Food is a cross-cutting development issue that concerns hunger, food insecurity, malnutrition, environment sustainability, power politics, social justice and cultural identity. It is about the global and the local, and the hard trade-offs that the globalisation era has brought about. This MA draws on wide-ranging expertise of faculty at both IDS and School of Global Studies at Sussex (where you’ll be based).

The M.A. Food Studies: Policies for Sustainable Production and Consumption program at AUR examines the connections between the production, distribution, and consumption of food, with a focus on sustainability criteria. Graduates from this program find opportunities in areas of food policy, collaborating with humanitarian organizations to address global challenges related to food.

The MA Anthropology of Food programme offers you the opportunity to explore historically and culturally variable foodways, from foraging to industrial food, from Asia, Africa and the Middle East to Europe and the Americas. You will study the passage of food from plant to palate, and examine who benefits, and who suffers, from contemporary modes of food production, exchange, preparation and consumption.

The Master of Arts in Foodservice Management and Dietetics will prepare students to communicate principles and practices of lifespan nutrition related to health and longevity as well as evaluate principles and practices related to wellness. At the end of this program, graduates will be able to implement best practices in personnel management related to foodservice systems and sit for the national Certifying Board for Dietary Managers (C.B.D.M.) Credentialing Exam.

The NYU Steinhardt Food Studies MA will provide you with an advanced education in the cultural, historical, and sociological aspects of food.