Contact:

Anne Bellows, Prof of Food Studies
Food Studies Graduate Program Director
304D Lyman Hall
Department of Public Health, Food Studies and Nutrition
315-443-4228
acbellow@syr.edu

Core Faculty:

Anne Bellows, Ph.D., Rick Welsh, Ph.D., Evan Weissman, Ph.D., Laura-Anne Minkoff-Zern, Ph.D.

Description:

The 36 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 well-being. 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. The MS in Food Studies complements student interest in other areas including 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 to bring substantive knowledge and analytical skills to engage in employment at food-oriented organizations of all types or 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, and GRE scores. However, GRE’s are not required for students who have already completed a different advanced degree (e.g. MS, PhD, JD). Additionally, students must have taken an undergraduate class in social science research methods and an upper division food studies class or take these courses at Syracuse University for no graduate credit. Students from broad inclusive fields of undergraduate study and work experience will be considered for admission. Exceptions to the university requirements will be reviewed on a case-by-case basis by the Food Studies Graduate Admissions Committee, to be made up of three members of the Food Studies Program.

Transfer Credit:

Students may transfer up to 30% of credits. Substituted/transferred course work should cover material equivalent to that which is covered in the relevant required course. Substitution/transfer requests will need to be approved by the graduate committee for Food Studies programs. 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.