Master's Degree in Food Technology in Dijon in France

See Masters Programs in Food Technology 2018 in Dijon in France

Food Technology

A Masters degree is an academic degree awarded to individuals who successfully denote a higher level of expertise. There are two main types of Masters - taught and research.

France offers a superb higher education system to not only its citizens but also foreigners. The country's dynamic culture attracts foreign students and those interested in pursuing international courses. France has a tradition of scientific and technological innovation. This ensures that scholars fully utilize their creativity.

Beginning as a Roman settlement, Dijon is a city located in the east in the Burgundy region, France. The city has more that 150,000 residents. It is home to the University of Burgundy and 3 other higher educational institutions.

Request Information Master's Degrees in Food Technology in Dijon in France 2018

Read More

Master Physiological and Psychological Food Choice Determinants

AgroSup Dijon
Campus 2 years September 2018 France Dijon

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. [+]

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.... [-]