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Field study methodology in applied Gastronomy

  • Number of credits 7.5 Credits
  • Level Master’s level
  • Study form Web-based (online)
  • Starting Spring Term 2018

About the course

The goal of the course is to provide tools for the students being able to collect field data and to analyze the data collected as well as being able to understand meals and details of meals in different contexts and from different perspectives. Students will be trained practically in conducting field observations. Different types of data analysis will be applied, for example image/picture analysis, content analysis and cultural analysis. Students will on their own critically discuss cultural aspects of meals.

Application and eligibility

Field study methodology in applied Gastronomy, 7.5 hp

Det finns inga tidigare terminer för kursen Spring Term 2018 Det finns inga senare terminer för kursen


Lectures begin on week starting 12 February 2018


Lectures end during the week of 19 March 2018

Study location




Type of studies

Mixed, 100%, Online learning (web-based)

Number of mandatory meetings

No mandatory meetings.

Number of on campus meetings

No on campus meetings.

Required Knowledge

A minimum of 90 ECTS  within a field relevant for Restaurant and Culinary Arts, including a minimum of 15 ECTS bachelor thesis.


Academic credits

Application code



Application deadline was 16 October 2017. The application period is closed.

Application and Tuition fees

As a citizen of a country outside the European Union (EU), the European Economic Area (EEA) or Switzerland, you are required to pay application and tuition fees for studies at Umeå University.

Application fee


Tuition fee, first instalment


Total fee


Contact us

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Course is given by
Umeå University School of Restaurant and Culinary Arts