Explore the programs and courses offered by MANAGING FOOD QUALITY
Browse Programs Admission InformationThe GESQUAL Master’s program, structured within the LMD system (Licence-Master-Doctorat), is organized over four semesters, totaling 120 ECTS credits. Each semester spans approximately 15 weeks and carries 30 credits.
The curriculum is divided into Teaching Units (UEs) that provide a comprehensive and balanced approach to food quality management:
1. Fundamental Teaching Units: Cover core knowledge in quality management principles, food safety, and international standards.
2. Discovery Teaching Units: Offer broader insights into emerging areas, such as technological innovation in the agri-food sector and current trends in food quality.
3. Cross-Disciplinary Teaching Units: Develop essential soft skills like professional communication, leadership, and the use of information and communication technologies.
4. Specialty Teaching Units: Focus on key areas such as risk management, continuous improvement, and certified quality systems (e.g., ISO 9001).
5. Professional Teaching Units: Include internships, practical work, and applied projects that facilitate real-world experience and integration into the professional environment.
The GESQUAL Master’s program includes key modules focused on food quality management:
Management of Nutritional, Hygienic, Technological, and Organoleptic Qualities
Mastery of Standards and Regulations
Documentary Monitoring and Problem Solving
Corporate Quality Management
Food Safety and Nutrition
Labeling and Certification
Hazard Analysis and Critical Control Point (HACCP)
These core courses are designed to prepare students for managing food quality throughout the production and distribution chain.
Advanced modules explore specialized domains, offering students in-depth knowledge and practical expertise:
Nutritional and Technological Aspects of Food Quality
Food Safety and Toxicology
Quality and Business Management
Documentary Monitoring and Data Analysis
Organoleptic Evaluation and Digital Tools
Professional Ethics and Deontology
Project Design and Industry Internship
Students complete a final-year research or professional project (PFE) and a mandatory internship to apply their acquired competencies in real-world settings.
Eligibility
For Master 1: A Bachelor’s degree (Bac+3) in Food Science or a related discipline with relevance to food quality management.
For Master 2: Completion of a Master 1 program in a compatible field.
Selection Process
Admission is based on academic profile (transcripts, diplomas), a curriculum vitae (CV), and an assessment of the applicant’s career goals and alignment with the program objectives.