Modules

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.

Semester	Module title	Place	ECTS
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 methods of characterisation of typical products, quality control; risk management; physical and chemical characterisation Sensory analysis and consumers perception sensory analysis sessions on typical food products, drinks…	Angers /Lyon (France) Angers (France) Angers (France) Piacenza (Italy)	5 8 7 10
S2	International agribusiness management Marketing, budget, and corporate management in agribusinessAgri-food economy Objectives for corporate management; market analysis International policies and regulations Agriculture and global food production; market regulations, European agricultural policy International agribusiness marketing Marketing of food products; cost study, competition in global markets; markets and impact of low-cost foods… Study trip in Greece to visit regions producing typical terroir products	Piacenza (Italy) Cluj (Romania) Thessaloniki (Greece)	6 6 6 6 6
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 Production systems in clairy and meat industries; packaging; raw materials Hygiene and quality management food hygiene principles; standards; quality references; procedures Foreign languages (semesters 1 ans 2, assessed during semester 3) Case study Use of all subjects included in master’s degree course in complex problem solving	Clermont Ferrand (France)	5 5 5 5 5 5
S4	Professional project real case studies; solving of issues commissioned by host companies	Your choice	30