Benoît Lengaigne, lecturer in economics, likes to talk about the reaction of Sciences Po Lille students when he presented them with the new master’s “drink, eat, live” (“BMV”): “general laughter”… followed by thunderous applause. Since then, in the corridors of the institution, 15 students, selected from 70 applicants for this first promotion, have been jealous of their teacher’s other comrades. “We took on this specialty without knowing what it would be, but it’s exciting.Clémence Ricard, Student Ambassador of the BMV Masters, admits. I eat, I sleep, I drink BMV. It is a master’s degree that unites us through passion: the world of gastronomy and food. »
With communicative enthusiasm, his comrades add: “The climate emergency will place food at the center of global challenges. » The dissertation projects of Lille students are also related to the society of tomorrow: aquaculture as a possible response to overfishing, the power of organic labels, plant-based meats, etc. In addition to the non-academic title of this master, this is the DNA of Po science that we find in this training . History of agriculture and food, food security in the European Union, agricultural policy, agri-food industry strategy, etc.
“BMV is neither a Michelin Guide nor a BDE. [bureau des étudiants] on the loosewarns Benoît Lenghen, who was director of Sciences Po Lille from 2015 to 2019. I wanted to approach food as a general social fact. » Having placed food at the core of his educational model, this economist, who grew up in a family wine business in Boulogne-sur-Mer (Pas de Calais), wanted to touch on topics related to new ways of producing, consuming, preserving and exchanging food. All this from an international point of view. “For 20-year-old students, this is one of the best ways to ignite their flame so that they want to change or save the world with their future work.” promotes someone who prepares their students for careers in tourism related to agricultural and wine production, gastronomy, product innovation and food distribution (foodtech), as well as managerial and expert functions in the field of food or guilt.
“Gastrodiplomacy” and umami
In his Ground Food course, Benoît Lengenjin discusses “gastrodiplomacy”, food aid in France, food tech, and even sexism in the kitchen. But the BMV master is also innovating on the form, in particular through a thematic course. Once a week, three debates are organized, as in the filming of the TV show “C’est dans l’air” on the France 5 TV channel. On their wheelchairs with built-in desks, students line up in a circle around four comrades. One plays the role of a journalist leading the debate, while the other three take on the role of personalities, such as that day the heads of food delivery platforms Uber Eats, Deliveroo and Just Eat. We are talking about working conditions, listing on the stock market, models of society. Job market insecurity in the delivery industry is a highly political issue, and students forced to defend their characters’ positions are responsible for controversy along these lines. Everything is prepared with articles, podcasts or papers sent by Benoît Lengen. And everything is calculated to allow the public – other students – to ask questions and enrich the topic raised at the end of the debate. It is dynamic, interactive and, above all, allows young people to tackle very topical issues with enthusiasm.
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