Master of Food Studies and Gastronomy

at Malaysia

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Highlights about course

Program Level

Bachelor

Duration

1-2 Years

Tuition Fees

USD 15,983

Intake

April, February, June, November, September

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.

PROGRAMME OVERVIEW

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

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.

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.

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.

FUTURE CAREERS

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

About University

Taylor’s University

Malaysia

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Master of Food Studies and Gastronomy

at Malaysia

Highlights about course

Program Level

Duration

Tuition Fees

Intake

OVERVIEW

PROGRAMME OVERVIEW

Programme Structure

Dissertation

Global Immersion Fieldtrip in Food & Cultures

Internship

About University

Taylor’s University

Malaysia

Best countries for overseas education

Our students love us

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Creative Consultancy Blogs

August 16, 2024

August 11, 2024

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August 11, 2024

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