Master of Food Studies and Gastronomy

Program Overview

Offered in partnership with the University of Toulouse - Jean Jaures, School of Tourism, Hospitality Management and Food Studies (France), this Master of Food Studies and Gastronomy enables students from diverse backgrounds to incorporate the social and cultural aspects of food into their professional practices.

This exciting and dynamic programme encompasses a wide range of disciplines, including humanities, social sciences, nutrition, public health, gastronomy, cultural heritage, tourism, food security, sustainability, and food safety. With our exceptional reputation, this programme consistently attracts applicants who are ready to redefine food systems, preserve cultural heritage, and pioneer sustainable policies that address humanity's most pressing nutritional challenges. This reflects not only the programme's academic excellence but also its unique ability to transform passionate food enthusiasts into influential professionals.

Key Modules

1Programme Structure

2Core Modules

3Food Studies and Gastronomy: Theories and Practices

4Research Methods for Food Studies

5Food Systems: Social Organisation and Design

6Gastronomy, Heritage and Tourism

7Modernisation of Food and Gastronomy

8Food Consumer Studies

9Data Collection and Analysis for Food Studies

10Food Cultures and Health

11Food Globalisation

12Global Immersion Field trip in Food & Cultures

13Dissertation

14Internship

15The Dissertation includes:

16Presentation of proposal at the Graduate Research Seminar (GRS)

17Submission of a 20,000 to 24,000 words dissertation

18Final presentation at the oral defense

19Global Immersion Fieldtrip in Food & Cultures

20Who Should Join This Programme

Entry Requirements

A Bachelor’s degree (Level 6, MQF) in the field or related fields with a minimum CGPA of 2.50, or its equivalent, as accepted by the HEP Senate; OR

A Bachelor’s degree (Level 6, MQF) in the field or related fields or its equivalent but not meeting a CGPA of 2.50 can be accepted subject to a minimum of five (5) years of working experience in a related field; OR

Students without a qualification in the related fields or relevant working experience requires to undergo and pass a bridging module; OR

Students without a related degree but with relevant working experience requires to fulfil the following conditions:

a) CGPA above 2.50 must have at least one (1) year of relevant working experience; or

b) CGPA 2.00 to 2.50 must have at least five (5) years of relevant working experience;

In addition, students will need to undergo a rigorous internal assessment

English Requirement for International students

: IELTS 6.0 / TOEFL 60 (Internet Based Test) (May join IEN preparatory course and achieve the IELTS score) The validity of the IELTS or equivalent is within 2 years from the date of the examination.

All information is subject to change. The above entry requirements serve as a guideline. Readers are responsible for verifying the information by contacting the university's Admissions Department.

Career Prospects

Food & Beverage business and market analysts

Training and consultancy in food organisations

Food & Beverage consultant and advisor

Media, social, and cultural analysts

Operation and management in the Food & Beverage industry

Food and gastronomy researchers in think tanks, research centres

Regulatory affairs officer, and quality assurance professionals

Research Departments of governmental or non-governmental organisations

Master of Food Studies and Gastronomy

Program Overview

Key Modules

Entry Requirements

Career Prospects

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