Physiological and Psychological food choice determinants (P²FOOD)

About the Master’s Degree

You are interested in food sciences, and especially in studying why people choose to eat what they eat. You need to obtain professional skills in consumer’s behaviour and you want to know what factors are involved in their food choices. This Master is made for you !

P²food is a 2 year, course-based, full-time international research Master's Degree focused on the physiological and psychological determinants of food choice, offered by the University of Burgundy-Franche-Comté and AgroSup Dijon.

➡️ Application process is now open ! Click here to access the online platform.

Program description

Our approach is student-centered and participative. It combines lectures, seminars and practicals, workshops and individual/team projects. The modules are indicative of those offered in this program. This is based on the current organization and may change year to year in response to new needs in the food industry.

➡️ Find out more about the program here !

Course content

Food plays a much bigger role in consumers' lives than simply feeding them. Each day, humans make several food choices. Their diet has considerable impact on their nutritional status and health, but also on the environment.

A greater understanding of the reasons for consumers' choice of foods is needed in order to set up effective programs and develop new products, to improve dietary patterns in line with recommendations, and to increase food sustainability. Although seemingly simple, food choices are complex behaviors that depend on many factors and their interactions. In this Master’s Degree, a key focus is placed on the physiological and psychological factors of food choice.

As a student in this Master’s program, you will gain in-depth knowledge about food properties and fundamental insights about human food behavior. You will acquire sensory and consumer research methodology. You will come to understand the mechanisms of hunger, satiety and satiation, and the factors involved in palatability. You will study the influence of stress and mood on food behaviors, and explore the ways in which cultural context influences food choices. You will examine the importance of representation and consumer attitudes towards food, as well as the reasons for resistance to dietary change. You will understand why it is necessary to take on this issue in an interdisciplinary way.

Entry requirements

Applicants for the 1^st year must hold a Bachelor’s Degree or equivalent (180 ECTS) in food sciences, nutrition, biology or biochemistry.

Those having completed a Master’s Degree or equivalent (240 ECTS) related to biology, chemistry or physical chemistry can apply directly to the 2^nd year.

Candidates for whom English is not their mother tongue or who haven’t done their studies in English will have to give a certificate to attest of their English level. The following tests will be accepted as a certification of the required English level :

• CECRL : level B2 minimum
• TOEFL : 87 points minimum
• TOEIC : 785 points minimum
• BULATS : 60 points minimum
• First Certificate English of Cambridge
• Bright Language Test : level 3 minimum

Such a document is not necessary for candidates for whom English is their mother tongue, or who have validated a minimum of one semester in English during their Bachelor of Science. However, in both cases, the candidates must absolutely mention it in their application file.

Career  

This Master’s Degree aims at providing students with job-relevant competencies and skills for a career in industry (project leader or research engineer in nutrition; consumer science and R&D departments of international companies) or an academic position (food and consumer research; sensory and cognitive neuroscience research; food, nutrition and health research, etc.)

About the University

The University “Bourgogne-Franche-Comté” has been ranked 2^nd best French University in the field of Food Sciences (Shangaï, 2017). Most of the lecturers and scientists involved in the Master’s program are members of the Research Center for Taste and Feeding Behavior (CSGA) an internationally renowned research center dedicated to interdisciplinary research on chemosensory perception and food consumption behavior. In addition to the pedagogical team, international invited lecturers will be involved.

More Information

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Visit the Physiological and Psychological food choice determinants (P²FOOD) page on the Université Bourgogne Franche Comté website for more details!