Where are they from ? Why did they choose this programme ? Why are their professionnal project for the future ? They tell you all you want to know and the many good reasons to follow this master in sustainability…

Alberto PERACCHIONE, Italy
(Promotion 6)

“I came to Isara to follow this MSc in sustainability because I wanted to have an eye on the food processing on a sustainable way.  It gives me the opportunity to compare with my country. I can open my mind on sustainability and have this international experience”.

I am from Verona in Italy. I am 23 years old. I took my bachelor’s degree and my master at the Università Cattolica del Sacro Cuore, currently a university partner of Isara. I have studied for my bachelor’s, science and technology for food and agriculture and chemistry applied to food quality and some bases in food processing. Overall it was very focused on food quality and also very general knowledge in sciences.

My university is a partner of Isara…. I heard of Isara as part of the master’s program. I decided to take this food processing innovation and
tradition master’s degree, because it was more related to what interested me
and also it gave me the opportunity to go abroad. I am the only student from my
university.  Read more…

Silvia SIBILLE, Italy
(Promotion 4)

Silvia Sibille from Italy holds a bachelor’s degree in gastronomic sciences and has been part of the Sustainable Food Systems Program since 2018. 

In order to write her master thesis, she moved to Recklinghausen in Germany. There, she is employed at Lebewehr, an organic supermarket and restaurant, where she organizes tastings and workshops about food sustainability. 

The main objective of the internship is to improve the communication system of the supermarket and analyse the main communication ways in practice, consumers’ expectations and perceptions and develop further improvements.

Her mission is to explore the main potential points of the supermarket to promote sustainability and develop new strategies to better convey information about sustainability behind the products to consumers through the purchase phase.

Thomas RANCON, France
(Promotion 3)

Thanks to what I have experienced through my year of exchange studies, such as attending a symposium given by the founder of the “Planet boundaries” concept, I am really motivated to bring about changes in our current food systems because changing is an emergency!

I am unpassionate into baking every possible type of desserts (along with bakery products), which, apart from showing how greedy I can be, allowed me to grasp the need for tasty, home-like foodstuffs. 

Hoping that we could continue producing yummy food products in a respectful manner for everyone, I would like to reach out the food industry sector and help it evolving from the inside with cleaner technologies, better management systems and a more organized supply chain”.

Pablo LOPES GALLO, Colombia
(Promotion 3)

« I am following this master mainly because I would like to change the food industry to a more sustainable way, try to give enough food for everybody while preserving the planet. During this master, you can follow a lot of courses which helps you to undestand what is sustainabily and how to reach those causes. This is mainly why I am here.

In Colombia, I studied management and agriculture. During this programme, I learned very usefull tools about sustainability. I made a lot of academic contacts very usefull for building your carrier. And now we are here in France, also very nice because you’re changing the language, the culture and you learn a lot. Even if the countries are very closed, the cultures change.»

Maike CARTSBURG, Germany
(Promotion 3)

« I studied nutritional sciences before for my bachelor in Munich, I decided to start with this master programme in sustainable food systems as I wanted to know more in a scientifical way how food is produced from the agricultural part, up to the consumers. 

What is involved in this all process and this master are perfect to know more about the food chain, to be more efficient and sustainable to ensure for the future that we have food enough for the all world.

For the third semester, I am here in ISARA for studying the all sustainable development within the food industry. We started the semester with a trip in Italy visiting different food industries, cheese production, ham production, flour production… and a big company like Lavazza. We had a big range of companies from small companies to bigger company so we could have a good insight on how they produced their food as well as the sustainability behind it. »

Ohemaa Achiaa AGBOLOSOO-MENSAH, Ghana (Promotion 3)

« I Studied for my bachelor, agriculture : crop science, animal science, social science,  economics and horticulture.  

After my bachelor, I decided to be more specific and to move in just one direction. I decided to focus on organic agriculture, but during my research for my master, I thought there was something more than organic wich is called sustainability, bringing me to study the all food systems.

For my third semester, I am  studying at ISARA, in France. Last week, we visited Italy, Parm and Torino, meeting big industrial companies like Lavazza and ham industry. Very interesting because it was an opportunity to do the link with what I had studied on food quality, from production to consumers. I could meet industry’s players, ask questions and put my knowledge into practice. 

I was happy to have knowledge in pur agriculture and move on sustainability and undestand food indutries and see what goes on in there. »

Richard NORIEGA GOYAS, Perou
(Promotion 3)

« I studied for my bachelor in agri industry engineering and agri business in Lima. I decided to come at Isara to study master in sustainability which is nowadays a trending regarding good health, good food and good production. I like this master because you are in different places. The first year I studied in Germany, in the university of Kassel and Fulda. I studied for one year sustainable supply chain.

I travelled a lot with this master, and with Isara we went to Italy for the course, Sustainable development in Food Industries. It was great, we all know that Italy has a really long history regarding food culture. I thought it was very interesting to notice how the indutries are nowadays concerned by sustainability from small size companies to bigger one.

Passioned by food, I am so glad to be in France. I can eat everyday cheese, saucisson and bred which I love so much.» 

Verena LAUBENBACHER, Germany
(Promotion 2)

Why chosing this programme ? What is your professionnal project in the futur ?

Badis BOUBAKER, Tunisia
(Promotion 1)

After a Bachelor degree in Food Industry, interested in sustainability, Badis decided to follow a master programme abroad and applied for the MSc sustainable Food Systems.

Why did you choose this programme ?
As this master can be done in different places according to the partners’ universities, I started this programme with 2 semesters in Germany. A great opportunity for me to improve German and especially, English as all the lectures are taught in English.

I really enjoyed studying there, learning a lot on Sustainability, the European regulation, the legislation… I also took courses on food industry”.

Ching-Yu CHANG, Taiwan

(Promotion 1)

Ching-Yu has a master’s degree in agronomy from the National Taiwan University. After her master, she wanted to study food and applied for this programme.

Why did you choose this programme ?
I chose this programme because it’s a joint degree then I could have the chance to study at several universities, meeting different cultures. Also the courses are all in English which was an important point for me.

For the MSc Sustainable food Systems, I started in Germany, then Belgium.  Since September, I have been following courses at ISARA-Lyon.

I chose this programme because I wanted to change from agronomy to food, from the producer to the customer.