FIPDes is an international 2-year Erasmus Mundus Joint Master in Food Innovation and Product Design.
www.fipdes.eu
To address the challenge of sustainable food production and consumption, FIPDes adopts a cross-disciplinary approach, integrating food science & technology, engineering and entrepreneurship to train international talents developing sustainable, healthy and accessible food solutions for the future generations, at local and global scale.
FIPDes is a two-year interdisciplinary master's degree (M1+M2), with compulsory international mobility.
FIPDes is supported by four European universities: AgroParisTech (France), Technological University Dublin (Ireland), University of Naples Federico II (UNINA, Italy) and Lund University (LU, Sweden). The first year provides a solid foundation in food science and technology, sustainability and culinary innovation through courses taught in Paris and Dublin. The second year offers three study tracks in key areas of innovation:
• Food Design & Engineering (AgroParisTech, FR)
• Food Packaging Design & Logistics (LU, SE)
• Healthy Food Design (UNINA, IT)
FIPDes has a dedicated website (www.fipdes.eu) where you can find all the information you need, as well as testimonials on international activities and the careers of former students.
Information
Skills
• Integrate and successfully apply knowledge from different disciplines and cultural systems.
• Lead projects in collaboration with various industrial and academic partners.
• Deepen technical skills while exploring creative abilities.
• Strengthen adaptability and entrepreneurial skills.
• Gain international experience and build a global network to prepare for new professional challenges at the local and global level.
• Develop highly sought-after soft skills such as team management, leadership and communication in English.
Objectives
At the end of the first year of FIPDes, students will be able to:
• Understand the scientific, societal and technical challenges of developing sustainable food products in a context of global innovation.
• Successfully integrate and apply knowledge from different disciplines (food science and technology, consumer science, culinary innovation) and different cultural systems.
• Apply technical skills (new product development) and cross-disciplinary skills (intercultural intelligence, creativity, leadership, project management, scientific communication).
• Think critically and scientifically.
Admission Route
Capacity
Available Places
Target Audience and Entry Requirements
The calendar and application process are available here: https://fipdes.eu/?FIPDes-application-Calendar-Deadlines
The selection procedure is available here: https://fipdes.eu/?Selection-Procedure-52
- Background: BSc degree or equivalent degree of at least 180 ECTS or equivalent in food science and technology, biotechnology, process engineering, biochemistry, nutrition or food related fields with a number of prerequisites (e.g. chemistry, biotechnology, process technology/engineering, biochemistry, mathematics, statistics) representing at least three years of study from a foreign institute of higher education. Candidates should be interested in a truly international academic experience and aiming for an international career.
- English language proficiency level ("B2 level" according to CEFR, advanced) demonstrated in one of the following ways: TOEFL at minimum level 575 Internet-based TOEFL at minimum level 90 IELTS at minimum level 6.5 Cambridge Certificate of Proficiency (FCE with B2 level, CAE or CPE)
- or:
- Students with English as their mother tongue (the copy of passport is needed to prove this)
- or:
- Students who have completed (or who are currently completing) a higher education degree with English as a medium of instruction (a certificate from the university is required to prove this) Stay of more than a year in an English-speaking country (a certificate from employer or other as applicable, or a copy of the passport page showing visa to enter and leave the English-speaking country, is needed to prove this).
- Exemptions can exceptionally be made for outstanding students with a lower English proficiency level.
Application Period(s)
From 25/10/2025 to 19/01/2026
Supporting documents
Compulsory supporting documents
Motivation letter.
All transcripts of the years / semesters validated since the high school diploma at the date of application.
Curriculum Vitae.
Additional supporting documents
Other diplomas.
VAP file (obligatory for all persons requesting a valuation of the assets to enter the diploma).
Supporting documents :
- Residence permit stating the country of residence of the first country
- Or receipt of request stating the country of first asylum
- Or document from the UNHCR granting refugee status
- Or receipt of refugee status request delivered in France
- Or residence permit stating the refugee status delivered in France
- Or document stating subsidiary protection in France or abroad
- Or document stating temporary protection in France or abroad.
| Subjects | ECTS | Semester | Lecture | directed study | practical class | Lecture/directed study | Lecture/practical class | directed study/practical class | distance-learning course | Project | Supervised studies |
|---|---|---|---|---|---|---|---|---|---|---|---|
| Summer programme | 3 | Semester 2 | |||||||||
| Non compulsory Summer Internship | 5 | Semester 2 | |||||||||
| Subjects | ECTS | Semester | Lecture | directed study | practical class | Lecture/directed study | Lecture/practical class | directed study/practical class | distance-learning course | Project | Supervised studies |
|---|---|---|---|---|---|---|---|---|---|---|---|
| Transversal Innovation Project (I): Ideation and co-creation | 1.5 | Semester 1 | 0 | 18 | |||||||
| Comprehensive Food Science and Analysis | 5 | Semester 1 | 21 | 27 | 3 | ||||||
| Experimental approaches to valorise emerging ingredients | 2 | Semester 1 | 6 | 21 | |||||||
| Introduction to Formulation Engineering Applied to Food Products | 1.5 | Semester 1 | 9 | 3 | 3 | ||||||
| Food Process Engineering | 4 | Semester 1 | 10 | 29 | 12 | ||||||
| Introduction Module: FIPDes Week | 1.5 | Semester 1 | |||||||||
| Research and Development Project | 9 | Semester 1 | |||||||||
| French Language or Foreign Language for French Speaking Students | 2 | Semestre 1 | 36 | ||||||||
| Introduction to Sustainable Development of Food Systems | 1.5 | Semester 1 | 8 | 6 | |||||||
| Statistics Applied to Food Science and Technology | 2 | Semester 1 | |||||||||
| Subjects | ECTS | Semester | Lecture | directed study | practical class | Lecture/directed study | Lecture/practical class | directed study/practical class | distance-learning course | Project | Supervised studies |
|---|---|---|---|---|---|---|---|---|---|---|---|
| Marketing Communication and Consumer Behaviour | 5 | Semestre 2 | 24 | ||||||||
| New Food Business Creation | 5 | Semestre 2 | 24 | ||||||||
| Food Law and the Regulatory Environment | 5 | Semestre 2 | 24 | ||||||||
| Advanced Molecular Gastronomy | 5 | Semestre 2 | 12 | 24 | 64 | ||||||
| Transversal innovation project (II): Food prototype development and evaluation | 10 | Semestre 2 | 4 | 44 | 52 | ||||||
Teaching Location(s)
Contact
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Secretary FIPDes
Secrétariat