Agri-Food technology and quality control

Explore the programs and courses offered by Agri-Food technology and quality control

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Program Overview

The Bachelor's degree in Agri-Food and Quality Control enables students to acquire comprehensive scientific knowledge related to food products of animal origin (meat, milk and dairy products...), plant origin (fruits and vegetables, cereals, oils...), or microbial origin (proteins or lipids from unicellular organisms), from production to consumption.

Throughout this training, graduates will develop a broad understanding of human nutrition issues and the agri-food industries in light of technological developments on a global scale.

The program is primarily based on the nutritional aspect of food products, food processing methods (physical, chemical, enzymatic, and microbiological) aimed at preserving or diversifying their consumption, while ensuring the quality expected by consumers and ensuring their safety.


Teaching Language : anglais

Curriculum Highlights

Core Courses

·        Microbiology

·        Biochemistry

·        Food and Food Systems

·        Basics of Food Technology


Advanced Topics

  •  Agri-Food Technology
  • Food Hygiene and Safety
  •  Food Microbiology
  •  Health Foods and Functional Foods
  •  Food Toxicology
  • Food Preservation
  • Food Biotechnology


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Admissions Information

Admission to the Bachelor's program in Agri-Food Industries and Quality Control is open exclusively to holders of a baccalaureate in the field of natural and life sciences.

Students enrolled in the Food Science track in the second year (L2) will have the opportunity to continue their studies in this academic specialization, "Agri-Food and Quality Control", in the third year (L3).

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