Food Technology

  • Level: Master 1
  • Period: Semester 2
  • Language: English
  • Credits: 6 ECTS
  • Teacher/Coordinator: Vincent Dumortier

Main Objectives

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

  • Group work – Learning by technical case study – A project is completed successfully by a group of 3-4 students, supervised by a permanent teacher. Five main topics on food could be proposed: Analytic – Method – Raw Materials or Ingredients – Microbiology or Sensory
  • The overall work period for a project is approximately 150 hours linked with 12 full project days during the semester. As a general rule, every Tuesday for 8 weeks, plus one full week reserved especially for projects.
  • After a session for presenting the projects and training in project management, the work is completed autonomously (conception of experiments) with technical supervision (pilot food plant or laboratory).
  • 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
  • Examples of project: Limit of the Brix Method for the determination of dry material – Dosage of sugar by HPLC – Enzyomes and fruit juice – Reserve osmosis – Feasibility study of putting into kegs – Candying – Egg whites/ Meringue – Tomato sauce: effects of texturizers – Study of the Maillardreaction – Study on biofilms – Setting up a new sensory analysis test.



Presentation and report or other deliverable for the partner firm. 



Vincent Dumortier
Professor - Researcher
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