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Agrocampus Ouest WebsiteAGROCAMPUS OUEST

Institute for life, food and horticultural sciences and landscaping

Food Science and Engineering MSc

Teaching location: Rennes
Entry levels: B1 and B3
Teaching language: French
Course fees: rate set by the Agriculture Ministry (€1584 for 2016/2017).
Students receiving grants are exempt from enrolment and social security fees

Equipped with both economic and scientific skills, Food science and engineering graduates perform various functions, within agri-food companies or in other sectors, all requiring a perfect knowledge of food and a mastery of business and management, including production, research & development, purchasing, quality, marketing, logistics, and so on.

The course is characterised by numerous projects, research assignments and work experience placements in France and abroad, enabling you to benefit from up to 18 months of practical experience and to construct a unique personal and career plans according to your preferences and abilities.

Skills

As high-level specialists at the heart of key food-production issues, AGROCAMPUS OUEST Food science and engineering graduates boast a multidisciplinary education combining:
• a perfect understanding of the product and food-production chain
• a mastery of business disciplines (marketing, production, logistics, finance)
• a real enterprise culture at international level, acquired through 18 months of traineeships and extensive professional experience.

Equipped with proven and much-appreciated economic and scientific expertise, they are capable of:
managing projects, budgets and teams
adapting to the growing complexity of products, procedures and organisations
• providing optimal performance, entrepreneurship and innovation in a multicultural and competitive context

Food science refers to all activities involved in foodstuff processing, agricultural (crops and livestock) and fish farming and packaging, intended for human and animal consumption. Including everything from purchasing services to quality control laboratories, by way of production, R&D and marketing, agri-food is therefore situated downstream from agriculture.