Deadline Master of Science Food Identity

Master International Vintage – ESA

For the intake of September 2019: new campaign of recruitment is now open.

First session Deadline of selection process: 25 February 2019

In the meantime, interviews will start beginning of February for fully completed applications.

 

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MSc Food Identity : Joint Master of Science Food Identity

MSc Food IdentityMaster International Vintage – ESA

MSc Food Identity: 2-years programme of Higher education in both Food Science and agribusiness for local and traditional food products, full time, TAUGHT IN ENGLISH

Become an expert in the development of local and traditional food products

The MSc programme combined scientific and technical knowledge and field experience. It provides an in-depth knowledge for traditional and local production.

The joint MSc programme offers a comprehensive approach to elaborate food products with a local identity ‘from production to markets’ with a European vision on a global context.

The MSc programme is based on 3 pillars :
1- Localised food production / products of Origin
2- Food Science & Food agribusiness
3- Local vision on global context
These pillars are applicable anywhere around the world.

The course is coordinated by the Ecole Supérieure d'Agricultures (ESA) in Angers (France) with an international consortium.

ESA is delivering 2 semesters (60 ECTS) and each partner universities 30 ECTS. The total of 120 ECTS allows students to graduate a "DNM" (Diplôme National de Master) with Angers public university (France), this grade is recognized by the French Ministry of Instruction and Research (Ministère de l'Education et de la Recherche -décret 20170963 ; mention : Sciences et technologie de l’agriculture, de l’alimentation et de l’environnement).

The international Relations Office of ESA will help students with visa applications, accomodation, administrative matters upon arrival in France.

CONTENT of the Master FOOD IDENTITY programme available on its website: http://www.masterfoodidentity.com/ 
Course guide available here
See the Prezi 
here
and the Brochure cohort 7 (2015-2017): 
here

 Requirements:

  • To attend this course, students must have successfully completed a diploma of higher education in science. It can be, for example a “Bachelor of Science” (3 years of scientific training or economic or sociology science), a MSc degree, or equivalent diploma for other countries.
  • LANGUAGE REQUIREMENTS:
    ENGLISH: A good level of English is compulsory (TOEIC: 550 points or equivalent).
    FRENCH: As the program is totally taught in English, French is no more a requirement for the first year of this Master's course. But students will have to learn FRENCH for the second year because part of the program take place in France at VetAgro Sup Clermont-Ferrand.
    Other languages, in particular those spoken in partner universities, are a good asset.
  • Candidates will also be asked to prove their interest for the food sector.

Selection process:

STEP 1: examination of fully completed application forms
STEP 2: oral interviews bu Skype (30-45 minutes) with the academic committee for pre-selection candidates
STEP 3: academic committee make public the admitted students
STEP 4: admission letters

Tuition fees:

- for European students: 4 800€/year + insurance costs (approximately 150€) - NOT INCLUDED everyday life costs
- for Non-European students: 8 800€/year + insurance costs (approximately 150€) - NOT INCLUDED everyday life costs

ATTENTION: 28 000€ is the total amount of the program for the 2 years including tuiton fees, life expenses (housing and food), travels between countries, insurance, mobile phone etc... 

 No Erasmus Mundus scholarship for 2019. Students can apply for scholarships in their home country through CAMPUS FRANCE :
http://campusbourses.campusfrance.org/fria/bourse/#/catalog

 

Register

1- Create an account

2- Complete the application form and upload the necessary attachments.

3- Submit your completed application form.

4- Make sure that you have received an acknowledgement by email confirming that your application has been saved.

Register now

 

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