MASTER FOOD TECH SUSTAINABLE FOOD TECHNOLOGY AND MANAGEMENT. College of Agriculture and Life Sciences

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1 Agriculture Food Sciences Environmental Sciences Landscape MASTER FOOD TECH SUSTAINABLE FOOD TECHNOLOGY AND MANAGEMENT National Master s degree Accredited by the French Ministry of Education College of Agriculture and Life Sciences Agriculture Food Sciences Environment Landscape

2 Food production and international markets: a wealth of prospects! The master s program in Sustainable Food Technology and Management aims at training French and international executives to appreciate the constraints of food production, minimize its impact on the environment, set up the necessary quality standards and sustainable development actions and improve corporate performance. Open to students from different countries and sometimes very disparate cultural traditions, this Master s program is intended to train tomorrow s managers in countries which are faced with the issue of resolving a host of challenges in the food-based economy. The program includes a global and sustainable management dimension which is needed to train those managing the significant developments in the agricultural products processing industries. The internationalization of the students skills and personal qualities will quickly take concrete form and provide a foundation on which they can build. Students will: manage professional projects in multicultural groups (international student body with students from Europe, Asia, South America, Africa, the Middle East ); acquire a high level of professional and technical English and French language; make the most of the French expertise in food production. The program is entirely taught in English by an international team of Professors, researchers and professionals of the food sector. Students therefore benefit from the additional global expertise of Professors and experts from France and other countries. These two years provide the students with both solid professional experience and unique, enriching human experience. Together with the specific professional skills they will learn, these will make their profile stand out in the job market. Emmanuelle MARTIN-DERVAUX MSc Coordinator CONTENTS - Living in Lille p3 - The program p4-5 - Key points for professionalization p6 - Practical information p7

3 LILLE Naturally! Living in Lille! Living in the heart of a region Made for students: the 3 rd largest university centre of France (160,000 students) With a rich artistic and historical heritage: museums, theatres and many notable examples of regional architecture With a vibrant and dynamic cultural life: exhibitions, concerts, events, etc Living at the crossroad of a Euro region 20% of the EU population living in a radius of 300 km around Lille 4 European capitals at your doorstep: Paris 1h, London 1h20, Brussels 30min, Amsterdam 2h30 A highly developed transportation network: airport (daily flights to the main European cities), high-speed train, highway, etc Living in the heart of a major industrial and agricultural region Leading region in food exports 3 rd most important region in agricultural production 3 rd most important region for turnover in food production 2 nd most important region for foreign investments (all sectors) Lille Catholic University: living on a campus in the heart of the city of Lille Founded in 1875 The largest private university in France 27,000 students, 10% international students 170 programs (Bachelors, Masters, PhD) Student facilities: restaurants, dormitories, sport complex, health center Surrounded by parks and green areas A place for personal and academic achievement Welcome and orientation sessions on arrival Free French language classes offered to all international students An international office helping with all administrative matters (visa, resident permit, health insurance, etc) Student associations: music, sport, gastronomy, international, etc Individual tutoring Directed studies and projects in our laboratories Helpful and devoted faculty members Certified ISO

4 International BY NATURE! The program Organization The Master s program is a two-year course: the first year (M1) targets the acquisition of general, scientific and intercultural communication skills and fundamental technical skills; the second year (M2) consists of a specialization in responsible and sustainable interdisciplinary management in the food production industries; Two optional modules: - Sales and Procurement - Integrated management systems The course is taught in English by professors and research staff, professionals and consultants from France and abroad; Intensive classes of French language and intercultural communication are provided throughout the course. When the semester began I then realized I had underestimated the depth of precision and details the course structure had to offer. It is a cocktail of innovative food technologies, their use in sustainability of worldwide food industry with industrial and research approach. As someone already working in a Food Research Institute in my country, the detailed nature of the course structure does not only equip me with much research knowledge but an opportunity to be an industrial food technologist 11 different nationalities in the course in 2013 with an added advantage of a second international language: French. Mariam, Ghana Sept. Oct. Nov. Dec. Jan. Feb. March April May June July Aug. M1 BASICS in sciences and technology Advanced study and project management Internship (3 months) M2 Specialization in cross-functional and operational management Final internship and thesis report Research facilities at the ISA food center A technology platform: formulation room, cold rooms, food production hall equipped with a microbrewery, fermenters, multi-process autoclave, vacuum mixer, packaging equipment, hydro-distillation equipment, dairy workshop. An experimental kitchen A sensory evaluation laboratory A physical and chemical laboratory A microbiology laboratory 4

5 A career - oriented course An active learning pedagogy The program is built on problem-based and project-based teaching: it consists in an active teaching method implemented in the training, the «Learning by doing» method. While lectures and seminars are essential to provide students with the basics needed to understand the issue, a large part of the course is dedicated to issues-based learning, case studies and fieldwork. The pedagogical approach of the Masters is essentially multidisciplinary, dealing with the management of food production from technical, scientific, economic and cultural standpoints. Immersions in the corporate world Industrial Projects Project management and intercultural teamwork lie at the heart of the learning process. Project study enables students to develop the aptitude to work in teams and to put into practice transverse skillsets. It aims for the application of scientific, technical and managerial skills in a proactive, responsible way. These projects are carried out as a team one day a week. Internships These periods of professional immersion, carried out either in France or abroad, in a company or a laboratory, confront the students with the reality of corporate life and prepare them for their entry into active employment. Students must gradually develop their ability to act independently. Within the industrial projects and the internships, each student is supervised by an industrial tutor and a professor. The projects and internships are described in a written report and an oral presentation in the presence of the company. MASTER 1 Semester 1 ects Food sciences Food biochemistry 3 Nutrition and health management 2 Food microbiology 4 Environmental impact of industry 3 Food industry global context 2 Food technologies Bioprocess 2 Unit operations 3 Scientific communication tools 3 Intercultural communication and personal development 1 2 French 1 2 Professional project 1 (internship) 3 Computer applications tools 1 Semester 2 ects Applied food technologies and analysis tools Process charts and food technology practicals 3 Ingredients 1 Sensorial and physico-chemical characterization of food 3 Applied statistics 1 3 Food safety and quality management systems 1 4 Sustainable supply chain 1 1 Intercultural communication and personal development 2 2 French 2 2 Project management 1 Project management tools and technological project 5 Responsability 1 1 Professional project 2 (internship) 3 MASTER 2 Semester 3 ects Sustainable supply chain 2 2 Food safety and quality management systems 2 3 Environmental and industrial risks management systems Environmental management systems 2 Industrial risks management 2 Operational management tools Monitoring tools 2 Cleaning and disinfection 1 Applied statistics 2 3 Quality strategy 1 Sustainable development and CSR 2 Intercultural communication and personal development 3 1 French 3 2 Project management 2 Operational management industrial project 4 Responsability 2 2 Professional project 3 1 Business development 2 Semester 4 ects Professional project 4 30 (6-month internship: end of study project and thesis) 5

6 PROFESSIONAL BY NATURE! Key points for professionalization The two main assets of this program are the well targeted course curriculum for a complete food professional knowledge with on-site professionals and case studies, and the professional internships for a total of 8 months (The main difference I find compared to the international programs from other countries like US, UK and Australia etc..). To put it simply, KNOWLEDGE tells what to do and EXPERIENCE tells what not to do. At ISA, I feel that I have learned both. Durgarao, India Project leader R&D, Lactalis-Nestlé Fresh Products, France ISA corporate network Since its creation, ISA has always been working in close cooperation with the professional and industrial sector. Along the years, ISA has built a strong network, gathering today more than 200 partner companies. Every year, ISA organizes Company and Career Day : on this occasion, our partner companies and ISA students have the opportunity to meet and exchange on internships and job opportunities. ISA is also offering company-sponsored training program in major French international food companies. Contact us to know more about our offers. Students will spend 40% of their time immersed in the companies Examples of positions of our graduates: Quality Specialist - NESTLE - GERMANY Operational Excellence Leader - SODEXO - FRANCE Researcher (Product Safety and Regulatory Affairs) - PROCTER & GAMBLE - BELGIUM Process Technologist - BUHLER AG - SWITZERLAND Purchase and logistics manager - NATUREX - INDIA Skills and job opportunities At the end of the course, graduates will have skills based around three broad areas: the ability to communicate and to manage projects in an international context, with multicultural teams; the ability to implement a suitable methodology, knowledge and multidisciplinary skills to resolve problems; the ability to manage projects responsibly and to offer sustainable initiatives for improvement. These technical and managerial skills allow ISA graduates to get diverse job positions in different departments: Production; Supply chain; Food quality and safety; Research and development; Industrial safety; Procurement, Sales and marketing; Management; Environment. ISA is trusted by: 6

7 Practical information Admission requirements BSc in biochemistry, microbiology, biology, biotechnology, agriculture or other related discipline in life sciences English level certified by an official test: TOEFL 550, IETLS 6.0, TOEIC 750 Admission procedures Applicants should contact the ISA International Office at and Fill in the electronic application form Take the written science test (on line) Have an individual interview (face to face or video conference) Deadline for application: May 1 st 2015 Financial aspects Expenses: Tuition fees: 5,000/year (for admissions in September 2015) Living expenses in France: approx. 650/month Miscellaneous fees (insurance, visa, etc): approx. 300/year Financial aid: Paid internships if carried out in France: min. 500/month French government allowance for accommodation Scholarships: refer to your local French Embassy or contact ISA International Office Contacts ISA International Office 48 boulevard Vauban Lille Cedex - FRANCE Tel: +33 (0) / On arrival : student support Reservation of accommodation in a student residence Administrative procedures (visa, residence permit, etc.) Integration into student life (associations, activities, etc.) Welcome session: French language, intercultural communication, orientation week, etc. Before I came to France, I always worried about how I would live there without being able to speak French. Like every foreign student at ISA, it is not a major problem. Each foreign student will be paired with one French student who speaks English. This program helps foreign students to adapt to the environment of the school and to live in France. Zahidah, Malaysia More information! Follow us on Facebook https://www.facebook.com/pages/isa-food-tech/ 7

8 6 good reasons to choose the Master Food Tech A scientific program with a strong international dimension An active learning pedagogy: project-based courses, case studies, project management A professional course including 2 long internships in companies for A hands-on experience International and intercultural classes of students Study in English, learn French and discover europe London 1h20 Live on a campus in the city center at the crossroad of europe Amsterdam 2h30 LILLE Berlin 2h30 Brussels 35 min Paris 1h Some key figures about ISA B achelor, Master, Engineering programs in French and in English 1,200 students 50 % female students 25 % benefitting from a scholarship More than 85 % employment rate 6 months after graduation A network of 250 industrial partners 5 research units Madrid 2h50 D ouble degrees and twinning programs A campus in the heart of the city, surrounded by parks and green areas S tudent facilities (restaurants, dormitories, sport complex, health center) 4 European capitals at your doorstep 1 60 partner universities around the world ISA - 48 BOULEVARD VAUBAN LILLE CEDEX - FRANCE TEL: +33 (0) FAX: +33 (0) Member of HEI ISA ISEN Group Crédit photos : Laurent Scavone Sébastien Jarry Fotolia GrandNordFilms Schutterstock / Conception : Studiographic ICL Imprimé par une Imprimerie certifiée ImprimVert, sur du papier recyclé, avec des encres à base végétale Impression Directe Roubaix Rome 3h

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