Master's Degree in Food Sciences in Nantes in France

Find Masters Programs in Food Sciences 2017 in Nantes in France

Food Sciences

Master-level studies involve specialized study in a field of research or an area of professional practice. Earning a master’s degree demonstrates a higher level of mastery of the subject. Earning a master’s degree can take anywhere from a year to three or four years. Before you can graduate, you usually must write and defend a thesis, a long paper that is the culmination of your specialized research.

Food sciences focuses on the study of food, with an emphasis on creating reliable, sustainable, and safe food sources. Understanding food sciences may lead to important discoveries in food technology as well as the production and maintenance of a healthy food supply.

France is currently among the 20 best performing countries in terms of the economy due to their excellent results-oriented higher education learning. Most of the courses at universities are offered in the French language. France has 60 public and 100 private universities.

Nantes is located on the Loire River in the West France. With a headcount of more than 550,000 residents, the city is the 6th largest in France. It has several areas of leisure and hosts several annual festivals. Nantes has 2 universities and numerous of colleges around the city.

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Specialized Master Collaborative Management Of Food Innovation

Audencia Business School
Campus Full time 1 year September 2017 France Nantes

The vocation of the Specialized Master in Management Collaborative Innovation Food is to train students to control and management of collaborative food innovation projects in a multicultural context. [+]

Masters in Food Sciences in Nantes in France. The vocation of the Specialized Master in Management Collaborative Innovation Food is to train students to control and management of collaborative food innovation projects in a multicultural context. With this training, students will gain the skills and attitudes needed to manage collaborative projects food innovation while reinforcing their expertise and their original specialty. This Specialized Master is unique: its orientation: innovative food projects, by its active learning: Learning For Problems and Projects For related agribusiness partners by its innovative training devices: a co-design space, an experimental kitchen, prototyping equipment, food technology hall, a room for sensory analysis and laboratory store. These devices allow to realize projects and new ideas to confront the difficulties inherent in innovation issues. The diagram below shows the organization of the program: [-]

Specialized Master in Collaborative Management in Food Innovation

ID4FOOD
Campus Full time September 2017 France Nantes

Collaborative innovation offers a new response to the problems faced by food companies when setting up innovation strategies. In a context of increased competition, the food industry needs cross-disciplinary executives with training in open and collaborative innovation who hold the keys to develop strategies in response to today’s and tomorrow’s economic, social and environmental issues. [+]

Collaborative innovation offers a new response to the problems faced by food companies when setting up innovation strategies. In a context of increased competition, the food industry needs cross-disciplinary executives with training in open and collaborative innovation who hold the keys to develop strategies in response to today’s and tomorrow’s economic, social and environmental issues. The program ‘Mastère Spécialisé® Management Collaboratif de l’Innovation Alimentaire’ (‘Collaborative Management in Food Innovation’) aims to respond to these issues and to the needs of companies wishing to recruit cross-disciplinary executives and managers who play a major role in the innovation processes. The program ‘Mastère Spécialisé® Management Collaboratif de l’Innovation Alimentaire’ (‘Collaborative Management in Food Innovation’) is organized in partnership with: Oniris, the Nantes-Atlantic National College of Veterinary Medicine, Food Science and Engineering Audencia, The school of management of Nantes Groupe ESA, the Higher Education Institute of Agriculture L’École de design Nantes Atlantique, the school of Design The University of Nantes The diploma is endorsed by the CGE and is awarded jointly. http://www.audencia.com/ http://www.lecolededesign.com/ http://www.oniris-nantes.fr/ http://www.groupe-esa.com/ecole-agricole-groupe-esa-ecole-superieure-d-agriculture-2.kjsp?RH=GESA http://www.univ-nantes.fr/ For whom ? The program is designed to train students in the running and management of collaborative projects in food innovation. Thanks to this course, students will acquire the necessary skills for the management of cross-disciplinary projects whilst at the same time reinforcing their expertise and their original specialization. This one-year course is intended for students with a variety of profiles (engineers, marketers, designers, legal experts, etc.): who already have a 2-year master’s degree or equivalent who have validated a Master 1 or 4-year Bachelor’s course with 3 years of professional experience and for Continuing education Why choosing the Program? This course is unique thanks to: its orientation: innovative food projects, its multidisciplinary, its active teaching: learning through problems and projects linked to our partner food industry companies, Its innovative training facilities: a co-design area, an experimental kitchen, prototyping equipment, a food technology platform, a sensory analysis room and a laboratory shop. Students choosing this program will: Acquire dual skills in a sector where businesses are expressing a real need whilst at the same time reinforcing their expertise or their original skills Be more professional thanks to a program geared towards innovative teaching and active learning: Learning through Problems and via Project, work on concrete cases, etc. Become a key player in the innovation process of food industry businesses: the Coordinator of innovative projects Immerse yourself in multicultural collaborative innovation projects via a multidisciplinary and multi-skill approach The students also benefit from innovative facilities resulting from the pooling of resources provided by our partners in order to: Co-construct and realize projects in a multidisciplinary way Compare ideas to the inherent difficulties in innovation problematics Understand the different aspects in the innovation value chain They will, thus, have access to: Tools for creating, generating ideas and collaborating: co-design area, new food practice laboratory Tools for prototyping and making: experimental kitchen, food technology platform Tools for evaluating and understanding: sensory analysis rooms, analysis laboratories, artificial mouth For more information or to enroll: www.id4food.fr/mastere masteremcia@id4food.fr [-]