Course Overview

The Nutrition and Food Studies program at New York University is designed to provide students with a comprehensive understanding of the science of nutrition, food systems, and their impact on health and society. Offered through the Steinhardt School of Culture, Education, and Human Development, the program emphasizes interdisciplinary learning, combining scientific principles with cultural, social, and policy perspectives on food and nutrition. Unique features include a focus on global food issues, sustainable food practices, and hands-on learning opportunities.

Career Prospects

Graduates of this program are well-prepared for diverse roles in health, food policy, education, and industry. The curriculum equips students with skills to address public health challenges, promote wellness, and influence food systems on local and global scales.

Key Faculty and Staff

The program is supported by distinguished faculty with expertise in nutrition science, public health, and food policy. Notable faculty members include experts who have contributed to significant research in dietary patterns and community health initiatives, though specific names are subject to change based on university updates.

Unique Facilities and Partnerships

Students benefit from access to state-of-the-art facilities, including nutrition labs and research centers focused on food studies. The university's location in New York City provides unparalleled opportunities for internships and collaborations with leading health organizations, food advocacy groups, and culinary institutions. Partnerships with local and international entities further enhance experiential learning and research opportunities.