ISTHIA
Institut Supérieur du Tourisme de l'hôtellerie et de l'Alimentation
Master Food Studies and Gastronomy (FSG)
Master Food Studies and Gastronomy
About the course
The Master’s in Social Sciences specialising in Food Studies and Gastronomy enables students to specialise in the area of food. Using a multidisciplinary approach, which focuses on the social anthropology of food, this Master’s aims to specialise students in the understanding of phenomena linked to food (food models in multicultural contexts, obesity, etc.).
Kuala Lumpur campus
5 yrs of higher education
2 years
Initial training and continuous education
The Master of Food Studies and Gastronomy programme enables students to specialise in the area of food. Using a multidisciplinary approach, which focuses on the social anthropology of food, this Master’s aims to specialise students in the understanding of phenomena linked to food (food models in multicultural contexts, obesity, etc.).
This course should therefore enable students and food experts to build or boost their skills in the areas of food research, anthropology and sociology, as well as to gain a better understanding of the different food cultures, food trends and business perspectives. Finally, it provides the keys to understanding sociopolitical issues relating to nutrition and the formulation of public health policies.
Applications are to be submitted via eCandidat
The Master of Food Studies and Gastronomy programme is open to students who have passed the third year of an undergraduate degree in the field of Human and Social Sciences (Sociology, Anthropology, Management, Law, etc.) in the areas of Catering, Nutrition, Dietetics, Food Processing or Economics and can provide proof of professional experience in said field (internships, temporary or seasonal employment, etc.).
Candidates who do not have one of the above-mentioned qualifications but are able to demonstrate their professional experience are able to apply subject to the validation of their professional knowledge by an ad hoc jury pursuant to the provisions of the decree of 23 August 1985.
This course will be taught solely at Taylor’s University in Kuala Lumpur, Malaysia.
Unit 1. Research and applications
• Research methods
• Marketing applied to the food industry
Unit 2. Social sciences and food
• Anthropology and food sociology
• Food cultures
• Food and public health problems
Unit 3. Solutions
• Hospitality and catering: design and development
Unit 4. Dissertation and internship
• Dissertation (Global Field Research Programme – GRP)
• Internship (Global Immersion Programme in Food and Cultures – GIF)
Each unit is comprised of subject-based, technical and professional knowledge.
There is a wide range of job prospects as graduates of the Master of Food Studies and Gastronomy programme can work on food-related issues for economic (food processing, catering, hospitality, etc.), political (Ministry of Health, Ministry of Education, etc.) and institutional stakeholders who work in the food industry.
Therefore, qualified students will be able to work in the following:
• Research and development
• Strategic research
• Consultancy offices specialising in catering
• Food critic roles
• Research roles for a ministry (nutrition education, health education, etc.)
See the page Master of Food Studies
Find out more about the Master of Food Studies programme on the Taylor’s University website.
ISTHIA
Site de Toulouse
Campus du Mirail
5 Allées Antonio Machado, 31058 Toulouse Cedex 09
05 61 50 23 68
Site de Foix
Centre Universitaire de l'Ariège Robert Naudi
4 Rue Raoul Lafagette, 09000 Foix
Plan du site de Foix
05 61 02 19 74
Site de Cahors
Centre Universitaire Maurice Faure
273 Av. Henri Martin, 46000 Cahors
05 65 23 46 04
