GOAL BIOLOGICAL ENGINEERING - FOOD SCIENCE AND BIOTECHNOLOGY - SANDWICH COURSE

Contact
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
Contact

Presentation

Domain: University Institute of Technology

Description : This text will be updated shortly.

Director : Christine Dransart

Teaching and laboratory team

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

Head of department: Céline BOURGEOIS
Director of Studies: S1, S3 and S5 common + SAB: Luc DEDIEU
Director of Studies: S2, S4 and S6 common + AGRO: Armin BISCHOFF
Programme leader: AGRO: Olivier BLIGHT
Course leader: SAB : Luc DEDIEU
Courses coordinator: AGRO: Olivier BLIGHT
Course coordinator: SAB : Maryline VIAN
Responsible for work-linked training: AGRO: Christel VIDALLER
Work-linked training coordinator : SAB : Maryline VIAN
General diagram of the domain Curriculum diagram RNCP skills correlation table 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

GOAL1 BIOLOGICAL ENGINEERING

Manager: Celine Bourgeois 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 fundamental knowledge in biology, microbiology, biochemistry and chemistry)
- Technological (learning analysis and bio-production 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 : 233h00 Coefficients : 110.00 Credits : 11.00
I-E05-3101 GENERAL CHEMISTRY S1 Hourly volume : 48h00 Coefficients : 18.00 Credits :
I-E05-3181 LABORATORY METHODOLOGY S1 Hourly volume : 15h00 Coefficients : 8.00 Credits :
I-E05-3103 STRUCTURAL BIOCHEMISTRY S1 Hourly volume : 27h00 Coefficients : 11.00 Credits :
I-E05-3105 MICROBIOLOGY S1 Hourly volume : 31h00 Coefficients : 12.00 Credits :
T-E12-3504 CHEMISTRY SUPPORT GB - ORE - SAFIRE Hourly volume : 30h00 Coefficients : Credits :
I-E05-3106 S1 STATISTICS Hourly volume : 12h30 Coefficients : 8.00 Credits :
I-E05-3108 COMMUNICATION GB S1 Hourly volume : 03h00 Coefficients : 3.50 Credits :
I-E05-3109 ENGLISH GB S1 Hourly volume : 03h00 Coefficients : 3.50 Credits :
I-E05-3183 IT TOOLS S1 Hourly volume : 02h15 Coefficients : 1.00 Credits :
I-E05-3110 PPP GB S1 Hourly volume : 00h45 Coefficients : Credits :
I-E05-3111 SAE 1.1 ANALYSE Hourly volume : 60h30 Coefficients : 45.00 Credits :
I-U05-2122 UNIT 1.2 EXPERIMENTATION IN BIOLOGICAL ENGINEERING Hourly volume : 159h30 Coefficients : 110.00 Credits : 11.00
I-E05-3184 BIOLOGY AND PHYSIOLOGY S1 Hourly volume : 33h00 Coefficients : 18.00 Credits :
I-E05-3113 CELL BIOLOGY S1 Hourly volume : 16h30 Coefficients : 16.00 Credits :
I-E05-3115 PHYSICS S1 Hourly volume : 21h00 Coefficients : 13.00 Credits :
T-E12-3505 MATHEMATICS SUPPORT GB - ORE - SAFIRE Hourly volume : 20h00 Coefficients : Credits :
I-E05-3116 MATHEMATICS S1 Hourly volume : 16h30 Coefficients : 10.00 Credits :
I-E05-3118 SAE 1.2 EXPERIMENT Hourly volume : 43h30 Coefficients : 45.00 Credits :
I-U05-2125 UNIT 1.3 LEADING QHSE MANAGEMENT Hourly volume : 69h00 Coefficients : 40.00 Credits : 4.00
I-E05-3128 FOOD MICROBIOLOGY AND QUALITY S1 Hourly volume : 21h30 Coefficients : 11.50 Credits :
I-E05-3129 FOOD BIOCHEMISTRY S1 Hourly volume : 21h00 Coefficients : 8.00 Credits :
I-U05-2126 UNIT 1.4 PRODUCING FOOD AND BIOMOLECULES Hourly volume : 66h00 Coefficients : 40.00 Credits : 4.00
I-E05-3130 SAE GB 1.3 SAB HYGIENE CONTROL Hourly volume : 18h00 Coefficients : 16.00 Credits :
I-E05-3178 FOOD AND COSMETICS ENGINEERING S1 Hourly volume : 17h45 Coefficients : 10.00 Credits :
I-E05-3133 INDUSTRIAL PHYSICS S1 Hourly volume : 24h45 Coefficients : 9.50 Credits :
I-E05-3134 SAE GB SAB 1.4 LABORATORY PRODUCTION Hourly volume : 14h30 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 training is both :

- Scientific (acquisition of fundamental knowledge in biology, microbiology, biochemistry and chemistry)
- Technological (learning analysis and bio-production 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 : 169h00 Coefficients : 100.00 Credits : 10.00
I-E05-3141 CHEMISTRY S2 Hourly volume : 46h00 Coefficients : 19.50 Credits :
I-E05-3143 BIOCHEMISTRY S2 Hourly volume : 46h00 Coefficients : 18.00 Credits :
I-E05-3145 MICROBIOLOGY S2 Hourly volume : 37h30 Coefficients : 14.00 Credits :
I-E05-3146 COMMUNICATION GB S2 Hourly volume : 02h00 Coefficients : 3.50 Credits :
I-E05-3147 ENGLISH GB S2 Hourly volume : 03h45 Coefficients : 3.50 Credits :
I-E05-3148 PPP GB S2 Hourly volume : 02h45 Coefficients : 1.50 Credits :
I-U05-2129 UNIT 2.2 EXPERIMENTATION IN BIOLOGICAL ENGINEERING Hourly volume : 153h00 Coefficients : 100.00 Credits : 10.00
I-E05-3149 SAE GB 2.1 ANALYSER ET EXPERIMENTER Hourly volume : 38h30 Coefficients : 36.00 Credits :
I-E05-3150 PORTFOLIO GB S2 Hourly volume : 01h30 Coefficients : 4.00 Credits :
I-E05-3151 CELL BIOLOGY S2 Hourly volume : 17h30 Coefficients : 10.00 Credits :
I-E05-3152 BIOLOGY / PHYSIOLOGY S2 Hourly volume : 27h00 Coefficients : 16.00 Credits :
I-E05-3153 METABOLIC BIOCHEMISTRY S2 Hourly volume : 07h30 Coefficients : 7.00 Credits :
I-E05-3154 PHYSICS S2 Hourly volume : 25h30 Coefficients : 11.00 Credits :
I-E05-3155 S2 STATISTICS Hourly volume : 13h30 Coefficients : 7.50 Credits :
I-U05-2132 UNIT 2.3 LEADING QHSE MANAGEMENT Hourly volume : 76h00 Coefficients : 40.00 Credits : 4.00
I-E05-3156 SAE GB 2.1 ANALYSER ET EXPERIMENTER Hourly volume : 38h30 Coefficients : 36.00 Credits :
I-E05-3157 FOOD QUALITY AND SAFETY S2 Hourly volume : 10h30 Coefficients : 5.00 Credits :
I-E05-3158 FOOD MICROBIOLOGY S2 Hourly volume : 25h30 Coefficients : 9.00 Credits :
I-E05-3159 FOOD BIOCHEMISTRY S2 Hourly volume : 11h00 Coefficients : 5.00 Credits :
I-U05-2133 UNIT 2.4 PRODUCING FOOD AND BIOMOLECULES Hourly volume : 88h45 Coefficients : 60.00 Credits : 6.00
I-E05-3160 SAE GB SAB 2.3 PHYSICO-CHEMICAL CONTROL OF FOODSTUFFS Hourly volume : 19h00 Coefficients : 14.00 Credits :
I-E05-3161 FOOD AND COSMETICS ENGINEERING S2 Hourly volume : 30h30 Coefficients : 17.00 Credits :
I-E05-3163 INDUSTRIAL PHYSICS S2 Hourly volume : 26h15 Coefficients : 14.00 Credits :
I-E05-3164 SAE GB SAB 2.3 PRESENTING PILOT EQUIPMENT Hourly volume : 22h00 Coefficients : 20.00 Credits :

BUT2 BIOLOGICAL ENGINEERING

Manager: Celine Bourgeois 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 : 66h15 Coefficients : 40.00 Credits : 4.00
I-E05-3201 MICROBIOLOGY S3 Hourly volume : 11h30 Coefficients : 8.50 Credits :
I-E05-3202 ENZYMATIC CINETICS S3 Hourly volume : 23h00 Coefficients : 12.00 Credits :
I-E05-3203 COMMUNICATION GB S3 Hourly volume : 02h30 Coefficients : 1.50 Credits :
I-E05-3204 ENGLISH GB S3 Hourly volume : 03h00 Coefficients : 1.50 Credits :
I-E05-3205 PPP GB S3 Hourly volume : 02h45 Coefficients : 0.50 Credits :
I-E05-3206 SAE GB 3.1 CLONING AND PRODUCTION OF A PROTEIN Hourly volume : 21h30 Coefficients : 13.00 Credits :
I-E05-3274 SAE SAB 3.2 BUT1 SAB COURSE Hourly volume : 01h00 Coefficients : 3.00 Credits :
I-U05-2322 UNIT 3.2 EXPERIMENTATION IN BIOLOGICAL ENGINEERING Hourly volume : 85h45 Coefficients : 40.00 Credits : 4.00
I-E05-3208 METABOLIC BIOCHEMISTRY S3 Hourly volume : 10h30 Coefficients : 6.00 Credits :
I-E05-3209 GENETICS AND BIO MOL S3 Hourly volume : 31h30 Coefficients : 11.00 Credits :
I-E05-3210 PROJECT AND MANAGEMENT S3 Hourly volume : 12h00 Coefficients : 3.50 Credits :
I-U05-2323 UNIT 3.3 LEADING QHSE MANAGEMENT Hourly volume : 101h00 Coefficients : 70.00 Credits : 7.00
I-E05-3252 FOOD QUALITY AND MICROBIOLOGY S3 Hourly volume : 29h00 Coefficients : 21.00 Credits :
I-E05-3253 ANALYTICAL BIOCHEMISTRY S3 Hourly volume : 27h30 Coefficients : 15.00 Credits :
I-E05-3254 SAE GB SAB 3.3 MICROBIOLOGICAL ANALYSIS OF A FOODSTUFF Hourly volume : 34h00 Coefficients : 25.00 Credits :
I-U05-2324 UNIT 3.4 PRODUCING FOOD AND BIOMOLECULES Hourly volume : 122h45 Coefficients : 100.00 Credits : 10.00
I-E05-3255 BIOTECHNOLOGY S3 Hourly volume : 21h45 Coefficients : 12.00 Credits :
I-E05-3256 FOOD PROCESS ENGINEERING S3 Hourly volume : 25h30 Coefficients : 30.00 Credits :
I-E05-3257 INDUSTRIAL PHYSICS S3 Hourly volume : 18h45 Coefficients : 12.00 Credits :
I-E05-3258 SAE GB SAB 3.4 MANAGING A UNIT OPERATION Hourly volume : 46h30 Coefficients : 37.00 Credits :
I-U05-2325 UNIT 3.5 INNOVATION IN FOOD SCIENCE AND BIOTECHNOLOGY Hourly volume : 64h45 Coefficients : 50.00 Credits : 5.00
I-E05-3259 CHEMISTRY AND BIOCHEMISTRY APPLIED TO BIOPRODUCTS S3 Hourly volume : 15h45 Coefficients : 10.00 Credits :
I-E05-3260 S3 OPTIMISATION AND VALIDATION METHODS Hourly volume : 20h45 Coefficients : 14.00 Credits :
I-E05-3261 SAE GB SAB 3.5 DESIGNING AN INNOVATIVE PRODUCT Hourly volume : 18h00 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 : 43h15 Coefficients : 40.00 Credits : 4.00
I-E05-3228 ANALYSIS METHODS S4 Hourly volume : 04h30 Coefficients : 4.00 Credits :
I-E05-3229 COMMUNICATION GB S4 Hourly volume : 02h15 Coefficients : 2.00 Credits :
I-E05-3230 ENGLISH GB S4 Hourly volume : 02h15 Coefficients : 2.00 Credits :
I-E05-3231 PPP GB S4 Hourly volume : 02h30 Coefficients : 2.00 Credits :
I-E05-3232 SAE GB 4.1 PURIFICATION OF A PROTEIN Hourly volume : 20h00 Coefficients : 20.00 Credits :
I-E05-3275 SAE SAB 4.2 2ND YEAR PLACEMENT Hourly volume : 01h00 Coefficients : 8.00 Credits :
I-E05-3234 PORTFOLIO GB S4 Hourly volume : 00h45 Coefficients : 2.00 Credits :
I-U05-2332 UNIT 4.2 EXPERIMENTATION IN BIOLOGICAL ENGINEERING Hourly volume : 48h45 Coefficients : 40.00 Credits : 4.00
I-E05-3235 DATA PROCESSING S4 Hourly volume : 19h30 Coefficients : 14.00 Credits :
I-U05-2333 UNIT 4.3 LEADING QHSE MANAGEMENT Hourly volume : 102h15 Coefficients : 80.00 Credits : 8.00
I-E05-3263 QUALITY AND HYGIENE IN THE FOOD INDUSTRY S4 Hourly volume : 09h45 Coefficients : 11.00 Credits :
I-E05-3264 BIO MOL AND IMMUNO-DETECTION S4 Hourly volume : 13h00 Coefficients : 14.00 Credits :
I-E05-3265 ANALYTICAL BIOCHEMISTRY S4 Hourly volume : 21h00 Coefficients : 20.00 Credits :
I-E05-3266 SAE GB SAB 4.3 PRODUCING AND ANALYSING FOODSTUFFS Hourly volume : 34h00 Coefficients : 14.00 Credits :
I-U05-2334 UE 4.4 PRODUCING FOOD AND BIOMOLECULES Hourly volume : 85h15 Coefficients : 80.00 Credits : 8.00
I-E05-3267 BIOTECHNOLOGY S4 Hourly volume : 39h30 Coefficients : 35.00 Credits :
I-E05-3268 PRODUCTION MANAGEMENT S4 Hourly volume : 05h15 Coefficients : 10.00 Credits :
I-U05-2335 UNIT 4.5 INNOVATION IN FOOD SCIENCE AND BIOTECHNOLOGY Hourly volume : 56h00 Coefficients : 60.00 Credits : 6.00
I-E05-3270 BIOLOGY AND NUTRITION APPLIED TO INNOVATIVE PRODUCTS S4 Hourly volume : 09h45 Coefficients : 13.00 Credits :
I-E05-3271 CHEMISTRY AND BIOCHEMISTRY APPLIED TO BIOPRODUCTS S4 Hourly volume : 23h45 Coefficients : 17.00 Credits :
I-E05-3272 SAE GB SAB 4.4 DESIGN AN INNOVATIVE PRODUCT Hourly volume : 14h15 Coefficients : 3.00 Credits :

BUT3 BIOLOGICAL ENGINEERING

Manager: Celine Bourgeois 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 : 20h00 Coefficients : 16.00 Credits :
I-E05-5202 S5 COMMUNICATION Hourly volume : 04h30 Coefficients : 4.00 Credits :
I-E05-5203 ENGLISH S5 Hourly volume : 04h30 Coefficients : 4.00 Credits :
I-E05-5204 PPP S5 Hourly volume : 01h30 Coefficients : 0.00 Credits :
I-E05-5225 SAE SAB 5.1 INNOVATION PROJECT Hourly volume : 12h15 Coefficients : 16.00 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 : 27h00 Coefficients : 18.00 Credits :
I-E05-5218 PRODUCT QUALITY AND SAFETY S5 Hourly volume : 40h00 Coefficients : 24.00 Credits :
I-E05-5219 HEALTH AND SAFETY AT WORK ENVIRONMENT S5 Hourly volume : 24h00 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 : 26h00 Coefficients : 22.00 Credits :
I-E05-5221 STAT TOOLS S5 Hourly volume : 19h00 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 : 18h00 Coefficients : 9.00 Credits :
I-E05-5223 INNOVATIVE TECHNOLOGIES S5 Hourly volume : 34h00 Coefficients : 10.00 Credits :
I-E05-5224 BIOTECHNOLOGY S5 Hourly volume : 36h00 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-U05-6101 UNIT 6.2 EXPERIMENTATION IN BIOLOGICAL ENGINEERING Hourly volume : 41h15 Coefficients : 40.00 Credits : 4.00
I-E05-6001 METHODS OF INVESTIGATION AND CONTROL IN BIOLOGY S6 Hourly volume : 15h30 Coefficients : 12.00 Credits :
I-E05-6002 COMMUNICATION S6 Hourly volume : 01h00 Coefficients : 2.00 Credits :
I-E05-6003 ENGLISH S6 Hourly volume : 01h00 Coefficients : 2.00 Credits :
I-E05-6004 SAE GB 6.1 IN-COMPANY PERIOD Hourly volume : 01h30 Coefficients : 20.00 Credits :
I-E05-6005 PORTFOLIO Hourly volume : 11h45 Coefficients : 4.00 Credits :
I-U05-6106 UNIT 6.3 LEADING QHSE MANAGEMENT Hourly volume : 33h15 Coefficients : 90.00 Credits : 9.00
I-E05-6011 MANAGEMENT QHSE S6 Hourly volume : 18h00 Coefficients : 30.00 Credits :
I-U05-6107 UE 6.4 PRODUCING FOOD AND BIOMOLECULES Hourly volume : 36h15 Coefficients : 90.00 Credits : 9.00
I-E05-6012 PRODUCTION MANAGEMENT S6 Hourly volume : 21h00 Coefficients : 30.00 Credits :
I-U05-6108 UE 6.5 INNOVATION IN FOOD SCIENCE AND BIOTECHNOLOGY Hourly volume : 51h15 Coefficients : 80.00 Credits : 8.00
I-E05-6013 INNOVATION MANAGEMENT S6 Hourly volume : 36h00 Coefficients : 20.00 Credits :
A-E05-6015 BIOTECHNOLOGIE S6 Hourly volume : 09h30 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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