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Key information
DATA SOURCE : IDP Connect

Qualification type

MSc - Master of Science

Subject areas

Cookery Wine / Food Appreciation Food Science

Course type

Taught

Course Summary

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.

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. Exit Awards: MSc (180 credits)/ PgDip (120 credits)/PgCert (60 credits).

Different course options

Full time | Queen Margaret University, Edinburgh | 1 year | SEP

Study mode

Full time

Duration

1 year

Start date

SEP

Modules

Food & Drink: The Relationship to People and Food (30 Credits)
The Science of Food (30 Credits)
Dissertation (60 Credits)
Food Communication and Consumption (30 Credits)
Research Methods (15 Credits)
The System: From Field to Market (30 Credits)

Tuition fees

UK fees
Course fees for UK / EU students

For this course (per year)

£5,500

Average for all Postgrad courses (per year)

£5,202

International fees
Course fees for non-UK / EU students

For this course (per year)

£13,000

Average for all Postgrad courses (per year)

£12,227

Entry requirements

Students need to 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.