london
DESCRIPTION
Language :. Year 1. English. French. September. Spanish. October. …. February. March. April. …. July. Level 1 : Minimum level required. Toefl 550 Or IELTS 6.0 Or FCE. Delf 1 - A3 Or TEF Or TCF “Intermediate”. C.I.E. ENSAIA-INPL. ILP. MSc courses. IAD-UPV. ILP. - PowerPoint PPT PresentationTRANSCRIPT
LondonLondon
Year 1 September October … February March April … July
ENSAIA-INPL ILP MSc courses
IAD-UPV ILP MSc courses Year 2 September October … February March … September
SAS-SBU ILP MSc courses Internship Industry or lab Internship
- “Bachelor” degree,or : - Any Academic level corresponding to 3
years at the university.or : - 2 years at the University
+ 3 years of professional experience
International MasterInternational Master in Food Management and Safetyin Food Management and SafetyInstitut National Polytechnique de Lorraine – Vandoeuvre les Nancy, FranceInstitut National Polytechnique de Lorraine – Vandoeuvre les Nancy, France
in agreement with SBU London (UK) and UPValencia (Spain)in agreement with SBU London (UK) and UPValencia (Spain)
Web page: Web page: www.ensaia.inpl-nancy.fr/international.html e-mail: [email protected]: [email protected]
International MasterInternational Master in Food Management and Safetyin Food Management and SafetyInstitut National Polytechnique de Lorraine – Vandoeuvre les Nancy, FranceInstitut National Polytechnique de Lorraine – Vandoeuvre les Nancy, France
in agreement with SBU London (UK) and UPValencia (Spain)in agreement with SBU London (UK) and UPValencia (Spain)
Web page: Web page: www.ensaia.inpl-nancy.fr/international.html e-mail: [email protected]: [email protected]
The aims of this Master’s program are twofold : To form, in two years, post-graduate students to Food Science, Technology and Management and to deliver them three degrees :
- International Master’s degree (France), - Postgraduate Certificate in “Food Safety and Control” (UK)
- Degree of “Especialista Universitario Internacional en Ciencia e Ingenieria de Alimentos” (Spain) To permit the students to familiarize themselves with three languages and cultures through the 5 months minimum stay in each of the three countries England, Spain, and France.
Food composition
Food microbiologyand hygiene
Food-Packaginginteractions
Researchmethods
Foodlegislation
ADMISSION :
ValenciaValencia
NancyNancy
ILP = Intensive Language Program, if the language level of the student is not sufficient to follow the MSc courses (Level 1)
Language : English French Spanish
Level 1 :Minimum level
required
Toefl 550Or IELTS 6.0
Or FCE
Delf 1 - A3Or TEF
Or TCF “Intermediate”
C.I.E
Level 2 :Level to be dispensedof language courses
Toefl 580Or IELTS 6.5
Or CAEOr mother language
Delf 2 – A5Or mother language
D.B.EOr mother language
ManagementCommunation
Packagingmaterials
Wrappingequipments
Foodtechnology
Preservationprocesses
Physical chemistry
Food changesduring storage
Semester 1Semester 2
Semester 3Semester 4