MASTERS IN SCIENCE AND TECHNOLOGY FOR AGRICULTURE, FOOD AND THE ENVIRONMENT - PLANT CHAIN ENGINEERING

Contact

Diploma

BAC+5

Input level

BAC +3

Duration

2 years

Graduate

Yes

Locations

Jean-Henri Fabre Campus - UFR STS

Study plan

Initial, Continuing, Part-time

Internship

Cost of training

Rates voted by the Board of Directors on 09 March 2023:
9,600 net of tax
For more information, please contact us: sec-i2fl@univ-avignon.fr
*University fees in addition to tuition fees

Sector

Agri-food - Environment

Contact

96%

session 2022

Success rate

7,3/10

Learners session 2022

Satisfaction rate

80%

professional integration in 18 months for the 2021 session

Professional integration rate

Presentation

In France, there is no Masters-level course providing the necessary knowledge and skills in the physiology and post-harvest technology of fresh fruit and vegetables.
The University of Avignon and the CTIFL have joined forces to train managers in the fruit and vegetable sector, with an understanding of the scientific, technical, economic and strategic issues at every stage of the sector:
Production, Shipping, Importing, Post-harvest equipment and products, Retail, Quality, Research and Development, Sales, Marketing.

This work-linked Masters course (Bac+5) specialises in the management of the fruit and vegetable sector.
One of the objectives is to acquire high-level scientific, technical and managerial skills in 2 years of training with a view to professional integration.
The aim of this course is to promote healthy, sustainable food to meet society's new expectations.

It is supported by a unique environment:

- CTIF (Centre Technique de la Filière Fruits et Légumes): specialist in preservation and post-harvest technologies.

- UMR Qualisud (CIRAD - University of Montpellier - Montpellier SupAgro - Avignon University - University of La Réunion)
Joint research units whose activities include post-harvest plant physiology and the development of new conservation technologies

Special features
Area of expertise :
- MARKET GARDEN AND FRUIT PRODUCTION
- POST-HARVEST CONSERVATION & LOSS REDUCTION
- CONTROLLING THE QUALITY OF FRUIT AND VEGETABLES
- KNOWLEDGE OF SECTORS
- COMPANY MANAGEMENT

Courses
For alternating apprentices (under 30) or those on professionalization contracts, their professional experience as an employee is 16.5 months/2 years.
For jobseekers or people undergoing retraining, the status may be that of trainee, with the duration varying.

Watch a video of a former student talking about her experience!

**Read what a former student has to say! (Click on the image)**

Read the Tribune Verte article about the work-linked Masters in Fruit and Vegetable Sector Engineering: Article in .PDF format

Domain: Science, Technology, Health

Description : The UFR Sciences, Technologies, Santé is made up of 6 teaching departments (Biology, Chemistry, Geology, Mathematics, Physics, STAPS), 1 IT department - Centre d'Enseignement et de Recherche en Informatique (CERI), 4 recognised research laboratories and 4 Joint Research Units/INRAE.

Dean : Christophe Emblanch

Teaching and laboratory team

IMAS course:
Philippe Obert Director
Cindy Morris co-director and head of Block 1
Carine Le Bourvellec Head of Block 2
Gregory Meyer in charge of 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.

General diagram of the domain Curriculum diagram RNCP skills correlation table Outline of the course

Admission

Admission requirements

Plant Production Quality Management specialism

Bachelor's degree or equivalent 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

Hydrology, Soil and the Environment

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

Food Production Engineering pathway

Bachelor's degree or equivalent 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) programme

- 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

M1 PLANT CHAIN ENGINEERING

Manager: Laurent Legendre Voir le courriel

Manager: Florence Charles

Presentation of the course : 1 Objectives

As part of the 'Agricultural, Food and Environmental Sciences and Technologies' Master's degree, the University of Avignon offers a work-linked speciality entitled 'Plant-based Sector Engineering'.
The aim of this course is to train managers with knowledge of plant production and physiology, quality development and post-harvest conservation treatments. This knowledge is needed to adapt growing methods and post-harvest technologies and to develop them in such a way as to reduce physiological damage and microbiological deterioration while preserving organoleptic and nutritional quality. Limiting food losses, estimated at 20 to 50 % of production depending on the nature of the products and the regions of the world, is one of the major challenges for ensuring food supplies in the years to come.
This is a completely original course offering, because to our knowledge there is no Masters degree in France that provides the knowledge and skills needed in physiology and post-harvest technologies to meet these considerable challenges.

2. target skills

The aim of the course is to train managers to be able to analyse the condition of products: from production to conservation; to know and manage cultivation itineraries; to know and manage post-harvest conservation techniques; and to analyse and manage product quality. The course will also enable students to acquire a range of cross-disciplinary skills, such as team management and leadership, project management, communication, identifying problems and proposing solutions.

The jobs targeted are management positions in various sectors: production, shipping, importing, post-harvest equipment and products, mass distribution, quality, research and development, sales and marketing.

Code	Courses and teaching units	Hourly volume	Coefficient	ECTS
S-U02-3301	ENGLISH	Hourly volume : 24h00	Coefficients : 2.00	Credits : 2.00
S-U02-3311	KNOWLEDGE OF SECTORS	Hourly volume : 20h00	Coefficients : 2.00	Credits : 2.00
S-U02-3003	EXPERIMENTAL METHODOLOGY - DATA ANALYSIS	Hourly volume : 20h00	Coefficients : 2.00	Credits : 2.00
S-U02-3304	TOXICOLOGY	Hourly volume : 25h00	Coefficients : 2.00	Credits : 2.00
S-U02-3004	TRACEABILITY AND RISKS	Hourly volume : 20h00	Coefficients : 2.00	Credits : 2.00
S-U02-3306	NUTRITION AND INTEGRATED METABOLISM	Hourly volume : 40h00	Coefficients : 2.00	Credits : 2.00
S-U02-3012	PLANT AND MICROBIAL BIOTECHNOLOGY	Hourly volume : 20h00	Coefficients : 2.00	Credits : 2.00
S-U02-3308	PLANT PATHOLOGY	Hourly volume : 35h00	Coefficients : 2.00	Credits : 2.00
S-U02-3309	AGRONOMY - TECHNICAL SITES	Hourly volume : 30h00	Coefficients : 2.00	Credits : 2.00
S-U02-3310	WORK EXPERIENCE ( 5 H PER STUDENT)	Hourly volume : 05h00	Coefficients : 1.00	Credits : 12.00
S-A02-0501	AVERAGE NUMBER OF UNITS EXCLUDING COMPANY PLACEMENTS	Hourly volume :	Coefficients : 2.00	Credits :

Manager: Florence Charles

Presentation of the course : 1 Objectives

As part of the "Agricultural, Food and Environmental Sciences and Technologies" Masters programme, the University of Avignon offers a work-linked speciality entitled "Fruit and Vegetable Sector Engineering".
The aim of this course is to train managers with knowledge of plant production and physiology, quality development and post-harvest conservation treatments. This knowledge is needed to adapt growing methods and post-harvest technologies and to develop them in such a way as to reduce physiological damage and microbiological deterioration while preserving organoleptic and nutritional quality. Limiting food losses, estimated at 20 to 50 % of production depending on the nature of the products and the regions of the world, is one of the major challenges for ensuring food supplies in the years to come.
This is a completely original course offering, because to our knowledge there is no Masters degree in France that provides the knowledge and skills needed in physiology and post-harvest technologies to meet these considerable challenges.

2. target skills

The aim of the course is to train managers to be able to analyse the condition of products: from production to conservation; to know and manage cultivation itineraries; to know and manage post-harvest conservation techniques; and to analyse and manage product quality. The course will also enable students to acquire a range of cross-disciplinary skills, such as team management and leadership, project management, communication, identifying problems and proposing solutions.

The jobs targeted are management positions in various sectors: production, shipping, importing, post-harvest equipment and products, mass distribution, quality, research and development, sales and marketing.

Code	Courses and teaching units	Hourly volume	Coefficient	ECTS
S-U02-3140	MORPHOGENESIS-PHYSIOLOGY OF FRUIT DEVELOPMENT	Hourly volume : 33h00	Coefficients : 2.00	Credits : 3.00
S-U02-3314	CROPS GROWN IN GREENHOUSES - ABOVE GROUND	Hourly volume : 28h00	Coefficients : 3.00	Credits : 2.00
S-U02-3315	POST-HARVEST PHYSIOLOGY	Hourly volume : 36h00	Coefficients : 3.00	Credits : 2.00
S-U02-3316	QUALITY CONTROL AND MANAGEMENT	Hourly volume : 30h00	Coefficients : 2.00	Credits : 2.00
S-U02-3317	POST-HARVEST TECHNOLOGIES	Hourly volume : 15h00	Coefficients : 3.00	Credits : 2.00
S-U02-3323	REGULATIONS GOVERNING THE MARKETING OF FRUIT AND VEGETABLES	Hourly volume : 15h00	Coefficients : 1.00	Credits : 1.00
S-U02-3142	INTEGRATED BIOLOGICAL PROTECTION AND PLANT HEALTH	Hourly volume : 33h00	Coefficients : 3.00	Credits : 3.00
S-U02-3324	PROJECT MANAGEMENT TOOLS, CSR	Hourly volume : 20h00	Coefficients : 2.00	Credits : 1.00
S-U02-3143	MARKETING AND SALES TECHNIQUES	Hourly volume : 15h00	Coefficients : 2.00	Credits : 2.00
S-U02-3322	WORK PLACEMENT (5 HOURS PER STUDENT)	Hourly volume : 05h00	Coefficients : 1.00	Credits : 12.00
S-A02-0502	AVERAGE NUMBER OF UNITS EXCLUDING COMPANY PLACEMENTS	Hourly volume :	Coefficients : 2.00	Credits :

Manager: Laurent Legendre

Code	Courses and teaching units	Hourly volume	Coefficient	ECTS
S-U02-3701	EU 1. POSITIONING YOURSELF IN A PROFESSIONAL ENVIRONMENT 1	Hourly volume : 54h00	Coefficients : 7.00	Credits : 7.00
S-E02-1301	UCE 1. ENGLISH	Hourly volume : 24h00	Coefficients : 3.00	Credits : 3.00
S-E02-1302	UCE 2. KNOWLEDGE OF SECTORS	Hourly volume : 15h00	Coefficients : 2.00	Credits : 2.00
S-E02-1303	UCE 3. CSR (CORPORATE SOCIAL RESPONSIBILITY) AND PROJECT MANAGEMENT	Hourly volume : 15h00	Coefficients : 2.00	Credits : 2.00
S-U02-3702	EU 2. MASTERING THE FUNDAMENTALS OF STAAE	Hourly volume : 55h00	Coefficients : 6.00	Credits : 6.00
S-E02-5304	UCE TOXICOLOGY	Hourly volume : 25h00	Coefficients : 3.00	Credits : 3.00
S-E02-1706	UCE NUTRITION AND METABOLISM	Hourly volume : 30h00	Coefficients : 3.00	Credits : 3.00
S-U02-3703	UNIT 3. PLANT PRODUCTION 1	Hourly volume : 120h00	Coefficients : 13.00	Credits : 13.00
S-E02-5312	UCE EXPERIMENTAL METHODOLOGY DATA ANALYSIS	Hourly volume : 20h00	Coefficients : 2.00	Credits : 2.00
S-E02-5314	UCE TRACEABILITY AND RISKS	Hourly volume : 20h00	Coefficients : 2.00	Credits : 2.00
S-E02-3409	UCE 3. AGRONOMY AND TECHNICAL ITINERARIES	Hourly volume : 30h00	Coefficients : 2.00	Credits : 3.00
S-E02-3411	UCE 4. PLANT NUTRITION	Hourly volume : 35h00	Coefficients : 2.00	Credits : 3.00
S-E02-3413	UCE 5. PLANT DEVELOPMENT AND MORPHOGENESIS	Hourly volume : 25h00	Coefficients : 2.00	Credits : 3.00
S-U02-3704	UNIT 4 IN-COMPANY PLACEMENTS 1	Hourly volume : 05h00	Coefficients : 4.00	Credits : 4.00
S-E02-1311	AMS IN-COMPANY PLACEMENT (5H / STUDENT)	Hourly volume : 05h00	Coefficients : 4.00	Credits : 4.00

Manager: Laurent Legendre

Code	Courses and teaching units	Hourly volume	Coefficient	ECTS
S-U02-3705	EU 1. POSITIONING YOURSELF IN A PROFESSIONAL ENVIRONMENT 2	Hourly volume : 21h00	Coefficients : 2.00	Credits : 2.00
S-E02-1312	UCE 1. REGULATION AND MARKETING OF FRUIT AND VEGETABLES	Hourly volume : 21h00	Coefficients : 2.00	Credits : 2.00
S-U02-3706	EU 2. PROTECTING CROPS 1	Hourly volume : 68h00	Coefficients : 7.00	Credits : 7.00
S-E02-3417	UCE 1. PLANT PATHOLOGY 1	Hourly volume : 35h00	Coefficients : 4.00	Credits : 3.00
S-E02-3419	UCE 2. INTEGRATED BIOLOGICAL PROTECTION AND PLANT HEALTH	Hourly volume : 33h00	Coefficients : 3.00	Credits : 3.00
S-U02-3707	UE 3. POST-HARVEST PRESERVATION OF PLANTS 1	Hourly volume : 45h00	Coefficients : 5.00	Credits : 5.00
S-E02-1315	UCE 1. POST-HARVEST PLANT PHYSIOLOGY	Hourly volume : 45h00	Coefficients : 5.00	Credits : 5.00
S-U02-3708	EU 4. ANALYSING THE QUALITY OF FRUIT AND VEGETABLES 1	Hourly volume : 54h00	Coefficients : 6.00	Credits : 6.00
S-E02-3424	UCE 3. PHYTOCHEMICAL ANALYSES	Hourly volume : 36h00	Coefficients : 3.00	Credits : 3.00
S-E02-1717	UCE QUALITY CONTROL AND MANAGEMENT	Hourly volume : 30h00	Coefficients : 3.00	Credits : 3.00
S-U02-3709	EU 5. WORK PLACEMENT 2	Hourly volume : 05h00	Coefficients : 10.00	Credits : 10.00
S-E02-1317	AMS IN-COMPANY PLACEMENT (5H / STUDENT)	Hourly volume : 05h00	Coefficients : 10.00	Credits : 10.00

M2 PLANT CHAIN ENGINEERING

Manager: Florence Charles Voir le courriel

Manager: Florence Charles

Code	Courses and teaching units	Hourly volume	Coefficient	ECTS
S-U02-3335	FOURTH RANGE PRODUCTS / FRESH CUT	Hourly volume : 41h00	Coefficients : 2.00	Credits : 3.00
S-U02-3337	BIOCHEMISTRY - METABOLOMICS	Hourly volume : 35h00	Coefficients : 3.00	Credits : 3.00
S-U02-3336	SECONDARY METABOLISM	Hourly volume : 20h00	Coefficients : 2.00	Credits : 2.00
S-U02-3330	POST-HARVEST ITINERARIES	Hourly volume : 20h00	Coefficients : 2.00	Credits : 3.00
S-U02-3075	COMPANY KNOWLEDGE - HR MANAGEMENT	Hourly volume : 20h00	Coefficients : 2.00	Credits : 2.00
S-U02-4101	BUSINESS MANAGEMENT-ACCOUNTING-LAW	Hourly volume : 30h00	Coefficients : 2.00	Credits : 2.00
S-U02-3070	PLANT PATHOLOGY	Hourly volume : 30h00	Coefficients : 4.00	Credits : 3.00
S-U02-3334	IN-COMPANY PLACEMENT (5 H PER STUDENT)	Hourly volume : 05h00	Coefficients : 1.00	Credits : 12.00
S-A02-0501	AVERAGE NUMBER OF UNITS EXCLUDING COMPANY PLACEMENTS	Hourly volume :	Coefficients : 2.00	Credits :

Manager: Florence Charles

Code	Courses and teaching units	Hourly volume	Coefficient	ECTS
S-U02-3341	NUTRITIONAL ASPECTS	Hourly volume : 20h00	Coefficients : 3.00	Credits : 2.00
S-U02-3353	HEALTH RISKS	Hourly volume : 20h00	Coefficients : 3.00	Credits : 2.00
S-U02-3354	AGRI-ENVIRONMENTAL DIAGNOSIS OF TERRITORIES AND ACV	Hourly volume : 20h00	Coefficients : 2.00	Credits : 2.00
S-U02-3350	REFRIGERATION AND PACKAGING SCIENCES AND TECHNIQUES	Hourly volume : 20h00	Coefficients : 2.00	Credits : 2.00
S-U02-3346	STATISTICS	Hourly volume : 20h00	Coefficients : 2.00	Credits : 2.00
S-U02-3355	QUALITY TOOLS AND METROLOGY	Hourly volume : 20h00	Coefficients : 3.00	Credits : 2.00
S-U02-3351	FRUIT AND VEGETABLE PROCESSING	Hourly volume : 20h00	Coefficients : 1.00	Credits : 3.00
S-U02-3339	SETTING UP A QUALITY CONTROL SYSTEM	Hourly volume : 15h00	Coefficients : 2.00	Credits : 1.00
S-U02-3356	PROFESSIONALISATION	Hourly volume : 20h00	Coefficients : 1.00	Credits : 1.00
S-U02-3352	STUDENT CONFERENCE	Hourly volume : 15h00	Coefficients : 1.00	Credits : 1.00
S-U02-3349	WORK PLACEMENT (5 HOURS PER STUDENT)	Hourly volume : 05h00	Coefficients : 1.00	Credits : 12.00
S-A02-0502	AVERAGE NUMBER OF UNITS EXCLUDING COMPANY PLACEMENTS	Hourly volume :	Coefficients : 2.00	Credits :

Manager: Florence Charles

Code	Courses and teaching units	Hourly volume	Coefficient	ECTS
S-U02-3710	EU 1. KNOWING HOW TO POSITION YOURSELF IN A PROFESSIONAL ENVIRONMENT 3	Hourly volume : 40h00	Coefficients : 3.00	Credits : 3.00
S-E02-3430	UCE 3. COMPANY KNOWLEDGE - HR MANAGEMENT	Hourly volume : 15h00	Coefficients : 2.00	Credits : 1.00
S-E02-3432	UCE 5. BUSINESS MANAGEMENT - ACCOUNTING - LAW	Hourly volume : 25h00	Coefficients : 2.00	Credits : 2.00
S-U02-3711	EU 2. IMPLEMENTING PLANT PRODUCTION 2	Hourly volume : 43h00	Coefficients : 5.00	Credits : 5.00
S-E02-3433	UCE 1. INNOVATIVE SOIL-LESS CROPS, URBAN FARMS, AQUAPONICS	Hourly volume : 28h00	Coefficients : 3.00	Credits : 3.00
S-E02-1319	UCE 2. ORGANIC FARMING AND AGROECOLOGY	Hourly volume : 15h00	Coefficients : 2.00	Credits : 2.00
S-U02-3712	UNIT 3. PROTECTING CROPS 2	Hourly volume : 76h00	Coefficients : 9.00	Credits : 9.00
S-E02-3438	UCE 1. PLANT PATHOLOGY 2	Hourly volume : 34h00	Coefficients : 4.00	Credits : 4.00
S-E02-3440	UCE 2. POST-HARVEST PLANT PATHOLOGY	Hourly volume : 12h00	Coefficients : 1.00	Credits : 2.00
S-E02-3442	UCE 3. SECONDARY METABOLISM	Hourly volume : 30h00	Coefficients : 3.00	Credits : 3.00
S-U02-3713	UNIT 4.POST-HARVEST PLANT PRESERVATION 2	Hourly volume : 27h00	Coefficients : 4.00	Credits : 3.00
S-E02-1322	UCE 1. POST-HARVEST TECHNOLOGIES	Hourly volume : 15h00	Coefficients : 3.00	Credits : 2.00
S-E02-1323	UCE 2. COLD SCIENCE	Hourly volume : 12h00	Coefficients : 2.00	Credits : 1.00
S-U02-3714	UNIT 5 IN-COMPANY PLACEMENTS 2	Hourly volume : 05h00	Coefficients : 10.00	Credits : 10.00
S-E02-1324	AMS IN-COMPANY PLACEMENT (5H / STUDENT)	Hourly volume : 05h00	Coefficients : 10.00	Credits : 10.00

Manager: Florence Charles

Code	Courses and teaching units	Hourly volume	Coefficient	ECTS
S-U02-3715	EU 1. POSITIONING YOURSELF IN A PROFESSIONAL ENVIRONMENT 4	Hourly volume : 30h00	Coefficients : 3.00	Credits : 3.00
S-E02-1325	UCE 1. PREPARATION FOR PROFESSIONAL INTEGRATION	Hourly volume : 20h00	Coefficients : 2.00	Credits : 2.00
S-E02-1326	UCE 2. CONF'FEL CONFERENCE	Hourly volume : 10h00	Coefficients : 1.00	Credits : 1.00
S-U02-3716	EU 2. POST-HARVEST PRESERVATION OF PLANTS 3	Hourly volume : 96h00	Coefficients : 9.00	Credits : 9.00
S-E02-1327	UCE 1. POST-HARVEST ITINERARIES FOR TEMPERATE AND TROPICAL PRODUCTS	Hourly volume : 25h00	Coefficients : 3.00	Credits : 3.00
S-E02-1328	UCE 2. 4TH RANGE AND FRESH CUT	Hourly volume : 46h00	Coefficients : 3.00	Credits : 3.00
S-E02-1329	UCE 3. FRUIT AND VEGETABLE PROCESSING	Hourly volume : 25h00	Coefficients : 3.00	Credits : 3.00
S-U02-3717	UNIT 3 ANALYSING AND MANAGING THE QUALITY OF FRUIT AND VEGETABLES 2	Hourly volume : 69h00	Coefficients : 8.00	Credits : 8.00
S-E02-1330	UCE 1. HEALTH RISKS	Hourly volume : 10h00	Coefficients : 2.00	Credits : 1.00
S-E02-1331	UCE 2. QUALITY TOOLS	Hourly volume : 25h00	Coefficients : 2.00	Credits : 2.00
S-E02-1332	UCE 3. ENERGY AND ENVIRONMENTAL DIAGNOSTICS	Hourly volume : 14h00	Coefficients : 1.00	Credits : 2.00
S-E02-1333	UCE 4. STATISTICS	Hourly volume : 20h00	Coefficients : 2.00	Credits : 2.00
S-E02-1334	ECU 5 NUTRITIONAL ASPECTS	Hourly volume : 20h00	Coefficients : 1.00	Credits : 1.00
S-U02-3718	UNIT 4 IN-COMPANY PLACEMENTS 2	Hourly volume : 05h00	Coefficients : 10.00	Credits : 10.00
S-E02-1335	AMS IN-COMPANY PLACEMENT (5H/STUDENT)	Hourly volume : 05h00	Coefficients : 10.00	Credits : 10.00

Job opportunities

Target skills
- Market garden and fruit production
- Post-harvest conservation and loss reduction
- Controlling the quality of fruit and vegetables
- Knowledge of sectors
- Professional English
- Engineering an industrial or research project
- Company management

Business
Industrial buyer, Commercial strategy manager, Sales manager, Head of commercial department, Commercial buyer, Manager of SME/SMI, etc. Technical managers in production preparation, Technical manager in production, Technical manager in quality control, Technical sales manager, Business engineer, Agricultural consultant, Agricultural and aquaculture research manager, Farming or breeding manager, Logistics manager, Road haulage operations manager, etc.

Managers: Production, Quality, Health, Safety and Environment, Selection
varieties, post-harvest preservation and maturing, Research and Development,
Buyer-Sourcer 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/

Lifelong Learning

Relais Handicap

Training accessible to people with disabilities. Contact the Relais Handicap :
univ-avignon.fr/campus/accessibility/disability/

The SFTLV has a disability advisor:
accueil-fc@univ-avignon.fr
04 32 74 32 20

Applications

You hold (or are preparing to hold) a national bachelor's degree or another diploma giving access to the master's programme: apply for the 1st year of a Masters

The application procedures are changing for the start of the 2024 school year.

You can find out about the range of Masters courses on offer and apply for them on the website https://monmaster.gouv.fr/
The bidding period begins on 26 February 2024 and ends on 24 March 2024 at 23:59.
You will receive a reply from 28 May 2024.

Contact

The secretariat
Tel. +33 (0)4 32 74 32 21
sec-i2fl@univ-avignon.fr

Important documents and links

Once you have registered, you will be asked to use the Digital Working Environment (ENT). Find out how to use it: Digital Working Environment (ENT)

Continuing education rate

Rates voted by the Board of Directors on 09 March 2023:
9,600 net of tax
For more information, please contact us: sec-i2fl@univ-avignon.fr
*University fees in addition to tuition fees

Validation of acquired experience (vae)

Tel. +33 (0)4 32 74 32 23
sec-vae@univ-avignon.fr

https://univ-avignon.fr/formations/formation-tout-au-long-de-la-vie/la-validation-des-acquis/

Practical information

Lifelong learning