Deadline Master of Science Food Identity

Master International Vintage – ESA

Closing dates for the 2020-2022 intake:

February 1st, 2020 for the Erasmus Mundus scholarships

May 1st, 2020 for self-funding applicants



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MSc Food IdentityMaster International Vintage – ESA

MSc Food Identity: 2-year 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  joint MSc programme Food Identity with a partnership of 5 higher education and research institutions in 4 EU countries (France, Italy, Romania and Greece) + 9 associated partners (SMEs, food companies cluster, NGO and other non-EU univ.) is dedicated to the development of local and traditional food products (3 pillars: 50% Food Sc., 50% Agri-food business, 100% local and traditional food & products of origin with a European vision and a global context). These pillars are applicable anywhere around the world.

This MSc 2-years programme started in 2009 has graduated more than 145 students since 2011 from 56 different nationalities so far. MSc programme taught in English but learning French language during master 1 (to reach B2) is mandatory for some professional activities during semester 3. Last semester is for MSc thesis during a 6-month length internship in company or in lab.

The course is coordinated by the Ecole Supérieure d'Agricultures (ESA) in Angers (France) with an international consortium and was granted "Erasmus Mundus" from 2011 to 2017 and is granted again "Erasmus Mundus 2019-2025.

For 2020 intake, first year 2020-2021:
⇒ 1rst Semester at ESA ANGERS - FRANCE

⇒ 2 months at  UCSC Piacenza - ITALY
⇒ 4 months at USAMV Cluj-Napoca - ROMANIA
⇒ 2 weeks at Centre for Research & Technology Thermi Thassaloniki - GREECE

Second year 2021-2022:
⇒ 1st Semester at VetAgro Sup Lempdes - FRANCE
⇒ 2nd Semester: Internship.

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, since 2009) 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). Accreditation here.

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


  • 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.
    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


CONTENT of the Master FOOD IDENTITY programme available on its dedicated website: 
Course guide available here
See the Prezi 
and the Brochure cohort 7 (2015-2017): 

Short presentation videos with alumni interviews:

     Diploma ceremony September 2018 in video

     Diploma ceremony September 2017 in video

The public Facebook of the Master of Science Food IDentity

The link toward the public page on FB managed by the alumni Food ID

Primary contact : Dr. MONGONDRY Philippe This email address is being protected from spambots. You need JavaScript enabled to view it.

The students of MSc Food Identity have mainly contributed to the last FAO report on economic impact of GI on sustainable food systems

full pdf :

and the booklets of graduated students (we edit these booklets every year)

2018 Success stories










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