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Course Description

The three-year Bachelor of Food Studies tackles the challenges facing contemporary food systems and cultures through a framework of critical thinking, creativity and effective communication.

Gain both specialist and broad-based knowledge of global and local food systems through an interdisciplinary approach that includes hands-on, experiential subjects like fermentation and sensory education.

In exploring issues that go to the heart of our food systems – health and wellbeing, technology, ethics, sustainability and gastronomy – you are will be equipped to engage critically with food policy debates, effectively communicate complex issues to non-specialist audiences and help shape and promote the development of more sustainable and ethical food systems.

A management stream focused on fundamental business and entrepreneurial skills and direct engagement with government, community and industry networks ensure you are set to make a difference in your professional life. You will be prepared for careers in policy, media and communication, education, advocacy or community food organisations.

The experience

  • Discover new food worlds with excursions to farms, farmers markets, and food enterprises
  • Study under a team of food scholars and practitioners engaged and practically involved with the issues explored within the degree
  • Become a positive agent of change within the food system

Food Studies at Angliss

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Admission Criteria


Study Area


Course Level


Course Structure

Year 1

GAS551 Culture and Cuisine
CUL503 Introduction to Culinary Arts
MAN502 Financial Concepts
FDS559Understanding Food Systems 1
GAS606Sensory Education
MAN604 Economics and Global Impacts
Electives1 per semester (2 in total)

Year 2

FDS659Understanding Food Systems 2
FDS651Diet and Health in Society
CUL601Fermenting Cultures
FDS652Food Movements and Social Change
GAS751Gastronomic Approaches to Food Studies
MAN601Introduction to Marketing
FDS601Agriculture and Farming Systems
Electives 1 (1st semester)

Year 3

FDS759Food Policy and Governance
FDS701Communicating Food
FDS702Community Food Systems in Practice 1
GAS752 Food and Gastronomy in Literature and Media
CUL701Culinary Artistry
MAN706Innovation and Entrepreneurship
Electives 1 per semester (2 in total)


All students must undertake RES501 Foundation Academic Communication Skills in their first semester (unless otherwise agreed).

Electives can be chosen from the suite of Higher Education Subjects. Please note that not all subjects are available in all courses and study periods. 

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Entry Requirements International Students

Academic requirements

Admission to the Institute is on the basis of academic merit.

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English language requirements

International students must have a good command of written and spoken English.

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