My courses were an incredible resource that gave me a framework for thinking and speaking about the food system, helping me break down complex ideas into something accessible.
Josh Needleman
Student Testimonials
I learned so much in my classes not only about food, but about people. It helped me build my confidence and hone my skillset in writing and research. —Melissa H.
Our road trip to the East End of Long Island gave me valuable insight into a part of the U.S. food system I hadn’t yet encountered — from local agriculture to regional supply chain dynamics.
Giovanni Quaratesi
What drew you to NYU's food studies program?
I've wanted to write about food, restaurants and wine ever since I learned that was a job. The NYU food studies program was always on my radar, to be an addition to my training as a journalist. It appealed to me for its holistic views of food culture, policy, business and economics, all of which makes me a more well-rounded and diversified journalist. And obviously the program is in New York, home to the majority of the country's food publications, and a large swath of the most daring journalists, cookbook authors, chefs and sommeliers. I wanted to dive into the middle of it.
What was your most memorable experience from your time at NYU?
While I loved all of my classes, the Capstone project was a real highlight for me. The time and effort to really make a mark and say "This is how I want to move myself forward professionally" was exciting and such a great practice of reflection. For the project, I had the opportunity to talk to some of America's top restaurant critics, people whose writing I had devoured for years. Being able to do that really gave me the confidence to move forward, and know this degree was well worth it.
How did the degree help your professional trajectory?
In undergrad, I learned about the practicalities of journalism, and I became a better, more professional writer. Yet, I knew in order to stand out in such a competitive job market as journalism, I needed to establish myself as an authority—someone capable and willing to do the research for whatever comes my way. Writing about wine and restaurants through the food studies program taught me how to take complex topics, expand upon them, and make them engaging for an audience. Those are skills I'll carry with me throughout my entire life.
What drew you to NYU's food studies program?
My academic and professional experience prior to the MA in Food Studies was in supply chain management. I knew I wanted to apply my systems-based thinking to larger problems related to our food system, while rounding out my education with a wide range of perspectives. The Food Studies department and the larger NYU community was the natural choice.
What was your most memorable experience from your time at NYU?
I went on the International Issues in Nutrition and Food study abroad in Cuba as my last course in the program, which built upon everything I had learned in my classes focused on food systems, international policy, culture, and humanitarian aid. Getting to spend on-the-ground time studying such a complicated topic with other dedicated students was such a special experience, and intimately learning about food-as-medicine is what inspired me to take on my current role in Strategic Operations at God's Love We Deliver.
How did the degree help your professional trajectory?
The professors, department staff, and fellow graduate students gave me invaluable insight into the specific skills and experience needed to make the transition into the sectors that interested me. My time as the Co-Chair of the Food Policy Alliance helped further connect me with those who were doing similar work. The energy and passion I put into this degree set me up for success, and seeing all of the unique career paths my friends are going on to have just highlights how much you can shape your experience to support your personal goals.
