Food Studies is dedicated to understanding the history and culture of food and drink and their relevance and relationship to contemporary customs and practices. The program encompasses history, anthropology, sociology and geography and provides new approaches to the study of food and drink in a variety of contexts. It is a globally recognised discipline.

Those who undertake Food Studies have a passion for food and drink. Students are often already established in food related careers however, the masters program would also be attractive to those interested in pursuing more in depth knowledge of particular Food Studies areas such as: culinary history, food choice and ethics, food systems, globalisation and industrialisation or urban foodways and their relationship to agriculture.

Electives are available in wine and food marketing, food writing, global agriculture and food business and tourism. It is suited to people who would like to build on their foundation skills and acquire new knowledge to apply to areas such as education, hospitality, media, tourism, research or marketing with a food and drink related focus.

The Graduate Diploma in Food Studies comprises 24 units of study and is usually completed in two semesters of full-time study or the part-time equivalent. Students complete two of the core courses (12 units), and then may choose a further 12 units of study from the electives or other core courses.

Essays, tutorial presentations, and structured tasks such as journal, portfolio, food map, or personal reflection/narrative.

Graduates are likely to have careers in many different fields including education, media, hospitality and tourism. Independent research opportunities allow students to focus on topics that can be relevant to their chosen career direction.

The Faculty of Humanities and Social Sciences facilitates an environment in which graduates of the Graduate Program in Food Studies are encouraged to take personal responsibility for developing the following attributes:

• Knowledge and understanding of the historical, cultural, economic, geographic and ethical influences on dietary choices and eating practices, and their implications
• Specialised knowledge of food systems ('paddock to plate') in both historical and contemporary contexts
• An awareness of contemporary food issues, both national and global, and the ability to contribute effectively and creatively to contemporary debate
• Skills in the selection and application of appropriate methodologies for research in the broad domain of food studies
• An appreciation of the significance of food and drink in communication and culture
• Proficiency in locating, analysing, evaluating and synthesising information relevant to food studies from a wide range of sources in a planned and timely manner 
• The ability to communicate this information, via diverse media, to both academic and general audiences 
• A commitment to continuous learning and sharing of knowledge, and the capacity to maintain intellectual curiosity
• An awareness of the diverse economic and socio-cultural environments influencing dietary choices and food practices in a global context 
• A commitment to the highest standards of endeavour and the ability to take on leadership roles 
• An awareness of pertinent ethical, social and cultural issues and their importance in the exercise of professional skills and responsibilities.

• Graduate studies in Food Studies website