University College Birmingham: Gastronomy and Food Sustainability

InstitutionUniversity College Birmingham View institution profile
Department College of Food - MA/MSC/PGDip
Study type Taught


OVERVIEW There has never been a more important time to consider how food production and consumption affects our world. The agri-food industry needs smart, innovative people and approaches to help balance overcoming challenges like climate change, food security and diet-related diseases with producing food people still want to eat. Our Gastronomy and Food Sustainability postgraduate course will help you develop both the general and specific knowledge to meet the needs of the future industry.

Expanding from a point of gastronomy, this course offers a unique perspective acknowledging food as a culturally-embedded source of pleasure and enrichment, rather than just nutrition or commodity. You will learn about the impacts of food production and consumption on the societal, environmental and economic stability and development of domestic and wider markets, while the philosophy, science and business of food is represented to reflect the considerations for nourishment, pleasure and sustainability.

Alongside gaining knowledge on everything from food waste and culture to marketing and gastro-science, our Gastronomy course will develop your management and practical skills through industry projects and studying within our cutting-edge Food Science and Innovation Suite. You will also have the option of a work placement in the industry, with opportunities available throughout the UK and around the world.

WHY CHOOSE THIS COURSE? - Work placement – Take on an optional work placement of three to six months and boost your experience before completing your course

  • Practical application – Apply your training to industry-led projects and get hands on with state-of-the-art equipment in our Food Science and Innovation Suite, labs and development kitchens

  • Enrichment – Gain real-world insight on industry visits and hear from expert guest speakers from the food sector

FACILITIES University College Birmingham is renowned for its outstanding food industry training facilities. As a student on our Gastronomy and Food Sustainability course, you will have access to our professional standard kitchens which are used regularly for prestigious competitions, as well as our Food Science and Innovation Suite. Designed with the help of the food industry, this multi-million pound suite features the latest food testing and diagnostic technology, state-of-the-art development kitchen facilities and a bespoke sensory evaluation room.

Students on our postgraduate courses also have exclusive access to our dedicated postgraduate suite in McIntyre House, providing study and meeting spaces, PCs and other facilities.

PLACEMENTS Our course features an optional work placement for three to six months following completion of your taught modules, with opportunities in the UK or overseas.

Employers we have worked with include Mondelēz, Whitworths, Newly Weds, Campden BRI, Greencore, M&S, Co-op, Synergy Flavours, Samworth Brothers and Coppenrath and Wiese.

CAREERS AND PROGRESSION Examples of careers you could pursue following this course: - Product development technologist

  • New product development manager

  • Innovation manager

  • Buyer (food)

Please refer to our website for the latest updates to this course


Postgraduate Diploma - PgDip

University College Birmingham


Accredited by the University of Birmingham
Studying a master’s degree at University College Birmingham, you can really tailor your course to your chosen career and make an immediate impact when you graduate. And the vast majority of its MA and MSc degrees are accredited by the University of Birmingham, ranked fifth by the Complete University Guide for graduate prospects. 

Its postgraduate degrees are highly-specialised, whether you are looking to go into management in the field of aviation, accounting, business and enterprise, tourism, marketing or culinary arts, lead the way in education, work on prosthetics in film …

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