UE Code : FI-22-ECO 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) :


Studies organization

Credits :


Semester :


Total Hours :

116.00 (Hours of teaching + individual study)


Objectives :

- Identify the main principles of Agri-Food Economy
- Apply the principles in order to ensure the sustainability of Agri-Food chain
- Use the principles of Agri-Food Economy in order to optimize the production and minimize the waste
- Understand the Agri-Food system
- Promote a healthy and sustainable Agri-Food system
- Identify solutions for improving the competitiveness of Agri-Food economy

Contents :

- The Agri-Food Economy - a comprehensive overview
- The chain: an important feature for agri-food economy (concept, main components and actors)
- The economic viability of Agri-Food system
- The competitiveness and innovation of Agri-Food Economy
- The dynamics of Agri-Food systems in an uncertain world
- Case studies
- Food security, health and nutrition
- The improvement of farmers and consumers' life

Prerequisites :

English, BSc sciences

Teaching methods :

Lectures, practical work, personal work

Assessment :

Examination Written, 1 exam (30%)
Evaluation of seminary activity Debates during seminaries (20%)
3 mid-term tests (30%) test no.1 (10%) test no.2 (10%) test no.3 (10%)
Individual assignments (20%)
For each exam and each test will students collect a grade between 1 (minimum) and 10 (maximum). Final grade is the average score of all of them, depending on their percentage share mentioned above.

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