“I’ve been trying to get this program together for about a decade, but no one here knew how to start a new program...I don’t think Stockton would have been the place to do it,” he said.

The University of the Pacific also runs programs in Sacramento and San Francisco; when the School of Dentistry moved into a new location in SOMA, there was room in the building for a few other disciplines to be there as well.

“Obviously San Francisco attracts a completely different market,” said Albala.

While scholars like Albala (who actually got his PhD in history) have been studying food for decades, the rise of food studies programs is still relatively new.

“It’s comparable to women’s studies or American studies and other interdisciplinary programs which came out of the 70s and 80s,” he said. New York University was the first to establish a master's level program over 20 years ago – with Marion Nestle behind it – and Boston University quick to follow.

Michele Simon brought her students to take part in HOPE (Health for Oakland's People and Environment)'s Healthy Corner Store Challenge. (D. Samuel Marsh Photography)

While UC Berkeley recently introduced a food systems minor program for undergraduates, this is the first master’s level food program on the West Coast.

“The whole idea of food in academia exploded about two or three years ago, and programs have been popping up like mushrooms,” said Albala. “But they’re all a little different. The study of food systems focuses more on agriculture, distribution and less on consumption.”

Pacific examines food through a broad range of subjects: history; sociology; anthropology; politics; literature; art; and business.

It's “as interdisciplinary as we can,” said Albala. “One thing it doesn’t include is anything cooking related because we don’t have a kitchen. I’d like there to be, as we get bigger numbers, but I need a big donor for that.”

The classes for the program are generally at night, allowing students to hold full-time jobs at the same time.

While Albala said there's a diverse number of job prospects available to students after graduation, he hopes they’ll emerge with their own ideas about how to work within the food system to create change.

“We have a food system that has a whole lot of things wrong with it,” said Albala. “There’s unfair access to food, bad wages for workers, environmental degradation, poor treatment of animals. There are a million different things that could be better. And people blithely eating food thinking that because it's inexpensive, it’s got to be good. [They] don’t see the hidden costs of the food system, why their taxes go toward subsidies to grow corn or soy and are then sold back to them in the form of Froot Loops, or whatever it is.”

It’s Albala’s hope that his students will infiltrate some of those companies with their own ideas of how to make change.

He concluded, “We need people who will go in and change the food system for the better because they’re informed.”

Michele SimonMichele Simon

The 1st Master's Level Food Studies Program Launches on the West Coast