MASTER OF SCIENCE

UE Code : FI-31-CS Academic year : 2016-2017

Information on the course unit

Program / Education :

Master of Science / Master Food Identity

Level :

Second year of the Master Food Identity

Language(s) :

French

Studies organization

Credits :

5.00

Semester :

--

Total Hours :

206.00 (Hours of teaching + individual study)

Details

Objectives :

- Be able to answer to a complex request coming from professionals or regional/national food products organisms.
- Analyse the demand and implement the means to carry out the study and interpret the results in order to propose some solution.
- Be able to mobilise the knowledge from different disciplines
- Be able to work in a group and with professionals from the typical food sector
- Train students to mobilize knowledge in different areas/field.

Contents :

- Project management Tools
- Case study work:
The students receive a request coming from an external structure (company, SMEs, producer, organism).
They will have to prepare and adapt their methodology and budget regarding the specificity of the demand, to collect data in order to answer to the request.
Then, the group of students carries out the use and interpretation of datas with the help of teachers.
The students write a report of study including their results, in front of the applicant at the origin of the request.

Each group of students is tutored by a teacher of the master.

Prerequisites :

English, BSc sciences , semester 1 to 2

Teaching methods :

Tutorial, practical work, personal work

Assessment :

Oral defence and writing report

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