Master in Food Science

ISA Lille offers a Master of Science and Engineering degree in Food Science, taught in English or in French, specializing in the Sustainable Management of Food Production, or Quality Management Systems in the Agrofood industry.

Course Objectives 

The general objectives of the Food Science program is to give students:

• 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

• Experience managing projects in an international context, with a multicultural team


• Minimum Bachelor degree in Life Sciences (Agriculture, Food Science, Biology, or related field)

• B2 level in language of instruction (French or English) certified by an official test score (DELF, DALF, French Bac, TOEFL IBT 80, TOEIC 785, IELTS 6.0 or equivalent), except students from countries where the desired language of instruction is an official language.

• French is NOT required for admission to English-taught programs, but is highly recommended

If you meet the above requirements, please follow the application procedure explained here.
Application Procedure

Master’s program

Research in Food Quality

The expertise of ISA Lille’s Food Quality laboratory is focused on sensory analysis. The main research area of the team is based on a better understanding of the mechanisms of product evaluation.
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Research in Food Process Engineering

Since 2013, ISA Lille’s Food Science department has undertaken research activities in engineering processes to provide solutions in regard to the valuation of food-industry by-products using new eco-processes for selective recovery of high valued molecules which can be used as natural additives in food industry, cosmetics and pharmaceuticals.
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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 Our Students’ 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: Updating food safety management system according to ISO22000
  • BRUNSTAD CHRISTIAN CHURCH, 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 implementation
  • 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 


ISA Lille gives you the opportunity to be in touch with over 200 companies and create your network for internships and future jobs. 

Each year, ISA Lille organizes a Company and Career Day. This event gives our students a chance to develop their own network by meeting industry representatives and a partner companies.  

85% of ISA Food Science graduates are or employed within 6 months of graduating and get diverse jobs in Production, Supply Chain, R&D, Sales and Marketing, Management, Quality and Safety, and others.  

Examples of Our Alumni’s Positions 

  • Product Engineer & Production Leader – Sports Nutrition at Decathlon Sports, India 
  • Manufacturing and Technology Director – Carlsberg, China 
  • Programme Officer – Better Cotton Initiative, India 
  • Junior Product Developer R&D – Coca Cola Company, Belgium
  • Production Chain Supervisor – Château Blanc, France 
  • New Product Development – Little Freddie Organic Baby Food, United Kingdom 
  • Project Manager, Corporate Social Responsibility – Laudun Chusclan Vignerons, France 
  • Regional Marketing Manager – Roquette, India 
  • Product Development Technologist – Danone Nutricia Research, Netherlands 
  • Category Manager GMS – Bacardi Martini, France 
  • Head of Product Innovation and Developement – Indulge Beverages, India 
  • Trade Advisor/Business Developer in Food and Beverage – Business France, Brazil
Academic Advisor
Caroline Kaczmarek
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