Acquire expertise in formulation to renovate existing recipes or develop new products in order to adapt them to consumer expectations and production constraints.
The challenges of food product design
To master the food sciences related to formulation and processes for the improvement and innovation of food products in order to respond to the evolution of current consumption patterns (health products, naturalness,
ready-to-eat products, etc.) while respecting the constraints of large-scale production after validation in the laboratory.
This course will mainly allow students to acquire tools and methods useful for formulation: experimental approach, realization of physicochemical, rheological and sensory analysis of foodstuffs, evaluation of the impact
food processes on their nutritional, taste and technological qualities and evaluation of the functionality of the ingredients used.
Details of the courses
Major Development and Characterization of Food Products
Minors
Each semester includes 2 blocks dedicated to minors, corresponding to 54 hours of complementary courses that allow students to complete their training in a related field.
Some examples of minors
Block 1: Packaging and conditioning / What about scientific approach - Research / Waste management in industries and communities / Innovating, undertaking and fighting against creaticide attitudes / Scientific approach - Research - Beginner
Block 2: Food hygiene and quality (in the food industry and catering) / The microbiota: at the heart of health / Nutritional specific Needs / Marketing studies and consumer trends / Scientific approach - Research - Beginner / Consolidate your level of English - Validate the required level
In semester 8, you can choose between the major of the course or an opening major:
Development of new healthy food major
Minors
Each semester includes two blocks dedicated to minors, corresponding to 54 hours of complementary courses that allow students to complete their training in a related field.
The proposed minors
Block 1: Predictive microbiology and product shelf life / Popularize Science - Research / Sales techniques and commercial relations
Block 2: Impact of agricultural practices on the quality of processed products / Marketing decisions and actions / Mastering fermentation: Bioprocesses & Benefits
Other proposed majors
- Food Safety in Production and Catering
- Scientific Evaluation in Food for Health
- Production Tools - Factory 4.0
In semester 9, you can choose your path according to your desires, by choosing among :
- one of the main majors in the Food Product Design and Analysis track, which delves into this area:
- Responsible Food Marketing (Beauvais campus)
- Bridging Agroressources to Health by innovation (Beauvais campus)
- one or more opening majors, designed to broaden your skills in another area:
- QHSE, CSR, Risk manager (Beauvais campus)
- Production management and industrial performance (Beauvais campus)
- Purchasing and supply chain (Beauvais campus)
- Intrapreneurship, entrepreneurship and innovation (Beauvais campus)
- a semester, a double degree or a degree-granting stay in France or abroad (from 12 to 18 months for a double degree or a degree-granting stay)
The end-of-studies project is based on an internship in a company or a research internship for students, or on the long period in a company for students following an apprenticeship program.
It leads to the writing of a thesis and an oral presentation.
What careers are there after the Design and Analysis of Food Products course?
The Design and Analysis of Food Products program allows students to work in the field of nutrition and health, in the food industry, in consulting firms or in R&D laboratories.
Some professions
- R&D engineer
- Nutritionist engineer
- Project manager
.
They welcome our engineers
DANONE, NESTLE, LACTALIS, BABYNOV, ABCD NUTRITION, EBLY, PICARD...
