MSc Gastronomy
This innovative master ’ s course will help you gain a better understanding of the complex role that food plays in shaping our lives and the world around us .
The MSc Gastronomy takes a multidisciplinary approach to examining and better understanding how food works in our world . Many other food-related studies , whether in health sciences , hospitality , agriculture , marketing or social sciences , approach food from a particular angle . Our MSc Gastronomy course recognises that none of these specialities operate independently , and that the interconnected nature of food is one of its most important , and most over-looked , characteristics .
It is increasingly recognised that reductionist approaches to tackling food-related issues are ineffective and that a more comprehensive and holistic approach is required if we are to understand the many ways that food influences our lives , and effectively address the many injustices and inequalities that are manifest in the food system . This programme takes an engaged , critical and broad-ranging approach to examining the many ways that food ‘ nourishes ’ us , how it shapes who we are and how it can be used as a tool for positive social and environmental purposes .
Your studies will be brought to life with guest speakers , seminars and case studies , and , where possible and practical , field trips and site visits to farms , gardens and markets , food producers and factories , and restaurants and museums .
Through input from a wide range of specialist , expert and industry speakers , you will gain exposure to the diverse influences that affect how we produce , process , represent , practise and consume food . Scotland is often the showcase for this , but we retain a global outlook and the concepts covered are transferable to other cultures and countries .
Structure
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 a mix of lectures , seminars , practical workshops , self-directed study , research , group work , student assessments , tastings and more . Where possible and practical , they will also involve field trips and site visits . 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 independent study on at least two further 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 independent study on at least one further day each week .
Industry links
We have developed and validated the course in collaboration with a broad range of stakeholders involved in the food and drink industry so you can expect unique opportunities to make contact with , and interact with , food producers and processors , regulators and researchers , campaigners and chefs , amongst others .
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Modules
Food and Culture * ( 20 credits )// Food Production ( 20 credits )// Food Communication ( 20 credits )// Food and Drink in Scotland * ( 20 credits )// The Food System ( 20 credits )// Research Methods ( 20 credits )/ Gasronomy Project ( 60 credits )
The Gastronomy Project module takes the form of either a 12,000-word Dissertation , a Business Consultancy in Practice Project , or a Business Incubation Programme .
The modules listed are correct at time of publication ( November 2021 ). In the event that modules change , QMU will seek to use reasonable endeavours to ensure that there is no detrimental impact on students .
Placement
There are no placements on this course , but the out-of-classroom learning experiences will , where possible and practical , allow you to meet a wide range of contacts in the food industry and food system . Students electing to engage in the Business Consultancy in Practice or Business Incubation Programme elements will have the opportunity to work directly with existing or nascent businesses on practical tasks potentially ranging from research projects to business development plans .
Careers
You will be in the enviable position of gaining exposure to a wide range of food-related experiences and contacts , and a broad range of contemporary food issues . You will graduate with the ‘ gastronomic ’ skills required to gain relevant employment , develop new ideas and projects , and make interventions and transformations in a wide variety of areas . These include further study ,