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Can someone do research and eventually obtain a PhD in a gastronomy-related field (not approached from the side of chemistry, history or culture but rather from the culinary side) from an accredited university?

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    Google first answer: food-culture.org/food-studies-programs gave me 6 maybe relevant links (with Ph.D. in them). – Zenon Nov 26 '13 at 5:22
  • At first I thought this was concerning a PhD in gastroenterology, and was curious why you wouldn't pursue the MD route. Cary on. – Jonathan Landrum Nov 26 '13 at 15:41
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    Thank you, @Zenon. The schools listed offer programs focused more on food chemistry, biochemistry or dietetics. I'm looking for more like a PhD (or rather, a DLA) for chefs program, which focuses on the more artistic view of cooking like flavours and textures (but not strictly from the chemists' point of view). – András Hummer Nov 26 '13 at 16:56
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Aside from the programs/universities mentioned in the link which Zenon gave in a comment, it appears that you may need to tweak a molecular gastronomy program to fit your interests. The Italian University of Gastronomic Sciences looks to have several programs that might fit your desired focus.

  • Thank you, molecular gastronomy is indeed what I was thinking of (I just didn't know that was its proper name). – András Hummer Nov 27 '13 at 20:34

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