Food Tech - Introduction

  • Level: Master 1
  • Period: Semester 1
  • Language: English
  • Credits: 6 ECTS
  • Teacher/Coordinator: Vincent Dumortier and Emmanuelle Martin

Main Objectives

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).

Skills Developed

  • 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.


General Content

  • 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%


Emmanuelle Martin
Vincent Dumortier
Professor - Researcher
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