Agreenium’s Summer School «Food: the French touch»
AGREENIUM AGR_09_2938_Logo_Baseline_English 07/05/2010
24, rue Salomon de Rothschild - 92288 Suresnes - FRANCE Tél. : +33 (0)1 57 32 87 00 / Fax : +33 (0)1 57 32 87 87 Web : www.carrenoir.com
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ÉQUIVALENCES QUADRI
DÉGRADÉ CYAN 100% VERS CYAN 100% MAGENTA 70% NOIR 80%
DÉGRADÉ DE CYAN 50% JAUNE 100% VERS CYAN 100% MAGENTA 15% JAUNE 100% CYAN 75% JAUNE 100%
program from June 30th to July 11 th 201 y t i l a u q p o t A 4
All lectures and visits in English Innovative two weeks program
. First week in the very heart of Paris, at AgroParisTech. . Second week with two options: - Dijon, Burgundy, at AgroSup Dijon: French wine. - Rennes, Brittany, at Agrocampus Ouest: milk and dairy products.
Outstanding lectures
. Human nutrition; the «foie gras”, a very typical French food; molecular gastronomy... . Consumer behaviour with respect to wine; experience and culture influence on perception; wine typicality measurements... . The world of French cheese explained through scientific approaches; discovery of the flavour diversity among French cheeses...
Enjoyable hands-on experiences
Bakery workshop; wine tasting; dairy workshop...
Great cultural events
Food related painting at the “Louvre Museum”; Oeno Festival (Music and wine); Traditional cheesemonger in the “Marché des Lices”; visit of the “Mont Saint Michel”...
Affordable costs
. Tuition fees: 1,000€ including all lectures, workshops, cultural events and round trip Paris/Dijon or Paris/Rennes. . Each host institution can provide accommodation at 200-260€ per week.
th m J u o r n f e m 3 a 0 r g o to July 11 th 201 r p y t i l a u q p A to 4
Program main points First week in Paris from June 30th to July 4th
. Lectures: «Quality labels», «Human nutrition: physiological bases, eating behaviors and public nutrition»; «The foie gras, a very typical French food»; «Molecular gastronomy»...
. Hands-on experience and field trips: Baking workshop (one day out of Paris)... . Cultural and social events: Guided visit of the Louvre Museum «Eating and food in art»; rooftop cocktail party...
Second week in Dijon from July 7th to July 11th
. Lectures: «Perceptual interactions in wines»; «Experience and culture influence on perception»; «Consumer behavior with respect to wine»; «Grapes, barrel, wine”; «Messages in a bottle: on the chemical diversity of wines»...
. Hands-on experience and field trips: Vineyards and wineries; wine tasting... . Cultural and social events: Dijon Oeno festival (wine and music); visit of Burgundy «Imaginarium»...
Second week in Rennes from July 7th to July 11th
variety”; “Culinary properties of cheese”; “Mapping: an innovative methodology for sensory analysis applied on cheese”...
. Hands-on experience and field trips: Museum of the history of French cheese making; cheese dairy insight; dairy workshop; sensory analysis workshop; culinary demonstration...
. Cultural and social events: Visit of the “Mont Saint Michel”; visit of the “Marché des lices” (the largest market in Brittany for food products)...
Application See application guidelines and form for more details
. The program is designed for 20 selected undergraduates, graduate students or professionals involved in food studies. We shall give priority to: students coming from partner universities and first application files sent. . Easy process: apply by email before the 1 of April. . Quick results: communication by mid April. st
Apply and enjoy! If you need more information: Food-summerschool@agreenium.org
REALISATION GRAPHIQUE : D. BONNET - PHOTOS : C. Ablain / Rennes Métropole et Membres d’Agreenium - 01/2014
. Lectures: “Biochemistry, microbiology and technology at the root of the French cheese