Master of Science and Engineering - Major in Food Science
ISA Lille offers a major in food science, taught in English or in French, in the sustainable management of food production, quality, safety and industrial environment.
The objective of this program is to train future food industry managers to be able to deal with the environmental impact of this sector of activity, in a globalization context.
This food science training combines theory and practice: site visits, study trips, food technology experiments, serious games, research and industrial projects and professional immersions.
Students will spend 40% of their time immersed in companies or research laboratories working on industrial projects or doing internships, in France or abroad.
The general objective of this major is to give them
- an international view of food safety regulations and standards, highlighting local and international specificities
- tools to assist food companies in setting up systems (HACCP, BRC,IFS, SQF, ISO 22000, FSSC 22000, ISO 14001 and ISO 9001) and to carry out audits (preparation for internal auditor certification exam)
- an overview of theories, concepts and methodologies of company resource planning systems
- a practical view of food industry management, through lectures and seminars by professionals of the sector
- methods to manage projects within an international context, with multicultural staff
The Cardinal Paul Poupard Foundation
Since September 2013 and within the context of a partnership with Lille Catholic University, the Cardinal Paul Poupard foundation support a set of projects included in the Master’s degree in “food sciences” proposed by ISA Lille.
ISA International Master’s programmes’ students
This International Master’s degree focusing on the sustainable management of food production, quality and safety aims at training immediately operational, autonomous and effective managers open to multicultural contexts. This Master is more specifically designed to provide the skills and experience needed to enhance the development of the next generation of responsible players able to anticipate and incorporate important developments of food processing industries, particularly in emerging countries.
As a first step of its collaboration with ISA, the Foundation has awarded a grant to finance several teaching modules of the Master’s programme focusing on issues such as food safety and the compliance with international standards, two of the food industry’s challenges in emerging countries where the Cardinal Paul Poupard Foundation is active.
In 2013-2014 choice has been done to also convert this award into a scholarship for a deserving student (excellence): Mariam. A testimony of Mariam describing her course in the programme is annexed to this document.
Alongside the support granted in 2013-2014 and renewed in 2014-2015, ISA wishes further to take this opportunity to raise students awareness through supply chain issues consideration. Indeed, and if the challenges in this area are already significant in developed markets, they are all more important in emerging economies due to their geographical dimension. The constraints of distance, climate and also variation in population densities are often increased and induce new modes of conduct in terms of purchasing, production, planning, logistics and so the deployment the global supply chain. In addition to these aspects, other factors come to impact the stability of supply including purchases: changes in regulation, currency fluctuations, ..Therefore, purchases are often regarded as one of the most important elements of the supply chain management in many areas of activity.
Interventions on the global supply chain including a "focus" on the "procurement” part has thus been put forward during the 2014-2015 year.
In this way and with the support of the Cardinal Paul Poupard Foundation, teaching units and workshops based on international practices have been initiated or developed during academic years 2013/2014 and 2014/2015.
For more details, a list including the title, number of hours, semester and teachers involved in these units is given below.
During the first year of the Master’s programme:
A unit on the topic “Quality and Food hygiene management” (32h - 1st semester), under the authority of Professor Caroline KACZMAREK.
A unit on the topic “Sustainable food, Nutrition and Health management” (13h- 2nd semester), under the authority of Professor Lucile GABEREL.
Study units and visits related to the dairy industry (24h-1st semester).
Visit : Chambre d’Agriculture des Ardennes (Focus on the activities and initiatives « Drive fermier »)
During the second year of the Master’s programme:
Units on the topics “Food safety management systems”, “Official signs of quality”, “Traceability tools” (35h- 1st semester), under the authority of Professor Caroline KACZMAREK.
A unit on the topic “Procurement” (20h- 1st semester), under the authority of Professor Alain MILLECAMPS.
And two applied units - use of the software SAP (Systems, Applications and Products for data processing) - on the topics “Supply chain management” and “Production management” (20h- 1st semester), under the authority of Professor Pierre VANDENDRIESSCHE.
Testimonial Master International Food Tech - Mariam
After my first degree in Biochemistry I decided to pursue masters in Food Technology not just any but one which was different and stood out and not only had the aim to train future Food technologists but future food experts. The news to my admission was a joyous one but being offered a scholarship through a grant offered by the Cardinal Paul Poupard foundation not only was the best news ever received but a great opportunity for me to study the course I so longed for, food technology merged with management.
Studying at ISA Lille has so far being a delightful journey coupled with outstanding experiences. When the semester began I then realised I had underestimated the depth of precision and details the course structure had to offer. It is a cocktail of innovative food technologies, their use in sustainability of worldwide food industry with industrial and research approach.
As someone already working in a Food research Institute in my country, the detailed nature of the course structure does not only equip me with much research knowledge but also with an opportunity to be an industrial food technologist with an added advantage of a second international language, French.
Sustainable Food Technology and Management as an international program has exposed me to the experience of working with different nationalities across continents. At first I thought working in international teams was a piece of cake till I started experiencing it. However, fortunately ISA has made it much easier to learn effective team work through intercultural studies and personal development. This has truly turned my classmates and me into potential international executives.
Internships as a must in the program is one of my favourite parts of every semester; experience they say, is the best teacher. This is the time I got to practice what was taught; my first experience was working in a leading confectionery factory in France, Verquin Confiseur. The key lessons that will never part from me here was honing managerial skills through effective communication, understanding the French and European regulations of running a factory and lastly, the science of making and packing delicious candies. My second internship is currently in the area of research, finding out ways to improve the health benefits of a flour from an underutilized crop. What fascinates me about this experience is the fact that the effect of the outcome of this research has a high potential of a worldwide impact in the areas of food sustainability and food security.
This master at ISA Lille is rich with incredible team experiences and has a welcoming friendly environment. The program has increased my open-mindedness and at its end I will be a food technologist equipped with international experience, intercultural team work abilities and be a potential outstanding executive. The unique experiences gotten as a student of Master of Food Technology and Management can never be over exaggerated. It is an outstanding experience and I hope more people will have the opportunity to experience it for a much better tomorrow.
Master of science and engineering - Major Food sciences
ISA Lille, France
Eligibility and Pre requisites
- Min. Bachelor degree in biology, biotechnology, biochemistry, food sciences or any related scientific disciplines
- Good level of English certified by a test: TOEFL 80, TOEIC 785, IELTS 6.0 or equivalent…
- French is NOT a pre-requisite
The selection is based on
- The academic level of the applicant,
- The motivation and interest of the applicant in the program (why does it suit your professional projects…),
- The motivation to pursue studies in France,
- Level of French is a plus but not compulsory.
- Tuition fees: €6,000/year (For admission in september 2017)
- Living expenses in France: Approx. €650/month
- Miscellaneous fees (insurance, VISA, etc.): Approx. €300/year
In France, ISA LILLE
48 boulevard Vauban
59046 Lille Cedex - France
Ph : 00 33(3) 28 38 46 40 / 48 23
Fax : 00 33(3) 28 38 48 47
Email : firstname.lastname@example.org