Food choice factors vary according to life stage, with the increasing impact of globalization and advancing technologies, it becomes important for industry and research to understand why people eat what they eat.
Come and explore with us this question: Which factors are involved in people food choices?
P²food is a 2 year, course-based, full-time international research Master's Degree focused on the physiological and psychological determinants of food choice, proposed by the University of Burgundy - Franche-Comté and AgroSup Dijon.
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 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.
P²food is a program that allows students to acquire research methods and techniques for food career in industry or an academic position related career in industry or research.
P2FOOD leads to a large range of food-related careers in industry: project leader or research engineer in nutrition, consumer science and R&D departments of international companies. After a Ph.D., academic positions in sensory and cognitive neuroscience research, food, nutrition and health research, food and consumer research…
To promote student success, 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.
In response to new needs in the food industry and research background, the program is :
1styear (60 credits)
- Methodology and tools
- Chemosensory perception, emotions, memory and food choices
- Perception and sensory evaluation
- Microbiology and microbiological processes
- Food Chemistry and physicochemistry
- Introduction to Psychology
- Nutritional composition and information
- Physiological regulation of eating behavior
- Internship (2 months)
2nd year (60 credits)
- Chemosensory determinants of food perception
- Cognitive processes implied in food perception and consumption
- Brain and food consumption
- Dynamics of feeding behavior over a lifetime
- Research methodology and training, including a research project
During the 2nd year, students carry out a 6-month research internship.
To read more about the application procedure for this program: http://www.ubfc.fr/master-p2food-application-procedure.
This school offers programs in:
Last updated April 10, 2018