Programmes Offered and Fee Structure

Degree Offered

M.Sc. in "Sustainable Food Manufacturing Management"

 

Duration: A 2-year course (4 semesters), 1 semester in Christ University, India, 3 semesters in ISA, Lille Catholic University, France.

 

Eligibility

· BSc or B. Tech in food technology, biology, biotechnology, microbiology, biochemistry, industrial microbiology…

·  50% and above at undergraduate level.

· Students awaiting results of their final exams can also apply.

 

Tuition fees (2013-2014)

 

Semester 1 at CU, Bangalore:

• Students from Karnataka: INR. 75000

• Students from other Indian States: INR 85000

• International Students (NRI): INR. 1,43,000

• Foreign national Students: USD 6500

SAARC/Africa: USD 4500

Note: INR = Indian Rupees / USD = US Dollars / NRI- Non Resident Indians

 

Total for 3 semesters at ISA, France:

• Students from Christ University: approx Euro 5,800 = approx. INR 4,06,000

 

Living in France

• Living expenses (accommodation, food) = approx Euro 600/month

• Total for 18 months in France = approx Euro 10800

Note: Euro 1 = Approx. INR. 70

 

Visa: Application for visa is students’ responsibility

 

Financial Support

Bank loans: The students are eligible to take bank loans in India for studies abroad.

Scholarship: The students are eligible to French government’s scholarships.

Work while studying: Students are allowed to do part-time jobs in France; Internships in companies are often being paid in France.

 

Career Prospects

The M.Sc. in “Sustainable Food Manufacturing Management” aims at training managers according to the current needs of the  food companies settled in developing countries or willing to develop their business with these countries. French companies are particularly looking for local executives, who have the required skills to manage international development projects and who have already had an international exposure.

 

The economic growth of developing countries requires indeed new executives and mangers, who have been trained to Consider high quality products according to international standards. These managers should be able to develop and to Structure the food industry sector in their home countries.

 

The young graduates will develop with technical skills, as well as communication and management Proficiencies, project management, intercultural and linguistic skills.

They will able to:

i) consider local constraints for agricultural material and food processing
ii) reduce the impact of food processing on the environment
iii) implement the required quality standards.
iv) Work in an international context,within multicultural teams.

These young graduates will be able to set up and run sustainable businesses, in the context of market globalization.