(curriculum code: HONF-FDS)
This concentration is for students who want to explore the cultural, historical, and sociological aspects of food, production and consumption. Its core courses focus on critical thinking and writing about food, for those interested in careers in teaching, food writing and cookbook development.
Introduction
All of us must eat and drink, and do so daily to obtain the energy and nutrients we need for growth and health, as well as to enjoy the social and cultural experiences we so strongly associate with food. The study of nutrition and food provides solid academic education and practical training for a great variety of career opportunities. Through positions in health care, business, government service, private practice, the food and food service industries, and educational and community programs, nutritionists and food industry professionals help individuals and the public to make better informed food choices.
Students in the undergraduate program may specialize in any one of three closely related areas of concentration:
- Nutrition and Dietetics for students who want a thorough understanding of human nutritional needs and of ways to help people maintain and improve their health through appropriate food choices. Our program, accredited by the American Dietetic Association (until 2011), provides all courses and training experiences needed to qualify students for dietetic internships that lead toward credentialing as a Registered Dietitian (RD);
- Food and Restaurant Management for students who want to focus on the management of operations, finances, and personnel involved in food products, food services, and food marketing; and
- Food Studies for students who want to explore the cultural, historical, and sociological aspects of food production and consumption.
The three areas of concentration share many liberal arts and core courses in common. This means that students can enroll in one of the areas, and take courses in each of them. Students are encouraged to take courses across all of the areas during their entire undergraduate career.
This page describes the concentration in Food Studies. For information about the other two areas of concentration, consult the undergraduate programs page.
Admissions
Freshman applicants must present a high school degree and SAT scores. Transfer applicants from accredited colleges must also present official transcripts from all institutions attended; SAT scores are not required for transfer students. For more detailed information and to download materials, please visit the NYU Admissions website. Materials are also available by contacting:
Office of Undergraduate Admissions
New York University • Steinhardt School of Culture, Education, and Human Development
22 Washington Square North, Room 440
New York, NY 10003
Telephone: (212) 998-4500
The current NYU Steinhardt Bulletin, available from the Office of Undergraduate Admissions, contains detailed information on criteria for admission of students with either US or international credentials; tuition and living costs; admission as a special (non-matriculated) student; housing; and financial aid. For more information, please click here.
Curriculum
Credit Requirements
The curriculum in Nutrition and Food Studies: Food Studies requires completion of 128 credits. These are divided into five categories:
- Liberal Arts Requirements 60
- Nutrition & Food Studies Core 18
- Food Studies Specialization 25
- Electives by Advisement13
- Unrestricted Electives 12
New Student Seminar
Students must enroll in New Student Seminar E03.0001 (0 pts) during the first semester in residence, to review basic college-level skills and to obtain an introduction to NYU's academic and personal resources and services.
The full curriculum is outlined in this PDF.
Career Opportunities
Food is a multibillion dollar annual industry; half of all meals are eaten outside the home, and 30 percent of all new food products are designed to meet nutritional goals. Career opportunities in food-related professions are expanding rapidly. Employers increasingly seek university graduates with educational experience in liberal arts, food, nutrition, and management. You can use your education in Nutrition and Food Studies: Nutrition and Dietetics as a step to becoming a nutritionist or dietitian, food or restaurant manager, food and health reporter or editor, advertising or marketing specialist, catering manager, consultant, or teacher or professor in a great variety of institutional, corporate, academic, or other professional settings.
Food is a multibillion dollar industry; half of all meals are eaten outside the home, and 30% of all new food products are designed to meet nutritional goals. Career opportunities in food-related professions are expanding rapidly. Employers increasingly seek university graduates with educational experience in liberal arts, food, nutrition, and management. You can use your education in Nutrition and Food Studies as a step to becoming a nutritionist or dietitian, food or restaurant manager, food reporter or editor, advertising or marketing specialist, equipment designer or distributor, catering manager, consultant, or teacher or professor in a great variety of institutional, corporate, academic, or other professional settings.
The Food Studies concentration prepares graduates to enter food professions where knowledge of food and beverage, food ingredients, the use of food, and the role of food in society are at a premium. The program also prepares students for a variety of academic programs in humanities, social and behavioral science, and management fields. In this emerging field, we expect graduates to obtain entry-level positions as:
- Public relations and advertising
- Food writing and journalism
- Food styling
- Food photography
- Catering
- Restaurants
- Research
- Consultant firms
- Test kitchens
- Food product development
- Food and beverage operations
- Education
- Food-focused internet sites
- Non-profit organizations
Recent graduates now hold the following positions:
- Program Manager, Institute of Culinary Education Management Program
- Community Food Education Program Manager, Just Food
- Research Chef, T. Hasegawa USA
- Editorial Intern, Saveur Magazine