Food Studies, BS

Rick Welsh, Undergraduate Program Director, 443-4060

Faculty:

Tim Barr, Anne Bellows, Kimberly Johnson, Mary Kiernan, Laura-Anne Minkoff-Zern, Evan Weissman, Rick Welsh

Description:

The Food Studies program takes a multi-level and holistic approach to food, from production through consumption. Beyond a core, the curriculum offers two concentrations: 1) Food Politics and Governance; and, 2) Community Food Systems and Gastronomy. The major provides excellent preparation for further graduate studies in social science and legal and policy approaches to food. Also, students with this major might seek employment with government agencies at all levels dealing with food and agriculture issues; food oriented non-governmental organizations that work on sustainability and food security issues; as well as work with food processing, preparation and distribution firms.

Requirements

The 120 credit major includes five (5) areas of study: Falk College requirements, a liberal arts core, a food studies core, a food studies area of concentration, and electives. The major concludes with a senior level culminating experience. For this requirement, students choose to complete a research project (FST 485 ) or a practicum experience (FST 486 ). A minimum of 60 credits of liberal arts coursework is required. The liberal arts core courses, liberal arts elective courses, and writing intensive course are selected from the Syracuse University Liberal Arts Core Guidebook. The liberal arts core is left open purposefully, to allow students to sample broadly from the Arts & Science offerings. Such a liberal approach is appropriate for Food Studies since it has emerged as a multidisciplinary field.

The credit distribution and requirements are outlined as follows:

Falk College Requirement: 13 credits

HSH 101 - First-Year Gateway
Four additional courses, selected from any department within the Falk College (12)

Liberal Arts Core: 45-48 credits

Writing Requirement (6 credits)
WRT 105 - Studio 1: Practices of Academic Writing
WRT 205 - Studio 2: Critical Research and Writing

Quantitative Skills: 3 - 4 credits

Natural Sciences: 12-15 credits

To include,

NSD 225 - Nutrition in Health

Social Sciences: 12 credits

Humanities: 12 credits

Food Studies Core: 21 credits

Food Studies Concentrations:

(14-16 credits), students choose 1 concentration

Community Food Systems & Gastronomy (Any 5 courses)

Food Politics & Governance (Any 5 courses)

Electives:

To meet 120 degree requirement, 22- 27 credits. To include sufficient credits of liberal arts coursework to = 60 credits LA total

Total Credits: 120

Degree Awarded

Bachelor of Science in Food Studies