L'Institut Agro Dijon offers courses in English, through two international masters: MP² ans P²FOOD.
MP² is a 2 year, course-based, full-time international research Master’s Degree focused on microbiology and physico-chemistry applied to food and wine processes. This master aims at training future researchers and managers of the food and wine science and industry.
You will have a strong international mobility. One semester will be out of France in the first year and another one is possible during the second year. The modules are indicative of those offered in this program. This is based on the current organization and may change year to year in response to new needs in the food industry.
This Master’s Degree aims at providing students with job-relevant competencies and skills for a career as a research project leader in academic laboratories, research institutes or R&D departments of international companies. The expertise will be in the field of microbiology and microbiological processes, chemistry and physical chemistry applied to food and wine science. Students will be encouraged to perform a PhD after this master degree.
To learn more about this master degree: https://institut-agro-dijon.fr/formations/masters/mp2-microbiology-and-physicochemistry-for-food-and-wine-processes
P²FOOD answers a question: what are the factors involved in people's food choices? Food choice factors vary by stages of life, with the increasing impact of globalization or the advancement of technology, and it has become important for both industry and research to understand why people eat what they eat.
As a student in this Master’s program, you will gain in-depth knowledge about food properties and fundamental insights about human food behaviour. You will acquire sensory and consumer research methodology. 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 behaviours, 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.
This Master’s Degree aims at providing students with job-relevant competencies and skills for a career in industry (project leader or research engineer in nutrition; consumer science and R&D departments of international companies) or an academic position (food and consumer research; sensory and cognitive neuroscience research; food, nutrition and health research, etc.).
To learn more about this master degree: https://institut-agro-dijon.fr/formations/masters/p2-food-physical-and-psychological-food-choice