The specialization Gastronomy of the MSc Food Technology focuses on the molecular science behind products and dishes used in small scale settings, such as restaurants, retail and catering industries. Insights in chemistry, physics and sensory science are used to develop improved food preparation techniques. In addition attention is paid to the social, cultural and political aspects of food and food provisioning.
Thesis students from this specialization will explore a relational and constructivist approach to place based development and food on topics such as local food, food policy, alternative food networks, food labeling schemes, gender and food work, culinary trends, dietary knowledge, ethnic foodways, food tourism, culinary heritage, taste and Authenticity, class and food status, regional foodways, food knowledge, and many more.
For a thesis supervised by Rural Sociology, two courses are compulsory