Teacher/Coordinator: Vincent Dumortier and Emmanuelle Martin
Refresher course in biochemistry and food microbiology. Acquisition of laboratory techniques.
Mobilize knowledge and skills in food science to resolve a concrete technical issue presented in a
professional setting. The project will be presented in the form of a problem arising in an industrial
context (either an exterior sponsor or at ISA with a link to an external study).
Work in a team with colleagues and in collaboration with the school or partner firm and use project management tools.
Produce results in a rigorous and professional manner.
Around 100 hours dedicated to the projects
Microbiology: class, practicals, case study
Biochemistry: class, practicals, case study
One full week dedicated to a case study
Bibliographical study/latest developments on the project; proposition of an action plan and a methodology for addressing the issue; Experiment design; Critical analysis of results, summary report of work done.
Intermediate evaluation (report and presentation of case study results): 75%
Final evaluation Poster (s): 25%