Queen Margaret University, Edinburgh
The programme provides an opportunity to study food and food systems. The programme acknowledges the complex nature of food and includes studies in nutrition, production and consumer culture, food culture within the contexts of anthropology, environment, sustainability, politics and communications. Through experience of diverse food related businesses; from soup kitchens to Michelin Star restaurants, community allotments to large-scale agri-business, students will gain all important exposure to the diverse dynamics effecting how we consume, produce, represent and understand food.
A 1st degree in an associated subject, for example, a BA (Honours) in hospitality, culinary arts, or nutrition; or an Honours degree (or equivalent) in a different discipline but the applicant has a demonstrable passion for food and drink; or applicants 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 an Honours degree has not been studied in English, candidates 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.
Modules include: nutrition healthy eating and diet; anthropology, history and cultures of food; marketplace, producers and growers; preparing, consuming and consumption; and a dissertation.
|Qualification||Study mode||Fee||Course duration|
|MSc||Full-time||£ 4,000 per Academic year (home fees)||1 years|
|MSc||Full-time||£ 11,000 per Academic year (overseas fees)||1 years|
|Campus name||Town||Postcode||Region||Main campus||Campus||Partner|
|Queen Margaret University, Edinburgh||Edinburgh||EH21 6UU||Scotland|
0131 474 0000