Recent News Stories
Thank you to the brave alumni, students, and staff who are dedicating themselves to others during this unprecedented time.
What do mashed potatoes, black bean soup, and coconut flan have in common? Not only are they foods easy for individuals with dysphagia, a swallowing disorder, to consume, but they are also dishes recently prepared by master’s students from the NYU Steinhardt Department of Communicative Sciences and Disorders and Department of Nutrition and Food Studies taking “Interdisciplinary Case-Based Management in Dysphagia.”
Read NYU Alumni Magazine's profile of Allie Wist (MA '17), who is exploring the connections food has to other systems through her personal art.
The NYU Steinhardt Department of Nutrition and Food Studies recently welcomed back alumni for a panel event celebrating three MA in Food Studies graduates and their recently published cookbooks: Michele Humes ('13), Kristen Miglore ('10), and Lauren Shockey ('10).
Students from the Steinhardt Food Studies program and Tisch's Interactive Telecommunications Program (ITP) use physics to create culinary anomalies.
Two PhD candidates from the NYU Steinhardt Department of Nutrition and Food Studies, Rachel Ryan and Miriam Mahmood, were selected to share their research with the nutrition community at the Nutrition 2019 conference.