This internationally-accredited program delivers a Master of Science and Engineering, allowing graduates to enter the workforce or pursue doctoral studies in institutions around the world. The general objectives of the Innovation and management in the food industry program is to give students:.
The Innovation and management in the food industry program prepares students to be operational professionals even before graduating, thanks to the combined theoretical and practical approach. The teaching methods provide students from various backgrounds and cultures with the operational and managerial skills required in the corporate world.
Students learn through Project Based Learning approach, with group work and case studies, field visits where students can see first-hand the jobs they might choose for their future, and industrial projects with partner companies. Project management and intercultural activities allow students to develop their abilities to work in a team and to reinforce transversal skills.
Internships allow students to apply the technical skills they learn in class to real-world work experience. These periods of professional immersion, carried out either in France or abroad, in a company or a laboratory, expose students to the reality of the professional world. Quality management and gherkin business development in India. Minimizing the cross contamination of nuts in the final product delivered to the customers. Updating food safety management system according to ISO Quality, Safety, Hygiene and Environment enhancement at a dining unit.
Improvement of the quality management system in order to get the BRC certification. Finding alternatives to the use of disinfectants for agro-food industries. Characterization of bacterial strains and analyses of their biofilm forming abilities. Quantification of tocopherols from vegetable oil and animal tissue according to the standards of the American FDA. The main research area of the team is based on a better understanding of the mechanisms of product evaluation.
