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.
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.
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.
This course has been developed in collaboration with a broad range of stakeholders involved in the food and drink industries.
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).
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.
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
-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.
Wageningen University & Research is one of the leading centres in Food Science and Technology in Europe and the world. The history of the Food Technology programme at the university goes back more than 50 years; it is considered to be one of the best and most innovative programmes in its field in Europe.
Wageningen (the Netherlands, 40.000 inhabitants, 10.000 students) is one of the leading areas for Food Technology and Nutrition in the world. Besides the many groups within Wageningen University & Research working on Food Science and Nutrition, there are also numerous companies and research institutes in Wageningen.
On the Programme of Food Technology page you can find the general outline of the programme and more detailed information about courses, theses and internships.
Within the master's programme you can choose one of the following Specialisations to meet your personal interests.
Graduates of the Food Technology programme generally find a job in either one of the food industries, the government, universities or institutes. Around 10% of the graduates will pursue a PhD degree. Below you can find several stories of graduates Food Technology about their job. Read more about career perspectives and opportunities after finishing the programme.
Related programmes:
The MSc in International Hospitality Management is a 16-month full-time double degree program delivered exclusively in English in partnership between Institut Paul Bocuse, a world-renowned school of hospitality management and gastronomy, and emlyon business school, one of Europe’s top business schools devoted to lifelong learning for entrepreneurial and international management. Taking place in Lyon, Paris and Shanghai, it provides you with a broad view of the industry, general management knowledge and specialist know-how as it pertains to the global hospitality industry.
During your time in Lyon, the capital of French gastronomy, you will fully benefit from the traditions of French hospitality. Then Paris, first world tourist destination, will be the perfect location for a focus on hotels. Finally during your time on emlyon business school's Asian Campus in Shanghai will complement this knowledge with experience of the excellence Asian hospitality is known for around the globe.
The teaching methods are based on an adapted pedagogywhere by students choose a number of elective courses among a pre-defined range. Providing a balance between theory, analysis, creativity, and practical projects, this tailor-made approach allows you to capitalize on your strengths, pinpoints the areas of expertise you must improve and adapts to your previous background.
The internship period (4 to 6 months) allows you to capitalize on the program’s network of industry experts, and gain the tangible work experience future employers look for when hiring managers.
This program will fully prepare you for your management career in the international hospitality industry and allow you to be part of the next generation of global hospitality leaders!
Students of the MSc in International Hospitality Management double degree program share a strong desire to learn and work in management positions in hospitality management, a highly international and diverse industry. This passion is mirrored in a program designed to develop those skills that will be most useful for your future career, as well as to provide you with the support necessary to obtain your internship and dream job.
Both institutions have a specific careers services department that helps you prepare for your future career, and develop your professional network within the global hospitality industry. The team of experts will provide you with continual support in identifying career goals, developing action plans to achieve them as well as support you in your internship and job search.
Selecting the right student is about more than just test scores. For the MSc in International Hospitality Management, we take an applicant’s entire potential into account. Motivation and background are equally important.
If you would like to have the contact details of the right person to help you with any questions regarding the program or the selection procedure, you can create your personal space and obtain full contact details on your emlyon business schooldashboard.
Admission Process
The first step of the admission process is your online application, which you can access through your personal space (programme dashboard).
Selection sessions for the 2018 intake run from November 2017 to July 2018.
Current selection session key dates:
- Opening session: February 2nd, 2018
- Closing session: March 29th, 2018
Should your application be complete, you will receive the admission board’s final decision within 15 working days. Please send back your enrolment form within 10 working days.
The Master in Culinary Arts and Kitchen Management is addressed to industry professional and students with previous studies in gastronomy.
It includes five modules, besides the Final Project of the Master and a professional internship.
Head of kitchen, head of section, kitchen executive manager, gastronomic adviser, events executive manager, R+D manager, etc.
Internships in the industry once the Master’s classes are completed. They are professional incorporation internships and can be from 3 to 6 months. The school is in charge of coordinating costumized internships for the students both nationally and internationally.
Master in Culinary Arts and Kitchen Management by the University College of Hospitality Management and Culinary Arts Sant Pol de Mar and the Universitat de Girona.
For students who are graduated by official college career also obtain the Diploma of Master in Culinary Arts and Kitchen Management from the University of Girona.
For students without official university studies obtain the university Diploma of Specialization in Culinary Arts Management.
The team includes:
The Master in Conservation Biology, with specialization in Behavioural Ecology and Wildlife Management, aims at providing a critical and conceptually-based understanding of animal behaviour and evolutionary ecology, in the framework of conservation biology and wildlife management. This two-year master program consists in both lessons and fieldtrips, while half of the second year is devoted to a personal research project conducted by students in an international research team.
OUR MASTER PROGRAM
The Master program has a two-year span, with most of the courses taught in english. Our teaching philosophy is based on the idea that biodiversity conservation must be grounded in a multi-level knowledge approach, mixing key disciplines in ecology and evolution with recent technical advances in the fields of biometry, molecular ecology and management tools. The teaching content is rooted in our established strengths in behavioural ecology, evolutionary biology, conservation biology, quantitative ecology and research design. The master program is enriched by input from professional conservationists and managers, to put courses in the broader context of project management and decision-making policies.
The specific teaching objectives aim at developing and improving students’ skills to:
Half of the second year is devoted to conducting a personal research project and writing a thesis of 12,000 words. Research projects are conducted within an international team previously selected by the students, and led with the support of an expert supervisor.
TEACHING & FIELDTRIPS
Teaching consists of lectures, seminars by international researchers, class tutorials and practical training in the laboratory and in the field, providing in-depth exploration of key issues. Our teaching philosophy is to stimulate balanced and evidence-based discussions and debates between academic staff and students. Such interactions provide efficient training to identify and explore theory, methods and practice in an academic environment.
Field courses allow students to apply the methods and ideas developed in the classroom to practical use in the field. Each year, you will attend at least one week-long fieldtrip, and several one-day field sessions. The "Camargue field course" provides the opportunity to work on a model species for wildlife management in the Camargue Natural Regional Park (CNRP): the greater flamingo. Fieldwork will be grounded on extensive research on wildlife populations in the context of the various activities taking place in the CNRP. Other field courses address the quantitative analysis of animal behaviour, the monitoring of wildlife, and ex-situ conservation. The “Parc Polaire fieldtrip”, in the Jura mountains, allows students to experience the role of and, stakes faced by, a park dedicated to the conservation of European wild species such as the European bison and deer species.
CAREER PROSPECTS
The aim of our master program is to train future scientific leaders in animal behaviour and conservation biology, as well as future managers and policy officers in biodiversity, conservation and wildlife management.
Therefore, our program aims at providing both a diversified and specialized expertise in the general fields of animal behaviour and wildlife management. It also combines behavioural ecology and conservation biology as major disciplines with some other relevant topics – ethics and deontology, epistemology, socioeconomics of conservation, structure and management of environmental organizations, in addition to the hard science of biodiversity.
The master's Alumni Office helps alumni keep in touch with each other and organises alumni events.
LIFE IN DIJON, CAPITAL CITY OF BURGUNDY (FRANCE)
The whole of the program takes place at the University of Burgundy-Franche Comté, located in the scenic city of Dijon. The former capital city of the Duchy of Burgundy, Dijon is now a medium-size French city, where you can enjoy a vibrant and active cultural life, as well as quick getaways to the countryside and the world famous neighbouring vineyards of the so-called “Golden coast”.
Life in Dijon is very affordable and accommodation easily accessible. The city is well-equipped with modern tramway and bus lines, making commuting between any place in Dijon and the University easy and convenient.
Showing marks of its medieval past, Dijon has excelled in making any subsequent architectural revolution his own. Dijon possesses a fair number of outstanding museums and remarkable monuments, and is also internationally known as the hometown of the notorious French gastronomy. Dijon has a vibrant cultural life with music and food festivals all over the year. Cultural and leisure attractions are widespread, from classical music concerts to jazz festivals, food fairs, cinemas… Dijon is also host of several top-level professional sports teams (football, basketball, handball, rugby…), while also offering a large diversity of sports facilities for the amateur. From beach-volley fields to suburban hiking and cycling paths, urban parks and the much appreciated Lake Kir, incentives to jump in a pair of trainers will be everywhere.
GRANTS
Up to five fellowship grants (800 € per month, during up to 10 months) will be awarded each year to high quality foreign students, with a particular attention to applications coming from Mediterranean countries and Caribbean island nations and territories.
APPLICATIONS
During the first year, students take examinations associated with the Master in Conservation Biology, specialized in Behavioural Ecology and Wildlife Management. Examinations must be successfully passed (i.e. obtain 60 ECTS credits) in order to proceed to the second year. In the second year, the thesis following your research project accounts for half the marks of the second year.
For further information about how to apply, please directly contact the head of the master program, Professor Frank Cézilly ([email protected]).
Please also visit our dedicated webpage (http://www.nature-conservation-ubfc.com/bewm/fr/), and like our facebook page (“Master BEWM – UBFC Dijon”) to stay up to date with the life of and the latest news about our program!
The proposed master program aims at training students in fundamental, both theoretical and experimental, physics with applications in photonics, nanotechnology, and quantum technologies. This combination, innovative at the level of a master program, is well aligned with priority investments in research at the European and international level, with thematic areas of growing demand for highly trained students, able to embark in a doctoral programme. This two-year master programme, fully taught in English for international students, is part of the Graduate School of Sciences of the University Bourgogne Franche-Comté (UBFC). It consists in both lessons and research project (3 month during the first year) / internship (5 months during the second year). This training program will be based on the internationally highly recognised research activities of the underlying laboratories ICB, Dijon and FEMTO-ST, Besançon.
This two-year master programme, fully taught in English for international students, combines macroscopic with nano- and quantum-scale topics. The programme aims at developing and improving students’ skills in fundamental optical physics, optical fibre communications, optoelectronics, laser technologies, ultrafast femtosecond optics, quantum information science, nanophotonics, nano-microscopy and nano-biosciences. This combination, innovative at the level of a master program, is well aligned with priority investments in research at the European and international level, and with thematic areas of growing demand for highly trained students.
The master programme is part of the Graduate School of Sciences of the University Bourgogne Franche-Comté (UBFC), Engineering and Innovation through Physical Sciences and High-technologies (EIPHI), which also includes a doctoral programme in the same topics.
Almost half of the programme is devoted to research project (3 month during the first year) & internship (5 months during the second year) in an international research team, leading to a master thesis aiming at the standards of a research article. This training program will be based on the internationally highly recognised research activities of the underlying laboratories ICB, Dijon and FEMTO-ST, Besançon, both having high international visibility in photonics, quantum technologies, nanotechnology and Engineering Sciences with researchers of high reputation.
Teaching consists of lectures, seminars by international researchers (both from the ICB & FEMTO-ST laboratories and from international partner universities), class tutorials, practical training & research work in laboratory, soft skills by professional coaches, technology and entrepreneurial courses by industrial partners, and French culture and language.
Photonics is a very dynamic industrial sector in Europe and holds the potential for huge market growth. It has a substantial leverage effect on the European economy and workforce: 20-30% of the economy and 10% of the workforce depend on photonics, directly impacting around 30 million jobs. The master program offers intensive educational activities based on research activities of photonics, including nanophotonics and quantum technologies. It focuses on fundamental & applied research mainly targetting PhD programs, which will lead to recruitment in academia or in industry. A need of master degree students in the field of photonics & nanotechnologies, including specialties in quantum technologies boosted by the European flagship in Quantum Technologies (launched in 2018), able to embark on a PhD program both in academia & industry will strongly increase in a near future.
The master's Alumni Office helps alumni keep in touch with each other and organises alumni events.
The two-year master program takes place at the University of Burgundy-Franche Comté, located in the scenic cities of Dijon & Besançon. The former capital city of the Duchy of Burgundy, Dijon is a medium-size French city, where you can enjoy a vibrant and active cultural life, as well as quick getaways to the countryside and the world famous neighbouring vineyards of the so-called “Golden coast” (city center, climates of the Burgundy vineyard, and gastronomy listed as world heritage sites in Dijon by Unesco). Life in Dijon is very affordable and accommodation easily accessible. The city is well-equipped with modern tramway and bus lines, making commuting between any place in Dijon and the University easy and convenient. Dijon is also host of several top-level professional sports teams (football, basketball, handball, rugby…), while also offering a large diversity of sports facilities.
Students eligible to the master program PPN must have obtained a degree equivalent to or higher than a Bachelor of Science. Background knowledge in general physics, optics, electromagnetism and quantum physics is mandatory. Candidates must have very good academic qualifications and a very good practice of English.
Many scholarships will be awarded each year to high quality foreign students.
During the first year, students have to pass the examinations associated with the Master 1 (60 ECTS credits) in order to proceed to the second year, Master 2 (60 ECTS), including research project and master thesis (33 ECTS).
For further information about how to apply, please directly contact the head of the master program, Professor Stéphane Guérin ([email protected]) and visit the webpage (http://www.ubfc.fr/formationen/).
Please also visit our dedicated webpage (http://blog.u-bourgogne.fr/master-ppn/).
We teach the students the skills, work techniques, attitudes and behaviors necessary to become an “allroad” professional.
The course Creativity and Innovation in the Kitchen is the Module 3 of the Master in Culinary Arts and Kitchen Management (English).
Creativity and Innovation in the Kitchen, 8 ECTS, 205 hours
Completion of the module entitles students to the Specialized Diploma in Kitchen Creativity and Innovation by the University College of Hospitality Management and Culinary Arts Sant Pol de Mar.
We teach the students the skills, work techniques, attitudes and behaviors necessary to become an “allroad" professional.
A course on the knowledge and practical application of the techniques of organization, management and control of the gastronomic offers of banquets, conventions, congresses and other events.
The course Cooking for Events is the Module 4 of the Master in Culinary Arts and Kitchen Management (English).
Cooking for Events, 6.5 ECTS, 165 hours
Completion of the module entitles students to the Specialized Diploma in Cooking for Events by the University College of Hospitality Management and Culinary Arts Sant Pol de Mar.
We teach the students the skills, work techniques, attitudes and behaviors necessary to become an “allroad” professional.
The Kitchen Management and Administration course is the Module 1 of the Master in Culinary Arts and Kitchen Management (English).
Kitchen Management and Administration, 9 ECTS, 225 hours
Completion of the module entitles students to the Specialized Diploma in Kitchen Management and Administration by the University College of Hospitality Management and Culinary Arts Sant Pol de Mar.
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