• Level: Master 1
  • Period: Semester 1
  • Language: English
  • Credits: 3 ECTS
  • Teacher/Coordinator: Caroline Choma

Main Objectives

Discoveries and uses of biotechnology and bioprocesses - agro-industry and agriculture applications. In this teaching unit, students will have a view on the complexity of bioprocesses:
- Microbial biomass production ;
- Fermented foods production ;
- Biomolecules used in food industries, food products and agriculture

Skills Developed

  • Comprehend the complexity of bioprocesses ;
  • Better grasp the opportunity to participate in the development and implementation of strategies and action plans for a sustainable food industry ;
  • Analyse and solve quality problems associated with fermented foods or compounds obtained thanks to the use of bioprocesses (from a scientific and technical point of view).


General Content

Lectures / conferences ; Visiting a company (Roquette, DSM, Lesaffre…) ; Tutorial work and or Practical work (biomass production and yield of production calculation)

  1. INTRODUCTION (bioprocesses and biotechnology definitions).
  2. MICROORGANISMS POTENTIALITIES : who are they ? and their life dissection (nutrient requirements; biomass production & anabolism;; growth phases)
  3. VARIOUS USES, INDUSTRIAL APPLICATIONS: What characteristic/specificity of microorganism is used and for what application or which final industrial product? (Primary and secondary metabolites; Enzymes…).
  4. PROCESSES AND EQUIPMENT/ HOW TO MANAGE BIOPROCESSES (Biomass production; Equipment: and their control devices; Culture management).



Written works



Caroline Choma
Professor - Researcher
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