The final cycle of the agri-food engineering course is dispensed in modules of 10 to 20 hours each, except for the methodology section (industrial project, thesis...) and English: both are taught over 2 years. The final cycle is therefore organised into four themes.
Drawing on the fundamental bases (chemistry, biochemistry, microbiology), this theme is about food products (raw material, intermediate and final products), their composition, characteristics, properties, physical, chemical and biochemical changes over the course of its production and storage.
Its goals are:
The goal is:
Studying companies is, on one hand, a chance to develop and master analysis leading to understanding the companies’ internal logic and mechanisms, and on the other hand, to give the necessary tools to work within a given company.
The approach is centred on the study of human relations within a company, and project management. The goal is to provide ideas, methods and tools, and to support interns in the acquiring of a “managing style” able to manage complex professional situations.
The course includes:
a week’s study in an English-speaking country
knowledge leading to acquiring the necessary level of English required by the Commission des titres d’ingénieur, as proved by an external exam (at least 605 points in the TOEIC)
It stresses the acquisition of linguistic autonomy in all situations, professional or otherwise.
The aim of this theme is to provide additional methods to the course through classes and group projects.