MASTER OF SCIENCE

UE Code : FI-13-QM Academic year : 2016-2017

Information on the course unit

Program / Education :

Master of Science / Master Food Identity

Level :

First year of the Master Food Identity

Language(s) :

French

Studies organization

Credits :

7.00

Semester :

--

Total Hours :

178.00 (Hours of teaching + individual study)

Details

Objectives :

- Understand the importance of quality control in the agri-food chain and how detect and control the potential risk factors, including diagnostic, prevention and control of risks/quality in the agri-food chain
- Manage the quality of such food products
- Determine the specification of a new food product: be able to characterise a food product through analysis (physical, chemical and microbiological)

Contents :

- Microbiology, food intoxication, hygiene in the process
- HACCP
- Approach of certification (ISO22000, IFS, BRC) and signs of quality
- Microbiological control
- Texture characterisation/ thermal analysis
- Sensorial characterisation/ color characterisation
- Case study (starting and monitoring)

Prerequisites :

French, English, Bsc sciences, basics in biochemistry, chemistry and physics

Teaching methods :

Lectures, tutorial, practical work, personal work

Assessment :

Homework: group and individual reports in French, rapport of synthesis of the practical work results in French, bibliography report in English
Final Exam: The Final Exam will be in class during the examination period.

Bibliography :

Master Food Identity

A multidisciplinary programme which trains future executives in the agri-food sector with an international vision of culture, regulation, entrepreneurship, market analysis and competences in food processing, authentication, sensory analysis, quality control and marketing strategy. The joint MSc programme is designed to develop both technical and commercial skills through a curriculum focusing on local and traditional food products through teaching and learning in 4 countries (France, Italy, Romania and Spain). The course combines theory with practical perspectives gained through practical work in pilot plants, visits to production sites and to retailers. This path gives all the essential ingredients for a successful development and it incorporates marketing of local and traditional food products to the global market.
The complete syllabus is not available yet. You will find the description of the 1st semester of the 1st year of Master that takes place in ESA, Angers. For any further information about the other semesters, please take contact with Philippe MONGONDRY
p.mongondry@groupe-esa.com