Boston University’s Master of Arts in Gastronomy program, founded in 1991 by Jacques Pépin and Julia Child, provides a rigorous academic framework for food studies through a unique, multidisciplinary curriculum encompassing the humanities, natural and social sciences, and the arts. Classes are taught by BU faculty members, visiting lecturers, and industry professionals with expertise in a wide range of fields, including: policy, history, anthropology, entrepreneurship, marketing, hospitality, journalism, and science.

Gastronomy students at BU examine the cultural and social role of food from a variety of perspectives by applying critical theory and methodology. The interdisciplinary program emphasizes both experiential learning and sensory training, and BU is proud to be the only school in the country that offers the unique option to gain hands-on experience through wine studies courses and a state-of-the-art culinary arts laboratory. The program’s interplay between academic research and critical thinking as well as exploring food through the senses offers rare and exceptional range and depth to food studies scholarship.

In addition to the MA in Gastronomy, BU also offers a Graduate Certificate in Food Studies. This certificate is ideal for students seeking to explore a new field as well as professionals aiming to enhance their credentials and expertise. The master’s track is ideal for those intending to develop a career based in the deeper academic exploration of food studies. Both the master’s track and graduate certificate can be tailored to focus on business, communications, history and culture, or policy. Graduates of the MA program have gone on to pursue PhDs in related fields; teach; write for and edit food-centric publications; launch food businesses; open restaurants; become chefs; work in food marketing; research food trends; and work for nonprofit organizations.

Both the MA in Gastronomy and the Food Studies Certificate are available online or on campus.