2017-2018 Graduate Course Catalog 
    Jul 17, 2024  
2017-2018 Graduate Course Catalog [ARCHIVED CATALOG]

Food Studies, MS

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Anne Bellows
Graduate Program Director Food Studies
545 White Hall

Core Faculty:

Anne Bellows, Laura-Anne Minkoff-Zern, Rick Welsh, Evan Weissman


Jennifer Hurley, Administrative Assistant
Elissa Johnson, Internship Placement Coordinator


The 36 hour M.S. in Food Studies offers graduate students an interdisciplinary and holistic approach to food systems, food economies, and sustainable livelihoods and environments that influence public health and nutrition outcomes and overall well-being. The core focuses on multi-scale interpretations of the political economy of the food system, human rights to adequate food, as well as transnational food movements and related public policy. The MS in Food Studies complements student interest in other areas including economic and social development, public health, agriculture and food policy, civil rights, effective organizational communication strategies, and entrepreneurship, among others. Upon completion of the program, graduates will be prepared to bring substantive knowledge and analytical skills to engage in employment at food-oriented organizations of all types or continue with graduate or professional studies.


 A Bachelor’s Degree from an accredited college or university with a graduating GPA of 3.0 or higher, minimum score of 100 on the TOEFL (for international applications), undergraduate transcripts, three letters of recommendation, a resume and personal statement, and GRE scores. However, GRE’s are not required for students who have already completed a different advanced degree (e.g. MS, PhD, JD). Additionally, students must have taken an undergraduate class in social science research methods and an upper division food studies class or take these courses at Syracuse University for no graduate credit. Students from broad inclusive fields of undergraduate study and work experience will be considered for admission. Exceptions to the university requirements will be reviewed on a case-by-case basis by the Food Studies Graduate Admissions Committee, to be made up of three members of the Food Studies Program.

Transfer Credit:

Students may transfer up to 30% of credits. Substituted/transferred course work should cover material equivalent to that which is covered in the relevant required course. Substitution/transfer requests will need to be approved by the graduate committee for Food Studies programs. All students are expected to file a tentative program of study in their second semester. Students transferring courses from another institution must file a program of study prior to completing 12 credits at Syracuse University.

Satisfactory Progress:

Certification for an advanced degree at Syracuse University requires a minimum average of 3.0 for work comprising the program for the degree and a 2.8 average for all credits earned.

Student Learning Outcomes

1. Evaluate diverse historical and contemporary foundational currents of thought in food studies and systems

2. Use research and evaluation methodologies with particular relevance to food studies

3. Analyze the causes, consequences, and strategies to address disparities in patterns of food production and consumption

4. Examine domestic and global agri-food governance and policies

5. Communicate data and public food related information in written form

Final Project:

(6 credits maximum for Thesis; 3 credits for Practicum)

Directed Electives:

12-15 credits, depending on Final Project credits*

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