MPhil Food and Society

Country United Kingdom
University Newcastle University
Course Duration 12-Months
Course Type Full Time
Courses Campus Online
Campus
Language Specification IELTS,TOEFL,PTE
Program Level Postgraduate
Education Required 3-Year Bachelor's Degree
Admission intake September
Minimum GPA (60 out of 100)

Application Charges

Application Fee	Tution Fee
Free	GBP 29800

Application Date

Application Start Date	Application Closing Date
2025-01-01	ASAP

Accepted Language Test

IELTS

Speaking Score	Listening Score	Writing Score	Reading Score	Overall Score	Remarks
5.5	5.5	5.5	5.5

TOEFL

Speaking Score	Listening Score	Writing Score	Reading Score	Overall Score	Remarks
17	17	17	17

PTE

Speaking Score	Listening Score	Writing Score	Reading Score	Overall Score	Remarks
51	51	51	51

Join us for your MPhil or PhD in Food and Society. You'll be supervised by research-active academic staff.

Our research primarily involves food systems, food consumption and food marketing:

consumer studies in food, food provisioning and behaviour change

perceived risk associated with food and food production

food supply chains and territorial development

international political economy of food and agriculture

risk-benefit communication

acceptance of novel food and technologies within the value chain

Extra Notes

* NOTE : The Tuition Fee is subject to change Semester wise, as such for exact Tuition Fee kindly see the Website of the respective University.

* NOTE : Pathways : Students who want to pursue a Graduate Degree through a particular University but are unable to meet the university requirements for the GPA, GRE/GMAT or English Language scores, have to take up an additional academic and language support i.e. pathways in order to ensure the admit and study at the desired University.

MPhil Food and Society

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Accepted Language Test

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MPhil Food and Society

Application Charges

Application Date

Accepted Language Test

Extra Notes

Other Links

Top Destinations

Our Services

Contact Us

© 2026 Overseas Education Lane. All Rights Reserved.