Food Studies, CAS

Contact:

Anne Bellows
Graduate Program Director Food Studies
545 White Hall
315-443-4228
acbellow@syr.edu

Core Faculty:

Anne Bellows, Rick Welsh, Evan Weissman, Laura-Anne Minkoff-Zern

Staff:

Jennifer Hurley, Administrative Assistant

Elissa Johnson, Internship Placement Coordinator

Description:

The academic field of Food Studies trains students in the fast-changing landscape of international food policy as well as local food governance systems. The program at Syracuse University is characterized by the study of structural conditions of inequalities, injustice and imbalances in the food system, combined with learning the levers of social change, including social movements, public policy, and equitably organized food and nutrition economies. Students learn how the local and global articulate with each other under diverse circumstances like climate change, trade rules, or nutrition policy and humanitarian/charity assistance.

The graduate level C.A.S. in Food Studies enhances students’ employment profile in food-related fields, opening employment opportunities in: local and national government work associated with food regulation and industry relations; NGO engagement in advocacy and policy associated with the human right to adequate food, food sovereignty, food and nutrition security, and trade and food-oriented labor; economic and social development work at the community, national, and international scales; food production and distribution companies, services, and vendors in established or start-up modes.

Food Studies is an interdisciplinary field that has great relevance across traditional academic departments. Students with a C.A.S. in Food Studies will also be well prepared for advanced graduate work that focuses on food studies and systems related questions that are being asked throughout the academy.

Admission:

Students from broad inclusive fields of undergraduate study and work experience will be considered for admission. A bachelor’s degree from an accredited college or university, with a cumulative GPA of 3.0 is required. The admissions process for this program will require a college transcript, a personal statement regarding interest in CAS in Food Studies and how it will fit in with student’s career plans, and one letter of recommendation. GREs are not required for admission into this program. Students do not need to be enrolled in a graduate program or have a graduate degree for this Certificate of Advanced Studies (CAS) in Food Studies.

Student Learning Outcomes

1. Evaluate critically diverse historical and contemporary foundational currents of thought in food studies and systems

2. Analyze the causes, consequences, and strategies to address disparities in patterns of food production and consumption

3. Examine domestic and global agri-food governance and policies

C.A.S. Program Requirements:

C.A.S. students should begin with the required FST 601 Seminar in Food Studies and Systems and then select courses in consultation with the C.A.S. Program Director or Faculty Adviser in Food Studies.

Required Introductory Graduate Course (3 credits):

FST 601 - Seminar in Food Studies and Systems 3 credit(s)

Required (minimum of 2 classes; 6 credits)

FST 603 - The Human Right to Adequate Food and Nutrition 3 credit(s)
FST 604 - Food Studies Research Methods 3 credit(s)
FST 702 - Political Economy of Food 3 credit(s)
FST 703 - Transnational Food, Health and the Environment 3 credit(s)
FST 706 - Gender, Food, Rights 3 credit(s)

Required Additional Course (3 credits):

Selected either from Food Studies graduate courses not already taken from the list above or from the list of directed electives below from outside the Food Studies program.

NSD 627 - Public Health Nutrition 3 credit(s)
NSD 756 - Food and Public Policy 3 credit(s)
HTW 669 - Disability and Global Health 3 credit(s)
PAI 700 - Selected Topics 1-6 credit(s) *
GEO 685 - Community Geography 3 credit(s)
GEO 755 - Seminar in Political Ecology 3 credit(s) **
LSA 670 Thematic Landscape Design Studio***

*Note:

*PAI 700 is a relevant directed elective when its focus is on food security.

**GEO 755 focuses on food and agriculture case studies.

***LSA 670 is a relevant directed elective when its focus is on the design of food planning and systems, must be taken for 3 credits.

Transfer Credit:

Students may transfer up to a total of 3 credit hours. 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.

Part-time Study:

Students may matriculate as part-time students.

Total Credits Required:

12 Credits