Mission statement for the Department of Nutrition and Food Studies: The Department’s innovative mission is to educate students, professionals, and the public about the role of food and nutrition in all aspects of life. Department faculty apply and integrate this information through undergraduate, master’s or doctoral degree programs, research, and community outreach in two distinct but related areas of study: 1) Nutrition and Dietetics and 2) Food Studies. Students gain practical expertise and critical insight focused on the relationships among human consumption, food systems, culture, and health. They are prepared for diverse careers in health care, community health settings, culinary and food industries, government and non-profit organizations, and academia.
Learn more about our undergraduate, master's, and doctoral degree programs in Nutrition and Dietetics and Food Studies.
Degrees within the Nutrition and Dietetics program combine basic science, nutritional science, food science, and research to prepare you for many career paths.
The Food Studies program explores the cultural, historical, and sociological aspects of food and food systems.
Learn more about the two labs that are a part of the Nutrition and Food Studies Department — the Food Lab and the Urban Farm Lab. As our student, you'll have hands-on opportunities to experience food and nutrition at all stages of food production and preparation.Explore Our Labs
Culinary Medicine is an inaugural joint course between the NYU Grossman and NYU Steinhardt’s Nutrition and Food Studies department. With a mixture of culinary labs and lectures, this is a 7-part series extracurricular course designed to teach graduate students the tenets of evidence-based, whole-food, plant-based nutrition for the prevention and treatment of common chronic diseases.
News and Events
NYU Department of Nutrition and Food Studies' Feast and Famine Lecture Series Welcome Raj Tawney to Present: Colorful Palate
NYU Department of Nutrition and Food Studies and Feast and Famine Lecture Series Welcome Raj Tawney to Present: Colorful Palate. A timely self-examination of the “mixed” American experience featuring exclusive recipes and...
NYU Department of Nutrition and Food Studies' Feast and Famine Lecture Series: Researching Food Heritage
Join professors Fabio Parasecoli (NYU) and Xavier Medina (Universitat Oberta de Catalunya) in a conversation about food heritage. Food heritage had acquired popularity as a tool to stimulate tourism and economic
The book by Professor of Nutrition and Food Studies Fabio Parasecoli explores the ideological use of food to advance ideas about who belongs to a community and who does not.
Collaborative Communicative Sciences and Disorders (CSD) and Nutrition and Food Studies (NUTR) course brings on-campus and online students together for Iron Chef-style final project.