The Master of Food Studies programme offers students the opportunity to deepen their understanding on food cultures and food systems from the perspectives and methods of social sciences. The programme prepares practitioners to critically analyse, reflect upon, and intervene in contemporary social and cultural issues related to the transformations of food cultures and food systems. 

Students for this programme will have the flexibility of full-time or part-time study. 

INTAKES

JANUARY, MARCH, JUNE, AUGUST, OCTOBER

ENTRY REQUIREMENTS

Bachelor’s Degree Tier 1

A Bachelor Degree (Level 6, MQF) in the field or related fields with a minimum CGPA of 2.75 or its equivalent, as accepted by the Senate; OR

Bachelor’s Degree Tier 2

A Bachelor Degree (Level 6, MQF) in the field or related fields or its equivalent with a minimum CGPA of 2.50 and not meeting a CGPA of 2.75 can be accepted subject to rigourous internal assessment;

Bachelor’s Degree (Tier 3)

A Bachelor Degree (Level 6, MQF) in the field or related fields or its equivalent but not meeting a CGPA of 2.50 can be accepted subject to a minimum of five (5) years working experience in related field.

For international students: IELTS 6.0 / TOEFL 550 (May join IEN preparatory course and achieve the IELTS score). The validity of the IELTS or equivalent is within 2 years from the date of the examination.

*Students without a qualification in the related fields or relevant working experience requires to undergo and pass a bridging module.

*Any of the above conditions would require student’s research proposal to be approved. 

*All information is subject to change. The above entry requirements serve as a guideline. Readers are responsible to verify the information by contacting the university’s Admissions Department. 

*All information is subject to change.

PROGRAMME STRUCTURE

DURATION

Full time:

2 – 4 years

Part Time:

3 – 6 years

RESEARCH METHODOLOGY

Students are required to pass the Research Methodology modules (6 credit hours) in the first year of their candidature.

KEY RESEARCH AREAS

At Taylor’s University, we believe research can help shape the future. Our postgraduate research programmes cover a broad range of topics with the aim to help shape the future in the aspects of society, technology, economy, and environment.

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Food Cultures & Health

Contemplate conflicts between social and medical norms as well social interactions in constructing individual and collective identities, especially in multi-ethnic societies. Impact the tailoring of public health messages based on socio-cultural and socio-economic contexts in Malaysia. Contribute to a shift in public health policies from a population and science-based approach to a target group-based and social-reality-based approach.

Gastronomy, Heritage & Tourism

Analyse the processes of defining food heritages and their relations with the construction of collective identities. Provide insights that help institutions & NGOs with territorial development and population-led initiatives relying on food heritage as a socio-economic, socio-cultural and political resource.

Food Security & Sustainability

Examine food security in conjunction with global environmental and health issues, as well as controversies surrounding food production, processing, distribution and consumption of food. Provide insights on the potential of formulation of insect-based feeds and foods as a growing industrial sector for Asia.

HIRING GRADUATE STUDENTS

More than 300 postgraduates have chosen Taylor’s to fulfill their research aspiration. 

FUTURE CAREERS

Graduates are expected to venture in the academia, industry, government and non-governmental organisations, or major food industries at the local, regional or global level. When you’ve successfully completed this programme, you could advance to any of these exciting careers, including:

• Consumer Research Departments
• Management positions in food service or food-related enterprises
• Product managers in the food industry and food services
• Applied researchers in private and public entities
• Consultants in food service planning and design

• Business and market analysts for the food industry
• Food, health and nutritional counsellors
• Media, social and cultural analysts
• Advocacy, Communications and Regulatory Affairs
• Academician

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