Program of the major in Food science

English taught courses

      Master 1

Fall semester | Teaching Unit

 

ECTS

Introduction session: French, intercultural communication, scientific communication 

6

Quality assurance and food safety

6

Unit operations

6

Applied statistics

3

Bioprocess

3

HACCP or technical project

6

Chemical, physical and microbiological characterization

6

French as a foreign language

3

Spring semester | Teaching Unit

 

ECTS

Industrial internship in a company (2-week placement)

3

Production management 

3

Ingredients

3

Nutrition

3

Sensory evaluation

3

Technical project or product formulation

6

French as a foreign language

3

French taught courses 

      Master 1

Fall semester | Teaching Unit

 

ECTS

Introduction session: French, intercultural communication, scientific communication 

6

Ingredients

6

Chemical, physical and microbiological characterization

6

Sensory evaluation

3

Design of experiment

3

Technical project or product formulation 

6

French as a foreign language

3

Spring semester | Teaching Unit

 

ECTS

Bioprocess                          

3

Packaging and eco-design

3

Production management

3

Industrial performance

3

Nutrition

3

Unit operation

6

HACCP case study

3

HACCP project 

6

French as a foreign language

3

 Master 2

Fall semester | Teaching Unit

 

ECTS

2 options:
Substainable Product Development: R&D
Quality Management Systems: quality, hygiene, safety and environment

30

   Master 2

Fall semester | Teaching Unit

 

ECTS

2 options:
Substainable Product Development: Nutrition and health
Production and Industrial Performance Management

30

Note: Students are allowed to mix electives from different majors