Department of Nutrition and Food Studies
Lynn Brann, Department Chair
559 White Hall
The Department of Nutrition and Food Studies offers undergraduate academic programs in: Food Studies, BS; Nutrition, BS; and Nutrition Science, BS. Minors are offered in Food Studies, Nutrition, Nutrition Science and Sustainable Food Enterprises.
Students’ academic programs move outside of the classroom to gain hands-on experiences in their major. The 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, Consultation, & Education (ACE) Center, as well as dedicated study/collaborative space, computer labs and comforts like a café and student lounge.
Mary Kiernan, Undergraduate Program Director
522C White Hall
Anne Bellows, Esteli Jimenez-Soto, Mary Kiernan, Laura-Anne Minkoff-Zern, Naomi Shanguhyia, Rick Welsh
Trinity Benton, Kitchen Tech
William Collins, Culinary Specialist
Jennifer Hurley, Kitchen Operations Manager
Vincenza LaFace-Hutt, Administrative Assistant
Matthew Murphy, Procurement Specialist
The 120 credit bachelor of science in food studies-helps students develop analytical skills and knowledge about links between food system structure, dietary choices and health outcomes.
Courses cover topics like food as medicine in disease prevention and treatment, women’s rights to adequate food and nutrition, and global rules for governing trade and distribution of food and agricultural products, among many others. Hands-on field learning is often linked to faculty affiliations with organizations of professional significance, such as the USDA, UN and USAID. Students encounter many diverse opportunities, such as:
- Experiential learning requirements that include a strong network of community-based partnerships and regional, national and international opportunities.
- Global gastronomy studies, including specialized study abroad programming in Florence.
- Hands-on learning in culinary labs working with professional chefs and experts in nutrition, food policy and public health.
One-on-one interactions with faculty experts in rights-based approaches to food and nutrition, scale-appropriate technologies to support rural development, emerging food social movements, and community education.
Increased emphasis on healthy lifestyles, disease prevention, public interest in food policy, growing and aging populations, and diet-related disease epidemics continue to spur demand for our graduates.
The Food Studies minor is an interdisciplinary approach to examine the U.S. and global food systems from production through consumption using a multi-level and holistic approach. Students take courses covering production, consumption and policy aspects of food as well as food security. The Food Studies minor is a valuable complement to a variety of majors because of the growing interest in food systems in academia and in the general public.
Nutrition Science and Dietetics
Margaret Voss, Undergraduate Program Director
561 White Hall
Lynn S. Brann, Kay Stearns Bruening, Jane Burrell, Chaya Charles, Maria Erdman, Jessica Garay, Mary Kiernan, Latha Ramalingam, Sudha Raj, Margaret Voss, Maryam Yuhas
Nicole Beckwith, Director of Dietetic Internship Program
William Collins, Culinary Specialist
MacKenzie Kelly, Administrative Assistant
Nancy Rindfuss, Didactic Program in Dietetics Director
The undergraduate program in Nutrition offers majors and minors in both Nutrition and Nutrition Science. The Nutrition major meets the pre-requisite guidelines to apply to a dietetic internship to become a Registered Dietitian. The 124 credit B.S. degree program in nutrition includes coursework in 1) science: chemistry, biology, physiology, and biochemistry and 2) food: safety, science, and service management. The nutrition curriculum includes nutrition in health, life span, medical nutrition therapy, community nutrition, nutrition education and counseling. Opportunities for fieldwork provide students with hands-on experience.
The Nutrition Science major is based upon the sciences and a flexible nutrition curriculum to meet the pre-health (medical school, physician assistant, physical therapy, etc) curriculum needs. The 124 credit B.S. degree program in nutrition science emphasizes general and organic chemistry, biology, physiology, biochemistry and if needed physics. The nutrition curriculum includes nutrition in health, life span, research methods, medical nutrition therapy, and nutrition classes of the student’s choice.