This paper looks at the contribution made by the Central Institutions sector in general, and The Queen's College, Glasgow in particular, to the teaching of food studies and the development of related research in Scotland. It traces briefly the developments in food studies over the last 100 years in home economics, dietetics and catering and discusses current concepts in food studies in these disciplines.

The food studies teaching that now forms an integral part of the work of students on higher diploma, degree and postgraduate courses continues to develop due to the growth of staff research investigations and student project work. An important research tradition is being established in the Central Institutions and of particular note is the impressive number of research projects related to food studies.

Course syllabuses are constantly being reviewed and updated in the light of recent developments and changes in society, industry, technology and research. The work at The Queen's College, Glasgow is an example of the developments in food studies at other Central Institutions and illustrates the commitment to the continued development of vocational courses by this sector of education.