Become an expert in the development of local and traditional food products and obtain a higher education in both Food Science and agribusiness for local and traditional food products!
The objective of the Master Food Identity is to train future experts for the development of local and traditional food products close to producers, SMEs or in the supplier chain up to the final consumers.
Become an expert in the development of local and traditional food products and obtain a higher education in both Food Science and agribusiness for local and traditional food products!
The objective of the Master Food Identity is to train future experts for the development of local and traditional food products close to producers, SMEs or in the supplier chain up to the final consumers.
It provides an in-depth knowledge for traditional and local production, combining scientific technical knowledge, sociologic approach and many field experiences.
The Master Food Identity is a 4-semester course, taught in at least 4 European countries among France, Italy, Romania and Spain in 2 languages (English and French). It includes 1 Study trip of 2 weeks and many visits at regional food companies and a 6-month professional project (work placement) in a company/lab, international bodies or NGO.
In 2016, over 100 graduated from more than 50 countries since 2009 for taking advantage of a global network of passionate experts of traditional food products.
Who can apply ?
- Students wishing to further their education
- Company staff wishing to obtain the National Diploma of Master (French DNM) by the way of adult training or to complete their knowledge with “à la carte” modules (no degree awarded)
Applications are examined individually.
Admission 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-marketing sciences), in France : a licence/bachelor, a master, a DNO, and equivalent diploma for other countries.
Candidates will also be asked to prove interest for the wine sector.
The same admission requirements apply to company staff wishing to obtain a MSc by the way of continuing education. Each candidate will be examined individually by the Pedagogical committee.
Language level
A good level of English is compulsory (550 for TOEIC). An Intermediate level of French is required (official certificate stating a B1 level minimum or an equivalent grade). Other languages, in particular those spoken in partner universities, are a good asset.
Students can attend an intensive language course before the beginning of the Master Vintage course:
- You can attend a French course (FLE: French as a Foreign Language) in the first 15 days of September with the other foreign students in the group.
- A preparatory session will then be organized over a 2 week period for studying French and reinforcing about viticulture-enology, marketing and sociology.
- You can also decide to come earlier in July and/or August to follow a 1 or 2 month-intensive training in French at CIDEF for an amount of around 1000 euros/month).
Application procedure
Application deadline: first recruitments on 31 January, second recruitment on 30th April.
Application file is available on OLAGE ESA online application system: http://olage.groupe-esa.com
For enrollment in September, online application is open from October of the previous year.
Your written application will be examined, then if it is accepted, you will be invited for an oral interview at ESA or by phone or skype for overseas countries.
A first selection will be done in January (for application completed before January 31st) Results will be communicated beginning of March.
The final selection will be done by the Pedagogical committee and the results will be communicated around beginning of June, communicated by email and published on the Vintage Master Website.
Should you wish to contest the final decision of the Teaching committee, please send a letter explaining your position. Your demand will be examined as quickly as possible.
Picture credit: Master Food Identity.