Programs by Campus


Food Studies

College of Arts and Sciences

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(Please note that when conferring University Graduate School degrees, minors, certificates, and sub-plans, The University Graduate School’s staff use those requirements contained only in The University Graduate School Bulletin.)



Degrees Offered

Master of Arts (M.A.)

Master of Arts in Food Studies


36 credit hours in graduate-level coursework. For the requirements below, course substitutions will be allowed with permission from the Program Coordinator.

Students will complete 6 credit hours in each of the two core disciplines, Anthropology and Geography, for a total of 12 credits. Students will choose two courses per core from among the following options:


  • ANTH-B 545 Nutritional Anthropology
  • ANTH-P 575 Food in the Ancient World
  • ANTH-P 580 Prehistoric Diet & Nutrition (currently offered for graduate credit under ANTH-P 380)
  • ANTH-E 520 Economic Anthropology
  • ANTH-E 621 Food and Culture
  • ANTH-E 626 Ethnographies of Global Food Systems


  • GEOG-G 549 Political Ecology
  • GEOG-G 558 Food and Poverty in America
  • GEOG-G 557 Urban Alternative Agriculture
  • GEOG-G 578 Climate Change, Food and Farming Systems

Students will also complete:

Methods Curriculum: 6 credits of additional graduate coursework in methods. Students will choose one course (3 credits) from the following Anthropology course list and one course (3 credits) from the following Geography course list.


  • ANTH-A506: Anthropological Statistics
  • ANTH–A525: Community Based Research I
  • ANTH-B 527: Human Evolutionary Biology Laboratory
  • ANTH-E606: Research Methods in Cultural Anthropology
  • ANTH–P601: Research Methods in Archaeology


  • GEOG-G538: Geographic Information Systems
  • GEOG-G576: Qualitative Methods in Geography
  • GEOG-G588: Applied Spatial Statistics

Electives: 9 credit hours of elective courses to build specific strengths such as community agriculture, marketing, nutrition, communications, philanthropy, or nonprofit management. To be selected in consultation with the Program Coordinator.

Internship: 6 credit hours of ANTH-A 578. Potential internship areas include: health, nutrition, policy, food industry, and agriculture.

Project/Capstone: 3 credit hours of ANTH-A 650. Students will design a synthetic, practically oriented research project of their choosing and complete it within a single semester. The capstone normally takes place in the fourth semester of the degree program. Deliverables for students in the capstone can be of various kinds, but may include papers, demonstration projects, and multimedia works.

Academic Bulletins

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