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 and 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 both years are mandatory), 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 covers key subjects such as food science and technology, sustainable foods, formulation engineering, marketing 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 a variety of projects in collaboration with various partners and public and private stakeholders (e.g. international universities, manufacturers, entrepreneurial ecosystems).
- Develop technical skills while exploring creative abilities.
- Strengthen adaptability and entrepreneurial skills.
- Develop an international network of stakeholders in order to be ready to take on new professional challenges at the local and global level.
- Develop highly sought-after soft skills such as team management, leadership and communication in English to different audiences.
Objectives
The Food Design and Engineering track aims to:
- Train students in the scientific, societal and technical challenges of developing sustainable food products in a context of global innovation.
- Develop knowledge and skills in product engineering to evaluate, design and optimise food processes and products with targeted properties and at different scales.
- To develop highly sought-after cross-disciplinary skills in the field of innovation at an international level (intercultural intelligence, innovative project management, scientific communication).
Capacity
Available Places
Target Audience and Entry Requirements
Have completed 1st year Master's FIPDes
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
Document at your convenience.
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 |
|---|---|---|---|---|---|---|---|---|---|---|---|
| Innovation Engineering | 7.5 | Semester 1 | 20 | 60 | |||||||
| Packaging Material Science | 7.5 | Semestre 1 | |||||||||
| Packaging Logistics | 7.5 | Semestre 1 | 42 | 40 | 28 | ||||||
| Packaging Technology and Development | 7.5 | Semestre 1 | 40 | 28 | |||||||
| Subjects | ECTS | Semester | Lecture | directed study | practical class | Lecture/directed study | Lecture/practical class | directed study/practical class | distance-learning course | Project | Supervised studies |
|---|---|---|---|---|---|---|---|---|---|---|---|
| Chemical Reactions and Food Quality Design | 6 | Semestre 1 | 38 | 10 | |||||||
| Microbiology Applied to Healthy Food Design | 6 | Semestre 1 | 23 | 25 | |||||||
| Mediterranean Diet Products and Ingredients | 6 | Semestre 1 | 24 | 12 | 24 | ||||||
| Senior Project: Design and Development of Healthy Foods | 6 | Semestre 1 | 8 | 8 | 24 | ||||||
| Nutrition Applied to Healthy Food Design | 6 | Semestre 1 | 48 | 10 | 10 | ||||||
| Subjects | ECTS | Semester | Lecture | directed study | practical class | Lecture/directed study | Lecture/practical class | directed study/practical class | distance-learning course | Project | Supervised studies |
|---|---|---|---|---|---|---|---|---|---|---|---|
| Master Thesis Lund | 30 | Semestre 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 |
|---|---|---|---|---|---|---|---|---|---|---|---|
| Master Thesis UNINA | 30 | Semestre 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 |
|---|---|---|---|---|---|---|---|---|---|---|---|
| Professional development and career plan | 0 | Semestre 1 | 6.5 | ||||||||
| Senior Project: Scaling-up and Sustainability Assessment | 6 | Semester 1 | 9 | 9 | 18 | 36 | |||||
| Food Chemistry : from Research to Sustainable Food Design and Development | 4 | Semester 1 | 9 | 9 | 24 | ||||||
| French Language or Foreign Language for French Speaking Students | 2 | Semestre 1 | 36 | ||||||||
| Molecular and Physical Gastronomy | 3 | Semester 1 | 6 | 9 | |||||||
| Physical Chemistry for the Structuration of Food Products | 4 | Semester 1 | 11 | 6 | 7 | ||||||
| Bibliographic review | 5 | Semester 1 | 6 | ||||||||
| Subjects | ECTS | Semester | Lecture | directed study | practical class | Lecture/directed study | Lecture/practical class | directed study/practical class | distance-learning course | Project | Supervised studies |
|---|---|---|---|---|---|---|---|---|---|---|---|
| Master Thesis AgroParisTech | 30 | Semester 2 | 18 | ||||||||
| Subjects | ECTS | Semester | Lecture | directed study | practical class | Lecture/directed study | Lecture/practical class | directed study/practical class | distance-learning course | Project | Supervised studies |
|---|---|---|---|---|---|---|---|---|---|---|---|
| Product Process Interaction | 4 | Semestre 1 | 24 | 24 | |||||||
| Free module | 2 | Semester 1 | |||||||||
| Modelling Food Process and Properties | 4 | Semester 1 | 33 | ||||||||
Teaching Location(s)
Academic Partner(s)
Contact
-
Barbara REGA
Responsable de formation -
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