A Sustainable Food System" - 2016 ESA Summer Program "From the farm to the table - Study Abroad
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2016 ESA Summer Program
2016 ESA Summer Program
“From the farm to the table…
A Sustainable Food System”
___________________________________
GROUPE ESA (Ecole Supérieure d'Agriculture d'Angers)
55 Rue Rabelais - BP 30748, 49007 ANGERS Cedex 01
Tél. 02 41 23 55 55
2016 ESA Summer Program
Alejandra CARRIL
Summer Program Assistant
Office: + 33(0)241 23 56 54
Gaël ROUL
Summer Program coordinator
FESIA Area Manager North America
Instructor in Wine Economics and Marketing
Office: + 33(0)2 41 23 55 87
2016 ESA Summer Program
ESA Summer Program
Every year in late spring, Groupe ESA offers a unique four-week program to
international undergraduate and graduate students.
Approximately 40 students coming from our international network of University partners discover facets of
the French food system during one month and particularly from the sustainable development
perspective.
The purpose of the program is to show to the students links between our food culture, agriculture and
food industry. The program will also introduce them to the French way of life and to France's role in the
European Union.
The 4 week program combines:
Courses and presentations,
Group projects and study cases
Visits to farms, food and wine companies,
Educational field trips and cultural visits in a wide variety of places (Paris, the Loire Valley, Brittany,
Normandy…).
All classes are entirely conducted in English by 25 teachers from the departments of:
Agronomy & Ecology,
Applied Economics & Social Sciences,
Food & Bio Resources Science and Techniques,
Viticulture and Enology,
Environment, Plants & Landscape
Viticulture and Oenology,
Culture & Language & Communication.
Lodging and Meals: Students are housed by French host families.
Dates
First day meeting
We will all meet at the Youth Hostel in Paris on Thursday May 26th . If you travel directly from the US, then
you shall take a flight the day before (May 25th 2016) in order to arrive on May 26th.
Gaël ROUL – the Summer Program Coordinator – will be there from 8: AM to give you basic information
(the entire day is free). You will be able to leave your luggage at any time of the day in the Youth Hostel but
rooms are NOT available before 3:00 PM.
Travel from Paris to Angers
On Sunday, May 29th, we will travel to Angers by train (TGV). We strongly recommend you to travel light (1
suitcase maximum). Remember we will take metros and trains which means we will walk with luggage,
climb and go downstairs. The train ticket to Angers is included in the cost of the program.
Departure Day / End of the program
The program ends on Thursday, June 23rd . You have the opportunity to extend your stay with your host
family (accommodation and food included) until Sunday, June 26th . You will plan your trip back to the US
during one of these 3 days: Friday, June 24th Saturday 25th or Sunday 26th. The train ticket from Angers to
the International Airport Roissy Charles De Gaulles (Paris) is NOT included. We recommend you to buy it
at the same time as you take your plane ticket.2016 ESA Summer Program
Program’s description1
French Civilization and French Language
Duration
Thematic teaching Unit Course title Lecturer Synopsis
(hours)
Discovery of the French Family, the Cocoon and Tanguy generations, the
The French Family Florence Plessis 2
condition of men and women. The influence, presence and role of the State in
the family
* Working in France : the important dates and laws / paid leave / strike / trade
unions
History and The French labor system Florence Plessis 2
* The situation of the job market today / minimum wage / the role of the
civilisation government / poor workers
20th Century : a difficult beginning for modern
Sébastien Chêné 2
France
1945 : Post WW2 France Sébastien Chêné 2
Murielle Lannier « Breakthrough or Beginner » (A1)
French classes French as a foreign language Marie Paule Morellini « Breakthrough or Beginner » (A1) 10
Sylvie Guégan "Basic users" (A2) and "independant users" (B1)
TOTAL HOURS 28
1
This is the 2015 Summer Program. The final 2016 summer program is not finalized yet. Modifications as regards presentations, cultural visits and company visits may occur. The final Course Guide will be sent around
mid-February 2016.2016 ESA Summer Program
a Sustainable Food System:
Society, Agriculture Policies and Food Industry Economics
Duration
Thematic teaching Unit Course title Lecturer Synopsis (hours)
All human beings eat - but they do not eat the same things or attribute the same meaning to the act of
eating. Food has different symbolic meanings and fulfills different cultural functions across both space
Food: a historical and cultural and time. In this class students will acquire insights into the principal differences in the social and
Fiona Casey 2
construction cultural signification of food across western societies from ancient times to the contemporary period.
The objective of this class is to provide students with a historical and cultural context in which to place
the topics treated in this summer program.
Food and Agriculture: a cultural Reflections/actions/exchanges on the cultural dimensions of the program. Supplementary preparation
Fiona Casey 1
construction (Worshop) for company visits and final report. "Rapport d'étonnement" preparation
Over the last decade, numerous controversies and polemics have questioned the safety of agricultural
product: GMOs, pesticides, cancer suspicions, obesity or meat adulteration problems have shaken the
trust of consumers in the whole agribusiness. How can we analyze the emergence of these crises?
Who are the actors involved and how do they position themselves in the debates? What
communication and influence strategies do they deploy in order to reach their goals? From a
communication and public relation perspective, we will decrypt the complexity of these controversies
and their impact on the public perception of the agricultural world.
In this course we will explore different controversies and media polemics that have risen in the public
From scientific controversies to
Françoise Allard- opinion especially regarding the safety of GMO and pesticides. We will try to understand which factors
media polemics: the agricultural 4
Huver and actors transform a scientific controversy into a major polemic in the media. In addition, we will
world in the turmoil?
The cultural, social, identify the actors involved, analyze their messages and decrypt their strategies and goal in the
controversies. More generally, we can observe influence, masked and lobbying strategies of these
economic and actors and their consequences on the public’s perception of agricultural products. Thus, we can try to
political context in map public’s concerns toward agribusiness and what solution have been tried so far to regain their
trust.The goal of this course is to give you the keys to understand the problems faced by the
Western Europe agricultural world in the public opinion, decipher the complex net of communication and influence
strategies deployed by all actors, but also suggest appropriate answers to regain trust in the public
opinion.
This lecture aims at presenting the current features of the French agriculture. First, a short introduction
will give an idea about the place and the role played by the agriculture both at the economic and social
level. To better understand the French agricultural landscape, a presentation of the major productive
Introduction to French agriculture Rim Baccar 4
regions (crop production and livestock) is made in correlation with soil and climate features. Finally, we
address the evolution of practices and the emergence of new forms of agriculture in response to
changing regulatory and social requirements.
In a time of economic crisis in the Western World, especially in Europe, it seems quite important to ask:
Ruralities and agriculture in
Bertille Thareau what is the place of France and Europe in the process of globalization? This lecture aims at presenting 2
France
several current challenges concerning economics, politics and agriculture.
Rungis, the biggest international trademarket for wholesalers and retailers. A visit to better understand
Presentation "in situ" & company the management of supplies in meat, fish, vegetables, fruit, flowers and so on to customers from every
visits: case of the MARCHE DE Claire Daviau continent (mainly department stores and restaurants). 3
RUNGIS How does this huge international platform works with nearly 1,200 companies present (wholesalers,
producers, brokers, logistics experts, central purchasing agencies, service companies).2016 ESA Summer Program
Christophe
Introduction to Agroecology Overview of agroecological approaches // history and perspectives 2
Naudin
Presentation "in situ" & company Paquier Pascal &
visits: case of EARL du Manoir Christophe Presentation of an agroforestry farming system 3
et Mission Bocage Naudin
Our purpose is to focus on the main shifts and changes that affect agricultural and food chains. We
New agricultural and food shall develop strategic issues which, in the food chain, are likely to shape the future. We shall provide
Joseph Michel 2
systems French and European relevant illustrations that are a real asset for both consumers and society. We
rely on transferring experience in this field and on interaction with students.
Introduction to the ecologically Origins , issues and implementation at different scales of the EIA concept. Why do we need to
intensive agriculture (Agriculture Claire Gomez overcome the classic separation between the environmental sphere and the agricultural sphere ? What 1
Ecologiquement Intensive) options EIA provides to adapt to the global change tomorrow?
Conventional or Sustainable development
Human development, ressources, way of life, obsolescence, linear ans circular economy, transition,
2
agriculture for sustainable development.
alternative food Robert Biagi
Rules and limits of business, laws and taxes, sustainable finance, social entrepreneurship, alternative
systems: new Corporate social responsability
organisations.
2
perspectives Presentation "in situ" & company
visits: case of Fromagerie Bio du Robert Biagi Concrete application Corporate social responsability principles 3
Maine
Presentation "in situ" & company
Gaël Roul Concrete application Corporate social responsability principles 2
visits: case of Giffard Company
Over the last 10 years, we have witnessed in France like in other industrialized countries, the
development of initiatives that promote food products through various forms of proximity between
Short supply chains : new links
Catherine producers and consumers. These initiatives appear as concrete answers to new actors’ demands
between agriculture and food 2
Herault (consumers, producers, representatives) and are becoming always more numerous and innovating.
consumption
The purpose of this course will be to understand on the one hand the diversity existing among these
initiatives, and on the other hand what is at stake in this trend.
Gaël Roul &
Presentation "in situ" & company
Catherine NOT CONFIRMED 3
visits
Herault
TOTAL HOURS 382016 ESA Summer Program
a Sustainable Food System:
Wine and Traditional Food Product Development
Duration
Thematic teaching Unit Course title Lecturer Synopsis
(hours)
The concept and official definitions of traditional food products in Europe and in France
Concept of "terroir" and quality signs in (Terroir). The Geographical Indications of the European Community in the global context.
Philippe Mongondry 2
France and in Europe How and why the Geographical Indications give value and protect any traditional food
products around the World (keys for understanding).
Qualification and certification of agricultural and food products through the official label for
Official label for origin and quality
Olivier Beucherie origin and quality certification system in France and in Europe: institutions, governance, 2
certification in France and Europe
missions and objectives.
Concepts of
Presentation "in situ" & company visits: Ghislain Aminot, * Place of birth of the Maine Anjou and Rouges des Prés Cow Races (Herd book) / Trade
traditional food * Case of the Domaine Rouges des prés Mr.Benoit Arthus & Union for Defense and Promotion of the Geographical Indication Maine Anjou Cow (AOC) 3
products * Case of Mr Arthus Farm Rémy Roulleau * Maine Anjou Cattle Farm. Presentation of a family business
Presentation "in situ" & company visits: Monsieur Mercier & Dairy cattle breeder and organic farm cheese producer. Presentation of the "camembert"
3
case of "Ferme du champsecret" Philippe Mongondry Geographical Indication production and management principles of the farm
Presentation "in situ" & company visits: Frédéric Pacory & Fruit farm and cattle breeder. Presentation of a pear cider and Calvados Geographical
3
case of the "Ferme des Grimaux" Philippe Mongondry Indication production and management principles of the farm
There is a huge difference between the crustiness, the taste of the parisian baguette and the
softness of the US pan bread. Russian pumpernickel is also far from an Egyptian pita. This
course will first deal with the big families of world types of bread and then briefly explain the
French and US types of bread : why such
Hubert Chiron fundamentals of breadmaking. Then a thorough look will be put on the unique French artisan 2
big differences?
Processing of breadmaking techniques versus the latest automatic plants process. Finally, for different
reasons, every traveller can observe what the bread offers is more and more international,
traditional food nevertheless, exiled varieties of bread are usually not so convincing.
products
Bread production: comparison between industrial bread processing (with no resting period
Bread processing Pierre Vandewalle and accelerated fermentation) and artisan bread (the resting period and the slow 5
fermentation are both respected). Sensory evaluation of breds prepared.2016 ESA Summer Program
Concept of sustainability in viticulture. How to assess environmental impacts of
Improving environmental sustainability of
Christel Renaud viticultural practices to improve viticulture sustainability while keeping the aim of 2
viticulture
maintaining high quality grapes production.
Concept and definition of wine "terroir" and quality label. The main stages of
winemaking. Harvest quality. Oenological practices. Yeasts, bacteries and enzym
From grape to wine Cécile Coulon-Leroy 2
parts in winemaking. Alcoholic and malo-lactic fermentations. Stabilization of wines
and bottlling.
Presentation "in situ" & company visits: case of Mr. Lemasson and Presentation of one of the biggest wine cooperative in the Loire Valley. Wine
3
Robert & Marcel Cécile Coulon production, quality policy, governance and management, wine marketing …
Vine, Wine and Principles and objectives of sensorial analysis. Sensory physiology. Methods.
Use of sensorial analysis and expertise to
terroir characterize typical wines
Cécile Coulon-Leroy Exercices: savour and odor recognition, sensorial analysis applied to red wines of the 2
middle Loire valley.
Presentation "in situ" & company visits: case of From grape to wine to consumers… presentation of a traditional Saumur-Champigny
Cécile Coulon-Leroy
Château de Plaisance producer
3
Presentation "in situ" & company visits: case of From grape to wine to consumers… presentation of a traditionnal familiy wine
Gaël Roul
Domaine aux Moines business.
Loire Valley présentation. Vine and Wine : historical events of development. Vine and
Wine economy accross the world.
Wine tasting class Jean-Yves Roy 2
Vine to Wine : the French Concept.
Wine tasting :how to taste. Read a label. Purchasing wine in France.
TOTAL HOURS 342016 ESA Summer Program
Visits, presentations, study cases… in companies
Companies Activity Internet Site
MIN RUNGIS (Marché
The biggest international food product market of the world http://www.rungisinternational.com/
d'Intérêt National)
Fromagerie Bio du Milk coop and organic cheese company http://www.fromageriebiodumaine.com/
Maine
SICA Domaine Rouges Place of birth of the Maine Anjou and Rouges des Prés cow races (Herd book) / Trade
http://www.maine-anjou.fr/index.php
des Prés Union for defense and promotion of the Geographical Indication Maine Anjou Cow (AOC)
Benoit Arthus Farm Maine Anjou cattle farm (Organic breeding)
Ferme du champ
Dairy cattle breeder and organic farm cheese producer http://www.fermeduchampsecret.com/fr/fromagerie/
secret
Ferme des Grimaux Fruit farm and cattle breeder http://www.pacory.eu/
Château de Plaisance A family wine growing estate http://www.chateaudeplaisance.com/
Domaine aux Moines A family wine growing estate http://www.domaine-aux-moines.com/fr/Menu1F.html
Robert & Marcel Wine grower coop www.robertetmarcel.com
Giffard Liguor distillery http://www.giffard.com/en/s02_corporate/s02p01_historique_pro.phpYou can also read
