Course Overview

The Food Studies (Graduate) program at New York University offers an interdisciplinary approach to the study of food, exploring its cultural, social, economic, and environmental dimensions. Housed within the Steinhardt School of Culture, Education, and Human Development, the program aims to equip students with critical thinking and research skills to address complex issues in food systems, policy, and advocacy. Unique features include a focus on urban food environments and access to New York City's vibrant food culture as a living laboratory.

Career Prospects

Graduates of this program are prepared for diverse roles in food policy, advocacy, education, and industry. The curriculum emphasizes practical experience through internships and research opportunities, ensuring students are well-positioned for impactful careers in the food sector.

Key Faculty and Staff

Notable faculty include experts in food policy, nutrition, and cultural studies, such as those leading research on sustainable food systems and urban agriculture. Specific names and titles are available on the university's official department page.

Unique Facilities and Partnerships

The program benefits from NYU's location in New York City, offering unparalleled access to food organizations, markets, and policy institutions. Students engage with partnerships across nonprofit, governmental, and private sectors, as well as utilize on-campus resources like specialized libraries and research centers focused on food and culture.