Postgraduate Taught

MSc Gastronomy

This MA is the first and only course of its kind in the UK. It will help you gain a better understanding of the complex role that food plays in shaping our lives and the world around us.

On this unique course you’ll take a multidisciplinary approach to exploring the close connections between food culture and communication, systems and science, production and politics and more. If you have an appetite for enhancing your career in the food industry or are interested in cultivating a fuller understanding of food, this course will fit the bill.

See a student case study video immediately below, as well as some student, graduate and staff profiles at the foot of the page.

 

 

   You will find more case studies on students and graduates of this course at the foot of this page.

 

Why QMU?

  • The course is unique in the UK. It is the only course on which you can engage in the multidisciplinary, gastronomical study of food.
  • The course tutors and guest speakers come from a diverse range of backgrounds representing the different ways that food influences our lives, from chefs to journalists, farmers to campaigners, scientists to politicians, and more.
  • Field trips and site visits will offer you unique insights and experiences and give you real-world first-hand experiences of often hidden or ignored elements of the food system.

Course overview

On this unique course you’ll take a multidisciplinary approach to exploring the close connections between food culture and communication, systems and science, production and politics and more. If you have an appetite for enhancing your career in the food industry or are interested in cultivating a fuller understanding of food, this course will fit the bill.

Food has a profound effect on us as individuals and a society. Its consumption shapes our lives and its production changes the face of the planet around us. But how can we effectively address the many injustices and inequalities that are manifest in the current food system? Should we take a holistic approach to tackling food-related issues?

This course takes an experiential approach to answering these questions and many others. Your studies will be brought to life with field trips to a diverse range of food-related businesses and organisations – from supermarket distribution warehouses to Michelin-starred restaurants, large-scale farm operations to artisan food producers, campaigning organisations to government research centres. Through input from a wide range of specialist and expert speakers, you’ll gain exposure to the diverse influences that affect how we produce, consume, utilise, represent and understand food. Scotland is most often the showcase for this, however the concepts covered are transferable to other countries.

Exit awards

MSc (180 credits)/ PgDip (120 credits)/PgCert (60 credits)

 

Structure

To obtain a specific postgraduate award at QMU you must complete a number of credit bearing modules. You can opt to study for the full MSc, a PgDip, or a PgCert. You can also register as an associate student to complete a single module for CPD. On completion of a single module, you may wish to complete further modules and progress your studies to a named award.

 

Teaching, learning and assessment

All modules involve elements of inquiry-based learning, academic writing, practical workshops, self-directed study,student presentations, tastings, field trips and site visits, group work and more. While many of these activities will take place on-campus, others can be located in a wide variety of external venues, which can be anywhere with a link to food and drink or ancillary industries. The course requires students to critically examine information from a diverse range of sources and engages a significant number of specialist and expert speakers from different parts of the food industry and food system. Class sizes are normally around 20 students. This ensures that students receive dedicated support from tutors and benefit from sharing experiences with a close-knit cohort.

Teaching hours and attendance

If studying full-time over one year, you can expect to spend at least two days each week in classes with self-directed or peer-led study on two or more days each week. If studying part-time over two years, you can expect to spend at least one day each week in classes with self-directed or peer-led study on one or more days each week. Your specific timetable will depend on whether you are studying full-time, part-time or an individual module. Timetables are normally available around one month before you commence your studies.

Links with industry/ professional bodies

The course has been developed in collaboration with a broad range of stakeholders involved in the food and drink industry and allows students unique opportunities to make contact with, and interact with, a wide range of food producers and processors, regulators and researchers, celebrity chefs and campaigners, and more.

Class sizes

Around 20 students undertake the course each year.

Modules

  • Food and Culture (20 credits)
  • Food Production (20 credits)
  • The Food System (20 credits)
  • Food Communication (20 credits)
  • Food and Drink in Scotland (20 credits)
  • Research Methods (20 credits)

If studying for an MSc, you will also complete a Gastronomy project (60 credits).

The course is being revalidated in March 2019 and these modules are subject to change. In the event that modules do need to change, QMU will seek to use reasonable endeavours to ensure that there is no detrimental impact to the students. Please check back here for any updates.

 

Single modules for CPD

Register as an associate student to study single modules in areas of interest. Contact Stan Blackley for more information

Placements

There are no placements on this course, but the out of classroom learning experiences will give you the opportunity to apply your learning and gain valuable insight.

Careers

Students will place themselves in the enviable position of gaining exposure to a wide range of industry experiences and contacts, and a broad range of contemporary food issues, which will enable them to gain employment and make interventions and transformations in a wide variety of areas. These include further study, business, education, community work, advocacy, campaigning, policy development and more.

Entry requirements

There are several routes to entry:

  • Applicants may have a first degree in an associated subject, for example, a BA (Hons) in Hospitality, Culinary Arts, or Nutrition.
  • An honours degree (or equivalent) in a different discipline but where the applicant has a demonstrable passion for food and drink.
  • An applicant may potentially be a mature student who has spent a considerable period of time in industry and wishes to formalise their education.

International: Where your honours degree has not been studied in English, you will be required to provide evidence of English language competence at no less than IELTS 6.5 with no individual component score below 6.0.

Application deadline

Before the end of July

More information and contacts

Admissions or Stan Blackley, Programme Leader on tel: +44(0)131 474 0000.

Please Note:
The delivery of this course is subject to the terms and conditions set out in our 2019/20Entry - Terms and Conditions (Postgraduate).

 

  

 

See a short film about this course below

 

   

 

Course Overview

Delivery
At QMU and with field trips, site visits and some industry based learning
Duration
Full-time: 1 year; Part-time: 2 years
Start Date
September 2019
Study Abroad
No
School
School of Arts, Social Sciences and Management
Division
Subject Area
Fees & Funding
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Come along to our Postgraduate Open Evening (20 November 2019)

Engage with the Team

Blogs you might like ...

A Student Story (see bottom of page for more)

Lesley Rozycki - MSc Gastronomy "In addition to the vast amount of information on food, as well as other ideas, issues and processes surrounding it (I know quite a bit about soil), I‘ve made invaluable connections and friendships with my course mates who have vastly different professional and personal experience with food, as well as guest lecturers and producers we’ve visited along the way.” Read my story

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