2024-2025 Undergraduate Course Catalog 
    Jul 24, 2024  
2024-2025 Undergraduate Course Catalog

Nutrition and Food Studies

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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 (not currently admitting); Nutrition, BS; and Nutrition Science, BS. Minors are offered in Food Studies (not currently admitting), Nutrition, Nutrition Science and Sustainable Food Enterprises (not currently admitting).

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.

Undergraduate Programs

Food Studies

Mary Kiernan, Undergraduate Program Director
522C White Hall


Anne Bellows, 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

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 MA in Nutrition Science
William Collins, Culinary Specialist
Roxanne Tupper, 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, research methods, 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.



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