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Industries Agro-Alimentaires au Sud

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

Sustainable agricultural & food systems for the south engineering Master Degree

Option Food Industry for the South (IAAS)

Update : 09/27/2019

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

Where ?
Institut des régions chaudes (IRC)

Objectives

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:

  • use of tropical agricultural raw materials and adding-value through the preparation of traditional foods and innovative products adapted to local and export markets,
  • development of economic activities in the South through the creation of companies and processing units adapted to local contexts.

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.

Themes

  • agrifood, food science, nutrition, process engineering
  • markets, sectors and agricultural and agrifood companies
  • Mediterranean and tropical countries
  • The new product group “Pat'àbis”, an innovative candy made from by-products of hibiscus processing

    The new product group “Pat'àbis”, an innovative candy made from by-products of hibiscus processing

  • The new product group “Ti Bière (beer) Kréol”, a completely original beer made from tropical starches - Winner of the 2016 Graine d'Agro Award

    The new product group “Ti Bière (beer) Kréol”, a completely original beer made from tropical starches - Winner of the 2016 Graine d'Agro Award

  • Some examples of new products developed by the students in the Food Industry for the South option

    Some examples of new products developed by the students in the Food Industry for the South option

  • Analyses of the composition of food products

    Analyses of the composition of food products

  • Optimization of processing facilities at the food technology platform of UMR QualiSud

    Optimization of processing facilities at the food technology platform of UMR QualiSud

  • Preparation of dried smoked fish at the food technology platform of UMR QualiSud

    Preparation of dried smoked fish at the food technology platform of UMR QualiSud

  • Programme

    Number of ECTS credits : 60

    Language of instruction : In French

    The programme 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:

    • introductory overview to understand the benchmarks of sustainable development, the diversity and wealth of tropical agricultural raw materials and of products processed in the South;
    • knowledge of the main tropical agricultural processing sectors: characteristics of raw materials, processing technologies and impact of processes on quality (theoretical and practical aspects);
    • food product innovation in the South: lessons and stories from professionals about the tools of food innovation and practical applications, leading to the realization of a new product development group project (from an idea to the product model);
    • creation of a company in the South (in relation to the innovative product developed in block 3): assessment of market potential, design of the plant in a southern environment, sizing and choice of equipment, quality management, financial feasibility and business plan.

    This set is complemented by lessons in professional development and modern languages.

    Internships

    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.

  • Calendar

    • April to June: applications from students coming from outside Montpellier SupAgro considered
    • Early September: pre-registration.
    • Week 37: classes resume
    • Early April to end September: end-of-studies internship.
    • Mid October: defence of end-of-studies internships.
  • Admission

    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.

    Admissions

  • Careers

    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.

Director of studies

Place

Institut des régions chaudes (IRC)
Campus de Lavalette
1101, avenue Agropolis
Montpellier

Registration

Key features

  • An original, clear and well recognized programme focusing on product innovation and the creation of food businesses in Mediterranean and tropical regions.
  • A highly operational and professional training.
  • Project-based teaching which is active, dynamic and full of practical exercises.
  • International and multicultural graduates, focused on development issues in the South.
  • Strong partnerships with diverse international institutions working on agricultural and food development in the South (CIRAD, IRD, universities in the South).

Fees

€1,765 + €91 Contribution Vie Etudiante et de Campus (CVEC) administrative fee

Pay CVEC online

Contacts

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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