The complete course guide is available on the website of ESA here
The first semester is devoted to the concept of local Food product.
Instead of courses, during this period, you will have a full week in a pilot line where you will prepare yourself processed foods from fruits and vegetables meat and from milk.
You will learn the impact of the origin of the raw food on the finished goods. For example, you will see how different origins of milk (different types of cows, different types of animal foods, organic production…) impact the taste of yogurts and cheeses.
Moreover, many visits of farms, SME or shops where regional foods are produced and sold and especially during the week of study trip in Lyon in a mountain zone are programmed.
The semester continues in Italy with Sensory analysis and consumers behaviour on local and traditional food products.
|S1||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
Sensory analysis and consumers perception
|Angers /Lyon (France)
|S2||International agribusiness management
Marketing, budget, and corporate management in agribusinessAgri-food economy
Objectives for corporate management; market analysis
International policies and regulations
International agribusiness marketing
|S3||Typical products and quality labels
relationship between terroir and products, quality and marketing of terroir productsManagement of food companies, competitiveness and values of intangibles assets
Planing tools; production; management; logistics
Relationship between production systems and quality of products
Hygiene and quality management food hygiene principles; standards; quality references; procedures
real case studies; solving of issues commissioned by host companies