MASTER OF SCIENCE AND TECHNOLOGY FOR AGRICULTURE, FOOD AND THE ENVIRONMENT - FOOD PRODUCTION ENGINEERING (IPA)

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Diploma

BAC+5

Input level

BAC +3

Duration

2 years

Graduate

Yes

Locations

Jean-Henri Fabre Campus - AgES Institute

Study plan

Initial, Continuous

Internship

Mandatory

Cost of training

initial training
continuing education (employees, jobseekers, self-employed)

Sector

Agri-food - Environment - Life sciences, biology

Training brochure

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Presentation

As part of the Agrosciences Masters, the Université d'Avignon offers a Food Production Engineering (IPA) course.
Training through research and expertise, whether by researchers or professionals who are world-renowned in their field of expertise, is an original feature of this course. It will teach them the different stages of scientific questioning and the methodology required to answer them in a variety of areas, and should help to develop their capacity for innovation and their open-mindedness.

Objectives

To train managers with a high level of skills, perfectly combining the sciences applied to food and research and development in the food industries.

On completion of this multidisciplinary course, graduates will have the following skills:

A perfect understanding of the various food processing techniques
A perfect command of modern food analysis techniques
Knowledge of biochemistry and physiology in the basic field of nutrition and food microbiology
Skills in Health, Safety, Quality and Environmental Management
Skills in Process Innovation for Processing and Preservation

Students will be introduced to the world of work in the food sector through contacts with food companies and the creation of an innovative food product in partnership with these companies.

International

During the course, students have the opportunity to spend a semester or an internship abroad.

Courses

A compulsory 20-week work placement, spread across and integrated into the university curriculum, is carried out in the industrial sector, completing the study cycle.

Domain: Agrosciences, Environment and Health

Description : This text will be updated shortly.

Director : Stephane Nottin

Teaching and laboratory team

SDPV course:
Manager: Laurent Legendre

IFV course:
Manager: Florence Charles

HSE course:
Managers: Vincent Marc and Marina Gillon

IPA course:
Managers: Valérie Tomao and Anne-Sylvie Tixier

IMAS course:
Philippe Obert Director
Cindy Morris co-director
Laurent legendre and Marc Bardin co-responsible for block 1
Carine Le Bourvellec Head of Block 2
Jean-François Landrier and Catherine Riva co-responsible for block 3
Florent Bonneu in charge of block 4

The teaching team includes teacher-researchers from the Université d'Avignon, researchers from INRAE and contributors from the professional world.

Curriculum diagram RNCP skills correlation table Outline of the course

Admission

Admission requirements

Science and Sustainability of Plant Production (SDPV) course

Bachelor's degree or equivalent in sciences in the field of biology or agronomy
A degree or equivalent in agrosciences

Plant Sector Engineering course (IFV)

Bachelor's degree or equivalent in sciences in the field of biology, agronomy and agri-foodstuffs
A degree or equivalent in agrosciences

Hydrogeology, Soil and Environment course

Licence SVT, earth sciences, environmental sciences, geology, hydrogeology BUT environmental engineering

Food Production Engineering course

Licence, BUT or equivalent diploma in sciences in the field of chemistry, physical chemistry, process engineering, agri-food or biology
Bachelor's degree or equivalent diploma in biology or agronomy
Licence in Life and Earth Sciences (SVT) - AgrosciencesLicence in Life and Earth Sciences (SVT)Licence in Chemistry

International Master's Degree In Agricultural Sciences (IMAS)

- Admission to M1: a Bachelor's degree in Chemistry or Life and Earth Sciences, transcripts of grades and rankings from the 3 years of the Bachelor's degree, a CV, a letter of motivation and any document attesting to the level of English.
- Direct admission to M2: M1 level or a full Master's degree in Chemistry or Life and Earth Sciences (or equivalent), transcripts and rankings from the bachelor's and master's years, a letter of application, a CV and any document attesting to the level of English.
NB: if necessary, face-to-face or telephone interviews will be held to validate the level of English.

For admission to Master 1 : apply online on the my master's platform

For admission to Master 2 : online admission or re-registration depending on your situation

Conditions for making a referral to the rector

Courses and levels

The course descriptions are published subject to approval by the Education and University Life Committee (CFVU) and may be subject to change.

M1 FOOD PRODUCTION ENGINEERING (IPA)

Manager: Valerie Tomao Voir le courriel

Manager: Valerie Tomao

Presentation of the course : The aim of this pathway is to train highly-skilled executives, perfectly combining the sciences applied to food and research and development in the agri-food industries. The skills acquired will enable the student to integrate and master the problems of the agri-food company and thus perform multiple functions. For example, they will be able to work as : Multi-skilled agri-food engineer. Production manager. R&D manager. Attaché or Project Manager.
Graduates of this IPA Master's programme may, if they wish, go on to prepare a doctoral thesis (bac + 8) on innovative industrial issues.

Code	Courses and teaching units	Hourly volume	Coefficient	ECTS
S-U02-6801	UE KNOWING HOW TO POSITION ONESELF IN A PROFESSIONAL ENVIRONMENT 1 SANDWICH COURSE	Hourly volume : 24.00	Coefficients : 10.00	Credits : 10.00
S-E02-1701	UCE ENGLISH	Hourly volume : 24.00	Coefficients : 3.00	Credits : 3.00
S-E02-0277	IN-COMPANY FOLLOW-UP TUTORING	Hourly volume : 3.50	Coefficients : 7.00	Credits : 7.00
S-E02-5302	PREPARING YOUR CAREER PLAN	Hourly volume : 20.00	Coefficients : 2.00	Credits : 2.00
S-E02-0291	UCE WORKING INDEPENDENTLY (130H)	Hourly volume :	Coefficients :	Credits :
S-U02-6802	UE KNOWING HOW TO POSITION YOURSELF IN A PROFESSIONAL ENVIRONMENT 1 CLASSIC ROUTE	Hourly volume : 80.00	Coefficients : 10.00	Credits : 10.00
S-E02-1703	HE CHALLENGES OF THE ECOLOGICAL TRANSITION	Hourly volume : 6.00	Coefficients : 1.00	Credits : 1.00
S-E02-0292	UCE INTEGRATION DAY (7H)	Hourly volume :	Coefficients :	Credits :
S-U02-6702	UE MASTERING THE FUNDAMENTALS OF STAAE	Hourly volume : 109.00	Coefficients : 12.00	Credits : 12.00
S-E02-5304	TOXICOLOGY	Hourly volume : 25.00	Coefficients : 3.00	Credits : 3.00
S-E02-5306	MICROBIOLOGY	Hourly volume : 30.00	Coefficients : 3.00	Credits : 3.00
S-E02-0276	APPLICATION IN THE ANALYSIS LABORATORY	Hourly volume : 30.00	Coefficients : 4.00	Credits : 4.00
S-E02-1706	NUTRITION AND METABOLISM	Hourly volume : 24.00	Coefficients : 3.00	Credits : 3.00
S-E02-5310	UCE OF MATTER AND ENERGY - EXCHANGES AND TRANSFERS	Hourly volume : 30.00	Coefficients : 3.00	Credits : 3.00
S-U02-6703	UE APPLYING FOOD SCIENCE KNOWLEDGE	Hourly volume : 73.00	Coefficients : 8.00	Credits : 8.00
S-E02-0296	UCE INTEGRATION DAY (7H)	Hourly volume :	Coefficients :	Credits :
S-E02-5312	EXPERIMENTAL METHODOLOGY DATA ANALYSIS	Hourly volume : 20.00	Coefficients : 2.00	Credits : 2.00
S-E02-5314	TRACEABILITY AND RISKS	Hourly volume : 13.00	Coefficients : 2.00	Credits : 2.00
S-E02-1712	UCE FOOD ANALYSIS	Hourly volume : 40.00	Coefficients : 4.00	Credits : 4.00

Manager: Valerie Tomao

Code	Courses and teaching units	Hourly volume	Coefficient	ECTS
S-U02-6803	UE KNOWING HOW TO POSITION ONESELF IN A PROFESSIONAL ENVIRONMENT 2 SANDWICH COURSES	Hourly volume : 24.00	Coefficients : 12.00	Credits : 12.00
S-E02-1713	UCE ENGLISH	Hourly volume : 24.00	Coefficients : 3.00	Credits : 3.00
S-E02-0278	IN-COMPANY FOLLOW-UP TUTORING	Hourly volume : 3.50	Coefficients : 9.00	Credits : 9.00
S-E02-1714	UCE INTERNSHIP (AMS)	Hourly volume :	Coefficients : 6.00	Credits : 6.00
S-E02-0293	UCE WORKING INDEPENDENTLY (94H)	Hourly volume :	Coefficients :	Credits :
S-U02-6804	UE KNOWING HOW TO POSITION YOURSELF IN A PROFESSIONAL ENVIRONMENT 2 CLASSIC ROUTE	Hourly volume : 56.00	Coefficients : 12.00	Credits : 12.00
S-U02-6705	UE MASTER THE FUNDAMENTALS OF FOOD ENGINEERING	Hourly volume : 90.00	Coefficients : 9.00	Credits : 9.00
S-E02-1715	UCE FORMULATION AND SENSORY ANALYSIS	Hourly volume : 30.00	Coefficients : 3.00	Credits : 3.00
S-E02-1716	UCE CONSTITUENTS INGREDIENTS AND PAI	Hourly volume : 30.00	Coefficients : 3.00	Credits : 3.00
S-E02-1717	QUALITY CONTROL AND MANAGEMENT	Hourly volume : 30.00	Coefficients : 3.00	Credits : 3.00
S-E02-1719	UCE PROCESSES IN THE FOOD INDUSTRY	Hourly volume : 48.00	Coefficients : 4.00	Credits : 4.00
S-E02-1721	UCE TP FOOD INDUSTRY PROCESSES	Hourly volume : 32.00	Coefficients : 3.00	Credits : 3.00
S-U02-6805	UE APPLYING KNOWLEDGE TO FOOD PRODUCTION AND INNOVATION	Hourly volume : 107.00	Coefficients : 9.00	Credits : 9.00
S-E02-1722	UCE CREATION INNOVATION PROJECT (AMS)	Hourly volume : 29.00	Coefficients : 2.00	Credits : 2.00
S-E02-0279	FOOD SCIENCE	Hourly volume : 30.00	Coefficients : 3.00	Credits : 3.00

M2 FOOD PRODUCTION ENGINEERING (IPA)

Manager: Anne-Sylvie Tixier

Code	Courses and teaching units	Hourly volume	Coefficient	ECTS
S-U02-6806	UE 1 KNOWING HOW TO POSITION YOURSELF IN A PROFESSIONAL ENVIRONMENT 3 SANDWICH COURSES	Hourly volume : 87.50	Coefficients : 16.00	Credits : 16.00
S-E02-1723	UCE ENGLISH	Hourly volume : 24.00	Coefficients : 3.00	Credits : 3.00
S-E02-0280	UCE PROFESSIONALISATION	Hourly volume : 30.00	Coefficients : 3.00	Credits : 3.00
S-E02-1724	UCE LAW, INTELLECTUAL PROPERTY AND FOOD MARKETING	Hourly volume : 30.00	Coefficients : 3.00	Credits : 3.00
S-E02-0281	UCE IN-COMPANY FOLLOW-UP TUTORING	Hourly volume : 3.50	Coefficients : 7.00	Credits : 7.00
S-E02-0294	UCE WORKING INDEPENDENTLY (78.5H)	Hourly volume :	Coefficients :	Credits :
S-U02-6810	UE 1 KNOWING HOW TO POSITION ONESELF IN A PROFESSIONAL ENVIRONMENT 3 CLASSIC ROUTE	Hourly volume : 189.00	Coefficients : 16.00	Credits : 16.00
S-E02-1729	UCE CREATION INNOVATION PROJECT (AMS)	Hourly volume : 105.00	Coefficients : 7.00	Credits : 7.00
S-U02-6708	UNIT 2 FOOD QUALITY MANAGEMENT	Hourly volume : 65.00	Coefficients : 7.00	Credits : 7.00
S-E02-1725	UCE QUALITY, HEALTH AND SAFETY	Hourly volume : 35.00	Coefficients : 4.00	Credits : 4.00
S-E02-1726	UCE COMPROMISE BETWEEN MICROBIOLOGICAL SAFETY AND FOOD PRODUCT QUALITY	Hourly volume : 30.00	Coefficients : 3.00	Credits : 3.00
S-U02-6807	UNIT 3 USING KNOWLEDGE TO DESIGN A PRODUCTION UNIT	Hourly volume : 63.00	Coefficients : 7.00	Credits : 7.00
S-E02-1727	UCE PRODUCTION UNIT MANAGEMENT	Hourly volume : 33.00	Coefficients : 4.00	Credits : 4.00
S-E02-0282	UCE ECO-EVOLUTION IN INDUSTRY	Hourly volume : 30.00	Coefficients : 3.00	Credits : 3.00

Manager: Anne-Sylvie Tixier

Code	Courses and teaching units	Hourly volume	Coefficient	ECTS
S-U02-6808	UE 1 KNOWING HOW TO POSITION ONESELF IN A PROFESSIONAL ENVIRONMENT 4 SANDWICH COURSES	Hourly volume : 197.50	Coefficients : 30.00	Credits : 30.00
S-E02-0283	UCE ECO-PROCESSES IN INDUSTRY	Hourly volume : 30.00	Coefficients : 3.00	Credits : 3.00
S-E02-0284	UCE APPLICATION OF FOOD INDUSTRY PROCESSES	Hourly volume : 32.00	Coefficients : 3.00	Credits : 3.00
S-E02-0285	UCE PROJECT CREATION INNOVATION	Hourly volume : 105.00	Coefficients : 7.00	Credits : 7.00
S-E02-0286	UCE TRAINING SUPPLEMENTS	Hourly volume : 27.00	Coefficients : 2.00	Credits : 2.00
S-E02-0287	UCE IN-COMPANY FOLLOW-UP TUTORING	Hourly volume : 3.50	Coefficients : 15.00	Credits : 15.00
S-E02-0295	UCE WORKING INDEPENDENTLY (89.5H)	Hourly volume :	Coefficients :	Credits :
S-U02-6809	UE 1 KNOWING HOW TO POSITION ONESELF IN A PROFESSIONAL ENVIRONMENT 4 CLASSIC ROUTE	Hourly volume : 30.00	Coefficients : 30.00	Credits : 30.00
S-E02-1731	UCE INTERNSHIP (AMS)	Hourly volume :	Coefficients : 27.00	Credits : 27.00

Job opportunities

The skills acquired will enable the student to integrate and master the problems of the agri-food business and thus perform multiple functions.

Functions and professions

Multi-skilled engineer in the food industry
Production Manager
Expert in Food Product Analysis and Quality
Head of Research and Development Laboratory (food, nutrition, biotechnologies)
HSQE manager for distribution channels and industry
Executive in various organisations (Consumers, Consultancies, Service Companies, etc.), at regional, national or European level Graduate careers : Find out what has become of our former graduates on the Observatoire des Formations et de l'Insertion Professionnelle page: https://univ-avignon.fr/lobservatoire-de-la-formation-et-de-linsertion-professionnelle-ofip/