MASTER OF FOOD STUDIES AND GASTRONOMY at Taylor's University

Taylor's University

Since its establishment in 1969, Taylor University has been providing world-class education and has become the benchmark for other private higher education institutions in Malaysia. Taylor is proud to provide a comprehensive education, which not only brings outstanding academic achievements but also produces graduates with qualities that are popular in the global market. Industry-related learning activities and industry-related courses work closely with related industries and are widely included in all higher education courses. Taylor’s University has been developing and implementing innovative teaching methods related to 21st-century learners to ensure that its students can take advantage of the best educational experience. The university’s pedagogy focuses on cultivating graduates with overall balance; this is done by enhancing the curriculum, expanding industry cooperation, and experiential learning programs

Course Information

Academic Qualification

Master

Duration

2 years

Intake

April, June, September, November

English Requirement

Class Type

Full Time

Offer Letter

Free

Yearly Tuition Fees

First Year

46,944

MYR

Second Year

11,736

MYR

Total Tuition Fees 58,680 MYR

Other Fees

International Student Enrolment Fee 2,800 MYR

International Student Charge 3,000 MYR

International Student Annual Fee 3,450 MYR

Visa Application Fee 2,510 MYR

International Security Deposit 3,000 MYR

Total Additional Fees 14,760 MYR

Grand Total (All Fees) 73,440 MYR

Course Overview

The Master of Food Studies and Gastronomy at Taylor’s University is a postgraduate programme designed to develop advanced expertise in food cultures, culinary arts, gastronomic research, and food systems analysis. The programme combines theoretical foundations with practical and research-oriented learning to prepare graduates for leadership, innovation, and creative roles in the global food, hospitality, and culinary sectors. :cite

Program Structure: Integrated Food Studies and Gastronomy

The programme blends coursework, experiential learning, and research components to provide a comprehensive understanding of food from cultural, social, scientific, and creative perspectives. :cite

Core Learning Components
- Foundations of Food Studies
- Gastronomy and Culinary Culture
- Food Science and Nutrition
- Food Sociology and Anthropology
- Food Systems and Sustainability
- Food Product Development and Innovation
- Research Methods in Gastronomy
- Capstone / Research Project
Experiential and Practical Elements
- Culinary Workshops and Labs
- Field Studies of Food Cultures
- Industry Collaboration Projects
- Food Event and Experience Design

Entry Requirements

Applicants should possess a Bachelor’s degree in Food Science, Nutrition, Hospitality, Culinary Arts, Social Sciences, or a closely related discipline, or other recognised equivalent qualifications accepted by Taylor’s University. :cite

Career Opportunities

Graduates are prepared for specialist, leadership, and creative roles in the food, hospitality, culinary, research, and cultural sectors. :cite

Gastronomy Specialist
Food and Beverage Innovation Manager
Culinary Researcher
Food Culture Consultant
Food Event Designer
Product Development Specialist (Food Industry)
Food Writer / Media Specialist

Program Highlights

Interdisciplinary Approach: Integrates food culture, science, and creative practice. :cite
Experiential Learning: Culinary workshops, field studies, and industry projects. :cite
Research Focus: Applied research in gastronomy and food innovation. :cite
Career-Oriented: Designed for leadership and creative roles in food sectors. :cite

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