Master of Science Food Identity

22/10/2025

When in Taiwan, ask to meet Michelle.

And then try to eat at least a half of the dinner (Prof. Dr. Felix Arion failed that second part🤣🤣🤣)

19/11/2024

✨ 𝑭𝒓𝒐𝒎 𝑭𝒐𝒐𝒅𝒊𝒆 𝒕𝒐 𝑭𝒐𝒐𝒅𝒊𝒆𝒔 ✨
Today, we had a wonderful class for our Stratégie d’entreprise module, all about SIQO, mentions valorisantes, and MDD, led by *Sophie Aubert* from cohort #3! 🎓
Sophie is now in charge of marketing and export at *LC SALAISONS EN ARDÈCHE*, a charcuterie artisanale that’s been around since 1947. We got to learn all about the company, their delicious products, the ins and outs of labels and export, and (of course!) ended with a tasting session.

Sometimes, people ask, _“What will you do after this master?”_ Well, Sophie shows just how far passion for food and an entrepreneurial spirit can take you!

14/11/2024

Cohort 15 goes to Ferme de L’Oiseau🐄🐖🐓🐑

Climbing up to 1.100m to see this wonderful realty of quality products made with love in every step of their production

What a time to be alive! ✨

15/09/2024

Four countries, 🇫🇷🇮🇹🇷🇴🇬🇷 two years, endless adventures, and global friendships—Cohort 14, we did it! 🎉🎓
Huge thanks to the legend Philippe Mongondry thank you for guiding us and best of luck in your next adventure! 🙌
Saying goodbye is bittersweet, but the friendships (and stories) we’ve built will last a lifetime. Here’s to graduating and all the incredible moments ahead! 🌍🥂

10/09/2024

Hi foodies,
Just in case you have not seen it on LInkedIn, I quit my job at ESA to start working at INAO - Institut national de l'origine et de la qualité
You can see my post here about it : https://www.linkedin.com/posts/phmongondry_en-below-cest-avec-une-certaine-%C3%A9motion-activity-7236632738739466242-lkhN?utm_source=share&utm_medium=member_desktop
I continue with GI and products of origin ! So, if you still work on that area, we may meet again !! Take care.

[EN below] C'est avec une certaine émotion que je vous informe que j'ai débuté un nouvel emploi à l'INAO à la Délégation Territoriale Val de Loire basée à… | 65 commentaires sur LinkedIn

29/06/2024

Exploring Greek olive and olive oil production with our cohort! 🇬🇷🫒

We got to see how the best olives and olive oil are made. It was amazing to learn how these olives are grown and turned into the delicious olive oil we all love.

28/06/2024

Foodies discovering the heart of Greece’s seafood industry with a closer look at mussel production! 🦪🇬🇷

27/06/2024

Did you miss the Foodies?

Well, we are back! But this time…in Thessaloniki, 🇬🇷

As part of the MSc Food Identity program, we have started our training at INAB (Institute of Applied Biosciences), aiming to learn more about the DNA structure of GI products and more!

Follow us for more updates ✨

06/06/2024

The reason why you haven’t seen us for a long time is that we were defining our last project in Cluj!

In Cluj-Napoca Foodies did study Agribusiness management, EU&WTO policy and regulations and Agribusiness food marketing.

Remember, the uniqueness of MSc Food Identity program is that students have an opportunity to study different subjects in different countries of Europe

28/05/2024

Consortium Master of Science Food Identity met at Università Cattolica - Piacenza for adesigning the new path for the future.

And, also, to enjoy a bit of Cremona's local producs, culture and history.

24/04/2024

Being a foodie also involves studying agriculture! Thanks to our unique program, we get to travel a lot and visit various fairs. 🌾

Last week, Cohort 15 attended an Agrarian Fair where among others our university USAMV also showcased their cows. 🐮

In addition to learning about new agricultural technologies, we also delved into Romanian culture, exploring their traditional foods, cattle breeds, and agricultural policy.

Many thanks to Vlad, one of the foodies from Cohort 12, for his assistance with organization and sharing his knowledge!

22/04/2024

Once you become Foodie, you will always stay Foodie 👩🏻‍🌾👨🏻‍🌾

Recently Rezhen Rashid, one of our Foodies from previous cohort and nowadays a PhD professor in University of Suleimani came to USAMV to visit us and share his experiences! And he didn’t come empty-handed, he brought a holy food Manna ✨

Mannasama (“mann al-sama”, meaning “manna from heaven”), or gazo as it is known in Northern Iraq, is a dessert made of manna, the food of God cited in the texts of all three monotheistic religions.
In the Old Testament, manna is described as being “a fine, flake-like thing” like the frost on the ground, arriving with the dew during the night. It is thought manna comes from the sap or lichen of a tree native to the region, likely the tamarix aphylla.