Product innovation and the creation of food businesses, levers for development in countries of the South.
What type of training ?
|une formation diplômante, sous statut étudiant, une formation diplômante, par la voie de l'alternance|
For who ?
|étudiant titulaire d'un diplôme français, étudiant international|
Institut des régions chaudes (IRC)
To train managers for the sustainable development of food sectors in Mediterranean and tropical countries. Based on in-depth knowledge of the main tropical food processing sectors, the specialization places a strong emphasis on:
The curriculum prepares graduates to occupy different positions (R & D, quality, production, entrepreneur, advisor, etc.) at various levels (from small to multinational companies), in different structures (private, public, NGO), in the South or North in internationally-oriented positions (purchasing, sourcing, consulting, analysis of markets in the South). It integrates the socio-economic and technical environments specific to southern countries and encourages an entrepreneurial outlook.
Number of ECTS credits : 60
Language of instruction : In French
The programme of Innovation, development and entrepreneurship in food processing for tropical and mediterranean countries (formerly Food Industry in the South — IAAS) option is designed to gradually lead students to set up and manage a concrete project such as creating a development-oriented activity in the South. This project includes product innovation and the design of a processing unit, covering its technical, organizational and financial dimensions. The first semester is comprised of 4 blocks:
This set is complemented by lessons in professional development and modern languages.
The second semester is devoted to a 5-6 month professional internship (compulsory) which can be carried out in various structures depending on the student’s career plans. The internship is generally carried out in companies but can also be done in consulting firms, NGOs or R & D centres. Particular attention is paid to its preparation (preparation of an internship plan before starting) and to its follow-up (tutoring by a trainer).
The themes of the internships vary widely and reflect the diversity of the careers targeted by the training: evaluation/diagnosis of sectors and markets, raw material procurement and supply management, links with agricultural production, optimization of production and product quality, design of new products and processing units, quality control and management, hygiene/safety, support for business creation, etc.
The Food Industry for the South (IAAS) option in the Sustainable agricultural & dood systems for the south (SAADS) engineering programme is open to international students who have validated a master's degree or equivalent in food science and technology (B2 level in French required). This training course is also offered to students who have validated the second year of an engineering training programme at a French agricultural or food engineering school.
With a strong focus on the South, the specialization prepares students for a wide range of food engineering positions within companies (procurement/purchasing, production, R & D, management, quality/hygiene/safety, marketing, etc.) and in development agencies or research and development institutes. It also trains students for entrepreneurial and consulting careers in the food sector.
Institut des régions chaudes (IRC)
Campus de Lavalette
1101, avenue Agropolis
€1,765* or €4,290 (see conditions, in French) + €92 Contribution Vie Etudiante et de Campus (CVEC) administrative fee
* Applied in particular for the relevant States of the priority solidarity zone: Benin, Burkina Faso, Burundi, Central African Republic, Chad, Comoros, Democratic Republic of Congo, Djibouti, Ethiopia, Gambia, Guinea, Haiti, Liberia, Madagascar, Mali, Mauritania, Niger, Senegal, Togo