Lynn Brann, Department Chair
559 White Hall
The Department of Nutrition and Food Studies offers graduate academic programs in: Food Studies, MS; Nutrition Science, MA, Nutrition Science, MS; Dietetic Internship Program, CAS; Food Studies, CAS; and Integrative and Functional Nutrition, CAS.
Students’ academic programs move outside of the classroom to gain hands-on experiences in their chosen field(s) of concentration. Faculty and students in the Department are experiencing ever-increasing opportunities for interdisciplinary research and experiential learning locally, nationally and globally in the areas of nutrition, and food studies, as well as other fields related to these specialties.
The Falk Complex, which includes both MacNaughton and White Halls, is located on the western portion of the Syracuse University campus. The renovated complex includes the new Experimental Food Lab Kitchen, Commercial Kitchen, Baking Nook, and Susan Klenk Cafe. The premier and state-of-the-art kitchens are equipped with commercial equipment and appliances. Combined with our Cafe/Classroom, the kitchens offer unparalleled resources for the College. One of the most exciting parts of the experimental food kitchen is the video camera system which allows our instructors/faculty to broadcast classes, food demos and seminars from our location to anywhere on campus, and across the country. Our facilities represent the next chapter - it sets the stage for industry-leading, forward-thinking approach to food culture, nutrition, research, and food studies development. It provides students with the science and technology to create extraordinary food study - science - technology experiences unimaginable to previous generations. In addition to administrative and academic program offices and classrooms, the Falk Complex also offers students hands-on experiences in simulated environments like the Nutrition Assessment Lab, as well as dedicated study/collaborative space, computer labs and comforts like a café and student lounge.
Laura-Anne Minkoff-Zern, Food Studies Graduate Program Director
544 White Hall
Anne Bellows, Esteli Jimenez-Soto, Mary Kiernan, Laura-Anne Minkoff-Zern, Naomi Shanguhyia, Rick Welsh
Jennifer Hurley, Administrative Assistant
The graduate program in Food Studies offers a master of science in Food Studies and a certificate of advanced study (CAS) in Food Studies.
The masters of science in Food Studies is a 30-credit hour, graduate program providing students with a foundation in the political economy of food systems, including human rights, food governance, and food justice and health. The M.S. degree program trains students for work in the fast-changing landscape of international food policy as well as national and local food governance systems, and additionally, prepares interested candidates for advanced graduate pursuits.
The CAS in Food Studies enhances students’ employment profile in food-related fields, opening employment opportunities in: local and national government work associated with food regulation and industry relations; NGO engagement in advocacy and policy associated with the human right to adequate food, food sovereignty, food and nutrition security, and trade and food-oriented labor; economic and social development work at the community, national, and international scales; food production and distribution companies, services, and vendors in established or start-up modes.
Nutrition Science and Dietetics
Sudha Raj, Nutrition Science Graduate Program Director
562 White Hall
Kay Stearns Bruening, Lynn S. Brann, Jane Burrell, Chaya Charles, Maria Erdman, Jessica Garay, Sudha Raj, Latha Ramalingam, Margaret A. Voss, Maryam Yuhas
Nancy Rindfuss, Didactic Program in Dietetics Director
Nicole Beckwith, Director of Dietetic Internship Program
The graduate program in Nutrition Science offers master of science and master of arts degrees in Nutrition Science, a certificate of advanced study in Integrative and Functional Nutrition, and a certificate of advanced study for students enrolled in the dietetic internship program. Graduate students in the Nutrition Science program acquire a balanced background in the theory and application of the science of nutrition. The program emphasizes critical evaluation of scientific information and evidence-based practice and research. Due to the varying backgrounds and professional interests of students, the master’s degree program is flexible. For many practitioners in nutrition and dietetics the master’s degree represents the professional qualification and hence has become the terminal degree. However, the master’s degree may also serve as a preparatory step toward more advanced study.
The underlying theme of the Certificate of Advanced Study in Integrative and Functional Nutrition is to educate and train nutrition and other allied health professionals in personalized approaches to health and wellness by enhancing their understanding of nutrition within the context of the individual’s genetic, environmental and lifestyle factors through educational training that is inter-professional and evidence-based using the Nutrition Care Process and Model. Nutrition care within the integrative and functional healthcare paradigm seeks to promote optimal wellness by combining evidence-based conventional and complementary diet and lifestyle therapies in a sustained, coordinated manner that addresses the spectrum of acute to chronic disease conditions.
The dietetic internship CAS program supports students as they prepare for careers as entry-level dietitians. It builds on academic skills acquired in an accredited didactic program in dietetics. The internship consists of 1200-hours of supervised practice focusing on the nutrition care process as it applies to communities, families, acute care, long-term care, outpatient programs and feeding programs. Upon completion of the program, graduates are eligible to take the registration examination for dietitians offered through the Commission on Dietetics Registration.
ProgramsMaster’sCertificate of Advanced Study