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Join us for Taylor's Open Day, from 7 & 8 and 14 & 15 December 2024 Register Now

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.

School
Food Studies and Gastronomy

Intake Month

February, April, June, September and November

Study Options

Full time or part time

Dual Award

by University of Toulouse Jean Jaurès (UT2J)

Practical Input

From industry professionals

20-week

Professional Internship

Study Programme

1 to 2-year (full time) or 2 to 5-year (part time)

Field Trip

Explore Food and Culture through a global immersion field trip in France

Interested to know more? Start your journey with us now.

Taylor's Open Day is happening on 7 & 8 and 14 & 15 December 2024

 

Ready to make your mark on the world? At Taylor’s University—ranked among the World's Top 1% (#251)—we offer more than just cutting-edge programmes and a world-class campus. We give you the tools, connections, and global perspective to lead in your chosen field and make a difference in our changing world. With high demand for our upcoming 2025 intake, make sure you secure your place early.

WHY TAYLOR'S
PROGRAMME OVERVIEW
FEES & SCHOLARSHIP
WHY TAYLOR'S PROGRAMME OVERVIEW FEES & SCHOLARSHIP

Key Highlights of The Master of Food Studies and Gastronomy Programme

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PROGRAMME STRUCTURE
ENTRY REQUIREMENTS
FUTURE CAREERS
WHO SHOULD JOIN THIS PROGRAMME?
SPOTLIGHT
MEET OUR LECTURERS

Programme Structure

Programme Structure

The Master in Food Studies and Gastronomy is a coursework programme inclusive of 9 modules, a research/dissertation project, and an internship.

Year 1

  • Food Studies and Gastronomy: Theories and Practices
  • Research Methods for Food Studies
  • Food Systems: Social Organisation and Design
  • Gastronomy, Heritage and Tourism
  • Modernization of Food and Gastronomy
  • Food Consumer Studies
  • Data Collection and Analysis for Food Studies
  • Food Cultures and Health

Year 2

  • Food Globalisation
  • Global Immersion Field trip in Food & Cultures
  • Dissertation
  • Internship
Dissertation

Dissertation

The Dissertation constitutes an opportunity for the students to dive deeper in the area of its interest and demonstrate highly sought after skills of translating a societal and/or industrial concerns to an academic research, conducting an enquiry and, thereafter results of their investigation to recommendations for societal and/ or industrial actors.

The Dissertation includes:

  • Presentation of proposal at the Graduate Research Seminar (GRS)
  • Submission of a 20,000 to 24,000 words dissertation
  • Final presentation at the oral defense
Global Immersion Fieldtrip in Food & Cultures

Global Immersion Fieldtrip in Food & Cultures

The Global Immersion in Food & Cultures is a 10-day fieldtrip to support students towards their employability and career growth by identifying the roles and issues of some of the main players of the glocal food system (food industry, institutions, research centres, non-governmental organisations etc.).
Internship

Internship

  • Integration of theory into practical applications is complemented with a 20-week internship.
  • Students are encouraged – but not limited – to undergo their internship at an organisation of their choice, either nationally or internationally in sectors such as Food Service and Agri-Business; Heritage, Tourism and Local Development; Nutrition & Public Health; and Hospitality.
  • Students with relevant work experience can be exempted from the internship.

  • 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.

Notes

  • 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.

Graduates are expected to venture in the academia, industry, government and non-governmental organisations, or major food industries at the local, regional or global level. Dependent on their initial background, when successfully completed this programme, graduates could advance to any of these exciting careers, including:

  • 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

  • Bachelor's Degree holders who want to expand their knowledge in cultural, social, and political aspects of food.
  • Working professionals in the food-related industry who aspire to advance their careers.
  • Individuals with backgrounds in culinary arts, hospitality and tourism, food science, nutrition and public health, agriculture, sustainability, marketing, communication, social sciences and humanities.

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Master of Food Studies and Gastronomy

I am Approximate Total Fees
Local Student
MYR 56,480
International Student
USD 16,959

We offer scholarships to help bright minds reach their fullest potential

Note: Fees will be reviewed annually. For the avoidance of doubt, Taylor’s reserves the right to revise the fee payable for any given semester.

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