This course will make you an innovative engineer in terms of quality, safety, and development policy for the company and effective in terms of continuous improvement of results.
You will master the entire food production chain, from the agricultural raw material stage to the delivery of the product ready for consumption. You will understand the expectations of the consumer and the customer, and your knowledge of regulations and economic and societal pressures will enable you to develop and support business development strategies.
Practical information
Training: Food and Health Engineer
Duration of the course: 2 years
Training location: Beauvais campus
Details of the courses
UE Tools for the engineer (7 ECTS credits)
- Nanobiotechnology
- Business strategy
- Creativity and innovation, products and services
- Statistics for industry
- Experimental design: practical application
UE Project Management (6 ECTS credits)
- Business intelligence and strategic watch
- Team management
- Personal development
- Project management
UE Food science (6 ECTS credits)
- Food chemical risks
- Sensory analysis
- Food additives - Rheology
- Production management
- Technical management of sanitary risks
UE Specialty project (5 ECTS credits)
- Specialty project : project analysis
UE Internship (6 ECTS credits)
- Valuation of the internship
UE Engineer's tools (5 ECTS credits)
- Management tools
- Quality approach, practical application in companies
- Marketing and quality studies
- Knowledge of professions
UE Food innovation (6 ECTS credits)
- Industrial hygiene
- Nutraceuticals: health value and regulations
- Food law
- Influence of transformation processes on the nutritional quality of food
- Introduction to the impact of processing on the nutritional quality of food
EU Food risk management (5 ECTS credits)
- Preservation processes
- Food microbiology project
- Management of food chemical risks
UE Food industrialization (6 ECTS credits)
- Sensory analysis for formulation
- Food packaging and migration
- Processing and scaling up
- Biotechnological properties of food raw materials
UE Specialty projects (5 ECTS credits)
- Writing a thesis argument
- Specialty project: practical application
UE Valorization of the Assistant Engineer internship (3 ECTS credits)
- Valorization of the Assistant Engineer internship
EU Commodities and ingredients (7 ECTS credits)
- Quality and animal sectors
- Introduction to cosmetics
- Vegetable ingredient chains for industry
- Prospective Food and Health
UE Performance management (12 ECTS credits)
- Introduction to the supply chain
- Project of deepening course
UE Quality Management (3 ECTS credits)
- Quality: strategic approach - deepening
- Industrial hygiene
- Audit practices
- Consulting in companies
UE Tools for the engineer (4 ECTS credits)
- Training of trainers
- Information watch and information systems
- Conducting meetings
- Employment marketing
UE Safety and environment (4 ECTS credits)
- Industrial risk management
- Sustainable development
- Ergonomics and safety of employees
- Internship (6 months) - 12 ECTS credits
- Final thesis : written report - 9 ECTS credits
- Final thesis : oral presentation - 9 ECTS credits