M2 Food Engineering and Products Design
The "Food engineering and Products design" specialization aims to train students in the problems of processing agricultural materials, mainly in the Food Industries. The skills acquired must make it possible to design bioproducts in a rational way by taking into account not only the role of the ingredients and their environment but also the impact of the manufacturing process used to produce and preserve the finished food.
The training includes the presentation of the concepts and tools necessary to control the quality (health, organoleptic and nutritional) of food products and processes. The focus is on product characterization and formulation, ways to control the properties of processed products and know consumer preferences, understanding and modeling of processing processes for safe, clean and efficient processes. Rational approaches to data acquisition and management (technical, scientific, economic) are also presented.
Studies in chemistry, biology, life sciences, pharmacy, food engineering.
Proficiency in using the experiment-based classification tools required to carry out a diagnosis in the field of food science; set specific goals and attain them.
Use in-depth knowledge to manage projects in the field of food chemistry, processing systems, process engineering, formulation, sensory analysis and materials science.
Grasp the regulatory, marketing, legal and financial context in which innovation companies operate.
Use the necessary professional knowledge in the field of processing agricultural and forestry products into food or non-food products and implement it.
Be capable of providing and exchanging information in French and English, in various formats, to specialised and unspecialised audiences, concerning critical analysis of the composition and development of foods and bioproducts.
Research background in agrifood or bioindustry.
The various career opportunities are as follows: R&D officer, project manager, thesis, researcher or university lecturers, consultant in the field of food or organic products, quality control officer.
Further studies: Specialised Masters: IPCI, nova Master, specialised Masters at ESSEC, HEC in management, supply chain, etc.
Creating a start-up
Ingénierie Procédés Aliments
Génie et Microbiologie des Procédés Alimentaires.
UMR Genie Industriel Alimentaire.
Former aux problématiques de la transformation des matières premières agricoles, relevant des industries alimentaires (ou cosmétique) de la formulation de l'aliment jusqu'à son appréciation par le consommateur.
- Connaître les concepts et les outils nécessaires à la maîtrise de la qualité (sanitaire, organoleptique et nutritionnelle) des produits et des procédés alimentaires:
- caractériser les produits et leur formulation
- maîtriser et maintenir les propriétés des produits transformés
- appréhender l'appréciation des consommateurs
- comprendre et modéliser des processus (biologiques, chimiques et physiques) de transformation pour des procédés efficients, sûrs, propres et sobres.
Le déroulement de l'année est pratiquement identique pour la formation initiale et par apprentissage. La différence se fait sur la mission en entreprise qui commence au semestre 1 pour une durée de quatre semaines et qui se poursuit à partir de février pour une durée totale de six mois.
| Subjects | ECTS | Lecture | directed study | practical class | Lecture/directed study | Lecture/practical class | directed study/practical class | distance-learning course | Project | Supervised studies |
|---|---|---|---|---|---|---|---|---|---|---|
| Élaboration de la structure des aliments - Physicochimie pour la formulation | 6 | |||||||||
| Froid et maîtrise de la qualité | 6 | |||||||||
| Génie des réactions chimiques dans les matrices alimentaires | 6 | |||||||||
| Modélisation des processus physiques, chimiques et biologiques | 6 | |||||||||
| Psychophysiologie sensorielle | 6 | |||||||||
| Subjects | ECTS | Lecture | directed study | practical class | Lecture/directed study | Lecture/practical class | directed study/practical class | distance-learning course | Project | Supervised studies |
|---|---|---|---|---|---|---|---|---|---|---|
| Arômes et parfums | 6 | 22 | 6 | 20 | ||||||
| Conception et formulation d'aliments fonctionnels | 6 | |||||||||
| Subjects | ECTS | Lecture | directed study | practical class | Lecture/directed study | Lecture/practical class | directed study/practical class | distance-learning course | Project | Supervised studies |
|---|---|---|---|---|---|---|---|---|---|---|
| Élaboration de la structure des aliments - Physicochimie pour la formulation | 6 | |||||||||
| Froid et maîtrise de la qualité | 6 | |||||||||
| Génie des réactions chimiques dans les matrices alimentaires | 6 | |||||||||
| Psychophysiologie sensorielle | 6 | |||||||||
| Subjects | ECTS | Lecture | directed study | practical class | Lecture/directed study | Lecture/practical class | directed study/practical class | distance-learning course | Project | Supervised studies |
|---|---|---|---|---|---|---|---|---|---|---|
| Anglais scientifique et technique | 2 | |||||||||
| Subjects | ECTS | Lecture | directed study | practical class | Lecture/directed study | Lecture/practical class | directed study/practical class | distance-learning course | Project | Supervised studies |
|---|---|---|---|---|---|---|---|---|---|---|
| Missions en entreprise | 23 | |||||||||
| Stage | 23 | |||||||||
| Subjects | ECTS | Lecture | directed study | practical class | Lecture/directed study | Lecture/practical class | directed study/practical class | distance-learning course | Project | Supervised studies |
|---|---|---|---|---|---|---|---|---|---|---|
| Synthèse bibliographique | 5 | |||||||||
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Motivation letter.
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Letter of recommendation or internship evaluation.
(Pour les étudiants ayant déjà réalisé un stage dans leur cursus, cette lettre de recommandation peut venir du maître de stage ou sinon d'un enseignant) -
All transcripts of the years / semesters validated since the high school diploma at the date of application.
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Certificate of English level.
(B2 level : IELTS score 5.5/6.5 ; TOEIC > 785 (C1>945) ; TOEFL IBT score 72/94 ; Cambridge FCE A or B grade ; or any equivalent official test.) -
Certificate of French (compulsory for non-French speakers).
(Level B2 : Non native french speakers, a knowledge certificate issued by the French Embassy or a French language center. Students holding a French diploma or a diploma instructed in French are exempt from that obligation.) -
Curriculum Vitae.
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Detailed description and hourly volume of courses taken since the beginning of the university program.
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The application procedure, which depends on your nationality and your situation is explained here : https://urlz.fr/i3Lo.
(liste des choix par ordre de priorité)
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Letter of recommendation (compulsory for candidates who have already been enrolled in higher education in France before).
(Le jury appréciera une lettre de recommandation récente provenant d'un enseignant d'une discipline pertinente) -
VAP file (obligatory for all persons requesting a valuation of the assets to enter the diploma).
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Supporting documents :
- Residence permit stating the country of residence of the first country
- Or receipt of request stating the country of first asylum
- Or document from the UNHCR granting refugee status
- Or receipt of refugee status request delivered in France
- Or residence permit stating the refugee status delivered in France
- Or document stating subsidiary protection in France or abroad
- Or document stating temporary protection in France or abroad.