Food is the nation's largest industry, employing more than 10 million people in food processing, preparation, and sales. The revolution in food consumption, foodways, and production—international cuisines, quality ingredients, food systems, global marketing, agricultural concerns—demands professionals who combine food expertise and hands-on experience with a strong understanding of the role of food in culture and society.
NYU Steinhardt’s Department of Nutrition, Food Studies, and Public Health is at the forefront of preparing leaders for this food revolution. Join college graduates from a wide variety of backgrounds in the sciences, social sciences, and humanities who share your passion for food and nutrition. Take advantage of our unique food-centered professional curriculum, with concentrations in Food Culture or Food Systems. Address cultural, nutritional, environmental, global, financial, distribution, preparation, and behavioral aspects of food consumption and processing. Intern with leading restaurants, corporations, media, publishers, and nonprofit agencies.
Our M.A. program prepares graduates for careers in publishing, marketing, food systems, communications, product development, catering, testing, teaching, research, and more. Our small and highly selective Ph.D. program offers an interdisciplinary course of advanced study focused on the role of food in society, health, and commerce and prepares graduates for a wide variety of careers in the food professions. Both master’s and doctoral students gain a global perspective through our popular summer study abroad program in Florence, Italy.
New York University is a member of the Association of American Universities and is accredited by the Commission on Higher Education of the Middle States Association of Colleges and Schools.