About the European Summer Program

Choose an academic program in France
French Gastronomy & Food Science 

For the past 16 years, ISA Lille has offered a European Summer Program (ESP). The success of the program is defined by its varied elective courses, taught in English, along with intercultural communication, multi-level French languages courses, curriculum-related fieldtrips and small multinational classes, led by an experienced and dedicated international faculty and administrative team.

For more details on what's involved and how to apply, please go directly to the ESP website

In the frame of this summer program, ISA Lille offers 1 elective course in June 2017: French Gastronomy and Food Science

A package deal

The program has been designed as a full package, including academic courses, field trips, accommodation, and 24/7 personalized assistance and support – another advantage especially for students travelling abroad for the first time.

The campus of the Université Catholique de Lille itself is within easy walking distance of the city’s cultural and commercial centre, with ample green space, shopping, world-class museums and more.

Accomodation & student services

  • Accommodation in single rooms in fully equipped residence halls
  • Meal pass for use in the cafeteria + credit of 50 euros to get you started
  • Monthly transportation pass in Lille
  • 5 group dinners

Dates & Costs

ESP1

Deadline for application: 1 April 2017

Arrival Day: Tuesday 30 May 2017 between 9am and 5pm

First Day of program: Wednesday 31 May 2017

Last Day of Program:Friday 23 June 2016 at 3.OOpm

Departures: between Friday 23 June 2017 at 3pm and Saturday 24 June 2017 at 10am


ESP2

Deadline for application: 1 May 2017

Arrival Day: Tuesday 27 June 2017 between 9am and 5pm

First Day of program: Wednesday 28 June 2017

Last Day of Program: Friday 21 July 2017 at 3.00pm

Departures: between Friday 21 July 2017 at 3pm and Saturday 22 July 2017 at 10am

COST: 2 900 €

Discount to partner university & early registration

The courses - 7 ECTS

Electives taught in English + intensive French language course

French Gastronomy and Food Science (Level 1)

 

  • Morning course: 48 hours – 4 ECTS

Intensive French Language

  • Afternoon course: 40 hours - 3 ECTS

Historical foundation of the French food culture (2h)
Origins and evolution of the French food model, and its place in current French society and way of life.

Nutrition and health (2h)
Links between diet and health, and how the French food model performs in this scope.

Sensory evaluation (3h + 2h practical)
How the products you buy are evaluated during their R&D.

Smart cheese and wine pairing (2.5 h)
Are the rules, guidelines, trick backed up by any scientific facts?

Beer brewing and cheese making practical (9.5 h)
Process for those products have been practically mastered for centuries before they were scientifically understood; discover hands-on the physical, biochemical and microbiological processes involved.

Field trip (6 h)
Putting it all together: visit of a regional food plant where good, safe food is produced industrially.

Intercultural Communication (9h)

Conference: history and cultural heritage of Lille and its region (4h)

French Gastronomy and Food Science (Level 2)

  • Morning course: 40 hours – 3 ECTS

Intensive French Language (22h)

Production management (3h + 3h serious game)
An introduction to industrial production management, including an award-winning serious game session using SAP (ERP software used in most large food companies)

Molecular Cooking (6h)
Gels, mousses, balls, innovative textures …

Sensory evaluation level 2 (6h)
Further explore and experiment with the latest sensory evaluation methods.

Up for discussion:
Advanced Excel for operations management: a series of applied case studies to take your Microsoft Excel skills to the next level.

  • Afternoon course: 40 hours– 3 ECTS

Historical foundation of the French food culture (2h)
Origins and evolution of the French food model, and its place in the current French society and way of life.

Nutrition and health (2h)
Links between diet and health, and how the French food model performs in this scope.

Sensory evaluation (3h + 2h practical)
How the products you buy are evaluated during their R&D.

Smart cheese and wine pairing (2.5 h)
Are the rules, guidelines, trick backed up by any scientific facts?

Beer brewing and cheese making practical (9.5 h)
Process for those products have been practically mastered for centuries before they were scientifically understood; discover hands-on the physical, biochemical and microbiological processes involved.

Field trip (6 h)
Putting it all together: visit of a regional food plant where good, safe food is produced industrially.

Intercultural Communication (9h)

Conference: history and cultural heritage of Lille and its region (4h)

Included in the programs

Brussels city trip
Spend a day in the capital of Belgium and the European Union

Bruges city trip
Stroll in the streets and enjoy a cruise on a canal boat in the “Venice of the North”

Contact

In France, ISA LILLE 
International Office 
48, Boulevard Vauban
59046 Lille Cedex - FRANCE
Ph: +33 (0)3 28 38 46 40 / 48 23
Fax: +33 (0)3 28 38 48 47
Email: international(at)isa-lille(dot)fr