Course details

First year (Semester 5 and Semester 6)

• Food science: Biochemical and molecular analysis of food, Microbiology of the food ecosystems, the basics of agronomy and food Biochemistry
• Engineer science: automated systems, materials mechanics, mathematics and statistics, processes.
• Economy and company management: knowledge of the company, accounts management, food law and regulations, project management
• Languages and communication: English, 2nd foreign language, bibliographic and documentary methodology, corporate communication
• Industrial engineering in the food-processing sector: Unitary operations, packaging and wrapping, industrial computing, captors, Microbiology of food ecosystems, enzymatic engineering.

The highlights of the program for full-time students:

• Tutoring projects in groups
• 2 to 3 months working internship in France or abroad.

For trainee students there will be an evaluation within the company every semester.

Second year of formation (S7 and S8)

• Food science and technology on the four food-processing sectors

        Dairy products

        Plant products

        Meat products and animal food

        Aquatic products

• -Quality, Safety and environment: quality control and quality of the food products, cybersecurity
• -Economy and company management: organization and management of the production, company law, cost analysis and financial analysis, applied statistics
• -Management: Project management, product marketing, human resources management
• -Language and communication: English, 2nd foreign language

Highlights of the training for full-time students:

• Production of a group project
• 2 to 3 months internship in France or abroad

For trainee students there will be an assessment within the company every semester.

Third year of training (S5 and S6)

The goals of this final year are to:

• Assist performance by analyzing the stakes of managing people and implementing a continuing improvement process.
• Deal with complex and interdependent issues. Students will have to understand the stakes inherent to the food-processing business as well as the stakes and tools of the buy/sell sector. They will also have to make use of the entrepreneurship tools.
• Integrate durability by implementing a sustainability process within the company, knowing how to conceive a sustainable product, or knowing the different dimensions of the societal responsibilities of companies.
• Support health through diet by understanding the role that diet has on our health and by innovating in the healthy food sector thanks to an awareness of the opportunities it offers.
• Use innovative and creative tools by knowing how to set up an innovative project, putting up an experiment and exploiting experimental data.
• Lead an end of studies’ project in response to certain specifications submitted by an external partner. Students will have to know how to report orally and in writing, how to set up a project charter, a planning and a project monitoring and also how to make a bibliographic summary.

Highlights of the training for full-time students:

• Supervised end of studies’ project
• 6 months thematic internship in France or abroad

For trainee students there will be a project management in the  technological hall, an assessment within the company during the first semester and a master’s thesis during the 2nd semester.