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Masters Degrees (Food Culture)

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Cattolica’s Cremona campus (part of Piacenza-Cremona campus) boasts one of the world’s most renowned teams of Agriculture academics, scientists and researchers; a team at the forefront of food innovation and technology, whose expertise extends to developing tracking systems for any product transported across the European Union. Read more

Cattolica’s Cremona campus (part of Piacenza-Cremona campus) boasts one of the world’s most renowned teams of Agriculture academics, scientists and researchers; a team at the forefront of food innovation and technology, whose expertise extends to developing tracking systems for any product transported across the European Union. If you would like to study for a graduate qualification in the world’s fastest growing industry, then a beautiful city in the heart of the Italian food valley will open your doors to the world.

Learning objectives

The Agricultural and Food Economics program will prepare students to analyze the Agri-food system and to operate in the various functional areas of businesses and organizations. The program will develop your professional knowledge and skills with regards to:

● Analyzing traditional problems relating to agricultural markets and food, evaluating the implications of Agri-food and commercial policies

● Managing the liberalization processes and rules of free competition also within an international context

● Analyzing the behavior of final consumers with respect to agricultural and food products

● Understanding the different sectors of the Agri-food system, the vertical relations and the coordination of the various phases of the system (e.g. agriculture, food processing, and food retailing)

● Managing emerging issues in agricultural and food production, including the safety of foodstuffs and the environmental impact of agricultural activities, the role of quality, information and traceability, the management of technical innovations, in particular biotechnology, and of the industrialization of agriculture

● Dealing with corporate and logistical problems that affect business functions according to the peculiarities of agri- business companies.

Career opportunities & professional recognition

Graduates from the Agricultural and Food Economics program have various professional openings in:

● Agri-food corporations (multinational food companies, Small and Medium-Sized Enterprises (SMEs), retail chains)

● Professional associations of agricultural and food companies service and consultancy firms for agricultural and food companies

● Entrepreneurial activities

● Academic or applied research

● International organizations

Curriculum

First year credits

● Management basics (8 ECTS/CFU)

● Technology for food health and safety:

○ Principles of food protection (5 ECTS/CFU)

○ Principles of food hygiene (5 ECTS/CFU)

● Economic fundamentals of the Agri-food system:

○ Economics of the Agri-food system (6 ECTS/CFU)

○ Agricultural and food legislation (4 ECTS/CFU)

● Quantitative methods:

○ Applied statistics for the Agri-food system (6 ECTS/CFU)

○ Applied agricultural and food economics (6 ECTS/CFU)

● Industrial organization (8 ECTS/CFU)

● Financial accounting and business evaluation (6 ECTS/ CFU)

● Seminar on Theological issues

Second year credits:

● Agricultural and food market institutions (6 ECTS/CFU)

● Agricultural and food marketing (6 ECTS/CFU)

● Economics of agricultural and food markets (8 ECTS/CFU)

● Business planning and control (6 ECTS/CFU)

● Strategy and leadership (6 ECTS/CFU)

● Seminars

● Optional courses:Suggested optional courses:

● Topics in Agricultural and Food Economics I (4 ECTS/CFU)

● Topics in Agricultural and Food Economics II (4 ECTS/CFU)

● Cultura e Lingua Italiana (Italian Culture and Language) (only for non-Italian students) (2 ECTS/CFU)

● Thesis

Selected students can attend one or two semesters in the following partner universities:

● Technische Universität München

● University of California, Davis

● University of Connecticut

● North Dakota State University

● Iowa State University

● Wageningen University

Location

Cremona is located in the Lombardy Region, which in itself has over 53,000 agricultural businesses and contributes €113 billion to the Agri-food industry revenue. It is also the most advanced region in Italy with regards to biotechnology, with 78 companies operating in the sector.

The school

The course is organized by SMEA Postgraduate School at Università Cattolica. The School has almost 30 years of experience in graduate education, advanced scientific research and extension, in the field of agricultural and food economics and business.

Job ready

Studying Agricultural and Food Econom- ics in Cremona will give you the precious opportunity to combine the high stan- dard education delivered by our faculty and the managerial approach developed during internships and seminars with distinguished agribusiness company managers. Graduates from the Agricultural and Food Economics program have various professional openings in:

  1. Agri-food corporations (multinational food companies, Small and Medium-Sized Enterprises [SMEs], retail chains)
  2. Professional associations of agricultural and food companies service and consultancy firms for agricultural and food companies
  3. Entrepreneurial activities
  4. Academic or applied research
  5. International organizations

Global perspective

Università Cattolica offers its students the opportunity to study abroad, both during regular terms and the summer. Our exchange and summer programs allow students to earn credits while studying abroad in one of Cattolica’s prestigious partner institutions.



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The aim of this study is to examine the branding of local and authentic food from a tourism and food provider’s perspective. According to Bjork and Kauppinen- Raisanen (2015) the idea of local food culture is well-known, as every country is characterised by its national and regional iconic dishes. Read more

The aim of this study is to examine the branding of local and authentic food from a tourism and food provider’s perspective.

According to Bjork and Kauppinen- Raisanen (2015) the idea of local food culture is well-known, as every country is characterised by its national and regional iconic dishes. They contend that local food attracts travellers and contributes to the tourist experience, indicating marketing potential for hospitality industries, tourism business and regional development (Bjork and Kauppinen- Raisanen 2015).

IIbery and Kneafsey (1998) suggest that a potential for food brands developing a dynamic construction of cultural authenticity has been realised. However, although food tourism has been characterised as an emerging industry, studies of branding in food tourism are limited (Tsai and Wang, 2016). They also suggest that a knowledge gap exists in clarifying the key value of a food experience when forming an image. Furthermore, research into branding of local food is also limited despite an increase in consumer interest in food provenance, traceability and support for the local economy (Hingley et al., 2010).

Methodology proposed

The proposed research will be qualitative in nature through a series of semi-structured interviews. A sample of tourists and food providers will be chosen. This is essential because as consumers, tourists can only select from the kinds of food and drinks available at their destination and it is therefore necessary to talk to those supplying food products in order to establish how their attitudes towards food, place and authenticity compare to those of their customers (Sims, 2009).

Expected outcomes: (e.g. deliverables & strategic impacts)

The main project objective is the completion of a Masters thesis within the agreed time scale.

It is proposed to disseminate the research results and associated recommendations to relevant audiences.

It is also anticipated that the research project will generate research outputs in the form of conference papers and journal articles. The project also builds on current research being undertaken in the Campus/Institute thus developing a further body of knowledge and staff competence for Institute staff in focusing on local food tourism. 



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Goal of the pro­gramme. Why do we eat the way we do? What happens to food in our body? How does nutrition maintain our health? How do we study the way people use food? How does culture influence our food choices? How is food discussed in the media? How can we change food behaviour?. Read more

Goal of the pro­gramme

Why do we eat the way we do? What happens to food in our body? How does nutrition maintain our health? How do we study the way people use food? How does culture influence our food choices? How is food discussed in the media? How can we change food behaviour?

The Master’s Programme in Human Nutrition and Food-Related Behaviour focuses on human nutrition and related behaviour from the perspective of public health nutrition, nutrition physiology and social sciences. The innovative, thought-inspiring programme is built around human nutrition, food behaviour and food consumption. 

The goal of the Master’s programme is to enable you to

  • Understand the significance of nutrition to bodily functions and health
  • Learn to analyse the physiological, psychological, social and cultural aspects that determine food choices of individuals and communities
  • Recognise the diversity of food and nutritional issues and ways to influence them

Pro­gramme con­tents

The Master’s Programme in Human Nutrition and Food-Related Behaviour focuses on

  • The role of nutrition and other lifestyle factors in promoting health and preventing illness
  • The mechanisms through which food impacts our body at the molecular biology level
  • Food choices and consumption behaviour, and means of influencing them through policies, interventions and communication
  • Food services and their management
  • Food culture and social movements
  • Research methods in the fields of nutrition and food-related behaviour
  • The Master’s thesis
  • Other studies, which you can choose according to your interests

The multidisciplinary University of Helsinki provides numerous options for other studies.

The courses incorporate different methods of study, such as

  • Contact teaching, lectures
  • Group work
  • Oral presentations
  • Written reports (individual, pair, group)
  • Independent study
  • Laboratory work and other assignments and related reports
  • Learning journals, oral group examinations, written examinations, take-home essays
  • Seminars

The diversity of learning methods enhances the development and application of critical thinking, argumentation and problem-solving skills.



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It is increasingly recognised that reductionist approaches to tackling food-related issues are ineffective and that a more comprehensive, holistic approach is required if we are to better understand the many ways that food affects and shapes our lives, and effectively address the many injustices and inequalities that are manifest in the current food system. Read more

It is increasingly recognised that reductionist approaches to tackling food-related issues are ineffective and that a more comprehensive, holistic approach is required if we are to better understand the many ways that food affects and shapes our lives, and effectively address the many injustices and inequalities that are manifest in the current food system.

The MSc Gastronomy provides an opportunity to study food in a more complete sense. The course, the first and only one of its kind in the UK, acknowledges the complex nature of food and takes an interdisciplinary approach to shed light upon the often unseen links between food culture and communications, science and systems, production and politics and more.

The course takes an experiential approach, with field trips to a diverse range of food related businesses and organisations - from food banks to Michelin starred restaurants, large-scale agri-businesses to food processors. Through input from a wide range of specialist and expert  speakers, students gain exposure to the diverse dynamics that affect how we produce, consume, represent and understand food.

Scotland is most often the showcase for this, however the concepts covered are transferable to other countries. Whether you’re looking to enhance your career in the food industry, interested in cultivating a broader understanding of food, or are looking for a new direction, please contact us. We’re more than happy to discuss the course with you and help you discover if our unique brand of gastronomy is for you.

Teaching, learning and assessment

Modules will involve elements of inquiry (problem) based learning, report writing, visual presentations, essays and viva voce interviews. Learning therefore will be diverse and teaching will happen anywhere that there is a relationship to food and drink or ancillary industries. This may be in the University, on the streets of Edinburgh, the hills of the Scottish Borders or in a Michelin starred restaurant. The course will therefore embed research-led learning, by requiring students to examine information from a diverse range of sources including academic books/journals, online blogs/ wiki’s relating to food and drink agendas, and primary and secondary data. The importance of working closely with industry colleagues cannot be underestimated.

Opportunities to interact with for example, farmers, North Sea fishermen, and cooks and producers at all levels will enhance the learning experience. Class sizes are normally around 15-20 students. This ensures that students receive fantastic support from tutors and benefit from sharing experiences with classmates.

Teaching hours and attendance

Each module consists of 60 hours of teaching time over a 10-week period. There are two core modules planned for each semester, plus a research module that spans the first two semesters. You will be required to carry out independent work and also complete a dissertation.

Links with industry/professional bodies

This course has been developed in collaboration with a broad range of stakeholders involved in the food and drink industries.

Modules

30 credits: Food & Drink: The Relationship to People and Food/ Science of Food/ The System: From Field to Market/ Food Communications

15 credits: Research Methods

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

Careers

Graduates will place themselves in the enviable position of having had exposure to a range of industry experiences and contemporary food issues that will enable them to make interventions and transformations in a wide variety of areas. These may range from education or community work, to advocacy and policy work within the non-profit sector.

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.

All shortlisted candidates will be interviewed as part of the application process

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 5.5

Quick Facts

-This is the first MSc in Gastronomy in the UK.

-The course has 15 funded places available for potential students resident in Scotland and the EU.



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OVERVIEW. The MSc in Advanced Food Safety is tailored towards students who aim to, or currently work within the agri-food industry and related sectors, offering a unique qualification in the fields of food safety and security. Read more

OVERVIEW

The MSc in Advanced Food Safety is tailored towards students who aim to, or currently work within the agri-food industry and related sectors, offering a unique qualification in the fields of food safety and security.

The Institute for Global Food Security (IGFS), is one of the University’s four Global Research Institutes, which is leading the world in addressing one of the greatest challenges – how to ensure the safety of our food.

The world’s food supply is reducing. Its production is under increasing pressure, and so safety issues are more likely to arise.

The programme focus will be on new and emerging issues within the field, concentrating on developments in analytical approaches to monitor and regulate food safety, authenticity and security.

For further information email or send us a message on WhatsApp

ADVANCED FOOD SAFETY HIGHLIGHTS

WORLD CLASS FACILITIES

  • Purpose-built teaching and research facilities are currently being constructed for the Institute of Global Food Security, within the new £39 million Biological Sciences building due to open in 2018.

INTERNATIONALLY RENOWNED EXPERTS

  • You’ll study at a university that was at the forefront of uncovering and understanding the horsemeat scandal in 2013. Professor Chris Elliott, Pro Vice-Chancellor for the Faculty of Medicine, Health and Life Sciences, led the UK government's independent review of food systems.

STUDENT EXPERIENCE

  • The MSc Advanced Food Safety, is one of only two courses in Queen's to be part of the Commonwealth Shared Scholarships Scheme (DIFD Award), offering tution support to a scholar on this programme, commencing their studies in 2018-2019.


COURSE STRUCTURE

Introduction

You will learn about emerging issues within the field of food safety, and focus on analytical approaches to monitor and regulate food safety, authenticity and security.

You will study core topics in the field:

  • Food safety, health and disease;
  • Food authenticity and traceability;
  • Chemical/biological hazards in animal feed and human food;
  • Current and emerging analytical technologies to prevent food safety incidents.

MODULE TOPICS

You’ll be assessed by continuous assessment and examination in the following areas:

  • Advanced Food Bioanalysis
  • Agri-food Traceability and Fraud
  • Bio-entrepreneurship and Advanced Skills
  • Food Safety, Health and Disease
  • Foundations for Research in the Biosciences
  • Literature Review
  • Research Project (triple module)
  • You’ll complete a lab based food safety related research project.

FACILITIES

As you might expect for this ever-changing field of research, you’ll use both traditional equipment and the latest bioanalytical technology used within the field of food security and food safety.

These include:

  • GC, HPLC and UPLC separation platforms
  • ICP, IR, qToF and QqQ mass spectrometers
  • Microbiological research facilities
  • Antibody production and biomolecule binder development
  • Cell culture suite and bioanalytical assay detection systems
  • NMR, NIR and Raman spectrometers
  • Proteomic and metabolomic profiing tools
  • RT-PCR, transcriptomic profiing, Next-generation sequencing
  • Multiplex biosensor platforms and LFD development

For further information email or send us a message on WhatsApp



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The first Master in IFBM from ESCP Europe Business School. The Master in IFBM at ESCP Europe, one of the world´s Top Business Schools, is a 1-year, full-time postgraduate programme across 2 Countries for those aiming for a successful career in the Food & Beverage sector as Managers, Executives and Entrepreneurs. Read more

The first Master in IFBM from ESCP Europe Business School

The Master in IFBM at ESCP Europe, one of the world´s Top Business Schools, is a 1-year, full-time postgraduate programme across 2 Countries for those aiming for a successful career in the Food & Beverage sector as Managers, Executives and Entrepreneurs.

It is taught in English and takes place at our Turin and Paris campuses, the perfect starting points to experience the excellence of Italy and France, top territories in the world at the heart of the food and beverage culture and innovation.

The programme starts in September every year. Begin your application now!

Choose "Master - Master of Sciences" menu in the "Admission" section after having created your account.

The Master in IFBM is the only programme with an international track in two Countries and a truly trans-national and international spirit, embodied by a global faculty, with a multi-cultural class mix and international corporate network.

The Master in International Food & Beverage Management is open to everyone that is passionate about the F&B industry and wants to work in it from a management perspective.

This Master Programme is perfect for those who want to build their career in the Food & Beverage sector, bring their business idea to life and get an international overview of the F&B industry!

To be admitted to the programme, you don’t have to be a “specialist” in the F&B sector, you only need the desire to become one!

During the programme you will have the opportunity to strengthen your general Management skills through courses covering Marketing, Finance, Sales, HR Management and different Strategy areas.

Once you have completed the Master in IFBM in Turin and Paris multiple scenarios will be open in a multinational company or in a small-medium enterprise, in a start-up or in a consolidated business in Europe or around the world.

Some examples of future professional roles after the programme are: Product Manager, Brand Manager, Export/Import Manager, Supply Chain Manager, Communications Manager, Marketing Manager, Product and Business Developer, and many others.

Besides, by attending an extra term at the Berlin campus you can also obtain the German Master of Science (MSc) in Economics and Management, with a specialisation in Food & Beverage Management.

The ESCP Europe Business School has a unique focus and experience with almost 200 years of expertise, and provides you with a perfect balance between General Management skills and Food & Beverage industry knowledge to build your unique top-level career path.

Why a Master in the Food & Beverage Sector in Italy and France?

  • This innovative international Master offers you direct experience of the Food & Beverage Sector by studying across Italy and France, territories known all over the world for their culture and excellence in this sector
  • With this Master Programme in Italy and France you will get valuable experience and an international overview of this variegated industry
  • With this full-time International Master you will be better prepared to build your career in the Food & Beverage sector and have the opportunity to work with top companies in this industry
  • You can enhance your profile with strong managerial skills
  • Italy and France are the countries of excellence and extreme importance for the Food & Beverage sector with a huge number of top companies

What makes this international Master in Food & Beverage Management so special?

This Master in IFBM offers all the elements of a high level Master programme with an innovative approach offering first hand experience with more than 20 days of company visits, meetings with top managers from the Food & Beverage Industry, tasting sessions in beautiful landscapes known for food excellence like Piedmont, Tuscany and the Champagne Region.

Spokespeople from well-known international Food and Beverage companies will give tips and tricks on how to successfully develop new products and ideas and how to enhance your personal network. An internship, interactive lectures based on case studies, integrated teamwork and oral presentations as well as operational Labs and business games will make this Master unique and innovative and give you a very practical preparation to successfully enter this sector.

Please note that the Master in IFBM is taught entirely in English and the application process is now open.



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The first Master in IFBM from ESCP Europe Business School. The Master in IFBM at ESCP Europe, one of the world´s Top Business Schools, is a 1-year, full-time postgraduate programme across 2 Countries for those aiming for a successful career in the Food & Beverage sector as Managers, Executives and Entrepreneurs. Read more

The first Master in IFBM from ESCP Europe Business School

The Master in IFBM at ESCP Europe, one of the world´s Top Business Schools, is a 1-year, full-time postgraduate programme across 2 Countries for those aiming for a successful career in the Food & Beverage sector as Managers, Executives and Entrepreneurs.

It is taught in English and takes place at our Turin and Paris campuses, the perfect starting points to experience the excellence of Italy and France, top territories in the world at the heart of the food and beverage culture and innovation.

The programme starts in September every year. Begin your application now!

Choose "Master - Master of Sciences" menu in the "Admission" section after having created your account.

The Master in IFBM is the only programme with an international track in two Countries and a truly trans-national and international spirit, embodied by a global faculty, with a multi-cultural class mix and international corporate network.

The Master in International Food & Beverage Management is open to everyone that is passionate about the F&B industry and wants to work in it from a management perspective.

This Master Programme is perfect for those who want to build their career in the Food & Beverage sector, bring their business idea to life and get an international overview of the F&B industry!

To be admitted to the programme, you don’t have to be a “specialist” in the F&B sector, you only need the desire to become one!

During the programme you will have the opportunity to strengthen your general Management skills through courses covering Marketing, Finance, Sales, HR Management and different Strategy areas.

Once you have completed the Master in IFBM in Turin and Paris multiple scenarios will be open in a multinational company or in a small-medium enterprise, in a start-up or in a consolidated business in Europe or around the world.

Some examples of future professional roles after the programme are: Product Manager, Brand Manager, Export/Import Manager, Supply Chain Manager, Communications Manager, Marketing Manager, Product and Business Developer, and many others.

Besides, by attending an extra term at the Berlin campus you can also obtain the German Master of Science (MSc) in Economics and Management, with a specialisation in Food & Beverage Management.

The ESCP Europe Business School has a unique focus and experience with almost 200 years of expertise, and provides you with a perfect balance between General Management skills and Food & Beverage industry knowledge to build your unique top-level career path.

Why a Master in the Food & Beverage Sector in Italy and France?

  • This innovative international Master offers you direct experience of the Food & Beverage Sector by studying across Italy and France, territories known all over the world for their culture and excellence in this sector
  • With this Master Programme in Italy and France you will get valuable experience and an international overview of this variegated industry
  • With this full-time International Master you will be better prepared to build your career in the Food & Beverage sector and have the opportunity to work with top companies in this industry
  • You can enhance your profile with strong managerial skills
  • Italy and France are the countries of excellence and extreme importance for the Food & Beverage sector with a huge number of top companies

What makes this international Master in Food & Beverage Management so special?

This Master in IFBM offers all the elements of a high level Master programme with an innovative approach offering first hand experience with more than 20 days of company visits, meetings with top managers from the Food & Beverage Industry, tasting sessions in beautiful landscapes known for food excellence like Piedmont, Tuscany and the Champagne Region.

Spokespeople from well-known international Food and Beverage companies will give tips and tricks on how to successfully develop new products and ideas and how to enhance your personal network. An internship, interactive lectures based on case studies, integrated teamwork and oral presentations as well as operational Labs and business games will make this Master unique and innovative and give you a very practical preparation to successfully enter this sector.

Please note that the Master in IFBM is taught entirely in English and the application process is now open.



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Food tourism is an increasingly popular segment of the tourism industry as culinary experiences drive and are at the core of local, regional and international travel. Read more
Food tourism is an increasingly popular segment of the tourism industry as culinary experiences drive and are at the core of local, regional and international travel. The School of Hospitality, Tourism and Culinary Arts’ Food Tourism program will provide learners with the skills required to develop successful food tourism enterprises and gain employment in existing food and culinary tourism agencies and companies while advocating for social justice, equity and access in communities worldwide. Students will gain small business expertise while exploring their creativity and innovativeness which can be applied within both an entrepreneurial or intrapreneurial setting.

This graduate certificate is targeted at working professionals in and around food, culinary, tourism and events industries. Students will learn about the exciting links between experience, gastronomy, wine, culture, food traditions and communities.

Graduates will be prepared to pursue employment in tourism agencies, local and international tourism attractions, culinary establishments, government agencies, historical tourism sites, food writing and culinary experiential travel groups.

The entrepreneurial skills taught in the program will also permit graduates to pursue self-employment and/or consultancy work establishing local food movements such as farmers markets, community food hubs and destinations attracting food tourism.

Career Opportunities

Companies Offering Jobs
-Tourism Agencies
-Local and International Tourism Attractions
-Culinary Establishments
-Government Agencies
-Historical Tourism Sites
-Culinary Experiential Travel Groups

Career Outlook
-Food Writer
-Local Food Tourism Entrepreneur
-Travel Counsellor
-Adventure/Niche Travel Advisor
-Food & Wine Event Manager
-Travel Writer

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Our Masters programme will equip you with the specialist skills and knowledge to engage with one of the most significant challenges currently facing a growing human population. Read more

Our Masters programme will equip you with the specialist skills and knowledge to engage with one of the most significant challenges currently facing a growing human population: making and supplying enough food for all to sustain an active healthy lifestyle.

Our Masters in Food Security is a distance learning programme designed for people with an interest in the global food system and for professionals in the food supply industry. This exciting course explores important issues related to food security, focusing on production, distribution, and waste.

The course is highly flexible so that you can fit study around your day job. Teaching is done largely online; all materials are supplied and you can work through them at your own pace. You will also have the opportunity to meet tutors and fellow students at short workshops during the year.

To gain an MSc you need to complete eight modules, and a significant dissertation project. The programme starts with an introductory module every February, which covers a broad range of issues related to food security. After that, you will develop a breadth of knowledge and depth of expertise by studying an additional seven modules. These modules cover a range of topics and will allow you to develop specialist knowledge of the factors impacting upon food security and environmental effects on food production.

Alongside topics such as crop production science and ethical food systems, you will take study skills modules such as a literature review. These will introduce you to a higher level of research skills which are essential to your dissertation project and when exploring new opportunities within your career.

Finally, you will cement your learning and put theory into practice in a major research project. Your dissertation will be guided by a supervisor from Lancaster and will normally be undertaken with an industry partner. This module will develop a range of transferable, highly employable skills. You will enhance your planning and written presentation skills, learn to concisely and effectively communicate complex concepts and ideas, as well as learn to handle and present quantitative and qualitative information and data.

Undertaking these modules and research project will ensure you have the breadth and depth of knowledge required to support your career. Upon graduation, you will have a range of specialist skills, advanced knowledge, and experience, allowing you to engage with and tackle the food challenges of the 21st century. By completing the programme, you will be equipped to make informed decisions, progress in your career, affect change in culture and best practice, or continue into PhD study and research.

If you enrol at MSc level you may exit early with an interim award at PGCert or PGDip level.

Applications for a February start must be completed before the end of December.

Course Structure

You will study a range of modules as part of your course, some examples of which are listed below.

Core

Optional

Information contained on the website with respect to modules is correct at the time of publication, but changes may be necessary, for example as a result of student feedback, Professional Statutory and Regulatory Bodies' (PSRB) requirements, staff changes, and new research.



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UCL's Scandinavian Studies MA offers an intellectually exciting and flexible range of options focusing on Nordic culture in a global context. Read more

UCL's Scandinavian Studies MA offers an intellectually exciting and flexible range of options focusing on Nordic culture in a global context. No prior knowledge of a Nordic language is required, though students can opt to consolidate their language or translation skills, or to start Danish, Finnish, Icelandic, Norwegian or Swedish from scratch.

About this degree

Optional modules include advanced translation skills, Nordic cinema, Nordic literature in global perspective, the transnational politics of the region, and material cultures as well as modules on Viking and medieval Scandinavia. Assessed modules are supplemented with workshops and a summer school providing opportunities for networking and career development in publishing, translation, film-making, and the heritage and creative sectors.

Students undertake modules to the value of 180 credits.

The programme offers two pathways: taught and research. Taught: one core cross-language module (30 credits), three optional modules (90 credits), dissertation (60 credits). Research: one core cross-language module (30 credits), two taught modules (60 credits), dissertation (90 credits).

A Postgraduate Diploma, one core module (30 credits), three optional modules (90 credits) full-time nine months or part-time two years, is offered.

A Postgraduate Certificate, one core module (30 credits), one optional module (30 credits) full-time three months, part-time six months, is offered.

Core module

  • Language, Culture and History. This core module permits research into two areas of major contemporary interest; recent modules available have included Trauma, Visual Culture, Comedy, Que(e)rying Sexuality

Optional modules

Students choose from a range of optional modules on topics such as the following:

  • Advanced Scandinavian Translation
  • Nordic Cinema: Contextualising Dreyer, Bergman and Dogme 95
  • Introduction to Old Norse
  • Crime and Small Communities in Nordic Literature
  • Advanced Old Icelandic Literature
  • Sources for the Viking Age

Dissertation/report

All students undertake an independent research project which culminates in a substantial dissertation.

Teaching and learning

The programme is delivered through a combination of seminars, lectures and reading and language classes. Student performance is assessed through written examination, coursework, and the dissertation.

Further information on modules and degree structure is available on the department website: Language, Culture and History: Scandinavian Studies MA

Careers

An MA in Scandinavian Studies offers prospects for employment in the private as well as in the public sector, whether in Scandinavia or in the English-speaking world. Former graduate students in the department are to be found in a range of challenging careers, which include work in IT and management, museums and university teaching.

Employability

In the UK and abroad, the Nordic countries are increasingly recognised for the success of their political and social model, and for their film, literature, food and design. Our MA graduates bring their deep understanding of Scandinavian culture to careers in which knowledge of the region is key: publishing, the arts, commerce and information management. Expertise in Nordic languages is rare in the UK, and employer demand is accordingly high. Our MA allows students to hone their Nordic language skills or to try a new language. Many of our graduates launch careers with translation companies and as freelancers.

Why study this degree at UCL?

UCL Scandinavian Studies is the largest independent Scandinavian department in the UK. Our research and teaching encompasses the languages, literatures, cultures, histories and politics of the entire Nordic region, ranging from the Viking Middle Ages to the present day.

Facilities are excellent: UCL boasts possibly the best Scandinavian Studies library outside Scandinavia, and students also have the outstanding collections of the British Library close at hand. Excellent links with universities in mainland Scandinavia, Iceland and Finland provide further benefits.

The department is home to the Viking Society for Northern Research, a leading publisher of Old Norse texts and monographs on medieval Scandinavia.

Research Excellence Framework (REF)

The Research Excellence Framework, or REF, is the system for assessing the quality of research in UK higher education institutions. The 2014 REF was carried out by the UK's higher education funding bodies, and the results used to allocate research funding from 2015/16.

The following REF score was awarded to the department: School of European Languages, Culture & Society

74% rated 4* (‘world-leading’) or 3* (‘internationally excellent’)

Learn more about the scope of UCL's research, and browse case studies, on our Research Impact website.



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The Master of Hospitality Management, Lebanese and Mediterranean Gastronomy and Lifestyle is the first post graduate curriculum dedicated to Lebanese gastronomy and lifestyle studies. Read more

The Master of Hospitality Management, Lebanese and Mediterranean Gastronomy and Lifestyle is the first post graduate curriculum dedicated to Lebanese gastronomy and lifestyle studies. It aims at developing specialists with a thorough understanding of the Lebanese cuisine, pastry, culture and lifestyle. It also covers the interconnection between the Lebanese and Mediterranean cultures. Graduates of this degree will offer new perspectives in the development of Lebanese restaurant concepts, the management of Lebanese restaurant franchises, culinary travel and agritourism businesses.

Program at a glance

1) Culture and gastronomy (Lebanese and Mediterranean Food Culture, The Mediterranean Diet, Lebanese and Mediterranean Forestry, Agriculture and Landscaping, Culinary Trends in Lebanese and Mediterranean Cuisine…).

2) Management (Strategic Management, Managerial Accounting, Strategic Food and Beverage Management, Management Simulation Exercise …).

3) Project/Thesis.

International Students

Find out more about studying as an international student at USJ here: https://www.usj.edu.lb/sri/index_en.php



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The Food and Rural Development Research MSc is designed to provide high quality training for those interested in a research career focusing on food social science, rural development and rural sociology. Read more
The Food and Rural Development Research MSc is designed to provide high quality training for those interested in a research career focusing on food social science, rural development and rural sociology. The research focus makes the course ideal if you are interested in gaining a Master's qualification and then continuing on to a PhD.

We provide research training and skills development specifically related to conducting research into rural areas, the environment and food markets. We are recognised by the Economic and Social Research Council (ESRC) as providing a 1+3 programme, which is a four year award with a research training Master's in the first year followed by a PhD.

You will study alongside students and staff in our Centre for Rural Economy, which specialises in interdisciplinary social science, researching rural development and policy, food and society and the wellbeing of rural communities. You will also undertake a postgraduate research training programme in our purpose-built Doctoral Training Suite, with facilities for lectures, workshops, seminars and computer access to specialist software required for research in the social sciences and the humanities.

Through studying on our course you will:
-Identify your own research topic
-Specialise and develop skills specific to your research
-Learn research practice fundamentals
-Understand research principles, data handling and analysis

You take compulsory modules and optional modules, and complete a dissertation, which could be a desk-based analysis, or a study involving fieldwork or case studies.

You will be encouraged to participate fully in our research culture by organising and attending seminars and reading groups and contributing to research meetings.

Our staff

You will benefit from being taught by lecturers who are industry experienced and research active. You can find out about our staff in the following research groups:
-Food Quality and Health
-Food and Society
-Rural Development

The Degree Programme Director is Dr Menelaos Gkartzios. Menelaos’ research interests include:
-Rural mobilities, migration and counterurbanisation
-Spatial planning and governance
-Rural housing, planning and architectural studies
-International comparative research

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MPhil supervision covers a number of research topics supported by our research active academic staff. Read more
MPhil supervision covers a number of research topics supported by our research active academic staff. Our broad range of research areas relate to understanding how food and food constituents affect human health and well-being, relating to healthy ageing, food security, sensory quality, international nutrition and personalised nutrition.

Much of the research is multidisciplinary and cross-disciplinary, via links across research areas within the School, and across the University through the Human Nutrition Research Centre.

Research themes

-Health benefits of consuming selected foods and food types, eg whole grains, carrots, nitrate-rich vegetables, food supplements, regarding cardiovascular health, cancer, sarcopenia, cell damage
-Elucidation of roles of fat-soluble vitamins in health and disease, eg vitamins A and D, modelling and understanding sources and metabolism in humans and farm animals
-Medicinal properties of herbs and plant extracts, eg effects on cognitive performance, pain, mood, well-being, dementia
-Effects of production/processing factors on food composition & sensory quality, eg effects of organic/conventional production, supply chain temperatures, varieties/breeds

Facilities

Our modern laboratories provide important teaching and research environments and are equipped with analytical equipment such as HPLCs, GCs, CNS analyser, centrifuges, spectrophotometers and molecular biology equipment. Our specialist research facilities include:
-A tissue culture laboratory
-Plant growth rooms
-A Class II laboratory for safe handling of human biological samples
-Taste panel facilities and test kitchen
-A thin section facility for soils analysis

We operate closely with other Schools, Institutes and the University's Central Scientific Facilities for access to more specialist analytical services. For work with human subjects we use a purpose built Clinical Research Facility which is situated in the Royal Victoria Infirmary teaching hospital and is managed jointly by us and the Newcastle upon Tyne Hospitals NHS Foundation Trust.

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This exciting MSc gives you the breadth and background to bridge disciplinary divides and tackle the environmental issues that face us all. Read more

This exciting MSc gives you the breadth and background to bridge disciplinary divides and tackle the environmental issues that face us all.

This programme provides up-to-date knowledge of the contemporary issues and debates on the relationships between the environment, nature, culture and society.

This interdisciplinary programme draws on expertise from across the University, especially from geography, philosophy, theology, science, technology studies and development studies, providing a unique critical perspective.

You will develop the research skills and abilities to assess the importance and implications of geographical, philosophical and other theoretical debates which shape environmental policy and practice.

Our graduates are equipped to think critically, to generate new knowledge related to the environment, and to use this knowledge effectively to address urgent environmental challenges.

This programme is affiliated with the University's Global Environment & Society Academy.

Applicants receiving an offer of admission, either unconditional or conditional, may be required to pay a tuition fee deposit. Please see the fees and costs section for more information.

Programme structure

This programme consists of six taught courses, including four option courses, studied over two semesters. In addition, students undertake an individual dissertation project.

Compulsory courses typically will be:

  • Values and the Environment
  • Political Ecology
  • Dissertation

Option courses:

In consultation with the Programme Director, you will choose from a range of option courses. We particularly recommend:

  • Archives: History, Geography, Politics
  • Culture, Ethics & Environment
  • Encountering Cities
  • Ethics in a Technological Society
  • Foundations in Ecological Economics
  • Foundations of the Bioeconomy
  • Global Environment: Key Issues
  • Research Design in Human Geography
  • Human Dimensions of Environmental Change and Sustainability
  • Understanding Environment and Development
  • Atmospheric Quality and Global Change
  • Distributed GIS
  • International Development in a Changing World
  • Key Concepts in Global Social Change
  • Soil Protection and Management
  • Principles of GIS
  • Principles of GIS for Archaeologists
  • Society and Development
  • Ecology, Ethics and Spirit
  • Marine Systems and Policies
  • Climate Change, Justice and Responsibility
  • Global Environmental Politics
  • Green Thoughts: Landscape, Environment and Literature
  • Methodological Debates in Human Geography
  • Urban Development
  • Biobusiness
  • Case Studies in Sustainable Development
  • Climate Change and Corporate Strategy
  • Environmental Impact Assessment
  • Forests and Environment
  • Global Environment and Society
  • ICT for Development
  • Interpreting Development: Institutions and Practices
  • Land Use/Environmental Interactions
  • Man and the Natural World in the Enlightenment
  • Management of Sustainable Development
  • Sustainability of Food Production
  • Courses are offered subject to timetabling and availability and are subject to change.

Courses are offered subject to timetabling and availability and are subject to change.

Career opportunities

Graduates have pursued careers in environmental policy, conservation, animal welfare, NGOs (environmental charities and development organisations), public consultation and PhD research.

Student experience

Would you like to know what it’s really like to study at the School of GeoSciences?

Visit our student experience blog where you can find articles, advice, videos and ask current students your questions.



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This is a degree aimed at those who want to engage critically, practically and creatively with global and local environmental problems through different disciplinary lenses. Read more

This is a degree aimed at those who want to engage critically, practically and creatively with global and local environmental problems through different disciplinary lenses. The course brings together theories, methods and insights from the social and environmental sciences and applies these to contemporary environmental issues, debates and controversies.

Students are encouraged to take a range of social and natural science modules offered by the Department of Sociology, the Law School and Lancaster Environment Centre (LEC) and will acquire the skills to navigate, interpret and combine these different ways of knowing the environment. There is a strong emphasis on participatory and engaged research, making insights count in engagement with communities and policymakers.

Course Structure

You will study a range of modules as part of your course, some examples of which are listed below.

Core

Optional

Information contained on the website with respect to modules is correct at the time of publication, but changes may be necessary, for example as a result of student feedback, Professional Statutory and Regulatory Bodies' (PSRB) requirements, staff changes, and new research.



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