Research

There is much inSouthern_Cross_University_ logoterest and activity in food research at Southern Cross University with a network of researchers actively involved in exploring a wide variety of food related projects. Research being undertaken at SCU crosses social environmental and economic components of food production, distribution and consumption.

Southern Cross University’s food research interests include:

  • Mapping regional food projects;
  • Gastronomic tourism; food and wine tourism;
  • Agriculture as a means of rural development;
  • Destination marketing and branding;
  • Family farming business and their marketing capacity;
  • Food and water security;
  • Food production systems;
  • Aquaculture;
  • Environmental impacts of diets and food systems;
  • Ecosystem services and agriculture;
  • Education for sustainable development.

Connected to their network of food researchers, SCU’s School of Tourism and Hospitality Management supports an online journal to encourage discussion and dissemination of research and practice in food cultures. Locale: the Australasian-Pacific Journal of Regional Food Studies is a free-access journal and combines peer-reviewed academic articles with industry reports, debates and photo essays. The journal welcomes contributions from the breadth of food and drinks related research.

In partnership with Le Cordon Bleu, Southern Cross University has launched a Masters in Gastronomic Tourism. This new online graduate program is aimed at those with a passion for the existing world of food and wine tourism.

Southern Cross University with Le Cordon Bleu are also presenting the 3rd Regional Food Cultures and Networks Conference 29-31 October 2013 at Bellinzona Grange Country Retreat in the lovely Hepburn Springs, Victoria, Australia.

For further information on food research at SCU, please contact Dr Kristin den Exter on 02 6626 9250.