Experience Your Future at Taylor’s Open Day – 6, 7, 13, and 14 December

 

Advance your research or broaden your expertise with our postgraduate programmes. Discover flexible study modes (full-time, part-time, or 100% online), innovative research opportunities, and expert guidance from experienced academics at Taylor’s Open Day. 

PROGRAMME DETAILS
HOW TO APPLY
DISCOVER MORE
PROGRAMME DETAILS HOW TO APPLY DISCOVER MORE

OVERVIEW
PROGRAMME STRUCTURE
ENTRY REQUIREMENTS
WHY TAYLOR'S
FUTURE CAREERS

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.

Programme Information for 2026

Duration

1 to 2-year (Full Time)
2 to 3-year (Part Time)

Study options

Full Time or Part Time

Intake Month

April, June, September and November

Offered by

Taylor's Culinary Institute

Dual Awards

University of Toulouse Jean Jaurès (UT2J)

Fees

MYR 54,080 (Local, Full Time/Part Time)
 
USD 16,959 (International, Full Time)

To support your journey, you can also explore the scholarships offered here.

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.

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.
Who Should Join This Programme

Who Should Join This Programme

  • 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.

  • 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.

Key Highlights of The Master of Food Studies and Gastronomy Programme

SHOW ALL

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

Embarking on your journey towards a Master of Food Studies and Gastronomy degree represents an exhilarating advancement in your educational and professional career. We are here to guide you through the application process, ensuring it is as seamless and straightforward as possible. To discover more about the procedure and the documents required, please visit our Admissions website for further information.

Spotlights
GET INSPIRED

In this section, you get the chance to hear directly from the vibrant voices of our Master of Food Studies and Gastronomy's communities. As a gathering space for insights and stories, we are excited to showcase the experiences and knowledge of our lecturers, students, alumni, and industry partners.

OTHER RECOMMENDED PROGRAMMES