Le Parvis des sciences (Grenoble Science Fair)

Every year during France’s national science week, the esplanade in front of MINATEC (MINATEC’s research addresses vital issues in the fields of healthcare, energy, and communication in order to find solutions to the unprecedented economic, technological, and environmental challenges facing modern society) is transformed for the “Parvis des Sciences” (Grenoble Science Fair). There are exhibits for visitors of all ages, made possible by scientists and students from

1- Grenoble Institute of Technology labs

  • CIME Nanotech: a joint center for education and research in microelectronics and nanotechnologies,
  • LMGP Laboratoire des Matériaux et du Génie Physique
  • IMEP-LAHC, Institut de Microélectronique Electromagnétisme Photonique and LAboratoire d’Hyperfréquences et de Caractérisation
  • GSCOP, Sciences pour la conception, l’Optimisation et la Production
  • G2ELab Grenoble Electrical Engineering

2- Science schools

  • INP Phelma: School of engineering in Physics, Applied Physics, Electronics & Materials
  • ENSE3: Ecole Nationale Supérieure de l’Energie, l’Eau et l’Environnement

 3- CEA labs

  • CEA Tech: Speeding innovation for industry
  • IRIG: Interdisciplinary Research Institute of Grenoble

4- the large scientific instruments

  • ESRF: The European Synchrotron Radiation Facility 
  •  EMBL: Structural Biology research, instrumentation development and services
  •  ILL: The Institut Laue-Langevin, The world’s leading facility in neutron science & technology

5- Science education outreach providers, research projects, and local industrial companies.

The fun, hands-on activities are designed to illustrate “how stuff works” and explain the research being conducted by all stakeholders on the GIANT (Grenoble Innovation for Advanced New Technologies) campus.

The topics covered include nanotechnology, chemistry, microelectronics, energy, biology, robotics, and more. Every year, more than 40 activities are spread out over three days to the delight of the more than 3,500 visitors from across the Greater Grenoble area.

The first two days of the fair are reserved for local school groups; the third day is open to the general public (free of charge, registration not required).

BRGM, the French geological survey, head office in Orleans

BRGM, the French geological survey, is France’s leading public institution for Earth Science applications for the management of surface and sub-surface resources with a view to sustainable development.

Under partnerships with numerous public and private stakeholders, it focuses on scientific research, providing scientifically-validated information to support public policy development and international cooperation.

Its activity meets 4 objectives:

  • understanding geological phenomena and related risks,
  • developing new techniques and methodologies,
  • producing and distributing data for surface, subsurface and resource management,
  • providing the tools required to manage the surface, subsurface and resources, prevent risks and pollution, and manage policies in response to climate change.

It is in line with 6 major scientific and societal challenges: geology and knowledge of the subsurface, groundwater management, risks and spatial planning, mineral resources and the circular economy, energy transition, data and digital infrastructures.

The School of Nature and Landscape (ENP)- INSA Centre Val de Loire

The National School of Nature and Landscape, located in Blois, was created in 1993

The National School of Nature and Landscape delivered the diploma of landscape engineer, since 2018 it has issued the State diploma in landscaping, like three other French schools. The school recruits post-bac and the training lasts five years.

This training, at the crossroads of scientific and creative practices, includes scientific lessons focused on understanding life sciences, human and social sciences lessons, visual arts and representation lessons, technical project engineering lessons. of landscape; all the lessons converge on the practice of the landscape project. Students complete internships in France and abroad at the rate of one internship per year, i.e. 5 during their training, over a period of 12 months in total. The training concludes with an individual end of study assignment on a site and a problem of their choice (TFE) throughout the fifth year

The School of Nature and Landscape trains landscapers who are alert to the changes in the world to come, inventive and committed, with a solid scientific and technical background, a general culture and a unique personality.
The teaching team is attentive to the evolution of teaching and educational exercises in order to respond to the new challenges to be taken up for future designers, and to the evolution of a profession of transformation and the imagination of cities and towns. territories of tomorrow.
As part of an original organization between teachers, researchers, students and administrative staff, future landscapers develop a unique posture of research and doubt, acquire knowledge that is both precise and generalist, open up ever greater fields of curiosity and define a personal writing of their commitment to the world, around the central tool of our training: the landscape project.

The School of Nature and Landscape is member of the ECLAS (European Council of Landscape Architecture Schools) network and participates in workshops and activities organized by the LE:NOTRE (Landscape Education : New Opportunities for Teaching and Research in Europe) network.

BECOME A LANDSCAPING DESIGNER

Landscape design exercises are at the heart of the landscape designer learning process. This learning is acquired through the synthesis of technical, scientific and plastic lessons. This approach is nourished and enriched throughout the five years of training by confronting increasingly complex issues, but also by the personal movement of the student.

The landscape project

Inhabited, represented, cultivated and developed territory, the landscape is in motion, in the making and in project. From good intuitions and a detailed analysis of a site, the student acquires method in the diagnosis, up to ” the definition of issues and objectives that lead to the design of space projects thought out over time.
Projects often start with a site and real or realistic questioning. The student sketches a solution, the spatial writing of which he develops and the implementation of which he details. It accompanies its reception to the public.
Certain subjects are carried out within the framework of partnerships with local authorities or companies.

THE SCHOOL OF WINE & SPIRITS BUSINESS

Founded in 2013, the School of Wine & Spirits Business of Dijon is a structure dedicated to education and research in the wine and spirits industries. With 4 dedicated programs, the oldest of which was created in 1988, a unique dedicated building on campus including a business laboratory, a wine and spirits store and a tasting room, benefit from infrastructure dedicated to excellence !

Composed of 2,000 alumni from around the world in leadership positions in the sector, the Alumni network is synonymous with unprecedented opportunities and professional potential for its graduates.

Burgundy School of Business (BSB) is ranked among the top 1% of business schools in the world.
The Specialised Master in International Wine & Spirits Business (MS CIVS), the longest-standing international programme, is ranked n° 1 in France and n° 3 in the world (Eduniversal 2020)

The MBA Wine & Spirits Business is ranked second best internationally focused MBA taught in France (Le Moci 2020).

The first of its kind in the world entirely dedicated to the teaching of and research into wine and spirits management

UNRIVALLED FACILITIES

The Wine & Spirits Business Lab, a behavioural research laboratory dedicated to the world of wine and spirits
The Tasting Room, a state-of-the-art room comprising 32 fully equiped places for tasting classes and research activities
The Cellar, a 12-degree storage cellar, a showcase situated at the building’s entrance and housing the institution’s collection of bottles; a prime resource for more informal tasting sessions
The Spirits World, an area  specially dedicated  to spirits
The Business Lounge, a sophisticated and elegant reception area 

THE 4 PROGRAMMES

MSc WINE MANAGEMENT
(1 academic year, 100% English taught, bachelor’s in any subject)
The MSc Wine Management is an original programme created by BSB in 2012. This holistic programme allows students to not only obtain a global vision in the wine industry, but also gain management and financial skills in spirits and beer industries, having an in-depth theoretical and practical knowledge of the international business environment, as well as advanced international management practice. The degree aims to produce corporate specialists, allowing graduates to apply with confidence for all managerial openings in wine, spirits and beer industries

MBA WINE & SPIRITS BUSINESS (1 academic year, Bachelor’s in any subject and more than 3 years work experience, 100% English taught)
BSB’s MBA Wine & Spirits Business is a high-level training course, ranked second best international MBA taught in France (Le Moci 2021).
With a strong strategic, commercial and management focus, this intense programme gives you a sound grasp of the requirements of the global market by offering a range of cultural experiences and developing your understanding of the intricacies of the global business of wine and spirits.
It is ideal for those looking to reach middle to upper managerial positions in the industry or create their own business


MASTER of SCIENCE SUSTAINABLE WINE TOURISM & GASTRONOMY

(1 academic year, 100% English taught, bachelor’s in any subject)
The MSc Sustainable Wine Tourism & Gastronomy is designed to meet the growing recruitment needs of many wineries and spirits brands that are developing their tourism activities around their region, history and products. Moreover, the pressure on today’s climate creates an urgent need for companies involved in agritourism to recruit employees and managers to lead an effective transition towards a more balanced approach to food production and travel.

MS CIVS -INTERNATIONAL TRADE IN WINES & SPIRITS SPECIALISED MASTER – (20% English taught)

The Specialized Master in International Trade in Wines & Spirits (MS CIVS) welcomes students, young professionals, management professionals, wine and spirits enthusiasts, wishing to occupy managerial positions requiring expertise in the wine world and advanced managerial skills.

Based on a very powerful network of graduates and as a pioneer of education in these industries, this program is a leader in the French-speaking market

UNESCO CHAIR «Culture and Traditions of Wine» at University of Burgundy

Founded in 2006 at the University of Burgundy

A UNESCO Chair is constituted of an international partners’ network (higher education and research establishments, private and public institutions) offering a common project around a topic able to support the priority programs of the UNESCO, such as the dissemination of education and research, culture, equal opportunity, environment and long lasting development, also peace and governmental leadership as well as the preservation of homeland heritage.

A strong anchorage on terroirs and culture

CHAIR -Culture and Traditions of Wine– unique in the world, is established in Burgundy, land where the diversity of the “terroirs” and the richness of the patrimonial heritage are uni­versally recognized.

The integration of the CHAIR into the University of Burgundy is totally justified. In fact it is one of the few universities in the world to have its own AOC vineyard operated in the Côte de Nuits district.
Very early it developed its own enology department and through the years strongly diversified and enriched its structures of education and research on vine, wine and their cultural heritage.
It offers nowadays a large scale of multi disciplinary diplomas related to vine and wine topics.
More than 12 years ago, the university has gathered its various disciplines of edu­cation and several of its research groups in vine and wine research under the “Institut Universitaire de la Vigne et du Vin (IUVV) , Institut «Jules Guyot» and under the Insitute of Human Science of Dijon.

The IUVV also harbors, the coordination and research on the Chardonnay and Pinot: (CRECEP) which assembles the regional partners (higher education and research establishments, inter-professional structures of viticulture industry as well as the Chambers of Agriculture) working together on the research and development programs regarding vineyards especially those of northern countries.

Some of the targeted objectives

  • To investigate the part of cultural inheritance in the geography, the cultural and oenological practices, the organisation, the development and the production of the old world vineyards.
  • To analyse the development motivations of the new world vineyards and also those of the emerging “extreme limit” world vineyards in regions where a priori the natural environment does not appeal to wine culture.
  • To understand the evolution of the consumption of wine in the world.
  • To decypher the mutations in the cultural behaviors and the production techniques in view of the global economical stakes and the new climatic deal situation.
  • To propose ways for a viticulture and a wine culture integrated in a (long-lasting) development of the planet.

Such a Chair would allow the public to better apprehend the wine as cultural product, vector of civilisation, whose enlightened consumption is reminiscent of a real “Art de Vivre” connected to conviviality, sharing and human values if ever.

An opening towards the world in the spirit of a long lasting development.

The CHAIR is backed up by international partners of the academic world, the professional world of viticulture and wine, the cultural and institutional world.

The international network encloses several dozens of countries, of old or new vineyards from all continents.

The partners offer the structuring of shared Diplomas either in attendance or in e-learning mode, both as initial or continuing education.

They develop multidisciplinary and comparative research on vine, wine and their culture.

The partners encourage PhD thesis in partnership development, the mobility of students and research lecturers, stimulate the North South exchange (between the northem and southem hemispheres).

They organize and sponsor international conferences, publica­ tions and seminars around the CHAIR federating topics.

They offer transfer and expertise activities.

They secure the cultural heritage values towards the professional world and the widespread audience by means of conferences, cultural manifestations, large diffusion publishing’s especially on the site of the UNESCO CHAIR «Culture and Traditions ofWine».

The Centre for Taste and Feeding Behaviour (CSGA)

The Centre for Taste and Feeding Behaviour (CSGA) has been created the first of January 2010, and renewed in 2017. It belongs to AgroSup Dijon, the Centre National de la Recherche Scientifique, the Institut National de la Recherche Agronomique and the University of Burgundy.

The CSGA is composed of 10 research groups made up with 133 members with a permanent position (researchers, professors and assistant/professors, MD, engineers and technicians), and around 70 non tenured agents (PhD, post-doc, engineers and technicians).

The general objective is to get a better understanding of the physicochemical, molecular, cellular, behavioural and psychological mechanisms underlying sensory perception of food, eating behaviour and health consequences. The studies range from the release of aromatic substances and sapid molecules from the food matrix to the psychology and behaviour of consumer, through the biological events of sensory perceptions. Changes in sensory perception in physiological (development, experience) or pathological conditions (nutrient excess, aging) are studied.

The unit possesses worldwide acknowledged and complementary competences in key-thematic fields:
– chemical analysis of complexity (pheromones, odorants, sapid and trigeminal molecules,…),
– release of compounds from food matrices (role of chewing and saliva composition),
– analysis of the sensory, cognitive and behavioural phenomena associated to the treatment of sensory informations,
– analysis of the mechanisms involved in chemical communication and feeding/eating behaviours,
– role of the internal and external environment (metabolism, sensory exposure, development, culture et and society, metabolic state, pathologies).