New York University's Department of Nutrition and Food Studies offers bachelor's (B.S.), master's (M.A.), and doctoral (Ph.D) degrees in Food Studies and Food Management. This innovative program attracts students who feel passionately about food. Given that food is an $800 billion-a-year industry (and rapidly growing), there is a myriad of exciting professional opportunities for graduates of our program. Yet, the skills needed for jobs in the industry are becoming much more complex. The increasing internationalization of the food system, as well as the growing awareness of environmental and nutritional issues require understanding from a variety of perspectives. The course of study in Food Studies and Food Management includes food production, contemporary issues, business development, food laws, nutrition, politics, culture and history.

Food and Restaurant Management: For students who want to focus on the professional management of operations, finances, and personnel related to food production, storage, distribution, preparation, and marketing. Graduates can find employment in institutional foodservice, catering, restaurants, consulting, manufacturing, and public relations.

Food Studies: For those seeking to explore the cultural, historical, and societal issues surrounding food production and consumption. Food Studies graduates often pursue careers in food journalism, cookbook publishing, education, product development, culinary arts, public relations, and communications.

We also have an excellent Nutrition and Dietetics concentration for those who want a thorough understanding of human nutritional needs and ways to maintain and improve health through appropriate food choices.