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Technological University Dublin - City Campus

Gastronomy & Food Studies

What is... Gastronomy & Food Studies?
This is the first Masters programme in Ireland to offer graduates a solid underpinning in the three pillars of Gastronomy & Food Studies: History, Society, and Practice. The food landscape in Ireland and indeed globally is under ever-increasing scrutiny from a wide range of commentators and this programme will satisfy the growing interest in Food Studies.

By amalgamating shared learning with focused networking opportunities, the programme will develop transferrable, interpersonal communication skills whilst encouraging creative and critical thinkers who will become life-long learners and advocates for Irish food and international food culture.

The programme will examine the key forces and policies that influence the modern food system by investigating the impact of history on contemporary foodways.

Entry requirements

Successful completion of an undergraduate (level 8) degree or equivalent at honours classification (2.1 or higher).

Successful completion of an undergraduate degree (Ordinary or Bachelor) or equivalent (level 7), together with significant industrial or academic experience (Significant industrial experience comprises a minimum of 3 years in a supervisory role/ senior position in a related industry).
In addition, all shortlisted candidates will be required to attend an interview or in the case of overseas candidates unable to travel, interviews can be conducted via Skype. Applicants are required to produce evidence of the minimum English language proficiency requirement for overseas applicants i.e. a minimum score of 7.0 in IELTS or equivalent.

Duration

2 Years Part Time

Careers or further progression

What are my career opportunities?
Graduates of this MA Gastronomy and Food Studies Programme will be uniquely positioned and equipped to seek employment opportunities in an ever-expanding range of disciplines and to pursue a multitude of career paths. The strength of the graduate will lie in their diversity of knowledge and exposure to a range of subject areas. Successful graduates will be able to contribute to the arenas of Food Policy (government agencies, NGOs, advocacy, non-profit and philanthropic organisations), Art and Media, Food Writing and Communications, Teaching and Academia, Food and Beverage Consultancy, Food Tourism or as Brand Ambassadors. In addition, graduates may move into creative and entrepreneurial leadership roles within the broader culinary and food industries.

Further enquiries

Dr. Máírtín Mac Con Iomaire (Programme Chair)
Mairtin.macconiomaire@tudublin.ie
01 402 4432

School Office
scaft@tudublin.ie
01 402 4344

Subjects taught

Course Content
In semesters 1, 2 and 3 students will take two (2) core modules and choose one (1) further optional module. The final semester will be reserved for Dissertation research and writing, supervisor meetings and workshops.

Core Modules
Introduction to Gastronomy and Food Studies
Global Cultural History of Food
Politics of the Global Food System
Post-Graduate Research Methodology
Food Writing and Media
History of Irish Food: Applying the Past
Dissertation (Semester 4)

Optional Modules
Reading Historic Cookbooks: A Structured Approach
International Trends in Gastronomic Research and Publishing
Social Approaches to Wine and Beverage Culture
Food Tourism
Food Regulatory Affairs
Consumer Culture and Branding