MASTER OF SCIENCE

UE Code : FI-32-LAB 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 :

122.50 (Hours of teaching + individual study)

Details

Objectives :

- Be able to understand the complexity of the official quality labels and European quality certification schemes.
- Be able to understand the international context and the issues associated to the different regulations.
- To understand the diversity of quality differentiation schemes and understand their differences and complementarities.
- Be able to understand the strategies of the food chain stakeholders (farmers, processors, retailers) regarding quality differentiation.
- Be able to analyze the specific socio-economic aspects of the specialty food products sector and the role of regulation of public quality and origin labeling schemes of typical products
- Be able to propose technical and economic advice to professionals in the typical products system.

Contents :

- Module and case studies introduction
- Introduction to economics of quality
- Official quality labels, terroir and certification. Basic concepts and strategies of stakeholders
- Understanding perceptions and expectations of consumers towards terroir food
- Certification: the role of certification bodies
- Official quality labels: French regulation, INAO running and international context
- Recent developments of EU food quality policy.
- Tools and methods of lobbying for European quality policy
- Food products of the Outermost Regions in the European Union. Strategies using these regions’ label.
- Geographical indications. International realities
- Organic certified products. Strategies of value-adding and certification procedures.
- Regional marketing strategies and regional collective brands
- Local development strategies of farm products, especially using collective brands.
- Terroir products and local products: the strategies of mass distribution
- Marketing Strategies of SMEs in the framework of regional collective brands
- Mountain products. Construction of a sector strategy. Case study of the French "Mountain pork" sector
- PDO Fourme d’Ambert case study
- « Sommet de l’élevage » Trade Show of Livestock, Visits
- Thematic dossiers: case studies

Prerequisites :

French, BSc sciences modules Module 1.1: concept of typical food products

Teaching methods :

Lectures, conference, tutorial, visits

Assessment :

Team work (4 or 5 students) on a fictional case study: analysis of the technical and economic feasibility of a specific certification project. The case studies differ according to the agents involved (producers, processors or retailers), the sector (meat, cheese, bread …), and the quality certification scheme studied (PDO, GPI, private brand …).
Evaluation : written report in French, oral presentation and defence of the results in French
Evaluation common to the Module “Relationship between productions systems and quality of products”

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