Food Science insternships: A learning-by-doing Program

The Major in Food Science in the science in the Master of Science and Engineering is designed to provide international students from various backgrounds and cultures with the operational and managerial skills that are required in the corporate world.

Teaching methods are based on active learning, which is particularly adapted to the reality of the professional life.

The active learning method is based on practical work in labs, case studies, industrial projects and internships in companies. As with all ISA programs (Bachelors and Masters), all students will have several professional experiences.

Project management and intercultural activities allow students to develop their abilities to work in team and to reinforce transverse skills. 

Industrial projects: these group projects must be carried out during the two years of the program. The students deal with specific industrial or research-oriented issues

Food Science Internships: these individual professional experiences are required in the first year (2 to 3 months) and in the second year (6 months), either in a company or a lab, in France or abroad. Food Science Internships are a step-by-step process which aims at giving the student's responsibilities.

Examples of Internships

  • BONDUELLE, Bangalore, India : Quality management and gherkin business development in India
  • DELIFRANCE, Marquette-lez-Lille, France : Improvement of industrial risks management
  • CARGILL, Mouscron, Belgium : Minimizing the cross contamination of nuts in the final product delivered to the customers
  • HAAGEN-DAZS, Tilloy les Mofflaines, France : Updating the HACCP plan according to new Group requirements
  • PURATOS GROUP (BELDEM), Andenne, Belgium : Valorisation of yeast fermentation juices
  • LACTALIS, Laval, France : Development of fermented milks and desserts for retailer's brands
  • CAPRICORN FOOD PRODUCTS, Chennai, India : Up-dating food safety management system according to ISO22000
  • BRUNSTAD CHRISTIAN CHURCH (BCC), Melsomvik, Norway : Quality, Safety, Hygiene and Environment enhancement at a dining unit
  • HENNART FRERES SAS, Lille, France : Quality in purchase - How to improve the purchase of cheese, review of suppliers' documents
  • DEBAILLEUL PRODUCTS, Koekelberg, Belgium : Improvement of the quality management system in order to get the BRC certification
  • FLANDRES OIGNONS, Quaedypre, France : HACCP setting up
  • ADEPALE, Paris, France : Finding alternatives to the use of disinfectants for agro-food industries
  • WETSUS, Lewarden, The Netherlands : Characterization of bacterial strains and analyses of their biofilm forming abilities
  • INSTITUTE OF HUMAN NUTRITION, Kiel, Germany : Quantification of tocopherols from vegetable oil and animal tissue according to the standards of the American FDA