• Application Deadline
  • 24 months
    Duration

Overview

Food consumption is deeply rooted in the culture and the emotion. Eating is a vital need as it is a means of social integration, a source of pleasure and a reflection of convictions and self-image.

In addition, everywhere in the world and in Europe, in particular, local agriculture and local food products are linked to communities, habits and know-hows. Local, traditional food products and products of origin designations are getting a greater attention by many actors (politics, citizens, consumers and tourists). These foods are a gateway to other cultures, people and places. Agriculture, rural development and sustainability are major concerns for governments around the world. In this context, the European Commission has developed quality schemes for these kinds of food products, and more specifically Geographical Indication labels (PDO, PGI and TSG) or other quality labels like organic food and products of mountain. These traditional food products and products of origin are mainly produced in SMEs in a globalised context ruled by international food regulations, European and national policies. The latter are facing certain external and internal challenges and need to further develop their production and marketing skills, within this complicated framework. Consequently, there is a need for experts of the development, protection and promotion of these food products, of having a comprehensive understanding of the situation. 

The master Food Identity is a multidisciplinary programme. It trains future experts in the agri-food sector with an international vision of culture, regulation, market analysis and competences in food processing, authentication, sensory analysis, quality control, marketing strategy and entrepreneurship. The joint MSc programme is designed to develop both technical and commercial skills through a curriculum focusing on local and traditional food products. It takes place in 4 countries (France, Italy, Romania and Greece). The training combines theory with practical experiences gained through applied work in pilot plants, visits to production sites and to retailers. They work on case studies hand in hand with producers and other professionals. This path gives all the essential elements and tools for a successful development of local and traditional food products from the producers to the consumers within the global market context. 

The MSc program

  • A 4-semester course & 120 ECTS (European Credit transfert system)
  • The course is taught in 4 European countries (See the map in Partners section to localise the places)
  • Taught in English but learning French language during the programme is mandatory for the 3rd semester in France (Beginner and no French speaker accepted)
  • 1 Study trip of 2 weeks in Greece + many visits of local food companies
  • 6-month professional project (work placement in professional structure: lab or company)

Accreditation

Erasmus Mundus Scholarships 2019-2025

Programme Structure

Courses include:

  • Concept of the localised and typical food products
  • Factors linked to terroir
  • Promotion of typical products
  • Food processing of typical products manufacturing processes
  • Unit operations
  • Productions management
  • Quality management of typical products
  • Methods of characterisation of typical products
  • Quality control; risk management

Detailed Programme Facts

  • More details:

    Application deadlines: 

    • First recruitment on 31, January
    • Second recruitment on 30, April (without Erasmus Mundus scholarship)
  • Programme intensity Full-time
    • Full-time duration 24 months
  • Credits
    120 ECTS
  • Languages
    • Partially taught in English
    • Partially taught in French
  • Delivery mode
    On Campus
  • More information Go to the programme website

English Language Requirements

This programme may require students to demonstrate proficiency in English.

General Requirements

To attend this course, students must have successfully completed a diploma of higher education in science. It can be, for example:

  • a “Bachelor of Science” (3 years of scientific training or economic or sociology science), a MSc degree, or equivalent diploma for other countries.
  • A good level of English is compulsory (CEFL B2 or equivalent)

Tuition Fee

  • International

    8800 EUR/year
    Tuition Fee
    Based on the original amount of 8800 EUR per year and a duration of 24 months.
  • EU/EEA

    4800 EUR/year
    Tuition Fee
    Based on the original amount of 4800 EUR per year and a duration of 24 months.
We've labeled the tuition fee that applies to you because we think you are from and prefer over other currencies.

Fees are for 2019/20 & will change in 2020/21.

Participation costs under E Mundus are 4,500€ and 9,000€ per year for programme and partners countries

Living costs for Angers

  • 680 - 950 EUR/month
    Living Costs

The living costs include the total expenses per month, covering accommodation, public transportation, utilities (electricity, internet), books and groceries.

Funding

  • Prior to obtaining a scholarship, students must be accepted by ESA and receive a letter of acceptation into the Master Food Identity.
  • Erasmus Mundus scholarships

Studyportals Tip: Students can search online for independent or external scholarships that can help fund their studies. Check the scholarships to see whether you are eligible to apply. Many scholarships are either merit-based or needs-based.

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Erasmus Mundus Food Identity
Visit programme website

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