The Erasmus Mundus Joint Master Degree (EMJMD) FIPDes is scheduled over two academic years and will result in the accumulation of 120 ECTS credits.
FIPDes adopts a holistic and cross-disciplinary approach to food innovation: from concept through prototypes to consumption, from raw materials to packaged goods. Scientific, technical, entrepreneurial and culinary knowledge is applied at many scales, from the research labs to the pilot plants.
Sustainability issues are approached in the first year and specifically treated in one of the three available second year options dealing with food packaging design and logistics. Moreover, the culinary and molecular gastronomy approach is fully integrated into the food design philosophy and will offer interesting and complementary skills for innovation.
Succesfull FIPDes students will obtain a double or triple degree (according to their study track), i.e. National Master Degree certificates with a Joint Diploma Supplement from the highly renowned European Partner Universities and a FIPDes diploma which encapsulate the jointness of the programme by including the logo of each FIPDes institution as well as the signature of their representative.
FIPDes degrees awarded to the students at the end of the programme:
Université Paris Saclay, operated by AgroParisTech, France: Master Nutrition et Science des Aliments, parcours FIPDes (Master in Nutrition and Food Sciences, pathway FIPDes)
DIT, Ireland: Master of Science in Culinary Innovation and Food Product Development
Joint Diploma in Food Innovation & Product Design
Joint Diploma Supplement
Students chosen special mobility track:
UNINA, Italy: Corso di laurea in Scienze e Tecnologie Alimentari (Master of Science in Food science and technology)
Lund University, Sweden: Master of Science
This project has been funded with the support from the European Commission. This communication reflects only the views of the author, and the Commission cannot be held responsible for any use which may be made of the information contained therein.
- Updated March 2017 -