MA in Food Studies

Curriculum and Electives

The MA degree requires completion of 40 credits (19 in mandatory core/research and 21 in specialization and elective coursework) with a minimum GPA of 3.0; cooperative work or field experience; providing evidence of English language competency; and research. Students whose undergraduate degrees are in an unrelated field of study may be required to take prerequisite courses and to obtain work experience additional to the master's degree requirements. During the first semester in the program, every student must enroll in FOOD-GE 2000.01, Current Research in Food Studies.

Required Courses - 19 Credits (Taken By All Students in the Program)
Required Courses
Course #/NameCreditsAvailability

CORE

19

FOOD-GE 2017  Contemporary Issues in Food Studies

3

Fall

FOOD-GE 2033  Food Systems

3

Spring

FOOD-GE 2015  Food Policy and Politics

3

Spring

FOOD-GE 2191  Food and Culture

3

Fall

FOOD-GE 2215  Nutrition in Food Studies

3

Spring

FOOD-GE 2000  Current Research in Food Studies

1

Fall

FOOD-GE 2061  Research Applications 

3

 Fall, Spring

     
Specialization Modules/Electives (Any Combination Totaling 21 Credits)
Specialization Modules & Electives
Course #/NameCreditsAvailability

Policy & Advocacy

 

 

FOOD-GE 2100 Food Legislation, Regulations & Enforcement

3

 

FOOD-GE 2040 Food Advocacy

3

 
FOOD-GE 2034 Advanced Topics in Food Systems 3  
FOOD-GE 2007 Economics of Food I: Consumer Behavior 3  
FOOD-GE 2008 Economics of Food II: Strategic Firm Behaviors  
RESCH-GE 2085 Basic Statistics   3  
GPH-GE 2319 Writing Grants and Fund Proposals  
FOOD-GE 2246 Advance Topics: Waste and Compost 3  
FOOD-GE 2286 Advanced Topices: Food Inequality and Food Systems 3  
FOOD-GE 2261 Sustainability on the East End 2  

FOOD-GE 2250 Global Food Culture: (Study abroad in New Orleans, Hong Kong, Puebla, Paris, Czech Republic, Germany, Shanghai, or Ireland)

4

 

or

   

Business & Social Entrepreneurship

   

FOOD-GE 2004 Food Project Development

3  

FOOD-GE 2006 Food Entrepreneurship

3  

FOOD-GE 2007 Economics of Food I: Consumer Behaviors

3  

FOOD-GE 2008 Economics of Food II: Strategic Firm Behaviors

3  

FOOD-GE 2016 Food Markets: Concepts and Cases

3  

FOOD-GE 2103 Food Labor Relations

3  

FOOD-GE 2106 Social Entrepeneurship in Sustainable Food Businesses

3  

MGM-GB 3336 Foundations of Social Entrepreneurship

3  

CORI-GB 1306 Financial Accounting and Reporting

3  

MGMT-GB 3333 Business Start-Up Practicum

3  

MGMT-GB 2370 Strategic Design

3  

CORI-GB 2310 Marketing

3  

or

   

Media & Cultural Analysis

 

 

FOOD-GE 2012  Food History

3

 

FOOD-GE 2021  Food Writing

3

 

FOOD-GE 2205 Theoretical Perspectives in Food Culture

3

 

FOOD-GE 2230 Field Trips in Food: Food Manufacturing

2  

FOOD-GE 2233 Field Trips in Food: Ethnic New York

2  

FOOD-GE 2171 Food Photography

1  

FOOD-GE 2200 Food in the Arts: Film

2  

FOOD-GE 2201 Food in the Arts: Fine Art

2  

FOOD-GE 2204 Food in the Arts: Food Performance

2  

FOOD-GE 2285 Food and Gender

 

FOOD-GE 2273 History and Culture of Beverages

3  

FOOD-GE 2160 Culinary Physics

3  

FOOD-GE 2023 Digital Skills in Food Media

 2  
 

ADDITIONAL ELECTIVES

Students may choose electives from alternative areas of concentration or other courses of interest within NYU: other department in Steinhardt (such as Media, Culture & Communication, Environmental Conservation Education, etc), Stern School of Business, Wagner School of Public Service, Tisch School of the Arts, and the Graduate School of Arts and Sciences.

Graduate students may ONLY enroll in 2000 level classes

FOOD-GE 2250 Global Food Culture: (Study abroad in New Orleans, Hong Kong, Puebla, Paris, Czech Republic, Germany, Shanghai, or Ireland)

3

 

FOOD-GE 2012  Food History

3

Fall

FOOD-GE 2233  Field Trips in Foods: Ethnic New York

2

Fall/ Spring

FOOD-GE 2025  Beverages

3

Fall

FOOD-GE 2030 Urban Agriculture Planning and Implementation

2

Fall, Spring, Summer

FOOD-GE 2183  Techniques of Reginal Cuisine

2

Spring

NUTR-GE 2300  Independent Study (requires permission and approval)

1-6

Fall, Spring, Summer

FOOD-GE 2240  Advanced Topics in Food Studies  Fall/ Spring
FOOD-GE 2017 Contemporary Issues 3  
FOOD-GE 2160 Culinary Physics 3  
FOOD-GE 2285 Food and Gender 3  
Total Credits: 40