Degree Type: Master’s Degree
Institution: Oxford Institute of Culinary Science and Gastronomy
Duration: 2 Academic Years + Internship (12 months total)
Model: Hybrid (Academic + Professional & Applied)
Credits: 120 ECTS
This level is designed for gastronomers aiming to become leaders in scientific research, creative innovation, and cultural transformation of gastronomy.
It bridges culinary art with biotechnology, sensory science, sustainability, and philosophy — preparing graduates for leadership roles in research, education, and industry innovation.
Graduates will be able to:
Conduct advanced research in food science, sensory analysis, and biotechnology.
Integrate philosophy, art, and science to redefine gastronomy as a multidisciplinary field.
Design sustainable and innovative food systems with cultural and ethical responsibility.
Lead creative culinary projects, research centers, or educational programs.
Communicate scientific and artistic concepts effectively in international contexts.
| Module Code | Module Title | Description | Credits |
|---|---|---|---|
| MG501 | Philosophy of Gastronomy | Exploration of food as a philosophical and cultural phenomenon, linking aesthetics, ethics, and sensory experience. | 10 |
| MG502 | Food Biotechnology & Enzyme Technology | Study of biotechnological applications in food production, preservation, and innovation. | 10 |
| MG503 | Advanced Sensory Science | Analytical and experimental approaches to taste, aroma, and texture perception. | 10 |
| MG504 | Sustainable Gastronomy Systems | Research on circular economy, food waste reduction, and environmental design. | 10 |
| MG505 | Research Methodology in Gastronomic Sciences | Qualitative and quantitative methods for academic and applied culinary research. | 10 |
| MG506 | Advanced Culinary Creativity & Product Design | Development of experimental dishes and products integrating science and aesthetics. | 10 |
| Module Code | Module Title | Description | Credits |
|---|---|---|---|
| MG601 | Global Food Policies & Innovation Governance | Study of international food standards, innovation laws, and policy frameworks. | 10 |
| MG602 | Leadership & Strategic Management in Gastronomy | Advanced leadership and project management in research and creative teams. | 10 |
| MG603 | Gastronomic Communication & Publication | Academic writing, public speaking, and digital dissemination of gastronomy research. | 10 |
| MG604 | Applied Research Project | Independent research or applied innovation project under academic supervision. | 20 |
| MG605 | Internship / Industry Placement | 6-month placement in research institutions, R&D departments, or culinary innovation labs. | 10 |
| MG606 | Master Thesis / Final Project Presentation | A formal research thesis or equivalent creative-research portfolio. | 10 |
Students will complete a minimum of 600 hours of professional experience during the program, focusing on:
Food research labs
Biotech startups
Culinary innovation centers
Sustainable gastronomy projects
Each student submits a Professional Reflection Report linking academic theory with practical insights.
Graduates are qualified for:
Food Innovation Director
Gastronomy Researcher / Lecturer
Culinary Technologist / Consultant
R&D Project Leader
Sustainable Systems Manager
“At this level, gastronomy becomes a science of meaning — where flavor, culture, and knowledge merge to shape the future of humanity’s relationship with food.”
— Oxford Institute of Culinary Science and Gastronomy
