Every year, the School welcomes around one hundred students from all over the world as part of its international programs.
The school follows the ECTS system (European Credit Transfer and Accumulation System). Calculated based on workload, ECTS credits are a complementary tool alongside the diploma, facilitating student mobility between different countries.
Summary
Engineering program for international students
This five-year program covers agriculture-related topics: life sciences, agriculture, food science and technology, marketing, management and sustainability. Each semester spent on this program earns students 30 ECTS.
Our international students in 2023 during a visit to the Lamothe campus
IBC (International Bachelor Courses)
Program lasting one or two semesters enabling students to validate 30 ECTS per semester.
IBC fall – winemaking and animal production
Winemaking includes grape harvesting, wine production and vineyard visits. During this semester, students cover topics such as animal welfare, animal nutrition and product quality as well as strategic management in the agri-food industry and agricultural policies.
The courses include basic instruction as well as specific case studies. Theoretical knowledge is put into practice during visits to farms and businesses.
IBC spring – winemaking and business, food science and innovation
Winemaking covers the entire process, from wine production to international marketing.
The food science module gives an overview of the interactions of molecules in food, preservation and processing, as well as food additives.
Students have the opportunity to design and produce their own traditional French food products on our premises (dairy, cheese, bread or pastry).
French lessons for international students
French lessons and intercultural courses are offered to international students to enable them to respond to everyday situations, to understand French culture and to communicate effectively in a multicultural environment. These lessons are offered for both types of semester.
Sustainable Luxury
A semester to discover the diversity of terroirs and products, including wines and spirits, French gastronomy, beauty, fragrances and fashion. Each semester earns students 30 ECTS.
The aim of this program is to understand the value chain from farm to store in order to analyze value creation (brand image, retail sales, prices, etc.) in the international markets for which France is renowned.
After a brief review of the major issues (climate change, biodiversity, inequalities, etc.), the program covers corporate social responsibility strategies as well as current assessments, certifications and best practices in sustainability in business.
International students and French students work
hand in hand to monitor trends, interview professionals, carry out research and deliver a project to a client throughout the semester.
Global Semester
Offered in spring, this semester is aimed at students with a Bachelor’s or Master’s degree and at least a B1 level of English. It leads to 30 ECTS.
It offers students a global view of science and the agri-food sector. They learn to identify and understand current issues including diverse stakeholders, perspectives and relationships.
– Global Issues (Climate Change, Food Security, Biodiversity and Environment, Gender issues in Agriculture).
– Global Business (Commodities, Geopolitics and French Food Trade, Working Across Culture, Better Business).
Each of the eight modules is assessed independently,
with different assessment methods: videos, MCQs, essays, oral presentations, summaries, posters, etc.
Summer Studies Abroad Program (SSAP)
The Summer Studies Abroad Program is designed to welcome students from partner universities for a period of four, six or eight weeks during the months of June and July. This experience allows students to immerse themselves in French culture, discovering local farms, food and wine. No knowledge of French is required to take part in this program.
program content
A period on campus (9 ECTS)
– Two weeks of general lessons on French and European agriculture.
– Two weeks of specialized lessons from a choice of: food science or viticulture and enology.
An internship (3 ECTS)
– The internship period includes four weeks on an agricultural or agri-food farm (vineyard, winery, cheese farm, etc.). This internship is optional and at no extra cost.
OR
Two-week study trip to Dordogne (4 ECTS)
– The two weeks in Dordogne allow students to immerse themselves in an area where 50% of French agricultural products are produced in accordance with specific quality labels.
