Physiological and Psychological FOOd choice Determinants (P2FOOD).

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Food choice factors vary according to life stage, with the increasing impact of globalisation and advancing technologies, it becames important for industry and research to understand why people eat what they eat.

Come and explore with us this question :

Which factors are involved in people food choices?

P²food is a 2 year, course-based, full-time international research Master’s Degree focused on the physiological and psychological determinants of food choice, proposed by the University of Burgundy – Franche-Comté and AgroSup Dijon.

As a student in this Master’s program, you will gain in-depth knowledge about food properties and fundamental insights about human food behavior. You will come to understand the mechanisms of hunger, satiety and satiation, and the factors involved in palatability.

You will study the influence of stress and mood on food behaviors, and explore the ways in which cultural context influences food choices. You will examine the importance of representation and consumer attitudes towards food, as well as the reasons for resistance to dietary change. You will understand why it is necessary to take on this issue in an interdisciplinary way.

P²food is a program that allows students to acquire research methods and techniques for food career in industry or an academic position related career in industry or research.

Your career

P2FOOD leads to a large range of food-related careers in industry: project leader or research engineer in nutrition, consumer science and R&D departments of international companies. After a PhD, academic positions in sensory and cognitive neuroscience research, food, nutrition and health research, food and consumer research…

Program description

To promote student success, our apporche is student-centered and participative. It combines lectures, seminars and practicals, workshops and individual/team projects. The modules below are indicative of those offered in this program.

In response to new needs in the food industry and research background, the program may be subject to small change :

1st year (60 credits)

1st semester

– Toolbox
– Chemosensory perception, emotions, memory and food choices
– Perception and sensory evaluation
– Microbiology and microbiological processes
– Food Chemistry and physicochemistry

2nd semester

– Introduction to psychology
– Nutritional composition and information
– Physiological regulation of eating behavior
– Professionalization
– Internship (2 months)

2nd year (60 credits)

– Oral perception and multi-sensory integration
– Cognitive processes implied in food perception and consumption
– Brain and food consumption
– Food choice in specific populations
– Research methodology and training, including a research project 

During the 2nd year, students carry out a 6-month research internship

About the University

The University “Bourgogne Franche – Comté” has been ranked 2nd best French University in the field of Food Sciences (Shangaï, 2017). Most of the lecturers and scientists involved in the Master’s program are members of the Research Center for Taste and Feeding Behavior (CSGA), an internationally renowned research center dedicated to interdisciplinary research on chemosensory perception and food consumption behavior. In addition to the pedagogical team, international invited lecturers will be involved.

Funding and tuition fees

As an international postgraduate you will benefit from France’s low tuition fees and have access to a wide range of funding programs (Grants from French embassies, AUF bursaries, etc.). You can also apply for funding from the Université Bourgogne Franche – Comté (25 grants in 2017).

Entry requirements

Applicants must hold a Bachelor’s Degree or equivalent (180 ECTS) in Nutrition and/or Food Science. Those having completed a Master’s Degree or equivalent (240 ECTS) related to food science, nutrition, physiology, neurobiology, psychology, or ethology can enter directly in the 2nd year.

Candidates should have good English proficiency (B2 required).

Please find all the information:

AgroSup Dijon


Contacts :

Gaëlle Arvisenet :

Frédérique Datiche :

For administrative information: