MASTER OF SCIENCE

UE Code : FI-25-ST 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 :

6.00

Semester :

--

Total Hours :

0.00 (Hours of teaching + individual study)

Details

Objectives :

1. To know how identity products are produced
2. To identify the production areas terroirs
3. To meet and recognise the producers problems and peculiarities
4. To taste the identity productions in origin
5. To link the located productions and their commercialization with the rural development
6. To assist to agrifood markets/fairs of the region (depend on the dates) as a marketing of the identity products.

Contents :

The roundtrip will be developed during 2 weeks in different identity food products protected production areas in Castilla and Leon in Spain and nearby protected areas.

The roundtrip will include:
• Visit to located production areas of identity products.
• Meeting with producers
• Small seminars about identity products
• Degustation of identity products
• Visit to agrifood markets and fairs

LEARNING OUTCOMES
• Know how typical spanish products are produced
• Identify the production areas terroirs
• Meet and recognise the producers problems and peculiarities
• Be able to link the located productions and their commercialisation with the rural

Prerequisites :

Teaching methods :

Assessment :

Report and oral presentation at the end of the 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