Esa Group has worked with companies for 10 years to select international graduate students in their home country and  co-train them for two years in a sandwich training program. At the end of the training period, the engineers are perfectly bilingual in French, bicultural, familiar with the corporate culture and ready to put their expertise to work for the company in their country of origin.
In 2011, 30 students from 14countries working in 6 companies were enrolled in this program. The majority of the first 117 graduates now work back their home country for the original company.

Program 

Presentation of theInternational Vintage Master and the Vintage Master Club. Chantal Maury (France)

How is terroir perceived in wine-producing countries worldwide. Master Vintage students

Which elements help distinguish a particular wine area ? Stéphane Burgos (Switzerland)

Soil and climate : the parameters determining a terroir. Richard Smart (Australia)

Terroir mapping : What use? what advantage for wine businesses ? Vincent Courtin (France)

How do terroir-related messages influence consumer perception? Frédérique Jourjon (France)

Round table conducted by Frédérique Jourjon (France)
Syntheses and conclusions

Cocktail and local wine tasting.

 

Register 

Contact : José Luis Aleixandre benavent - jaleixan@tal.upv.es

Esa Group has worked with companies for 10 years to select international graduate students in their home country and  co-train them for two years in a sandwich training program. At the end of the training period, the engineers are perfectly bilingual in French, bicultural, familiar with the corporate culture and ready to put their expertise to work for the company in their country of origin.
In 2011, 30 students from 14countries working in 6 companies were enrolled in this program. The majority of the first 117 graduates now work back their home country for the original company.