Food Studies, MS (Not Admitting Students)

Contact:

Laura-Anne Minkoff-Zern
Graduate Program Director Food Studies
544 White Hall
315-443-3987
lminkoff@syr.edu

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

Core Courses:

12 Credits Required

FST 601 - Seminar in Food Studies and Systems 3 credit(s)
FST 604 - Food Studies Research Methods 3 credit(s)
FST 705 - Rights-based Approaches to Food and Agriculture 3 credit(s)
FST 756 - Food and Public Policy 3 credit(s)

Electives, Research Methods or Program Evaluation

3 Credits Required, Choose from the following:

PHP 621 - Research Methods in Public Health 3 credit(s)
PHP 624 - Introduction to Prevention Science 3 credit(s)
PHP 661 - Development and Evaluation of Public Health Programs 3 credit(s)
PHP 668 - Applied Epidemiology 3 credit(s)
HFS 621 - Statistical Concepts I 3 credit(s)
SWK 775 - Program Evaluation 3 credit(s)
GEO 683 - Geographic Information Systems 3-4 credit(s)
GEO 685 - Community Geography 3 credit(s)
IDE 641 - Techniques in Educational Evaluation 3 credit(s)
PAI 721 - Introduction to Statistics 3 credit(s)
PAI 722 - Quantitative Analysis 3 credit(s)
SOC 816 - Ethnography 3 credit(s)

Electives, Food Studies as Central Theme

9 Credits Required, Choose from the following:

FST 702 - Political Economy of Food 3 credit(s)
FST 703 - Transnational Food, Health and the Environment 3 credit(s)
FST 706 - Gender, Food, Rights 3 credit(s)
NSD 627 - Public Health Nutrition 3 credit(s)
NSD 652 - Mediterranean Food and Culture: A Florence Experience 3 credit(s)
NSD 669 - South Asia - Family, Food and Healthcare Systems 3 credit(s)
PHP 665 - Public Health Policy 3 credit(s)
PHP 705 - Global Health Governance 3 credit(s)
PHP 706 - Environmental Determinants of Global Health 3 credit(s)
GEO 755 - Seminar in Political Ecology 3 credit(s)
PAI 730 - Problems in Public Administration 1-3 credit(s)
PAI 748 - Seminar on Nonprofit Management 3 credit(s)
PAI 767 - Fund Development for Nonprofit Organizations 3 credit(s)
esf.edu - EFB 634 - Ecosystem Restoration Design 4 credit(s)
esf.edu - LSA 670 - Thematic Landscape Design Studio 6 credit(s)
esf.edu - LSA 696 - Food System Planning and Design 1-6 credit(s)

Final Project:

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

FST 675 - Practicum Pre-Planning 0 credit(s)
And
FST 797 - Practicum in Food Studies and Systems 3 credit(s)
OR FST 997 - Masters Thesis 1-6 credit(s)