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Physiological and Psychological Food Choice: P² Food

You are interested in food sciences, and especially in studying why people choose to eat what they eat. You need to obtain professional skills in consumer’s behaviour and you want to know what factors are involved in their food choices.

You always wanted to know…
-    How do consumers choose their food ?
-    Why do we eat food which are not the best neither for our health nor the environment ?
-    Reasons for opposition against diet change
-    Influence of stress and mood on food choices
-    How can cultural context influence our food choices ?

This Master is made for you !

Presentation

P²food is a 2-year, course-based, full-time international research Master's Degree focused on the physiological and psychological determinants of food choice, offered by the University of Bourgogne-Franche-Comté and l'Institut Agro Dijon.
Food plays a much bigger role in consumers' lives than simply feeding them. Each day, humans make several food choices. Their diet has considerable impact on their nutritional status and health, but also on the environment. A greater understanding of the reasons for consumers' choice of foods is needed in order to set up effective programs and develop new products, to improve dietary patterns in line with recommendations, and to increase food sustainability.
Although seemingly simple, food choices are complex behaviors that depend on many factors and their interactions. In this Master’s Degree, a key focus is placed on the physiological and psychological factors of food choice.

Our approach is student-centered and participative. It combines lectures, seminars and practicals, workshops and individual/team projects. The modules below are indicative of those offered in this program. This list is based on the current organization and may change year to year in response to new needs in the food industry.

The application procedure will run from March 1st 2022 to May 31st 2022 for all international students and from April 26th 2022 to May 31st 2022 for French students or international students holding of a French Bachelor’s degree.

Applications portal : https://ecandidat.u-bourgogne.fr/ecandidat/#!accueilView

Applications guidelines: https://www.ubfc.fr/wp-content/uploads/2021/02/eCandidat_uB_EN.pdf

More information about the procedure: https://www.ubfc.fr/en/come-to-ubfc/application-procedures/

Selection criterion

  • Have a Bachelor's degree in biology (cell and molecular biology; cell biology and animal physiology, general biology, neurosciences, etc.).
  • Students from other licenses must have followed specific modules or additional training:
    •  students from psychology, psychosociology: knowledge in food science and cellular neuroscience is required. The training courses taken to acquire this knowledge must be mentioned in the CV,
    • students from dietetic training: knowledge of the functioning of the nervous system is required. The training courses taken to acquire this knowledge must be mentioned in the CV.

Bachelors in food technology, food engineering, hygiene and safety quality, microbiology, and agronomy do not give access to the P2FOOD master.

    • Have a basic knowledge of food and / or nutrition.
    • Have a foundation in animal and / or human physiology
    • Have a level of English B2 or equivalent, at least
    • Have basic computer skills, be able to do simple operations and use basic functions in Excel
    • Have a basis of statistical analysis
    • Skills: ability to work in a group

    Candidates for whom English is not their mother tongue or who haven’t done their studies in English will have to give a certificate to attest of their English level. The following tests will be accepted as a certification of the required English level :

    • CECRL : level B2 minimum
    • TOEFL : 87 points minimum
    • TOEIC : 785 points minimum
    • BULATS : 60 points minimum
    • First Certificate English of Cambridge
    • Bright Language Test : level 3 minimum
    • IELTS :  6

    Such a document is not necessary for candidates for whom English is their mother tongue, or who have validated a minimum of one semester in English during their Bachelor of Science. However, in both cases, the candidates must absolutely mention it in their application file.

      Once the application file is considered as “complete”, several criteria will be taken into account for the selection
      • the university level (grades)
      • a strong interest for the sector adds value to your file. This interest can be shown by an experience in this field (internship, project, and experiences) and/or explained in the cover letter. This will be even more important if you are planning to take your studies back or change your field of study.
      • the professional project

      Job openings

      As a student in this Master’s program, you will gain in-depth knowledge about food properties and fundamental insights about human food behaviour. You will acquire sensory and consumer research methodology. You will come to understand the mechanisms of hunger, satiety and satiation, and the factors involved in palatability. You will study the influence of stress and mood on food behaviours, and explore the ways in which cultural context influences food choices. You will examine the importance of representation and consumer attitudes towards food, as well as the reasons for resistance to dietary change. You will understand why it is necessary to take on this issue in an interdisciplinary way.

      This Master’s Degree aims at providing students with job-relevant competencies and skills for a career in industry (project leader or research engineer in nutrition; consumer science and R&D departments of international companies) or an academic position (food and consumer research; sensory and cognitive neuroscience research; food, nutrition and health research, etc.)