Food Studies MA

Program Overview

It equips students with skills in critical assessment, practical engagement, and research, allowing them to develop focused expertise in areas such as sustainability, nutrition, and social enterprise. The program emphasizes employer-valued skills and prepares graduates for careers in research, the food industry, and the public sector.

Program Outline

Degree Overview:

This program aims to equip students with the knowledge and skills to understand, critically assess, and practically engage with foodways and food systems in both industrialized and non-industrialized societies.

Objectives:

• Interdisciplinary Understanding: The program provides a broad interdisciplinary perspective, drawing from fields such as archaeology, classics, history, anthropology, sociology, geography, political economy, business, and the life sciences.
• Critical Assessment: Students will develop the ability to critically analyze food systems and foodways, considering their economic, political, and cultural dimensions.
• Practical Engagement: The program encourages practical engagement with food systems, allowing students to apply their knowledge to real-world challenges and opportunities.
• Focused Expertise: Optional modules allow students to develop focused expertise in areas such as sustainable food production, health and nutrition, community development, education, or business and social enterprise.
• Specialization: Optional program pathways allow students to specialize in either Food, Society and Culture, or Food Systems and Sustainability.
• Professional Development: Students can choose to undertake a placement or internship to gain valuable experience and develop professional networks.
• Real-World Relevance: The program engages with real-world examples, such as the impact of COVID-19, allowing students to learn about their implications and rise to the challenges and opportunities they present.

Outline:

Program Structure:

• Duration: 1 year full-time or 2 years part-time
• Discipline: Anthropology
• Credits: 180 credits total (120 credits for taught modules and 60 credits for a supervised dissertation)
• Teaching: Takes place over two terms (October to May), followed by dissertation completion over the summer (June to September)
• Modules: Each taught module spans one term and is normally taught through seminars, underpinned by reading and essay assignments.
The taught element consists of core modules, directed options, and free options.

Course Content:

• Core Modules: Provide interdisciplinary perspectives on the historical development of agriculture and food, its role in shaping social identities and institutions, and the workings of mainstream and alternative food systems and food chains.
• Optional Modules: Allow students to develop focused expertise in areas such as sustainable food production, health and nutrition, community development, education, or business and social enterprise.

Assessment:

• Assessment methods vary depending on the modules chosen.

• Assessment includes coursework and a dissertation.

Teaching:

• Teaching methods: Primarily through seminars, individual presentations, and round table discussions of common readings.
• Faculty: The program is led by Professor Harry G West, Professor of Anthropology, and includes other faculty members such as Dr Celia Plender, Lecturer (Anthropology), and Professor Matt Lobley, Professor of Rural Resource Management.
• Research-Centred Teaching: Research-centred teaching is at the heart of the program.

Careers:

• Employer Valued Skills:
• Research skills specific to foodways and food systems past and present on an international scale
• Understanding of the economic, political, and cultural dynamics of food systems and foodways
• Ability to identify issues and problems faced by a range of stakeholders and the potential consequences of various forms of intervention and transformation
• Written and verbal communication skills
• Developing ideas and arguments
• Career Paths:
• Doctoral research
• Food industry or small and medium-sized food businesses and social enterprises
• Government departments and agencies engaging with agriculture, fisheries, food manufacture, food safety, public health, or culture and heritage
• Food-focused print, broadcast, and new media
• Third-sector organizations focused on issues such as environmental sustainability, trade policy, food safety, public health, food poverty, or social isolation

Other:

• International Recognition: The University of Exeter is internationally recognized for its work in philosophical anthropology and the sociology of culture.
• Research Excellence: 82% of the University's research in Sociology, Philosophy, Anthropology, and Criminology is rated internationally excellent.
• Top Ranking: The University of Exeter is ranked 12th in the Guardian University Guide 2024 for Anthropology.
• Optional Work Placement or Internship: Students have the option to undertake a work placement or internship to gain valuable professional experience and develop networks.

2024/25 entry UK fees per year: £12,000 full-time; £6,000 part-time International fees per year: £24,300 full-time; £12,150 part-time