Planit


Gastronomy

Queen Margaret University

Content

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 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 course takes an experiential approach, 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, students 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.

You can exit at PgCert and PgDip points.

Entry Requirements

Degree in a related discipline; or Honours degree in unrelated discipline but with demonstrable passion for food and drink. Alternatively mature student with considerable amount of time spent in industry who wishes to formalise their education.

Start Date

September

Qualification

Postgraduate Master's

Award

MSc

Study Method

Full time

Course Length

1 year

Faculty

School of Arts, Social Sciences and Management

Department

Management

SCQF Level

11

Website

www.qmu.ac.uk

Career Sectors

Biology

Chemistry and Materials Science

Food Science and Technology

Mathematics and Statistics

Physics

Science General