Food Microbiology

Program Overview

The program is designed to train researchers specialized in food microbiology, with a focus on understanding the functions of microorganisms, the ecological and evolutionary relationships between different microbial communities, as well as the impact of these microorganisms on food safety and human health. This program adopts an interdisciplinary approach and aims to develop advanced skills in scientific research, critical analysis, and academic and industrial innovation in the field of food microbiology.

Teaching Language : Courses, seminars, and research work are conducted in English and/or in French.

Curriculum Highlights

Core Courses

Food Microbiology: Study of major groups of pathogenic and spoilage microorganisms.
Food Hygiene and Safety: Methods of prevention and food safety practices.
Food Biotechnology: Use of microorganisms to improve food products.
Quality Management and Regulations: Standards and regulations in the agro-food sector.

Advanced Topics

Nanotechnology in Food Microbiology: Development of antimicrobial nanomaterials for food preservation.
One HealthApproach: Antibiotic resistance in foodborne bacteria and its impact on public health.
Impact of climate change on the food security.
Bacterial adaptation to extreme environments.

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Admissions Information

Applicants must have a master’s degree in Food Microbiology or an equivalent degree.
Applicants who hold a master’s degree in a related field may be eligible.
Pass the entrance examination

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