BSc + MSc program in Food & Health by apprenticeship


The Food and Health engineering training by apprenticeship is offered on our campus in Beauvais, in partnership with the CFA IRFA-APISUP.

By choosing an apprenticeship in our school, you choose a path of excellence combining high-level teaching and professional experience.

Key information

  • Duration of the training: 3 years   
  • Language of instruction: French   
  • Recruitment from French Baccalaureate+2   
  • Training location: Beauvais campus   
  • CFA partner: IRFA-APISUP   
  • Diploma accredited by the Commission des Titres d'Ingénieur (CTI)   
  • Tuition fees: paid by the host organization of your apprenticeship contract

of students take the apprenticeship program


of the training time spent in the company


engineers in Food and Health trained each year by apprenticeship


net employment rate one year after graduation

Training program

The Food and Health engineering training by apprenticeship is divided into four main periods:

  • Semesters 1 to 3: common core courses   
  • Semesters 3 and 4: students choose a technical orientation from among 3 proposed.   
  • Semester 5: students specialize in one of the 7 courses of study.   
  • Semester 6: students join their company for a long mission, leading to the writing of their final thesis.

Periods in a company

In total, the student apprentice spends 60% of his or her time in a company. They benefit from the same rights to paid leave as the company's other employees.

Apprenticeship rhythm

  • 1st and 2nd years: 1 month in the company / 1 month at UniLaSalle   
  • 3rd year: 4 months at UniLaSalle (in-depth course) followed by 6 to 8 months in the company

Remuneration of the apprentice

tableau de rémunération des étudiants apprentis

The common base courses take place over the first three semesters of the program.

The engineer's tools (6 ECTS credits)

  • Quality standards and repositories   
  • Survey methodology   
  • Sampling methods

Business sciences (2 ECTS credits)

  • Law (basics and principles) and labor law   
  • Human resources management   
  • Industrial economics: approach to sectors and industries

Food processing techniques (4 ECTS credits)

  • Food microbiology   
  • Introduction to food toxicology

Professional project (1 ECTS credit)

  • TOEIC preparation   
  • Apprentice's booklet   
  • Valuation of the 1st month in the company   
  • Bibliographic synthesis

Technical options (4 ECTS credits)

  • Industrial refrigeration   
  • Agricultural mechanization   
  • Accounting   
  • Specific food needs and nutritional adaptations

Company : Professional skills and know-how (10 ECTS credits)

  • Apprentice's booklet

Company : Knowing the company (5 ECTS credits)

  • Skills associated with business sciences

Engineering tools (3 ECTS credits)

  • Excel and SQL   
  • Multidimensional data analysis   
  • Computer application   
  • The linear model

Business Sciences (3 ECTS credits)

  • Marketing   
  • Introduction to business strategy   
  • Management and business game   
  • Distribution channels and diffusion of food products   
  • Management information system

Sustainable development for agriculture and food (3 ECTS credits)

  • Agricultural production (introduction to breeding systems and production chains)   
  • Biodiversity for the environment and food   
  • Industrial biochemistry of food

Interculturality (2 ECTS credits)

  • English   
  • Preparing for mobility

Technical options 1 (4 ECTS credits)   

  • Food products: process/quality interaction
  • Digital tools   
  • Strong nutritional components pathology   
  • Plant pathology   
  • Agricultural production (introduction to breeding systems and production chains)   
  • VANA - Agro-resources

Technical options 2 (4 ECTS credits)

  • Animal feed: the basics   
  • Sanitary control plan and quality control   
  • Deepening management techniques   
  • Out-of-home catering   
  • Plant production and food valorization: deepening study   
  • Food chemical risks

Company : innovation at the service of the company (3 ECTS credits)

  • Innovation in companies

Company : Business skills (8 ECTS credits)

  • Bibliographic synthesis   
  • Apprentice's booklet

Personal and collective organization (10 ECTS credits)

  • personal development   
  • creativity and innovation, products and services   
  • circular economy - waste prevention and management   
  • circular economy - sustainable development and CSR   
  • circular economy - energy and climate issues   
  • team management   
  • economic intelligence and strategic watch   
  • project management

Business and society (10 ECTS credits)

  • operations management   
  • QHSE approach, implementation in companies   
  • economic management of a project   
  • management tools   
  • research and information processing   
  • management of information systems

Business sciences (7 ECTS credits)

  • strategy
  • economic regulation and governance   
  • sector study   
  • Business relations

personal work (3 ECTS credits)

  • apprentice's follow-up booklet   
  • SST training   
  • reports of astonishment / activities - missions

The company and sustainable development

  • cross-cultural feedback   
  • Business ethics   
  • QHSE approach, implementation in companies   
  • Circular economy   
  • Research and information processing   
  • Economic regulation and governance

Starting in semester 3, Food and Health engineering students by apprenticeship choose one of the three technical orientations offered.

Semester 3

  • Presentation Application work   
  • Geographic information systems   
  • Genetics   
  • Protection of water quality   
  • Functional ecology applied to agroecosystems

Semester 4

Agricultural systems and performance 1

  • Animal nutrition   
  • Crop system design   
  • Statistics   
  • Soil management in agro-ecosystems

Farming systems and performance 2

  • Diagnosis   
  • Global approach of the farm and typologies of functioning   
  • Agri-equipment and innovation in agricultural sectors

In-company project

  • Apprentice's booklet   
  • In-company project

Professional project of the apprentice

  • Student application work

Semester 3

  • Applied Statistics for Surveys   
  • Presentation Application work   
  • International trade and business   
  • Management accounting   
  • B to B marketing

Semester 4

Decision-making tools

  • Marketing studies   
  • Launching a new product   
  • Tools and methods for corporate communication

Management tools

  • Pricing techniques   
  • General taxation

Company management and control

  • Management of company performance   
  • Risk management

In-company project

  • Apprentice's booklet   
  • In-company project

Professional project of the apprentice

  • Student application work

Semester 3

  • Control and sanitary control of products   
  • Presentation Application work   
  • Introduction to statistical process control   
  • Design of experiments and optimization   
  • Packing and packaging

Semester 4

Formulation and characterization of products

  • Sensory analysis   
  • Food additives - rheology   
  • Culinary bases for R&D   
  • Regulations, nutraceuticals

Product processing and quality

  • Food processing and nutritional impacts   
  • Processes and unit operations

Conduct and control of operations

  • Production management   
  • Order control

In-company project

  • Apprentice's booklet   
  • In-company project

Professional project of the apprentice

  • Student application work

In semester 5, you develop your knowledge and skills in the field of your choice among the possible apprenticeship paths:

  • Formulation, ingredients and quality of food products   
  • Prevention, nutrition and health benefits   
  • Marketing, communication, sales


Admission requirements

You will be admitted to our Agronomy and Agro-Industries Engineering program by apprenticeship via an admission on title:

  • in the 3rd year if you have validated your Licence 2 and 3 in biology, DUT in biological engineering, BCPST 2, BTS or BTSA   
  • in the 4th year if you have validated your Bac+4 in life sciences and/or agronomy

Do you have another profile? Do not hesitate to contact our Admissions Department.

Number of places allocated

  • 3rd year: 20 places   
  • 4th year: 10 places

Admission procedures

Admission based on application and interview.

If your application is accepted, you will be invited to an interview. You will be interviewed by a team consisting of the head of apprenticeship and a teacher-researcher. At the end of this interview, if the assessment is positive, your application is submitted to the internal selection committee, which makes your eligibility official.

Open an online application form


1st session

Application deadline: February 15, 2021
Interview sessions: March 6, 2021 for the Beauvais and Rouen campuses / March 8, 2021 for the Rennes campus
Admission answer: March 22, 2021
Registration deadline: March 31, 2021

2nd session

Application deadline: March 31, 2021
Interview sessions: April 29, 30 and May 3, 2021
Admission answer: May 18, 2021
Registration deadline: May 31, 2021

3rd session (subject to availability of places)

Application deadline: May 25, 2021
Interview sessions: June 10, 14 and 15, 2021
Admission results: from June 29, 2021
Registration deadline: July 12, 2021


Orientation and admission coordinator (Beauvais campus)
+33 (0)3 44 06 76 02
Orientation and admission coordinator (Beauvais campus)
+33 (0)3 44 06 93 46