Auckland University of Technology

What you'll study

The Master of Gastronomy combines theoretical and applied study of food systems, food cultures and food-related practices. Core themes include food history and heritage, food cultures and identities, sensory and taste theory, food policy and sustainability, and methods in qualitative and mixed-methods research.

• Research methods for food studies: qualitative approaches (ethnography, oral histories), quantitative techniques, and project design for independent research.
• Food cultures and history: historical case studies, colonial and indigenous foodways, and contemporary cultural practices around food.
• Food, policy and sustainability: food systems thinking, governance, urban food policy, and issues of food security and ethics.
• Sensory and taste studies: sensory analysis, perception, and the cultural framing of taste and flavour.
• Food writing and communication: skills for writing about food for academic, journalistic and industry audiences, including storytelling and public engagement.
• Industry practice or placement (where available): applied projects with local food organisations, museums, hospitality businesses or community food initiatives.
• Major research project or thesis: a supervised dissertation or practice-based project that demonstrates original research and contributes to understandings of gastronomy.

Programme delivery typically mixes seminars, lectures, workshops, fieldwork and independent research. Students can usually choose a largely research-focused pathway (thesis) or a coursework-plus-project pathway depending on career aims.

Entry requirements

Applicants are normally expected to hold a relevant bachelor’s degree with a good academic record, or a postgraduate diploma in a related field. Applicants with substantial professional experience in food, hospitality, tourism, cultural studies, public health or related sectors may also be considered.

• Academic transcripts: certified copies showing completion of prior tertiary study and grades.
• Research proposal or statement of purpose: an outline of intended research or study interests, particularly for applicants seeking the thesis route.
• References: academic and/or professional referees who can comment on suitability for postgraduate study.
• English language: proof of English proficiency is required for applicants whose first language is not English; an appropriate postgraduate-level test score (e.g. IELTS or equivalent) is normally required.
• Supplementary material: a CV and, where relevant, examples of writing or documentation of professional experience in the food sector.

Meeting the minimum entry requirements does not guarantee admission; selection is competitive and based on the overall strength of an application and fit with available supervision or coursework places.

Career prospects

Graduates of the Master of Gastronomy pursue a range of careers across public, private and community sectors. Typical roles include:

• Food and culinary researcher or academic roles in universities and research institutes.
• Policy advisor or analyst in government agencies and NGOs concerned with food systems, nutrition, sustainability and community food security.
• Food writer, critic, editor or content creator for print, digital and broadcast media.
• Product or menu developer, sensory analyst, and consumer insights roles within food manufacturing and hospitality businesses.
• Food culture consultant, museum curator or heritage specialist working with exhibitions, archives and public programmes.
• Entrepreneurial pathways in food social enterprises, food tourism, and hospitality ventures.

The degree also provides a strong foundation for doctoral study in food studies, cultural studies, anthropology, or related disciplines.

Why study at Auckland University of Technology

Auckland University of Technology offers an interdisciplinary environment that connects social sciences, creative practice and industry engagement. The university’s location in Auckland—one of the most diverse food regions in Aotearoa New Zealand—provides rich opportunities for fieldwork, industry partnerships and community projects across indigenous and migrant food cultures.

• Interdisciplinary supervision: access to staff with expertise in food studies, anthropology, hospitality, nutrition and sustainability.
• Industry links: collaborations with local food businesses, cultural institutions and policy organisations support applied learning and placements.
• Research-active environment: opportunities to join research projects and centres that focus on food innovation, ethics and community food resilience.
• Practical learning: a mix of theoretical study and hands-on practice, with chances to engage in sensory workshops, fieldwork and public-facing projects.

Students benefit from Auckland’s dynamic culinary scene and AUT’s commitment to research-led teaching, preparing graduates for impactful careers across the food sector.