• Level: Master 1
  • Period: Semester 2
  • Language: English
  • Credits: 3 ECTS
  • Teacher/Coordinator: Emmanuelle Martin

Main Objectives

To have basis knowledge of ingredients to formulate food products.
-Acquire knowledge to understand food formulation
-Know functionalities and implementation of main ingredients and additives used in food industry
-Food regulation

Skills Developed

Know how to propose a list of ingredients in line with desired formula


General Content

Lectures by professionals and practicals.

  • Food formulation
  • Study of main ingredients, additives and processing aid (functionality, implementation, storage and preservation)
  • Aromas
  • Food regulation
  • Practical with gelling agents and thickeners



70% individual written final exam

30% Report or oral defense in a group



Emmanuelle Martin-Dervaux
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