Falk College Announces New Bachelor of Science in Food Studies
The Falk College has announced a new bachelor of science degree in food studies. The new program, which is now enrolling majors for fall 2014, provides a thorough understanding of food systems, politics and economies, from production to consumption locally, nationally and globally.
Students develop marketable skills, such as data management and analysis, food preparation and presentation, and the ability and knowledge to link these skills to the growing interest in food systems. The opportunity to pair the food studies major with minors within the Falk College and throughout Syracuse University, such as public health, nutrition, social sciences, policy studies or communications, offers students unique and marketable complements to their degree programs.
Students with a bachelor of science degree in food studies might seek employment with government agencies dealing with food and agriculture issues, food-oriented non-governmental organizations that work on sustainability and food security issues, and food processing, preparation and distribution firms. These jobs include positions in program evaluation, policy analysis, marketing and community outreach, and project management. The food studies major provides excellent preparation for further graduate studies in social science and legal and policy approaches to food.
The Falk College’s undergraduate program in food studies is distinct from other programs. The presence of extensive kitchens and a professional staff of chefs, combined with nutrition, food policy and public health experts, creates a more diverse and extensive program than is available elsewhere.
The new 120-credit degree takes a multi-level, holistic approach to food. Core food studies classes include explorations in contemporary food issues, food science, agroecology, right to food and nutrition, ethics, research and evaluation.
The curriculum offers two concentrations: one in food politics and governance and a second in community food systems and gastronomy. The major concludes with a senior-level research project or practicum experience. Practicum sites include such organizations as the Central New York Regional Market, Renzi Food Service, CNY Food Bank, Syracuse Grows, Cornell Cooperative Extension, Slow Food, Southwest Community Farm (urban farm), Syracuse Real Food Coop, Nojaim Bros. Supermarket, and area farms and restaurants.