MSc
European Masters in Regional Food Production and Global Marketing
Key Facts
Final award: MSc
Duration: Two years full-time studying in four European countries; France, Italy, Spain and Romania or UK.
Entry requirements:
Normally a Bachelor of Science, Master of Science, French licence, master of engineering degree, although individuals within industry not holding a degree will be examined individually.
Good language proficiency in English and French is required. Refresher language courses are available before entering the Masters' programme.
Other information:
Awarded by ESA University, Angers, France and taught by a consortium of 8 food specialist European universities.
English Language Requirements:
Click here for the English language levels accepted by Harper Adams University College for overseas candidates.
The UK Government strategy paper 'Food 2030' launched in January 2010, highlights the need for the food industry to 'promote and market traditional and regional specialist foods'. The course is strongly aligned with this objective and will position graduates to engage in future developments within the food industry.
The course
Harper Adams has been involved in the education and training of food industry undergraduates and graduates for many years. Selected by a European consortium of universities to be their UK partner institution Harper Adams offers a PgC in Agricultural Management for the Food Supply Industries to students enrolled on the European Masters in regional Food Production and Global Marketing and spending a proportion of their studies at Harper Adams. This PgC award forms part of the European MSc programme which is awarded and managed by ESA University in Angers, France. Harper Adams is very proud to be part of the European Masters in Regional Food Production Global Marketing course to its portfolio. Based on extensive food industry experience across Europe and current industry contact, this course addresses many of the contemporary issues facing the European food industry. It is designed to meet the requirements of those wishing to join the food industry at management level with accelerated career progression.
Taught in both English and French over two years, this course develops in-depth knowledge of European local and regional food production, its economic and environmental impact and how these foods can be marketed to a global consumer. Students learn how to develop and market food products whose typical features are the result of various factors such as geographical origin, history and the culture of a country or region. Students will acquire scientific and technical knowledge to develop these food products as well as skills to promote and market them. The learning method builds upon close links between the teaching staff of partner universities and the food industry to design a course addressing the challenges of marketing local and regional products on a global scale.
How will it benefit me?
The course aims to develop student knowledge of food production through sustainable agriculture, sourcing, manufacturing and marketing across many different food product categories in relation to country specific considerations and the global market. In so doing it produces students with specialist knowledge who learn to apply this through industry case studies and a professional project. Students are placed in production companies, trading companies, consultancy firms, technical or research institutions, laboratories or certification bodies in the final semester. The combination of in-depth knowledge and practical application makes for highly employable individuals.
To find out more visit www.masterfoodidentity.com
Contact Information
For further information on any aspect of postgraduate study, or to receive an application form please contact:
Heather Hogan
Postgraduate Administrator
Telephone: 01952 815289
Fax: 01952 814783
Email: Send Heather Hogan a message
Careers
The food industry is in growth needing many more trained individuals than are currently available and so employment prospects are excellent. The added international dimension that this course offers, coupled with the opportunity to fast track in French and English language skills whilst studying, give students a unique advantage in an already excellent employment market.
Course structure
Modules include:
- Food Processing of Local or Regional Products
- Quality Control and Risk Management
- Sensory Analysis and Consumer Perception
- Characterising Products
- Quality Labels
- International Agri-business Marketing
- Farm Business Analysis
- Rural Land Policy Development
- International Agri-business Supply industries Management
- Management of Food Companies, Competitiveness and Values of Intangible Assets
- Relationship between Production Systems and Quality of Products
- Hygiene and Quality Management
