Description of Food Innovation and Product Design - Erasmus Mundus


The Erasmus Mundus Master Course in Food Innovation and Product Design (EMMC-FIPDes) is scheduled over two academic years. The EMMC-FIPDes has been developed to train students who wish to contribute to the development of innovative, sustainable and healthy food products.

Succesfull FIPDes students will obtain a triple degree, i.e. National Master Degree certificates with a Joint Diploma Supplement from the four Universities.

Graduates will be able to find positions in and outside Europe, either in their country or in a national branch of an international food brand.

The official language of the EMMC-FIPDES course is English with ample opportunities to learn the local language and culture. In France some standard modules shared with national courses are in French.

Attention :
Aquiring basic French knowledge is strongly recomended before the begining of the course.


The overall objective of the EMMC - FIPDes is to provide top-level and up-to-date education that qualifies the graduates to cope with the huge challenges in the sector of food innovation along with product design and packaging.

Food innovation comprises “functionalization” in order to endow products with specific health-enhancing properties, calling upon new processing techniques and packaging decisions.

Young people interested in the field of food product design need a tailored programme merging food science and technology, managerial and consumer science as well as health and sustainability issues. The EMMC - FIPDes has been developed to match these needs.


The FIPDes course is developed by four European Universities : AgroParisTech (France), UNINA University (Italy), LUND University (Sweden) and DIT (Ireland).

The close relationship with several R&D food industries and research institutions makes the curriculum especially designed to take into consideration the needs of potential employers.

A network of extra-European Universities is involved in the FIPDes course to open to the global food issue.

These associate partners contribute to the dissemination of the course inside and outside Europe and propose research training possibilities.

Detailed Course Facts

Application deadline The deadline for application is May 15th. Deadline for application to an Erasmus Mundus scholarship is January 8th.
Tuition fee
  • EUR 8000 Year (Non-EEA)
  • EUR 4000 Year (EEA)
  • For non-EU students, the subscription fees are € 8,000 per academic year / € 16,000 for the whole master course;
  • For EU students, the subscription fees are €4,000 per academic year / €8,000 for the whole master course.
Start date August  2015
Credits (ECTS) 120 ECTS
Duration full-time 24 months
  • English
  • French
Take an IELTS test
Delivery mode On Campus
Educational variant Full-time
Intensity Flexible

Course Content

The Joint FIPDes EMM Course is scheduled over two academic years and will result in the accumulation of 120 ECTS credits.
The EMMC-FIPDes adopts a global approach “from materials to packaged product”.
Technical, entrepreneurial and theoretical knowledge is offered to students together with team-work based experience in food innovation.

Sustainability issues are approached in M1 and specifically treated in one of the three available M2 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.

Assets of the EMMC-FIPDes:

A transversal joint module of Molecular Gastronomy running over two M2 options. This module will be run by the Italian and French partners and is coordinated by Hervé This.

A transversal joint module of Innovation Integrated Food & Packaging Project will be proposed over two M2 options. This module will be run by the Swedish and French partners and co-designed by the two teams. Whatever the specialisation chosen, during the third semester (S3), students will undertake an M2 senior project strictly related to the specialisation issues. This module is called “senior” due to the experience gained during M1. Student teams will be in charge of managing an R&D innovation project in close relationship with a food company.

The learning outcomes of these modules will enable students to successfully handle the training period of semester four. During the fourth semester, students will carry out the training research period (30 ECTS) which will lead to the writing of the Msc Thesis. Topics will concern an R&D innovation study developed with the industrial partners and academic associate members. This training period can thus be carried out within the Consortium or one of the Third Country associate members.

First year

The aim of the first study year (M1) is to provide a thorough and broad introduction to both food science & technology and innovation management, so as to assure mastery of core-knowledge in these fields.

Students will attend the first semester of M1 at AgroParisTech (Paris, France) and the second at DIT (Dublin, Ireland).

Attention :
To facilitate everyday life in Paris, acquiring basic French knowledge is recommended before the beginning of the course.

Second year

The second study year (M2) offers three specialisation pathways concerning strategic and emerging sectors of food product innovation. A salient feature of the M2 courses is the close co-operation with industry and interacting within active learning environments.

Each option is based on the partner universities’ research and teaching strengths and can welcome a maximum of nine students. The orientation and selection of students will be made during M1 by the Consortium Committee.

Requirements for Food Innovation and Product Design - Erasmus Mundus

The FIPDes admission team pre-selects students that meet the following formal admission conditions:

  • Background: BSc degree or equivalent degree of at least 180 higher education credits in food science and technology, biotechnology, process engineering, biochemistry or 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.
  • Grades: Grade point average of at minimum 70% of the maximum score.
  • English language proficiency level ("B level", 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
    • Students with English as their mother tongue (the copy of passport is needed to proove this)
    • Students who have completed a higher education degree with English as a medium of instruction (a certificate from the university is required to proove 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 proove this)
    • Exemptions can exceptionnally be made for outstanding students with a lower English proficiency level

Work Experience for Food Innovation and Product Design - Erasmus Mundus

No work experience is required.

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