceted challenges and opportunities within the food system. You’ll explore topics ranging from the urban design complexities that contribute to food deserts to the intricacies of national and international food aid programs, international food policy frameworks, and the nuances of local food governance.
Falk College’s Food Studies programs offer a rich academic experience, providing you with highly sought-after skills through specialized courses, faculty-led research initiatives, and valuable internship placements. This comprehensive approach prepares you for a wide array of impactful careers. Graduates are well-equipped to excel in roles that demand program evaluation expertise, policy analysis, rigorous research skills, strategic marketing, community engagement, and effective project management, among many other fields.
Falk College recognizes the transformative power of food studies as an interdisciplinary field with immense potential to enact global change. If you are driven to make a difference in the world, your journey can begin right here, right now, with Syracuse food studies.
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Syracuse Food in the News
Leading up to the Super Bowl, students in Assistant Teaching Professor Bill Collins’ Deconstructing Food class, part of the Nutrition and Food Studies program, delved into transforming traditional high-calorie game day snacks into healthier Syracuse food alternatives. In a recent Q&A, Professor Collins shared key insights gained by the students throughout the week, offering practical tips for healthier eating.
Syracuse has experienced a characteristically intense winter season marked by significant snowfall, ice, and low temperatures. However, Sudiksha Khemka ’28, a nutrition major, argues that we should appreciate the cold weather. She highlights the remarkable adaptations our bodies have developed over millennia to effectively protect us from harsh environmental conditions, a crucial aspect of understanding Syracuse food and lifestyle in colder climates.
Dean Jeremy Jordan’s welcome message for the Spring semester offers Falk College students valuable information regarding available resources, opportunities for campus involvement, important upcoming dates, and much more, setting the stage for another engaging semester focused on areas like Syracuse food systems.
Imagine a lunch menu featuring vegetable lasagna accompanied by a garlic baguette, or perhaps roast Cornish game hen served with carrots, apples, and onions on a bed of chive mashed potatoes. These were just some of the enticing choices presented to visitors who attended lunches hosted by Falk College nutrition students last fall, showcasing the culinary expertise fostered within Syracuse food studies.
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