New York University

Overview

The dual master’s program in Food Studies and Library and Information Science at New York University is tailored for students interested in merging food scholarship with professional training in library and information services. This innovative program allows students to earn two graduate degrees through a coordinated credit-sharing pathway, providing a comprehensive education that spans both fields.

What you'll study

Programme structure: The program consists of a total of 52 credits, integrating coursework from both Food Studies and Library & Information Science, allowing students to gain expertise in each area.

Food Studies component: Students will explore various topics, including:

• Food Systems
• Food Policy
• Food and Culture
• Contemporary Issues in Food Studies
• Nutrition in Food Studies
• Food Studies Capstone Seminar

Library & Information Science component: This section covers key subjects such as:

• Research in Library and Information Science
• Knowledge Organization
• Information Sources and Services
• Library & Information Science

Students will participate in a capstone seminar within the Food Studies component, which serves as a culminating experience to synthesize their learning.

Entry requirements

Applicants are encouraged to review the specific admission criteria, including any standardized test requirements such as GRE or GMAT, as well as minimum GPA standards. English proficiency must be demonstrated through one of the following tests:

• IELTS: minimum 7.0 (overall)
• TOEFL iBT: minimum 90 (total)
• PTE Academic: minimum 65 (overall)
• Duolingo English Test: minimum 125 (overall)

To apply, candidates must complete separate applications for both New York University and Long Island University. Following admission to both institutions, students can submit an application for the dual-degree program.

Career prospects

Graduates of this dual master’s program will be well-equipped for diverse career opportunities in both food studies and library and information science. Potential career paths include roles in food policy development, culinary education, information management, and academic or public library services. Additionally, students should explore U.S. post-study work options based on their visa status and degree qualifications, including potential eligibility for the STEM OPT extension.