Food Science

Explore the programs and courses offered by Food Science

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Program Overview

The Bachelor’s program in Food Sciences, lasting six semesters, prepares specialists for careers in nutrition and the agro-food industry. It offers a solid foundation in biology, biochemistry, and microbiology, as well as practical training in food processing, preservation, and safety techniques. Semesters 5 and 6 focus on specialization and the final research project. Students are evaluated through a combination of continuous assessment and final exams. Graduates will be qualified for careers in industry, scientific research, and food quality control.

Teaching Language : Courses are delivered in both French and English.

Curriculum Highlights

Core Courses

The Bachelor’s program in Food Sciences is structured into three main academic phases:

  • Fundamental Sciences (Semesters 1 & 2): Introduction to biology, biochemistry, microbiology, chemistry, physics, and statistics.
  • Food and Nutrition Sciences (Semesters 3 & 4): In-depth study of food biochemistry, microbiology, food processing, and analytical techniques.
  • Specialization and Application (Semesters 5 & 6): Courses in food technology, hygiene and safety, quality control, and a capstone project accompanied by an internship in the food industry.

Advanced Topics

The advanced modules of the Bachelor’s in Food Sciences include:

  1. Advanced Food Technologies: Techniques for processing and preserving both animal- and plant-based products.
  2. Food Quality and Safety: Implementation of HACCP standards, microbiological testing, and food toxicology.
  3. Molecular Biology in Food: Exploration of cellular-level food interactions.
  4. Nutrition and Health: Evaluation of the relationship between diet and health; development of targeted dietary plans.
  5. Process Control and Modeling: Analysis and optimization of agro-food processes using data modeling tools.
  6. Agro-Food Innovation and Development: Creation of innovative food products and engagement in applied research.
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Admissions Information

Admission to the Bachelor’s in Food Sciences is open to high school graduates from across the country with a minimum average score of 12, holding a Baccalaureate in Natural and Life Sciences, Exact Sciences, or Mathematics.

Possible transition options between related programs include:

  • Food Sciences: Transfer possible in the 1st, 2nd, and 3rd years.
  • Natural and Life Sciences: Transfer allowed in the 1st and 2nd years.
  • Agronomy: Transfer possible in the 1st and 2nd years.
  • Medical Sciences: Transfer accepted in the 1st and 2nd years.
  • Preparatory School SNV: Entry path available.
  • INATAA Engineering Program: Entry possible in the 1st and 2nd years.


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