The Master of Philosophy (Food Studies) aims to groom graduates into highly qualified professionals who are experts in the field of Food Studies.
Dual recognition and certification by
The Master of Philosophy (Food Studies) aims to groom graduates into highly qualified professionals who are experts in the field of Food Studies. To achieve this, Taylor’s University and University Toulouse Jean Jaurès (UT2J) have designed a comprehensive curriculum which encompasses research skills, anthropology and sociology of food, understanding of the different food cultures, food trends and business outlook, socio-political issues on food nutrition and public health and much more.
The only Malaysian university with a ‘Chair of Food Studies: Food, Cultures and Health’ – Prof. Dr. Jean Pierre Poulain. He maintains an emphasis in food studies, contributes to academic programmes and provides advice to students and faculty members. A French socio-anthropologist, Prof. Dr. Poulain has a long and successful career in the field of food studies and hospitality education in both academic and international life. He has published numerous books, book chapters and articles, as well as actively delivered keynote and conference presentations around the world on topics such as food sociology, food heritage and tourism practices.
The only Food Studies programme to offer Global Field Research Programme (GRP) which provides the opportunity for conducting fieldwork abroad. Students have the exciting opportunity to conduct research work for their thesis abroad if it is focused on a food-related topic specific to a particular country for 3 – 6 months. Choose from an international network of partner universities for research in countries such as France, Spain, Italy, Hong Kong and Japan. This will provide students with a more comprehensive research experience as they interact with a different culture, form different perspectives of global issues and engage actively with the global community.
An internationalised curriculum. The Global Immersion Programme in Food & Culture (GIF) is embedded within the World Food Cultures module, which requires students to spend two weeks traveling through Switzerland and France. Students will be visiting major players in the food industry and attending seminars led by several Michelin chefs, all to gain a holistic understanding of the food culture in France and Europe. Through the School’s internationalised curriculum, students are challenged to engage in critical exploration of global interconnections and interdependence, as well as understand different cultural contexts and world views.
Specialised facilities for research support. These include the R&D Kitchen, experimental restaurant and sensory analysis lab.
R&D Kitchen: Equipped with kitchen appliances and food product testing instruments, students get to immerse themselves in culinary creativity, hands-on food science experiments and live and contextual consumption experience.
Experimental Restaurant: This restaurant serves as an observatory, where experiments related to areas such as food preferences, presentation, behaviour, design, taste and much more are carried out on guests with their consent for research purposes. Recording of meal services are also possible, providing valuable qualitative and quantitative information during these experiments.
Sensory Analysis Lab: Here, food products are analysed for their taste, smell, appearance and colour, among others. It has the necessary equipment for studenst to engage in evaluating perception of a new product, examining changing ingredients and researching potential products.
Possible financial support on research projects. The Centre for Research and Innovation in Tourism, Hospitality and Food Studies (CRiT) aims to promote research, consultancy, training, education and public-private partnership initiatives in the areas of tourism, hospitality and food studies. As the Food Studies programme is supported by CRiT, there will be possibility for financial support for students’ research projects.
Dual master’s degree recognition by Taylor’s University and University of Toulouse, Jean Jaurès. Students get the opportunity to learn from two of the best food studies graduate programmes in Asia and Europe and earn a dual master’s degree upon completion of the programme.