The Auvergne benefits from suitable training not only in the form of its Universities and continuous learning programs, but also from the presence of specialised national colleges, such as the National Advanced School of Patisserie at Yssingeaux (43) and the National College of the Meat and Dairy Industry in Aurillac (15). Clermont-Ferrand also has ENITA (National School of Agricultural Engineering) and CEMAGREF (agricultural and environmental engineering research). The Universities offer Masters courses specialising in Nutrition and Food Science.
The region possesses five particular research specialisms:
> Meat, one of the three leading world research centres on meat and meat products, > The Massif Central AOC cheese centre, whose objective is to assist the AOC producers in assuring the quality of their production, > The seeds and plants centre, with 330 staff and close to 150 research scientists, > The Centre for Research on Human Nutrition, > The packaging centre, formed from a partnership between CASIMIR, the Auvergne technology centre, ADIV, the French Technical Centre for Meat, and the CNEP (The National Centre for the Evaluation of Photoprotection).