Master of science

Food Science

JUNIA ISA offers a Master of Science and Engineering degree in Food Science, taught in English or in French, specializing in the Sustainable Management of Food Production, or Quality Management Systems in the Agrofood industry. This internationally-accredited program delivers a Master of Science and Engineering, allowing graduates to enter the workforce or pursue doctoral studies in institutions around the world.

Admission
Admission Level

Bachelor level

Campus

Lille

Diploma

ISA

Start Date

September

Request our brochures

Teaching languages : FR | EN

students in our agri-food production area

Course objectives

The general objectives of the Food Science program is to give students:

  • An international view of food safety regulations and standards, highlighting local and international specificities
  • Tools to assist food companies in setting up systems (HACCP, BRC,IFS, SQF, ISO 22000, FSSC 22000, ISO 14001 and ISO 9001) and to carry out audits (preparation for internal auditor certification exam)
  • An overview of theories, concepts and methodologies of company resource planning systems
  • A practical view of food industry management, through lectures and seminars by professionals of the sector
  • Experience managing projects in an international context as part of a multicultural team

Program objectives

The program of the 1st semester of the Master 2 depends on the specialisation.

Master 1 Master 2
French taught courses
Master 1 Courses ECTS
Master 1 > Fall semester Courses Formulation et conception produit ou Projet technologie alimentaire ECTS 6
Master 1 Courses Ingrédients ECTS 3
Master 1 Courses Caractérisation physique, chimique et microbiologique des aliments ECTS 6
Master 1 Courses Evaluation sensorielle ECTS 3
Master 1 Courses Plans d'expériences ECTS 3
Master 1 > Spring semester Courses Nutrition ECTS 3
Master 1 Courses Bioprocédés ECTS 3
Master 1 Courses Projet - Sécurité Sanitaire ECTS 3
Master 1 Courses Gestion de production ECTS 3
Master 1 Courses Performance industrielle ECTS 3
Master 1 Courses Procédés de transformation agroalimentaires ECTS 6
Master 1 Courses HACCP étude de cas ECTS 3
Master 2 Courses ECTS
Master 2 > Fall semester Courses Specialization (two options): Sustainable Product Development or Nutrition et Santé - Management en Agroalimentaire en alternance ECTS 30
Master 2 > Spring semester Courses End-of-Study Internship Six-month professional experience Thesis Report + Oral Defense ECTS 30
research lab

Hands-on experience

The Food Science program prepares students to be operational professionals even before graduating, thanks to the combined theoretical and practical approach. The teaching methods provide students from various backgrounds and cultures with the operational and managerial skills required in the corporate world. Students learn through Project Based Learning approach, with group work and case studies, field visits where students can see first-hand the jobs they might choose for their future, and industrial projects with partner companies. Project management and intercultural activities allow students to develop their abilities to work in a team and to reinforce transversal skills. Internships allow students to apply the technical skills they learn in class to real-world work experience.

Internships

As with all programs at JUNIA, students will spend 40% of their studies in internships. These periods of professional immersion, carried out either in France or abroad, in a company or a laboratory, expose students to the reality of the professional world.

Professionnal support

Examples of Our Students’ Internships

Bangalore, India BONDUELLE

Quality management and gherkin business development in India

Marquette-lez-Lille, France DELIFRANCE

Improvement of industrial risks management

Mouscron, Belgium CARGILL

Minimizing the cross contamination of nuts in the final product delivered to the customers

Tilloy les Mofflaines, France HAAGEN-DAZS

Updating the HACCP plan according to new Group requirements

Andenne, Belgium PURATOS GROUP (BELDEM)

Valorisation of yeast fermentation juices

Laval, France LACTALIS

Development of fermented milks and desserts for retailer’s brands

Chennai, India CAPRICORN FOOD PRODUCTS

Updating food safety management system according to ISO22000

Melsomvik, Norway BRUNSTAD CHRISTIAN CHURCH

Quality, Safety, Hygiene and Environment enhancement at a dining unit

Lille, France HENNART FRERES SAS

Quality in purchase – How to improve the purchase of cheese, review of suppliers’ documents

Koekelberg, Belgium DEBAILLEUL PRODUCTS

Improvement of the quality management system in order to get the BRC certification

Quaedypre, France FLANDRES OIGNONS

HACCP implementation

Paris, France ADEPALE

Finding alternatives to the use of disinfectants for agro-food industries

Lewarden, The Netherlands WETSUS

Characterization of bacterial strains and analyses of their biofilm forming abilities

Kiel, Germany INSTITUTE OF HUMAN NUTRITION

Quantification of tocopherols from vegetable oil and animal tissue according to the standards of the American FDA

a student in a lab

Careers

Students in the JUNIA ISA Food Science program benefit from direct experience with partner companies early in the curriculum. Guest lectures, site visits and internship periods mean JUNIA ISA alumni are ready to work well before they graduate. This Food Science program leads to job opportunities in production, supply chain, R&D, sales and marketing, management, quality and safety, product development, and more.

Examples of our Alumni’s positions
  • Product Engineer & Production Leader – Sports Nutrition at Decathlon Sports, India
  • Manufacturing and Technology Director – Carlsberg, China
  • Programme Officer – Better Cotton Initiative, India
  • Junior Product Developer R&D – Coca Cola Company, Belgium
  • Production Chain Supervisor – Château Blanc, France
  • New Product Development – Little Freddie Organic Baby Food, United Kingdom
  • Project Manager, Corporate Social Responsibility – Laudun Chusclan Vignerons, France
  • Regional Marketing Manager – Roquette, India
  • Product Development Technologist – Danone Nutricia Research, Netherlands
  • Category Manager GMS – Bacardi Martini, France
  • Head of Product Innovation and Development – Indulge Beverages, India
  • Trade Advisor/Business Developer in Food and Beverage – Business France, Brazil

Research

Research in food quality

The expertise of JUNIA ISA’s Food Quality laboratory is focused on sensory analysis. The main research area of the team is based on a better understanding of the mechanisms of product evaluation.

 

Research in food process engineering

Since 2013, JUNIA ISA’s Food Science department has undertaken research activities in engineering processes to provide solutions in regard to the valuation of food-industry by-products using new eco-processes for selective recovery of high valued molecules which can be used as natural additives in food industry, cosmetics and pharmaceuticals.

our agri-food production area
Tuition fees 8 500 €

Tuition fees for UE students joining the Master 1 in 2022-2023.

For the Master 2 and non UE students, check all the details here.

Financial aids

Learn more about our scholarships and financial support

Financial aids
Admission Prerequisites
  • Minimum Bachelor degree in Life Sciences (Agriculture, Food Science, Biology, or related field)
  • B2 level in language of instruction (French or English) certified by an official test score (DELF, DALF, French Bac, TOEFL IBT 80, TOEIC 785, IELTS 6.0 or equivalent), except students from countries where the desired language of instruction is an official language
  • French is NOT required for admission to English-taught programs, but is highly recommended
Learn more about our admissions process
Our team Contacts
Admissions Office [email protected]
Caroline Kaczmarek [email protected]
Download our brochures

To learn more about the academics and degree offer at JUNIA, request our brochures.

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