2020-2021 Graduate Course Catalog 
    
    Sep 24, 2020  
2020-2021 Graduate Course Catalog

Food Studies, MS


Return to {$returnto_text} Return to:

Contact:

Anne Bellows
Graduate Program Director Food Studies
545 White Hall
315-443-4228
acbellow@syr.edu

Core Faculty:

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

Staff:

Jennifer Hurley, Administrative Assistant
Elissa Johnson, Internship Placement Coordinator

Description:

The 30 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 human and environmental wellbeing. 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 and food governance. The M.S. in Food Studies supports student interest in 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 both to bring substantive knowledge and analytical skills to engage in employment at food-oriented organizations of all types and to continue with graduate or professional studies.

Admission:

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.  GREs are not required.  

Undergraduate research methods and/or program evaluation training preferred, but not required. Upper division social science-based food studies coursework preferred, but not required. Students from broad inclusive fields of undergraduate study and work experience will be considered for admission.

Transfer Credit:

Students may transfer up to 30% of required credits (maximum 9 credits). Substituted/transferred course work should cover material equivalent to that which is covered in the relevant required course(s).

Substitution/transfer requests will need to be approved by the Graduate Committee for the Food Studies Program. Students transferring courses from another institution must demonstrate that their transfer request is relevant to a program of study approved by their adviser. 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.

Financial Support

There is limited Graduate Assistantship support for full-time students in good standing.

Parttime Study

Part-time study status in the Food Studies Masters Program may be requested.

Total Credits Required

30 Credits

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:


Choice of practicum (FST 797, 6 credits total required) or thesis (FST 997, 6 credits total required) 

Return to {$returnto_text} Return to: