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

1st year - Food quality - sensoriality (QAS, Qualité des Aliments - Sensorialité)

Introduction

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:

  • 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)

Introductory brochure

View and/or download
the French introductory brochure (M1 QSA) in PDF format (38 Kb)

Application and admission process

View and/or download in PDF format

the French application form (148 Kb) and

the French explanatory note on the admission process (188 Kb)

Contact

Georges ALVES, Head

E-mail: georges.alves(at)u-bourgogne.fr


Camille LOUPIAC
, Head

E-mail: camille.loupiac(at)u-bourgogne.fr