MASTER OF SCIENCE

UE Code : FI-33-MNGT 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 :

62.00 (Hours of teaching + individual study)

Details

Objectives :

- Understand the main stakes, approaches, and tools that can be used by the management of production in food companies.
- Assimilate the series of processes from the suppliers to the customers, going beyond the juridical borders of the companies.

Contents :

- Présentation générale système d’information et logistique
- Logistique en industrie agro-alimentaire
- TD en logistique (tableau de bord …)
- Logistique dans l’industrie, relation client-fournisseur et effet bullwip
- TD serious game sur l’effet bullwip
- Présentation d’un ERP
- TD étude de cas sur les systèmes d’information
- Visite : système d’information et logistique en EAA
- Gestion de production (histoire et modes de production)
- Du MRP au JAT
- Deux philosophies complémentaires
- Techniques et méthodes de résolution de problèmes
- Gestion de production et amélioration continue
- « Le LEAN »
- Adopter une logique de changement dans les ateliers de production
- Visite des locaux de production d’une entreprise agroalimentaire
- Exercices et applications autour des différents concepts de gestion de production

Prerequisites :

English, BSc sciences Module 2.1 : International Agribusiness management
Module 2.2 : Agri-food economy

Teaching methods :

Lectures, tutorial, visits

Assessment :

Home work : group and individual reports in French, synthesis of practical work in French
Final exam : report and oral presentation on the group project

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