UE Code : FI-40-PP 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 :

0.00 (Hours of teaching + individual study)


Objectives :

- Get professional experiences by solving a problem coming from a professional organisms/lab/SME which deals with food products.
- Be able to answer to the problem by taking in account several aspects: scientific, technical, strategic and humans.
- Be able to write a master thesis and to defend his work during an oral presentation.

Contents :

- The student is required to settle into the company structure, to do the work that is required of him/her, and to take the company's policies to heart.
- The work should be useful or of a genuine interest to the company, in which the student has the opportunity to exercise his reasoning and judgment.
- Each student on his return to the university is required to produce a written report.
- This thesis must be accepted by the jury to enable the student to be awarded the diploma of 'Msc Food IDENTITY'.

Prerequisites :

French, English, Bsc sciences, semester 1 to 3

Teaching methods :

Work placement

Assessment :

Master thesis report and oral defence with jury composed of organism and academic supervisors + a president of Jury from consortium members.

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