The course is organized in three parts

The first seeks to understand the evolution of food systems, take stock of the current situation and analyze the issues at stake (UE 1 & 2):

• Understanding family farming through a systemic approach
• Agriculture and food, sustainability in question
• International organizations and negotiations on agriculture and the environment
• Retrospective and prospective analysis of national governance of food systems

The second is dedicated to acquiring tools to assess different impact categories and intervention tools (UE 3):

• Tools to evaluate the sustainable development of food systems
• Assessment of the environmental footprint of food systems
• Supporting innovations in food systems

The final part enables an exploration of innovation frontiers in different fields (UE 4):

• Re-territorialisation of agriculture and food
• Innovations for food and nutrition security
• Standardization of food systems, expectations and consumer practices
• Urban planning, sustainable food and health
• Lobbying and advocacy

During the year, students also must carry out a study of an innovation, one that is technical or organizational, and analyze its impact and change of scale capacity (UE 5).

Internship (compulsory)

Students undertake a professional assignment between May and October. This may focus on one of the following themes:

• strengthening the sustainability of a production, a local or national development process…
• sector development (chain of stakeholders, strategies and coordination, distribution of value added, strengthening cooperation between stakeholders within a sector…),
• development of producers’ organization/coordination, capacity-building for collective action (collective mark, collective response to a demand…),
• determining factors behind the development and endurance of an innovation network
• market study (evolution of food behaviour, ethical consumption…)
• development of innovative resource management systems
• development of sustainability indicators

Applications are reviewed by the admissions committee, which determines the list of candidates finally selected. Two admissions commissions are organized each year. Candidates who wish to seek funding from third parties must present their applications to the first commission.

• 1st admission commission:
  Submission deadline: February, 21 2021
• 2nd admission commission:
  Submission deadline: April, 25 2021

Courses begin: mid-September 2021

To be accepted into this course, you must hold a Bachelor degree and proof of 2 years of postgraduate study such as a master’s degree or equivalent or 1 year of post-graduate study, with at least 3 years of professional experience in the field of life, human or social sciences.

Under a derogation process, some applicants with a Bachelor degree and three years of experience at least or with a Bachelor and 1 year of post graduate study can also be admitted

Apply now!

Certain modules in the training program also can be taken through lifelong learning programs.

For international candidates

 If you have a Campus France office in your country and you wish to apply, you must contact Campus France in your country to prepare your application.

You can obtain information about Campus France and the countries covered by the CEF procedure.

Campus France

Actors engaged in improving the performance of a company, a producers’ organization, a territory, an agricultural or food sector at the national level… must increasingly balance economic imperatives against other objectives related to sustainable development. These trends require various food system actors to develop new skills within their teams.

Graduates develop strategic expertise and prospective analysis capacities that they can offer to many public and private employers: companies, consulting firms, associations, NGOs, local public authorities, government agencies, international organizations… Graduates also can help create or develop start-ups and social enterprises.

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