MASTER OF SCIENCE

UE Code : FI-35-PROD 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 :

103.00 (Hours of teaching + individual study)

Details

Objectives :

- Be able to explain the relationship between the quality of local or regional raw materials, know-how and identity of typical products
- Be able to analyse the impact of the specificities of “terroir” on the characteristics of typical products such as organoleptic, nutritional, the packaging and the consumer perception
- Be able to observe the added value of typical food production on environment and sustainable development
- Be able to compare European and non-European systems of labelling on environment and economic effects

Contents :

- Module introduction
- Relationship between production systems and quality of meat products
- Grass-based diets and nutritional and sensory qualities of dairy products
- Visit of a farm producing PDO cheeses (Saint-Nectaire)
- Visit of a wine-growers’cooperative producing PDO wines « Côte d’Auvergne »
- Technical function and life cycle of food packagings
- Food packaging materials and food/packaging couple
- Marketing and food packaging
- Posters and case studies (module 3.2 et 3.4)
- Alternate Years (English) : year 1. International Seminar: Master Food identity and engineer “Agriculture, Environment and territory”
- « Products labelling, Environment and Development »
- Workshop (team work of specific topics)
- Round table and oral defense
- Workshop (team work of specific topics)
- Alternate Years (English) : year 2. Slow food exhibition (Turin Italy) an overview of international typical products : Master Food identity M1 and M2
- Specific topics: team work ; Bibliography, and written rapport to prepare each conference. Oral defense
- Conferences, slow food exhibition
- Specific topics: team work ; Bibliography, and written rapport to prepare each conference. Oral defense

Prerequisites :

English, BSc sciences Module 1.1: Concept of typical regional products
Module 1.2: Process and quality management of typical product

Teaching methods :

Lectures, tutorial, conference, visit

Assessment :

Final exam: a fictional case study. Common to the module 3.2
International seminar : a team work on specific topic : written report and oral defense in English
Visits of farms or SME’s: posters

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