MASTER OF SCIENCE

UE Code : FI-14-SENS 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 :

10.00

Semester :

--

Total Hours :

200.00 (Hours of teaching + individual study)

Details

Objectives :

- Be able to achieve objective evaluation of beverages, condiments, sauces and other typical foods using sensory analysis
- Be able to understand the link between sensory attributes of food products and the factors in the development of these products that have contributed to these attributes
- Be able to find and to use information about typical products on official documents of European Commission

Contents :

- Psychophysiology of perception
- Statistical analysis
- Panel management/organization./ descriptive test
- Statistical analysis applied in sensory analysis
- Sensory characterization of 7 typical products.
- 3 seminars (Italian pigmet chain; wine & terroir, honey)
- 5 Visits to foodstuff and beverages producers
- Economics (Food Chains, quality & CAP )
-Presentation/info/mid-term and final exam

Prerequisites :

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

Teaching methods :

Lectures, Conference, Practical work, Visit, Personal work

Assessment :

Multiple choice test: 1 individual exam at the end of the module.

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