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Masters Degrees in Food Sciences, France

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About the Master’s Degree. MP. 2. is a 2 year, course-based, full-time international research Master's Degree focused on Microbiology and related processes and Physicochemistry applied to food and wine Processes, offered by the. Read more

About the Master’s Degree

MP2 is a 2 year, course-based, full-time international research Master's Degree focused on Microbiology and related processes and Physicochemistry applied to food and wine Processes, offered by the University of Burgundy - Franche-Comté and AgroSup Dijon. This master aims at training future researchers and managers of the food and wine science and industry.

Indeed, today several factors influence and explain the dynamism of employment of researchers and managers in the field of the food science and food-processing industries:

  • the increase of the regulations and the control of agro-industries,
  • the changes of uses and technologies in the production and the elaboration of food,
  • the energy transition
  • Urgent need of innovation to meet the challenge to feed the whole planet in very close future.

Course content

The topic of the main courses of the first year of this international master will be the consumer’s perceptions of food and introduction to food and wine physical chemistry, microbiology and food processes. Then students will rapidly focus their courses (lectures, tutorials, practicals and projects) in biotechnology, analytical chemistry, physical chemistry, microbiology, mass transfer, food processes. Back to Dijon in the second year, the students have to choose an option to specialize in microbiology and microbiological processes or in physicochemistry applied to food and wine science. Finally they will have to perform a six months research internship in a laboratory (in France or in a foreign country) to validate a master thesis.

During the second semester of the first year all the students have to perform an international mobility in another European university through an Erasmus learning agreement.

Program description

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

  • 1st year (60 credits)
  • 1st year, first semester (30 credits)

UE1-Toolbox (project management, statistics, mathematics, french-english, visits….)

UE2- Chemosensory perception, emotions, memory and food choices

UE3- Perception and sensory evaluation

UE4- Microbiology and Microbiological processes

UE5- Chemistry and Physical chemistry

 

  • 1st year, second semester (30 credits)

Units to be choose through a learning agreement with academic European partners through:

Analytical chemistry, biotechnology, bioinformatics, chemistry, microbiology, heat and mass transfer, physical chemistry, food technology and processing…..

 

  •  During the 1st year, students carry out a 2 months internship in a research laboratory or an industry.

 

  • 2nd year (60 credits)
  • 2st year, first semester (30 credits) students have to choose an option (1 or 2) to specialize in microbiology and microbiological processes (option 1) or in physical chemistry (option 2)

 

Option1:  New insigths in microbiology and food processes

UE1: Toolbox and project management

UE2A: Microbiology applied to food safety: pathogens and flora alterations

UE3A: Interactions and adaptations of microorganisms to their environments

UE4A: Food and wine design by the mean of microbiology

UE5A: Food processes and emerging technologies

 

Option1:  New insights in chemistry and physicochemistry for food design

UE1: Toolbox and project management

UE2B: Food and wine analysis

UE3B: Food and wine stability

UE4B: Food design by the mean of physicochemistry

UE5B: Chemistry and toxicology applied to food safety

 

  • 2st year, second semester (30 credits)

UE6: Training

During the 2nd year, students carry out a 6 months research internship (France or international) to validate a master thesis

 

About the University

The University “Bourgogne Franche – Comté” has been ranked 2nd 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 Food and Microbiological Processes research unit (UMR PAM). The PAM Research Centre plays a major role in scientific and technological advances in the field of food and wine. The joint scientific focus of all the members is to understand the physical, chemical, and biological phenomena that determine food quality with the ambition of developing new products and new food processes. In addition to the pedagogical team, international invited lecturers will be involved.

Funding and tuition fees

As an international postgraduate you will benefit from France’s low tuition fees and have access to a wide range of funding programs (Grants from I-SITE UBFC, ERASMUS, French embassies, AUF bursaries, etc.). You can also apply for funding from the Université Bourgogne Franche - Comté (25 grants in 2017).

Entry requirements

Applicants must hold a Bachelor’s Degree or equivalent (180 ECTS) in biology, food science, chemistry, physical chemistry or engineering science. Those having completed a Master’s Degree or equivalent (240 ECTS) related to biology, chemistry or physical chemistry can enter directly in the 2nd year.

Candidates should have good English proficiency (B2 required).

Career  

This Master’s Degree aims at providing students with job-relevant competencies and skills for a career as research project leader in academic laboratories, research institutes or R&D departments of international companies. The expertise will be in the field of microbiology and microbiological processes, chemistry and physical chemistry applied to food and wine science. Students will be encouraged to perform a PhD after this master degree

More Information

Facebook: https://www.facebook.com/AgrosupInternational/

LinkedIn: https://www.linkedin.com/company/11457379

YouTube: https://www.youtube.com/user/agrosupdijon



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About the Master’s Degree. 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. Read more

About the Master’s Degree

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.

 

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.

 

Program description

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

 

1st year (60 credits)

1st Semester:

  • Unit 1~: Methodology and tools 
  • Unit 2~: : Chemosensory perception, emotions, memory and food choices
  • Unit 3: Perception and sensory evaluation
  • Unit 4 :Microbiology and microbiological process
  • Unit 5: Food Chemistry and physiochemistry

2nd Semester:

  • Unit 6: Introduction to Psychology
  • Unit 7: Nutritional composition and information
  • Unit 8: Physiological regulation of eating behavior
  • Unit 9 : Professionalization
  • Unit 10 : internship (2 months)*

* 1st year research internship is 8 weeks long, in January-February.

2nd year (60 credits)

  • U12: Chemosensory determinants of food perception
  • U13: Cognitive processes implied in food perception and consumption
  • U14: Brain and food consumption
  • U15: Dynamics of feeding behavior over a lifetime
  • U16: Research methodology and training, including a research project 

During the 2nd year, students carry out a 6 month research internship.

About the University

The University “Bourgogne Franche – Comté” has been ranked 2nd 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.

Funding and tuition fees

As an international postgraduate you will benefit from France’s low tuition fees and have access to a wide range of funding programs (Grants from French embassies, AUF bursaries, etc.). You can also apply for funding from the Université Bourgogne Franche - Comté (25 grants in 2017).

 

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.)

 More Information

Facebook: https://www.facebook.com/AgrosupInternational/

LinkedIn: https://www.linkedin.com/company/11457379

YouTube: https://www.youtube.com/user/agrosupdijon



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The first Master in IFBM from ESCP Europe Business School. The Master in IFBM at ESCP Europe, one of the world´s Top Business Schools, is a 1-year, full-time postgraduate programme across 2 Countries for those aiming for a successful career in the Food & Beverage sector as Managers, Executives and Entrepreneurs. Read more

The first Master in IFBM from ESCP Europe Business School

The Master in IFBM at ESCP Europe, one of the world´s Top Business Schools, is a 1-year, full-time postgraduate programme across 2 Countries for those aiming for a successful career in the Food & Beverage sector as Managers, Executives and Entrepreneurs.

It is taught in English and takes place at our Turin and Paris campuses, the perfect starting points to experience the excellence of Italy and France, top territories in the world at the heart of the food and beverage culture and innovation.

The programme starts in September every year. Begin your application now!

Choose "Master - Master of Sciences" menu in the "Admission" section after having created your account.

The Master in IFBM is the only programme with an international track in two Countries and a truly trans-national and international spirit, embodied by a global faculty, with a multi-cultural class mix and international corporate network.

The Master in International Food & Beverage Management is open to everyone that is passionate about the F&B industry and wants to work in it from a management perspective.

This Master Programme is perfect for those who want to build their career in the Food & Beverage sector, bring their business idea to life and get an international overview of the F&B industry!

To be admitted to the programme, you don’t have to be a “specialist” in the F&B sector, you only need the desire to become one!

During the programme you will have the opportunity to strengthen your general Management skills through courses covering Marketing, Finance, Sales, HR Management and different Strategy areas.

Once you have completed the Master in IFBM in Turin and Paris multiple scenarios will be open in a multinational company or in a small-medium enterprise, in a start-up or in a consolidated business in Europe or around the world.

Some examples of future professional roles after the programme are: Product Manager, Brand Manager, Export/Import Manager, Supply Chain Manager, Communications Manager, Marketing Manager, Product and Business Developer, and many others.

Besides, by attending an extra term at the Berlin campus you can also obtain the German Master of Science (MSc) in Economics and Management, with a specialisation in Food & Beverage Management.

The ESCP Europe Business School has a unique focus and experience with almost 200 years of expertise, and provides you with a perfect balance between General Management skills and Food & Beverage industry knowledge to build your unique top-level career path.

Why a Master in the Food & Beverage Sector in Italy and France?

  • This innovative international Master offers you direct experience of the Food & Beverage Sector by studying across Italy and France, territories known all over the world for their culture and excellence in this sector
  • With this Master Programme in Italy and France you will get valuable experience and an international overview of this variegated industry
  • With this full-time International Master you will be better prepared to build your career in the Food & Beverage sector and have the opportunity to work with top companies in this industry
  • You can enhance your profile with strong managerial skills
  • Italy and France are the countries of excellence and extreme importance for the Food & Beverage sector with a huge number of top companies

What makes this international Master in Food & Beverage Management so special?

This Master in IFBM offers all the elements of a high level Master programme with an innovative approach offering first hand experience with more than 20 days of company visits, meetings with top managers from the Food & Beverage Industry, tasting sessions in beautiful landscapes known for food excellence like Piedmont, Tuscany and the Champagne Region.

Spokespeople from well-known international Food and Beverage companies will give tips and tricks on how to successfully develop new products and ideas and how to enhance your personal network. An internship, interactive lectures based on case studies, integrated teamwork and oral presentations as well as operational Labs and business games will make this Master unique and innovative and give you a very practical preparation to successfully enter this sector.

Please note that the Master in IFBM is taught entirely in English and the application process is now open.



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