Explore the programs and courses offered by Food technologies
Browse Programs Admission InformationThis academic program spans four face-to-face semesters, each worth 30 ECTS credits, for a total of 120 ECTS. Each semester lasts 15 weeks, with an average workload of 30 hours per week. Instruction is structured into Teaching Units (TUs), which include core, cross-curricular, and methodological components. Each TU encompasses several subjects delivered through a blend of lectures, tutorials, supervised independent work, practical sessions, internships, and study trips. Each subject and TU is assigned coefficients and credits. A compensation system allows credit balancing between subjects within a TU and between TUs within the same semester. Credits are awarded when the semester average reaches at least 10.00/20. The fourth semester is dedicated to a 24-credit thesis and 6-credit seminars, forming a single TU. Once validated, all earned credits are capitalizable and transferable within the system.
The curriculum is structured around Teaching Units (TUs) divided into fundamental, cross-curricular, and methodological units. Each TU consists of several subjects taught through a combination of lectures, tutorials, independent supervised work, and, where applicable, practical work, internships, or study visits. Every TU and subject carries coefficients and ECTS credits, with a compensation mechanism enabling students to offset lower scores in one subject with higher performance in another within the same TU or semester.
Graduates of this Master’s program may pursue doctoral (third-cycle) studies under the LMD system or seek employment in professional roles aligned with national regulations.
Admission to the Master 2 bridging program is open to candidates holding a Bac+5 degree or equivalent in Food Sciences, Nutrition Engineering, or Food Technology, in accordance with Decree 363 of June 9, 2014. Applicants are ranked based on academic merit, and selection is made according to the order of ranking.
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