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 in a globalization context.

Our Food Science program combines theory and practice through site visits, study trips, food technology experiments, serious games, research and industrial projects and professional immersions.

In addition, ISA Lille students spend 40% of their time immersed in professional experiences. These experiences include working on industrial projects or doing internships in companies or research laboratories, in France and abroad.

Watch our interview with Campus Channel to learn more about our Food Science program:

Course Objectives

The general objective of this major 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 performing 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 in an international context, with multicultural staff

English-Taught Program

Master 1

Fall Semester

Teaching Unit Credits (ECTS)
Welcome Session

6

Food Tech Projet

6

Quality Assurance and Food Safety

3

Unit Operations

6

Applied Statistics

3

Bioprocess

3

French as a Foreign Language

3

Spring Semester

Teaching Unit Credits (ECTS)
Industrial Internship

3

Production Management

3

Food Tech Projet or Product Formulation Project

6

Ingredients

3

Nutrition

3

Sensory Evaluation

3

Physical, Chemical and Microbiological Characterization of Food Products

6

French as a Foreign Language

3

Summer Internship

6

Master 2

Fall Semester

Teaching Unit Credits(ECTS)
Two options:

– Sustainable Product Development

– Quality Management Systems: Quality, Hygiene, Safety, and Environment

30

Spring Semester

Final Internship Credits (ECTS)
Six months of professional experience

Written report and oral defense

30

French-Taught Program

Master 1

Fall Semester

Teaching Unit Credits (ECTS)
Formulation et conception produit ou Projet technologie alimentaire

6

Ingrédients

3

Caractérisation physique, chimique et microbiologique des aliments

6

Evaluation sensorielle

3

Plans d’expériences

3

Spring Semester

Teaching Unit Credits (ECTS)
Nutrition

3

Bioprocédés

3

Projet – HACCP étude terrain

3

Gestion de production

3

Performance industrielle

3

Emballage et éco-conception

3

Procédés de transformation agroalimentaires

6

HACCP étude de cas

3

Master 2

Fall Semester

Teaching Unit Credits (ECTS)
Two Options:

– Sustainable Product Development: Nutrition and Health

– Production and Industrial Performance Management

30

Spring Semester

Final Internship Credits (ECTS)
Six months professional experience

Written report and oral defense

30

Contacts

Head of Department

Pierre Vandendriessche

Academic Advisor

Caroline Kaczmarek

Internships

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 : Updating 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 Food and Drug Administration (FDA)

Careers

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 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.