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.
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.
Dean :
Teaching and laboratory team
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
HSE course:
Managers: Vincent Marc and Marina Gillon
IPA course:
Managers: Valérie Tomao and Anne-Sylvie Tixier
SDPV and IFV courses:
Managers: Huguette Sallanon and Florence Charles
The teaching team includes teacher-researchers from the Université d'Avignon, researchers from INRAE and contributors from the professional world.
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
HSE course:
Managers: Vincent Marc and Marina Gillon
IPA course:
Managers: Valérie Tomao and Anne-Sylvie Tixier
SDPV and IFV courses:
Managers: Huguette Sallanon and Florence Charles
The teaching team includes teacher-researchers from the Université d'Avignon, researchers from INRAE and contributors from the professional world.
