UE Code : FI-35-SAF 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) :


Studies organization

Credits :


Semester :


Total Hours :

52.00 (Hours of teaching + individual study)


Objectives :

- To know global hygiene and microbiological characteristics of traditional food.
- To discover ways to improve quality products (ex: diagnoses and/or quality audits).
- To know the principles tools and methods of cleaning and disinfection in a sustainable context while understanding and adapting procedures for small workshops.
- To take into account the overall activity of the company on its environmental impact.
- To have an overview of different environmental approaches.

Contents :

- Module overview
- Conciling typical products and food safety
- Case studies
- Environmental standards applicable in the food industry
- Global approach to the health risk in small and medium sized enterprises
- Safety, Environment and Quality Audit
- Case studies restitution

Prerequisites :

English, BSc sciences Module 1.2: Process and quality management of typical product
Module 1.3: Methods of characterisation of typical products

Teaching methods :

Lectures, tutorial, conference, personal work

Assessment :

Case studies restitution

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