The Food ID Erasmus Mundus is a multidisciplinary, two-year Master’s program—in English—designed to foster expertise in local and traditional food products. With a strong blend of food science and agribusiness, students gain both technical and commercial acumen through applied learning such as visits to production sites, pilot-plant work, and case studies with industry professionals. The program takes place across four European countries—France (Angers, Clermont-Ferrand), Italy (Piacenza), Romania (Cluj-Napoca), and Greece (Thessaloniki)—offering deep cultural and professional immersion.
At its core, the Food ID Erasmus Mundus equips future leaders in the agri-food sector with comprehensive expertise—from food authentication, sensory analysis, and quality control to marketing strategy and entrepreneurship—all framed within international cultural, regulatory, and sustainability realities.
Project Status
- Status: Ongoing
- Start date 16-09-2019
- End date 15-09-2025
- Action Type: Erasmus Mundus Joint Master
- Universities Involved
- Countries Involved
The Food ID Erasmus Mundus program is a Master’s in Food Identity offered by leading European universities, focusing on local and traditional food products, food science, and agribusiness.
| Ecole Supérieure d’Agricultures |
| Université d’Angers |
| VetAgro Sup – Clermont-Ferrand, |
| University of Agricultural Sciences and Veterinary Medicine |
| Università Cattolica del Sacro Cuore |
| INAB-CERTH |
| France |
| Romania |
| Italy |
| Greece |
This cross-border collaboration allows students to gain an international perspective while studying and researching in the heart of Europe’s academic and industrial hubs.
Description of the Food ID Erasmus Mundus Program
The Food ID Erasmus Mundus (officially “Master in Local products and Traditional Food”) is a highly integrated program fostering mastery over the development, protection, and promotion of local and traditional food products. Half focused on food science, half on social-economics, the curriculum spans 24 months and 120 ECTS. It’s enriched by both theory and hands-on learning through international immersion, lab visits, field trips, and a professional internship.
Key Features of the Food ID Erasmus Mundus Program
- Dual Technical & Commercial Training: Balanced curriculum in food science and business skills.
- Multi-country Mobility: Study across four countries with opportunities for additional host or associated partner placements.
- Applied Learning: Pilot-plant work, production site visits, two-week study trip in Greece, and a six-month professional project/internship.
- Strong Accreditation: Joint/Multiple degrees recognized nationally in France, Italy, Romania. Accredited until 2028 in France.
- English-Taught: Instruction in English, along with mandatory French language support and optional FLE courses.
Mobility Tracks of the Food ID Erasmus Mundus Program
- Semesters 1 & 2:
- Angers (France), Piacenza (Italy)
- Cluj-Napoca (Romania), Thessaloniki (Greece)
- Semester 3: Return to Angers (France) for advanced specialization and consultancy projects.
- Semester 4: Professional internship/ Master’s thesis—possibly in a partner or associated institution abroad.
Admission Requirements
- Bachelor’s degree (or equivalent) in science, economics, or social sciences from an international or French institution.
- Proficiency in English (minimum CEFR B2).
- French proficiency not required for admission—but mandatory during the program (aim for B1+).
How to Apply for Food ID Erasmus Mundus Program
- Apply online via ESA’s digital platform (OLAGE)
- Submit written application
- If selected, participate in oral interview (in-person or via Skype).
- Final decisions communicated between February and July.
Tips to Win the Food ID Erasmus Mundus Program
- Craft a standout motivation letter—explain your dedication to local/traditional food systems, your unique viewpoint, and why you’re a match for this program.
- Prep for your interview—review agri-food challenges, regulatory landscape, and career goals. Be clear, passionate, and calm.
- Show your language readiness—even if your French isn’t strong yet, note your motivation for learning.
- Highlight international drive—your cross-cultural adaptability is a big plus.
- Polish your academic excellence—good grades, relevant projects, or experience will boost your profile
Application Timeline
- Opens: January
- Deadline: April
- Enroll: Starting September following selection
Curriculum Structure of the Food ID Erasmus Mundus Program
- Total Duration: 24 months / 4 semesters / 120 ECTS
- Semesters 1–3: Coursework in partner institutions, including core modules on food processing, agribusiness economics, sensory analysis, quality, marketing, traceability, CSR, etc.
- Semester 4: 6-month professional project or Master’s thesis in an academic or industrial setting.
Coordinator Contact
Tel:+33 2 41 23 55 55
Frequently Asked Questions (FAQs)
What is the Food ID Erasmus Mundus Program?
The Food ID Erasmus Mundus Program is a two-year Master’s degree focused on local and traditional food products, combining food science, agribusiness, and international mobility across Europe.
How long does the Food ID Erasmus Mundus Program last?
The Food ID Erasmus Mundus Program runs for 24 months (four semesters) and awards 120 ECTS credits upon successful completion.
What are the admission requirements for the Food ID Erasmus Mundus Program?
To apply for the Food ID Erasmus Mundus Program, applicants must hold a Bachelor’s degree in science, economics, or social sciences, demonstrate English proficiency (minimum B2), and commit to learning French during the program.
What mobility opportunities are available in the Food ID Erasmus Mundus Program?
The Food ID Erasmus Mundus Program includes study mobility across France, Italy, Romania, and Greece, along with a professional internship or Master’s thesis in Semester 4.
What career opportunities does the Food ID Erasmus Mundus Program open up?
Graduates of the Food ID Erasmus Mundus Program pursue careers in food quality control, product authentication, agri-food marketing, consultancy, and international food regulation.
