1st year - Food quality - sensoriality (QAS, Qualité des Aliments - Sensorialité)
This course is for motivated students whose professional plans involve the agri-food sector, including the creation, production and analysis of the physico-chemical and sensorial qualities of food.
The courses taught during the first year enable students to acquire both theory and practical knowledge of the fields of agri-food, microbiology, sensorial perception and behaviour.
This course leads to a second year of master's degree studies in:
View and/or download
the French introductory brochure (M1 QSA) in PDF format (38 Kb)