Food Biotechnology

Explore the programs and courses offered by Food Biotechnology

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Program Overview

This integrated program spans four semesters and combines in-depth theoretical instruction with practical work and laboratory internships. It is designed to train specialists capable of mastering both the fundamental concepts (genomics, formulation, statistics, etc.) and advanced applications in food biotechnology.

The program aims to:

  • Master key concepts of biotechnology applied to food
  • Learn fermentation, cell culture, and genetic manipulation techniques
  • Use modern technologies for analyzing and controlling the quality of food products
  • Promote creativity in designing new food products and processes
  • Understand standards and regulations related to food safety
  • Encourage an ethical and responsible approach to research and innovation in food biotechnology

Career Prospects:

  • Manager in the agri-food industry or in research centers specializing in biotechnology and agri-food technologies
  • Specialist in food biotechnology
  • Expert in industrial fermentation and bioprocesses
  • Laboratory and production manager in the agri-food sector
  • Quality and food safety specialist
  • Food safety expert/analyst
  • Consultant in food biotechnology
  • Research and Development (R&D) project manager in the agri-food industry


Teaching Language : Instruction is primarily delivered in French, with select modules in English for scientific communication.

Curriculum Highlights

Core Courses

The core program includes:

  • Fundamental modules: genomics, food formulation, functional foods, and applied biotechnology.
  • Methodological courses such as applied statistics and scientific research methodology.
  • Cross-disciplinary subjects: scientific English and the history of biotechnologies.


Advanced Topics

The advanced modules cover:

  • Proteomics and protein characterization
  • Industrial bioprocesses and fermentation
  • Specific applications in dairy products, meat products, and plant-based biotechnology
  • Conducting research projects and preparing the final thesis



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Admissions Information

Admission is based on a review of the applicant’s academic profile, following the validation of a Bachelor’s degree in food sciences, biological sciences (e.g., microbiological engineering, microbial ecology, microbiology, applied biochemistry, biotechnology, bioinformatics), or agronomic sciences (e.g., plant production improvement, animal production improvement).

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