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    Syracuse University
   
 
  Sep 25, 2017
 
 
    
2015-2016 Undergraduate Course Catalog [ARCHIVED CATALOG]

Food Studies, BS


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Rick Welsh, Undergraduate Program Director, 443-4060
304 Lyman Hall

Faculty:

Tim Barr, Anne Bellows, Mary Kiernan, Laura-Anne Minkoff-Zern, Evan Weissman, Rick Welsh

Description:

The Food Studies program takes a multi-level and holistic approach to food, from production through consumption. Beyond a core, the curriculum offers two concentrations: 1) Food Politics and Governance; and, 2) Community Food Systems and Gastronomy. The major provides excellent preparation for further graduate studies in social science and legal and policy approaches to food. Also, students with this major might seek employment with government agencies at all levels dealing with food and agriculture issues; food oriented non-governmental organizations that work on sustainability and food security issues; as well as work with food processing, preparation and distribution firms.

Intra-University Transfers

The Food Studies, BS accepts transfers into the program on a rolling admissions’ basis.

Transfer applicants must schedule an interview with Dr. Rick Welsh, Food Studies Undergraduate Program Director, to review admission requirements.

Applicants outside of the David B. Falk College of Sport and Human Dynamics who are making satisfactory progress and have a cumulative grade point average of 2.3 or above will be admitted into the Food Studies program.

Applicants inside the David B. Falk College of Sport and Human Dynamics who are making satisfactory progress and have a cumulative grade point average of 2.0 or above will be admitted into the Food Studies program.

Requirements


The 120 credit major includes five (5) areas of study: Falk College requirements, a liberal arts core, a food studies core, a food studies area of concentration, and electives. The major concludes with a senior level culminating experience. For this requirement, students choose to complete a research project (FST 485 ) or a practicum experience (FST 486 ). A minimum of 60 credits of liberal arts coursework is required. The liberal arts core courses, liberal arts elective courses, and writing intensive course are selected from the Syracuse University Liberal Arts Core Guidebook. The liberal arts core is left open purposefully, to allow students to sample broadly from the Arts & Science offerings. Such a liberal approach is appropriate for Food Studies since it has emerged as a multidisciplinary field.

The credit distribution and requirements are outlined as follows:

Falk College Requirement: 13 credits


Natural Sciences: 12-15 credits


To include,

Social Sciences: 12 credits


Humanities: 12 credits


Food Studies Concentrations:


(14-16 credits), students choose 1 concentration

Electives:


To meet 120 degree requirement, 22- 27 credits. To include sufficient credits of liberal arts coursework to = 60 credits LA total

Total Credits: 120


Degree Awarded


Bachelor of Science in Food Studies

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