Master's degree: Food science option (Master mention "Sciences des aliments")

"Science, technology, health" master's degree (in collaboration with the University of Burgundy)

Introduction

This course is aimed at motivated students whose professional project is in the agri-food sector and involves the creation, production and analysis of the physico-chemical and sensorial properties of food.

1st year (M1):

2nd year (M2):

  • research track:
    • Food science, sensoriality and behaviour (SASC, Sciences de l'Aliment, Sensorialité et Comportement)

  • professional track:
    • Food industry management (GIAA, Gestion des industries agroalimentaires)
    • Management of the sensorial properties of food (GPSA, Gestion des propriétés sensorielles des aliments)
    • Fermenting processes in agri-food (PFAA, Procédés fermentaires pour l'agroalimentaire)
    • Food, microbiology, quality control (AMAQ, Aliments, microbiologie, assurance qualité)

Foreign students who do not have one of the French diplomas required for entry to a course must complete a "Campus France" file with the French embassy or consulate in their country. Information for this can be found in the Renseignements, service des Relations Internationales de l'université de Bourgogne section. Consult the calendar and the last date for submitting the application on the web page covering this service: "International" and "Venir à l'UB à titre individuel". This must be done even if the foreign student is currently studying in a French institution of higher education.

French students who have one of the diplomas required for entry, albeit obtained abroad, must fill out a "validation d’acquis" (recognition of prior learning) form. Blank forms can be picked up at the central administrative offices or at the SVTE faculty offices. Their application will be studied according to their academic and professional goals, their French proficiency, and the conformity of their diplomas with the level and course they wish to take.