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MS in Food Systems & Society

The MS in Food Systems & Society is an low-residency, cohort-based graduate degree program. Our mission is to advance equitable food systems through analysis, inquiry, and praxis. Students identify and analyze societal factors in and perspectives on food system equity, expand critical thinking, collaboration, and synthesis skills for engaging social change and develop and communicate knowledge about food system equity and social change.

Whether you are a mid-career professional or a recent graduate, you are an ideal student for this degree program if you:

  • Are interested in food systems and motivated to improve them
  • Are a self-directed, collaborative learner who wants to engage actively in discussions with peers and faculty. 
  • Want to study food systems from an interdisciplinary perspective
  • Seek an academically rigorous graduate program that is flexible enough to allow you to maintain career, personal life and community commitments
  • Want to produce a thesis or research project that promotes social change in the food system

The MS in Food Systems & Society is a low-residency, cohort-based program. It combines interactive online classes delivered with collaborative in-person intensive sessions. Students will come to campus twice each year for intensive sessions with program faculty and other food system leaders. It is a hybrid learning model that allows you to develop lasting peer relationships both in person and through dynamic online communication and continue to live and work in your community of choice.

For more information about the MS in Food Systems and Society program, contact our program coordinator, Emily Burruel, at eburruel@marylhurst.edu.

Apply now for the 2015 cohort.  

Learn more:

Frequently asked questions
What you will learn
Degree Requirements
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Related News

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Sean Gillon Publishes Article on Food Systems Curricula

Dr. Sean Gillon, food systems and society faculty, co-authored an article on developing food systems curricula published in Agroecology and Sustainable Food Systems in May 2014.

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