Course Content
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
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
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
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.
