GOAL BIOLOGICAL ENGINEERING - FOOD SCIENCE AND BIOTECHNOLOGY - SANDWICH COURSE

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Diploma
BAC+3
Input level
BAC
Duration
3 years
Graduate
Yes
Locations
Jean-Henri Fabre Campus - IUT
Study plan
Initial, Continuous
Internship
Yes
Cost of training
initial training
continuing education (employees, jobseekers, self-employed)
Sector
Training brochure
Contact
Success rate
Satisfaction rate

Presentation

Domain: University Institute of Technology

Description : The IUT d'Avignon Université is located on the Jean-Henri Fabre campus and has been welcoming 550 students in a functional structure with a human dimension for 30 years. Its location in the centre of the Agroparc technology park helps students to succeed in their careers and contributes to the regional economy. The IUT comprises 4 departments and awards 4 university technology bachelor's degrees (BUT), offered as 3rd year apprenticeships, and 2 university diplomas (DU). The university bachelor of technology takes 3 years to complete and confers the grade de licence on its holders. It is aligned with international standards and facilitates exchanges with foreign universities.

Director : Anne Maurand-Valet

Teaching and laboratory team

Click here to visit the GB - SAB course page on the IUT website

Head of department : Luc DEDIEU

Director of studies: Hélène DOMINGUEZ

Responsible for sandwich courses and work placements: Maryline VIAN

School: Sonia VERNAY
Outline of the course

Admission

Admission requirements

Click here to visit the GB - SAB course page on the IUT website

BUT 3 is only available as an apprenticeship.
Candidates wishing to enrol in the BUT 3 GB SAB pathway must hold a Bac+2 diploma (BTS, BUT2 or L2) or have had recourse to a Validation des Acquis Professionnels (VAP) in the field of biological sciences.

The assessment of the candidate's level will be based on the BUT GB skills reference framework. The assessment of skills not acquired through the course taken (BTS, BUT2, L2, etc.) will be based on additional elements (portfolio, dossier, interview, certificates, etc.) which the student will use to prove his or her level of skills.

For a student to be admitted to BUT3, he or she must :

- be competent in the "Analyse" skill, which is dropped in BUT3.
- be competent in more than half of the UEs in BUT2.

Click here to apply for this course on the IUT website

Registration procedure

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.

GOAL1 BIOLOGICAL ENGINEERING

Manager: Helene Dominguez Voir le courriel

Manager: Celine Bourgeois Voir le courriel

Presentation of the course : Click here to visit the GB - SAB course page on the IUT website

The BUT in Biological Engineering - Food Science and Biotechnology is a 3-year national degree, with a bachelor's degree, which trains versatile and autonomous assistant engineers capable of integrating and developing in all agri-food and biotechnology companies. The course is both :

- Scientific (acquisition of fundamental knowledge in biology, microbiology, biochemistry and chemistry)
- Technological (learning analysis and bioproduction techniques)
- Professional (quality management, production optimisation, innovation project management, etc.)

The teaching of local adaptation has been chosen from the themes of the Innovalliance competitiveness cluster in the south of France: cosmetology, extraction of essential oils, formulation of perfumes and new foods, algae biotechnology, etc.

The course can be supplemented by experience abroad through an internship or a semester of immersion in Canada (in partnership with the Collège d'enseignement général et professionnel du Québec, for example).

The 3rd year can be done on a sandwich course. The IUT helps students find a host company.
Code
Courses and teaching units
Hourly volume
Coefficient
ECTS
I-U05-2121 UNIT 1.1: ANALYSIS IN THE FIELDS OF BIOLOGY Hourly volume : 233.00 Coefficients : 110.00 Credits : 11.00
I-E05-3101 GENERAL CHEMISTRY S1 Hourly volume : 48.00 Coefficients : 18.00 Credits :
I-E05-3181 LABORATORY METHODOLOGY S1 Hourly volume : 15.00 Coefficients : 8.00 Credits :
I-E05-3103 STRUCTURAL BIOCHEMISTRY S1 Hourly volume : 27.00 Coefficients : 11.00 Credits :
I-E05-3105 MICROBIOLOGY S1 Hourly volume : 31.00 Coefficients : 12.00 Credits :
T-E12-3504 CHEMISTRY SUPPORT GB - ORE - SAFIRE Hourly volume : 30.00 Coefficients : Credits :
I-E05-3106 S1 STATISTICS Hourly volume : 12.50 Coefficients : 8.00 Credits :
I-E05-3108 COMMUNICATION GB S1 Hourly volume : 3.00 Coefficients : 2.00 Credits :
I-E05-3109 ENGLISH GB S1 Hourly volume : 3.00 Coefficients : 2.00 Credits :
I-E05-3183 IT TOOLS S1 Hourly volume : 2.25 Coefficients : 0.50 Credits :
I-E05-3110 PPP GB S1 Hourly volume : 0.75 Coefficients : Credits :
I-E05-3111 SAE 1.1 ANALYSE Hourly volume : 60.50 Coefficients : 45.00 Credits :
I-U05-2122 UNIT 1.2 EXPERIMENTATION IN BIOLOGICAL ENGINEERING Hourly volume : 159.50 Coefficients : 110.00 Credits : 11.00
I-E05-3184 BIOLOGY AND PHYSIOLOGY S1 Hourly volume : 33.00 Coefficients : 18.00 Credits :
I-E05-3113 CELL BIOLOGY S1 Hourly volume : 16.50 Coefficients : 16.00 Credits :
I-E05-3115 PHYSICS S1 Hourly volume : 21.00 Coefficients : 13.00 Credits :
T-E12-3505 MATHEMATICS SUPPORT GB - ORE - SAFIRE Hourly volume : 20.00 Coefficients : Credits :
I-E05-3116 MATHEMATICS S1 Hourly volume : 16.50 Coefficients : 10.00 Credits :
I-E05-3118 SAE 1.2 EXPERIMENT Hourly volume : 43.50 Coefficients : 45.00 Credits :
I-U05-2125 UNIT 1.3 LEADING QHSE MANAGEMENT Hourly volume : 69.00 Coefficients : 40.00 Credits : 4.00
I-E05-3128 FOOD MICROBIOLOGY AND QUALITY S1 Hourly volume : 21.50 Coefficients : 11.50 Credits :
I-E05-3129 FOOD BIOCHEMISTRY S1 Hourly volume : 21.00 Coefficients : 8.00 Credits :
I-U05-2126 UNIT 1.4 PRODUCING FOOD AND BIOMOLECULES Hourly volume : 66.00 Coefficients : 40.00 Credits : 4.00
I-E05-3130 SAE GB 1.3 SAB HYGIENE CONTROL Hourly volume : 18.00 Coefficients : 16.00 Credits :
I-E05-3178 FOOD AND COSMETICS ENGINEERING S1 Hourly volume : 17.00 Coefficients : 10.00 Credits :
I-E05-3133 INDUSTRIAL PHYSICS S1 Hourly volume : 24.75 Coefficients : 9.50 Credits :
I-E05-3134 SAE GB SAB 1.4 LABORATORY PRODUCTION Hourly volume : 14.50 Coefficients : 16.00 Credits :

Manager: Celine Bourgeois Voir le courriel

Presentation of the course : Click here to visit the GB - SAB course page on the IUT website

The BUT in Biological Engineering - Food Science and Biotechnology is a 3-year national degree, with a bachelor's degree, which trains versatile and autonomous assistant engineers capable of integrating and developing in all agri-food and biotechnology companies. The course is both :

- Scientific (acquisition of fundamental knowledge in biology, microbiology, biochemistry and chemistry)
- Technological (learning analysis and bioproduction techniques)
- Professional (quality management, production optimisation, innovation project management, etc.)

The teaching of local adaptation has been chosen from the themes of the Innovalliance competitiveness cluster in the south of France: cosmetology, extraction of essential oils, formulation of perfumes and new foods, algae biotechnology, etc.

The course can be supplemented by experience abroad through an internship or a semester of immersion in Canada (in partnership with the Collège d'enseignement général et professionnel du Québec, for example).

The 3rd year can be done on a sandwich course. The IUT helps students find a host company.
Code
Courses and teaching units
Hourly volume
Coefficient
ECTS
I-U05-2128 UNIT 2.1: ANALYSIS IN THE FIELDS OF BIOLOGY Hourly volume : 169.00 Coefficients : 100.00 Credits : 10.00
I-E05-3141 CHEMISTRY S2 Hourly volume : 46.00 Coefficients : 19.50 Credits :
I-E05-3143 BIOCHEMISTRY S2 Hourly volume : 46.00 Coefficients : 18.00 Credits :
T-E12-3500 CHEMISTRY SUPPORT GB - ORE - SAFIRE Hourly volume : 20.00 Coefficients : Credits :
I-E05-3145 MICROBIOLOGY S2 Hourly volume : 37.50 Coefficients : 14.00 Credits :
I-E05-3146 COMMUNICATION GB S2 Hourly volume : 2.00 Coefficients : 2.00 Credits :
I-E05-3147 ENGLISH GB S2 Hourly volume : 3.75 Coefficients : 2.00 Credits :
I-E05-3148 PPP GB S2 Hourly volume : 2.75 Coefficients : 1.00 Credits :
I-U05-2129 UNIT 2.2 EXPERIMENTATION IN BIOLOGICAL ENGINEERING Hourly volume : 153.00 Coefficients : 100.00 Credits : 10.00
I-E05-3149 SAE GB 2.1 ANALYSE AND EXPERIMENT Hourly volume : 38.50 Coefficients : 36.00 Credits :
I-E05-3150 PORTFOLIO GB S2 Hourly volume : 1.50 Coefficients : 2.00 Credits :
I-E05-3151 CELL BIOLOGY S2 Hourly volume : 17.50 Coefficients : 10.00 Credits :
I-E05-3152 BIOLOGY / PHYSIOLOGY S2 Hourly volume : 27.00 Coefficients : 16.00 Credits :
I-E05-3153 METABOLIC BIOCHEMISTRY S2 Hourly volume : 7.50 Coefficients : 7.00 Credits :
T-E12-3506 MATHEMATICS SUPPORT GB - ORE - SAFIRE Hourly volume : 20.00 Coefficients : Credits :
I-E05-3154 PHYSICS S2 Hourly volume : 25.50 Coefficients : 11.00 Credits :
I-E05-3155 S2 STATISTICS Hourly volume : 13.50 Coefficients : 7.50 Credits :
I-U05-2132 UNIT 2.3 LEADING QHSE MANAGEMENT Hourly volume : 76.00 Coefficients : 40.00 Credits : 4.00
I-E05-3157 FOOD QUALITY AND SAFETY S2 Hourly volume : 10.50 Coefficients : 5.00 Credits :
I-E05-3158 FOOD MICROBIOLOGY S2 Hourly volume : 25.50 Coefficients : 9.00 Credits :
I-E05-3159 FOOD BIOCHEMISTRY S2 Hourly volume : 11.00 Coefficients : 5.00 Credits :
I-U05-2133 UNIT 2.4 PRODUCING FOOD AND BIOMOLECULES Hourly volume : 88.75 Coefficients : 60.00 Credits : 6.00
I-E05-3160 SAE GB SAB 2.3 PHYSICO-CHEMICAL CONTROL OF FOODSTUFFS Hourly volume : 19.00 Coefficients : 14.00 Credits :
I-E05-3161 FOOD AND COSMETICS ENGINEERING S2 Hourly volume : 30.50 Coefficients : 17.00 Credits :
I-E05-3163 INDUSTRIAL PHYSICS S2 Hourly volume : 26.25 Coefficients : 14.00 Credits :
I-E05-3164 SAE GB SAB 2.3 PRESENTING PILOT EQUIPMENT Hourly volume : 22.00 Coefficients : 20.00 Credits :

BUT2 BIOLOGICAL ENGINEERING

Manager: Helene Dominguez Voir le courriel

Manager: Celine Bourgeois Voir le courriel

Presentation of the course : Click here to visit the GB - SAB course page on the IUT website

The BUT in Biological Engineering - Food Science and Biotechnology is a 3-year national degree, with a bachelor's degree, which trains versatile and autonomous assistant engineers capable of integrating and developing in all agri-food and biotechnology companies.

The training is both :
- Scientific (acquisition of knowledge
fundamental biology, microbiology, biochemistry and chemistry)
- Technological (learning analysis and bioproduction techniques)
- Professional (quality management, production optimisation, innovation project management, etc.)
The teaching of local adaptation has been chosen from the themes of the Innovalliance competitiveness cluster in the south of France:

cosmetology, extraction of essential oils, formulation of perfumes and new foods, algae biotechnology, etc.
The course can be supplemented by experience abroad through an internship or a semester of immersion in Canada (in partnership with the Collège d'enseignement général et professionnel du Québec, for example).

The 3rd year can be done on a sandwich course. The IUT helps students find a host company.
Code
Courses and teaching units
Hourly volume
Coefficient
ECTS
I-U05-2321 UNIT 3.1: ANALYSIS IN THE FIELDS OF BIOLOGY Hourly volume : 66.25 Coefficients : 40.00 Credits : 4.00
I-E05-3201 MICROBIOLOGY S3 Hourly volume : 11.50 Coefficients : 8.50 Credits :
I-E05-3202 ENZYMATIC CINETICS S3 Hourly volume : 23.00 Coefficients : 12.00 Credits :
I-E05-3203 COMMUNICATION GB S3 Hourly volume : 2.50 Coefficients : 1.50 Credits :
I-E05-3204 ENGLISH GB S3 Hourly volume : 3.00 Coefficients : 1.50 Credits :
I-E05-3205 PPP GB S3 Hourly volume : 2.75 Coefficients : 0.50 Credits :
I-E05-3206 SAE GB 3.1 CLONING AND PRODUCTION OF A PROTEIN Hourly volume : 20.75 Coefficients : 13.00 Credits :
I-E05-3274 SAE SAB 3.2 BUT1 SAB COURSE Hourly volume : 1.00 Coefficients : 3.00 Credits :
I-U05-2322 UNIT 3.2 EXPERIMENTATION IN BIOLOGICAL ENGINEERING Hourly volume : 85.75 Coefficients : 40.00 Credits : 4.00
I-E05-3208 METABOLIC BIOCHEMISTRY S3 Hourly volume : 10.50 Coefficients : 6.00 Credits :
I-E05-3209 GENETICS AND BIO MOL S3 Hourly volume : 31.50 Coefficients : 11.00 Credits :
I-E05-3210 PROJECT AND MANAGEMENT S3 Hourly volume : 12.00 Coefficients : 3.50 Credits :
I-U05-2323 UNIT 3.3 LEADING QHSE MANAGEMENT Hourly volume : 101.00 Coefficients : 70.00 Credits : 7.00
I-E05-3252 FOOD QUALITY AND MICROBIOLOGY S3 Hourly volume : 29.00 Coefficients : 21.00 Credits :
I-E05-3253 ANALYTICAL BIOCHEMISTRY S3 Hourly volume : 27.50 Coefficients : 15.00 Credits :
I-E05-3254 SAE GB SAB 3.3 MICROBIOLOGICAL ANALYSIS OF A FOODSTUFF Hourly volume : 34.00 Coefficients : 25.00 Credits :
I-U05-2324 UNIT 3.4 PRODUCING FOOD AND BIOMOLECULES Hourly volume : 122.75 Coefficients : 100.00 Credits : 10.00
I-E05-3255 BIOTECHNOLOGY S3 Hourly volume : 21.75 Coefficients : 12.00 Credits :
I-E05-3256 FOOD PROCESS ENGINEERING S3 Hourly volume : 25.50 Coefficients : 30.00 Credits :
I-E05-3257 INDUSTRIAL PHYSICS S3 Hourly volume : 18.75 Coefficients : 12.00 Credits :
I-E05-3258 SAE GB SAB 3.4 MANAGING A UNIT OPERATION Hourly volume : 46.50 Coefficients : 37.00 Credits :
I-U05-2325 UNIT 3.5 INNOVATION IN FOOD SCIENCE AND BIOTECHNOLOGY Hourly volume : 64.75 Coefficients : 50.00 Credits : 5.00
I-E05-3259 CHEMISTRY AND BIOCHEMISTRY APPLIED TO BIOPRODUCTS S3 Hourly volume : 15.75 Coefficients : 10.00 Credits :
I-E05-3260 S3 OPTIMISATION AND VALIDATION METHODS Hourly volume : 20.75 Coefficients : 14.00 Credits :
I-E05-3261 SAE GB SAB 3.5 DESIGNING AN INNOVATIVE PRODUCT Hourly volume : 18.00 Coefficients : 17.00 Credits :

Manager: Celine Bourgeois Voir le courriel

Presentation of the course : Click here to visit the GB - SAB course page on the IUT website

The BUT in Biological Engineering - Food Science and Biotechnology is a 3-year national degree, with a bachelor's degree, which trains versatile and autonomous assistant engineers capable of integrating and developing in all agri-food and biotechnology companies.

The training is both :
- Scientific (acquisition of knowledge
fundamental biology, microbiology, biochemistry and chemistry)
- Technological (learning analysis and bioproduction techniques)
- Professional (quality management, production optimisation, innovation project management, etc.)
The teaching of local adaptation has been chosen from the themes of the Innovalliance competitiveness cluster in the south of France:

cosmetology, extraction of essential oils, formulation of perfumes and new foods, algae biotechnology, etc.
The course can be supplemented by experience abroad through an internship or a semester of immersion in Canada (in partnership with the Collège d'enseignement général et professionnel du Québec, for example).

The 3rd year can be done on a sandwich course. The IUT helps students find a host company.
Code
Courses and teaching units
Hourly volume
Coefficient
ECTS
I-U05-2331 UNIT 4.1: ANALYSIS IN THE FIELDS OF BIOLOGY Hourly volume : 43.25 Coefficients : 40.00 Credits : 4.00
I-E05-3228 ANALYSIS METHODS S4 Hourly volume : 4.50 Coefficients : 4.00 Credits :
I-E05-3229 COMMUNICATION GB S4 Hourly volume : 2.25 Coefficients : 1.00 Credits :
I-E05-3230 ENGLISH GB S4 Hourly volume : 2.25 Coefficients : 1.00 Credits :
I-E05-3231 PPP GB S4 Hourly volume : 2.50 Coefficients : 1.00 Credits :
I-E05-3232 SAE GB 4.1 PURIFICATION OF A PROTEIN Hourly volume : 20.00 Coefficients : 10.00 Credits :
I-E05-3275 SAE SAB 4.2 2ND YEAR PLACEMENT Hourly volume : 1.00 Coefficients : 12.00 Credits :
I-E05-3234 PORTFOLIO GB S4 Hourly volume : 0.75 Coefficients : 3.00 Credits :
I-U05-2332 UNIT 4.2 EXPERIMENTATION IN BIOLOGICAL ENGINEERING Hourly volume : 48.75 Coefficients : 40.00 Credits : 4.00
I-E05-3235 DATA PROCESSING S4 Hourly volume : 19.50 Coefficients : 14.00 Credits :
I-U05-2333 UNIT 4.3 LEADING QHSE MANAGEMENT Hourly volume : 102.25 Coefficients : 80.00 Credits : 8.00
I-E05-3263 QUALITY AND HYGIENE IN THE FOOD INDUSTRY S4 Hourly volume : 9.75 Coefficients : 11.00 Credits :
I-E05-3264 BIO MOL AND IMMUNO-DETECTION S4 Hourly volume : 13.00 Coefficients : 14.00 Credits :
I-E05-3265 ANALYTICAL BIOCHEMISTRY S4 Hourly volume : 21.00 Coefficients : 20.00 Credits :
I-E05-3266 SAE GB SAB 4.3 PRODUCING AND ANALYSING FOODSTUFFS Hourly volume : 34.00 Coefficients : 17.00 Credits :
I-U05-2334 UE 4.4 PRODUCING FOOD AND BIOMOLECULES Hourly volume : 85.25 Coefficients : 80.00 Credits : 8.00
I-E05-3267 BIOTECHNOLOGY S4 Hourly volume : 39.50 Coefficients : 35.00 Credits :
I-E05-3268 PRODUCTION MANAGEMENT S4 Hourly volume : 5.25 Coefficients : 10.00 Credits :
I-U05-2335 UNIT 4.5 INNOVATION IN FOOD SCIENCE AND BIOTECHNOLOGY Hourly volume : 56.00 Coefficients : 60.00 Credits : 6.00
I-E05-3270 BIOLOGY AND NUTRITION APPLIED TO INNOVATIVE PRODUCTS S4 Hourly volume : 9.75 Coefficients : 13.00 Credits :
I-E05-3271 CHEMISTRY AND BIOCHEMISTRY APPLIED TO BIOPRODUCTS S4 Hourly volume : 23.75 Coefficients : 17.00 Credits :
I-E05-3272 SAE GB SAB 4.4 DESIGN AN INNOVATIVE PRODUCT Hourly volume : 14.25 Coefficients : 12.00 Credits :

BUT3 BIOLOGICAL ENGINEERING

Manager: Helene Dominguez Voir le courriel

Manager: Celine Bourgeois Voir le courriel

Presentation of the course : Click here to visit the GB - SAB course page on the IUT website

The BUT in Biological Engineering - Food Science and Biotechnology is a 3-year national degree, with a bachelor's degree, which provides training in
versatile and autonomous assistant engineers capable of integrating and developing in all agri-food and biotechnology companies.

The training is both :
- Scientific (acquisition of fundamental knowledge in biology, microbiology, biochemistry and chemistry)
- Technological (learning analysis and bioproduction techniques)
- Professional (quality management, production optimisation, innovation project management, etc.)

The teaching of local adaptation has been chosen from the themes of the Innovalliance competitiveness cluster in the south of France:

cosmetology, extraction of essential oils, formulation of perfumes and new foods, algae biotechnology, etc.

The course can be supplemented by experience abroad through an internship or a semester of immersion in Canada (partnership with the Collège de Montréal).
d'enseignement général et professionnel du Québec).

The 3rd year can be done on a sandwich course. The IUT helps students find a host company.
Code
Courses and teaching units
Hourly volume
Coefficient
ECTS
I-U05-5119 UNIT 5.2 EXPERIMENTATION IN BIOLOGICAL ENGINEERING Hourly volume : Coefficients : 40.00 Credits : 4.00
I-E05-5201 METHODS OF INVESTIGATION AND CONTROL IN BIOLOGY S5 Hourly volume : 19.00 Coefficients : 16.00 Credits :
I-E05-5202 S5 COMMUNICATION Hourly volume : 4.50 Coefficients : 3.00 Credits :
I-E05-5203 ENGLISH S5 Hourly volume : 4.50 Coefficients : 3.00 Credits :
I-E05-5204 PPP S5 Hourly volume : 1.50 Coefficients : 0.00 Credits :
I-E05-5225 SAE SAB 5.1 INNOVATION PROJECT Hourly volume : 12.25 Coefficients : 28.00 Credits :
I-U05-5120 UNIT 5.3 LEADING QHSE MANAGEMENT Hourly volume : Coefficients : 110.00 Credits : 11.00
I-E05-5217 QUALITY MANAGEMENT S5 Hourly volume : 27.00 Coefficients : 18.00 Credits :
I-E05-5218 PRODUCT QUALITY AND SAFETY S5 Hourly volume : 40.00 Coefficients : 24.00 Credits :
I-E05-5219 HEALTH AND SAFETY AT WORK ENVIRONMENT S5 Hourly volume : 24.00 Coefficients : 16.00 Credits :
I-U05-5121 UNIT 5.4 PRODUCING FOOD AND BIOMOLECULES Hourly volume : Coefficients : 80.00 Credits : 8.00
I-E05-5220 PRODUCTION MANAGEMENT S5 Hourly volume : 26.00 Coefficients : 22.00 Credits :
I-E05-5221 STAT TOOLS S5 Hourly volume : 19.00 Coefficients : 18.00 Credits :
I-U05-5122 UNIT 5.5 INNOVATION IN FOOD SCIENCE AND BIOTECHNOLOGY Hourly volume : Coefficients : 70.00 Credits : 7.00
I-E05-5222 INNOVATION MANAGEMENT S5 Hourly volume : 18.00 Coefficients : 9.00 Credits :
I-E05-5223 INNOVATIVE TECHNOLOGIES S5 Hourly volume : 34.00 Coefficients : 10.00 Credits :
I-E05-5224 BIOTECHNOLOGY S5 Hourly volume : 36.00 Coefficients : 15.00 Credits :

Manager: Celine Bourgeois Voir le courriel

Presentation of the course : Click here to visit the GB - SAB course page on the IUT website

The BUT in Biological Engineering - Food Science and Biotechnology is a 3-year national degree, with a bachelor's degree, which provides training in
versatile and autonomous assistant engineers capable of integrating and developing in all agri-food and biotechnology companies.

The training is both :
- Scientific (acquisition of fundamental knowledge in biology, microbiology, biochemistry and chemistry)
- Technological (learning analysis and bioproduction techniques)
- Professional (quality management, production optimisation, innovation project management, etc.)

The teaching of local adaptation has been chosen from the themes of the Innovalliance competitiveness cluster in the south of France:

cosmetology, extraction of essential oils, formulation of perfumes and new foods, algae biotechnology, etc.

The course can be supplemented by experience abroad through an internship or a semester of immersion in Canada (partnership with the Collège de Montréal).
d'enseignement général et professionnel du Québec).

The 3rd year can be done on a sandwich course. The IUT helps students find a host company.
Code
Courses and teaching units
Hourly volume
Coefficient
ECTS
I-U05-6111 UNIT 6.2 EXPERIMENTATION IN BIOLOGICAL ENGINEERING Hourly volume : 41.25 Coefficients : 40.00 Credits : 4.00
I-E05-6001 METHODS OF INVESTIGATION AND CONTROL IN BIOLOGY S6 Hourly volume : 7.50 Coefficients : 10.00 Credits :
I-E05-6002 COMMUNICATION S6 Hourly volume : 1.00 Coefficients : 3.00 Credits :
I-E05-6003 ENGLISH S6 Hourly volume : 1.00 Coefficients : 3.00 Credits :
I-E05-6004 SAE GB 6.1 IN-COMPANY PERIOD Hourly volume : 1.50 Coefficients : 46.00 Credits :
I-E05-6005 PORTFOLIO Hourly volume : 11.75 Coefficients : 8.00 Credits :
I-E05-6016 SAE 6.2 MICROALGAE CULTIVATION Hourly volume : 8.00 Coefficients : 4.00 Credits :
I-U05-6106 UNIT 6.3 LEADING QHSE MANAGEMENT Hourly volume : 33.25 Coefficients : 90.00 Credits : 9.00
I-E05-6011 MANAGEMENT QHSE S6 Hourly volume : 18.00 Coefficients : 30.00 Credits :
I-U05-6107 UE 6.4 PRODUCING FOOD AND BIOMOLECULES Hourly volume : 36.25 Coefficients : 90.00 Credits : 9.00
I-E05-6012 PRODUCTION MANAGEMENT S6 Hourly volume : 21.00 Coefficients : 30.00 Credits :
I-U05-6108 UE 6.5 INNOVATION IN FOOD SCIENCE AND BIOTECHNOLOGY Hourly volume : 51.25 Coefficients : 80.00 Credits : 8.00
I-E05-6013 INNOVATION MANAGEMENT S6 Hourly volume : 36.00 Coefficients : 20.00 Credits :
I-E05-6015 BIOTECHNOLOGY S6 Hourly volume : 9.50 Coefficients : 6.00 Credits :

Job opportunities

Click here to visit the GB - SAB course page on the IUT website

- Carry out analyses in the field of biology
- Experimenting with bioengineering
- Managing quality, health, safety and the environment in the food and biotechnology industries
- Organising the production of food and biomolecules
- Innovation in food science and biotechnology.

The professions targeted are :

- Quality and laboratory coordinator
- Laboratory technician
- Quality manager
- Process and packaging engineer
- R&D project manager
- Research laboratory assistant engineer

Areas of activity :

Food - Biotechnology - Cosmetics.

Find out more

Administrative registration and re-registration calendar
Download the syllabus

Contact

Practical information
University Institute of Technology

Site Agroparc - BP 61207

337 CHEMIN DES MEINAJARIES

84911 AVIGNON CEDEX 9

Tel: 04 90 84 38 07
write an email

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