New York University Steinhardt School of Culture, Education, and Human Development 5 courses 33-39 total credits
The MA program in Food Studies employs approaches from the humanities and social sciences to examine the ways in which individuals, communities, and societies produce, distribute, and consume food. Students analyze cultural, political, economic, environmental, and geographic approaches to food within local, urban, and global contexts. Impacts of critical issues such as immigration, equity and climate change on food are studied through elective courses. Cities at the center of flows of people, produce, and media products, are a focus of student and faculty investigations. Students may also pursue a dual degree in Library and Information Science offered in partnership with Long Island University's Palmer School. International students in the dual degree option may be able to work in the United States after graduation for an extended period of time through the STEM (Science, Technology, Engineering, or Mathematics) OPT extension. Admission to graduate programs in the Steinhardt School of Culture, Education, and Human Development requires the following minimum components:
| Policy & Advocacy | credits |
| Business & Social Entrepreneurship | credits |
| Media & Cultural Analysis | credits |
| Experiential Courses | credits |
| Individualized Study | credits |
Core Courses
| Code | Course Title | Credits |
|---|---|---|
| FOOD-GE 2033 | Food Systems | 3 |
| FOOD-GE 2191 | Food and Culture | 3 |
| FOOD-GE 2015 | Food Policy | 3 |
| NUTR-GE 2215 | Nutrition in Food Studies | 3 |
| FOOD-GE 2061 | Food Studies Capstone Seminar | 3 |
| Total Core Courses | 33-39 credits | |
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