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Option d'ingénieur : Agroalimentaire et Agro-Industrie de Montpellier

Engineering Master Degree - Semesters 9 & 10 - Master of Science 2

Agricultural sciences engineering Master Degree

Option Agri-food and Agro-industry

Update : 05/04/2020


What type of training ?
une formation diplômante, sous statut étudiant

For who ?
étudiant titulaire d'un diplôme français, étudiant international

Where ?
Montpellier SupAgro

Objectives

This option aims to train general agricultural engineers for a full range of agri-food and agro-industry careers.

The teaching strategy is based on a multidisciplinary and transversal approach to the agri-food sector that is illustrated by examples from several sectors. More specifically, the training course addresses the characteristics of sectors positioned upstream of agriculture and the roles of production, processing and distribution stakeholders. It develops professional skills and knowledge involving food quality control and the strategies of agri-food sector actors.

Acquiring knowledge

The program aims to impart in-depth knowledge in the fields of food sciences, nutrition, physical chemistry of "agro-molecules", process engineering and equipment engineering, hygiene and safety (food and work), production management, engineering sciences, consumer science, agro-industrial enterprise management and primary product development, food systems, the organization of value chains and actors’ strategies.

Acquisition of skills

Agricultural engineers are able to take on various functions within production or service companies (public, cooperative or private sector), intervene in the "downstream management" of all technical elements essential for the development of quality products, and contribute to the development of new products while taking into account environmental impacts.

Themes

  • agrifood, food science, nutrition, process engineering
  • EPIK project product – Pepper mills providing a sensation of cold or heat (Ecotrophelia, 2017)

    EPIK project product – Pepper mills providing a sensation of cold or heat (Ecotrophelia, 2017)

  • EPIK project team - Pepper mills providing a sensation of cold or heat (Ecotrophelia, 2017)

    EPIK project team - Pepper mills providing a sensation of cold or heat (Ecotrophelia, 2017)

  • PAT’ & PATTY project product - Vegetable pastes for modelling, cooking, and tasting (Ecotrophelia, 2017)

    PAT’ & PATTY project product - Vegetable pastes for modelling, cooking, and tasting (Ecotrophelia, 2017)

  • PAT’ & PATTY project team - Vegetable pastes for modelling, cooking, and tasting (Ecotrophelia, 2017)

    PAT’ & PATTY project team - Vegetable pastes for modelling, cooking, and tasting (Ecotrophelia, 2017)

  • Qiattitude project team - First fresh appetizers made from chia seeds (Ecotrophelia, 2016)

    Qiattitude project team - First fresh appetizers made from chia seeds (Ecotrophelia, 2016)

  • Kivi project team - Line of four alcoholic and sparkling drinks (Ecotrophelia, 2016)

    Kivi project team - Line of four alcoholic and sparkling drinks (Ecotrophelia, 2016)

  • Caféco project team - First coffee pulp flour biscuits (Ecotrophelia, 2016)

    Caféco project team - First coffee pulp flour biscuits (Ecotrophelia, 2016)

  • Programme

    Number of ECTS credits : 60

    Language of instruction : In French

    The construction of the professional project (teaching modules, individual work and engineering internship) results in the choice of one of the following two specializations:

    • Specialization PRO-HEALTH – “Products” approach
    • Specialization AGROPERF-RISK - “Production” and "risks" approach

    Instruction
    The academic training (5 months) includes 4 common core modules (3 months) and 4 optional modules (2 months) chosen per specialization.
    The curriculum includes conferences by specialists and professionals from France and abroad, visits to agro-industrial companies, production sites, logistics platforms and warehouses, laboratories and technical centres, practical exercises and situation training scenarios.

    Foreign languages
    Students have the opportunity to strengthen their foreign language skills by both "cultivating" their English and reinforcing a second language (German or Spanish).

    Individual project
    Individual work on a finalized project (equivalent to 120 hours) is conducted during the academic training period (October to March). The topic is linked to the choice of the pre-specialization, and can be achieved in collaboration with the company in which the internship takes place.

    As part of their individual project, students in the option can participate in ECOTROPHELIA (a student food innovation contest). This national competition aims to create, implement and develop new food products by teams of students in higher scientific education and commercial training programs. Participation in this competition gives students the opportunity to work on a team to create a new food product, managing all facets of the complexity of development with a real need for results, just like an actual business "project" team.

    Internships

    An internship in a company (6 months, compulsory) is based on carrying out a study, research or a mission in company (in France or abroad) in one of the fields covered by the training program (possibility of partnership with a laboratory).

  • Admission

    The 3rd year option is open, after review by the admissions committee, to students who have validated the M1 level (first year of a master's program) and come from:

    • an international partner institution in the context of academic mobility (earning credits)
    • a school of agriculture under the French Ministry of Agriculture and Food (See Ecole des groupes Ingénieurs) or the Ministry of Higher Education for Research and Innovation
    • or a French institution with which Montpellier SupAgro has signed an agreement

    Application forms may be obtained from the educational directorate of your institution.

    Students who have not validated the 2nd year (M1) of the Montpellier SupAgro Agricultural Engineer course are not awarded a diploma at the end of the 3rd year of the training program.

    Admissions

  • Careers

    The option prepares agricultural engineers for various management functions in the agri-food sector, more specifically for fresh produce and agro-industries.

    Job opportunities include design and/or development engineer, project coordinator, production management engineer, methods and/or organization engineer, senior manager/manager (production, quality control, safety and environment, scheduling, logistics, human resources), consulting engineer.

    The companies and organizations in which agricultural engineers may work include:

    • food distribution companies
    • production units of agri-food companies
    • R & D services of agribusinesses
    • service companies
    • logistics and fresh food businesses
    • catering companies
    • agro-industries (cosmetics, phytopharmacy).

Director of studies

Partners

  • UMR IATE
  • UMR QualiSud
  • UMR MOISA

Place

Montpellier SupAgro
Campus de La Gaillarde
2 place Pierre Viala
Montpellier

Key features

  • Scientific environment recognized in France and internationally
  • Active training with an emphasis on the field: meetings, interviews and surveys of livestock farmers and other professionals in the livestock sector
  • Achievement of an independent 6-week project in response to the request of a professional structure
  • Learning or building skills in project management and group facilitation
  • Between a quarter and a third of the graduating class find a job before the end of the internship

Fees

€1,765 + €92 Contribution Vie Etudiante et de Campus (CVEC) administrative fee

Pay CVEC online

Contacts

L'institut Agro | Montpellier SupAgro
2 place Pierre Viala
34060 Montpellier - France
Tél. : +33 (0)4 99 61 22 00 Tél. : +33 (0)4 99 61 22 00
Fax : +33 (0)4 99 61 29 00
contact@supagro.fr

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