ISA Engineering Program Catalog of Courses Academic year 2012-2013 First year (all classes are all year long) Courses Number of hours ECTS Credits Language Exact Sciences Mathematics 59 4.5 French Physics 72 6 French Chemistry 74 6 French Statistics and Computer sciences 34 2.5 French Biochemistry 53 4 French Relation Skills English 52 3.5 French General communication and culture 46 3 French Sport 40 4 French Life Sciences Plant Biology / Botany 85 6 French Cell Biology 26 6 French Animal Biology 40 4 French Earth Sciences Geology / pedology 85 6 French Economics General Accounting 18 1.5 French Agricultural Management 18 1.5 French General Economics 32 2.5 French Professional courses Crop profile 10 1.5 French Introduction to Agriculture 20 French Internship in a farm 120 6 French Second year (all classes are all year long) Courses 1 Number of hours ECTS Credits Language Exact Sciences Mathematics II 22 4.5 French Physics II 58 6 French Chemistry II 58 6 French Statistics and Computer sciences II 74 2.5 French Biochemistry II 30 4 French Relation Skills English 52 3.5 French General communication and culture 46 3 French Sport 40 4 French
Life Sciences Biology project 27 2.5 French Genetics 54 4.5 French Animal Physiology 70 5.5 French Plant Physiology 48 4 French Microbiology 48 4 French Earth Sciences Fertilization 12 1 French Soil Sciences 30 2.5 French Hydrogeology 24 1.5 French Economics General Economics II 60 2.5 French Internship in a Farm 144 4 French Internship in a Food Industry 75 2 French Third year (all classes are all year long) Courses Number of hours ECTS Credits Language Information and Data Management Data Bases and Data Analysis 24 2 French Data Management Project 42 4 French Engineering Tools Relation skills / Intercultural Communication 32 3 French Human Resources Management / Law 22 2 French ERP 11 1 Quality Management 11 1 French Elective 35 1.5 French Foreign languages (English, Spanish, German, Dutch, Chinese) 33 3 Agriculture and Food: economical and society approach Agriculture and Food Cultural Approach 32 3 French Food Chains 34 3 French Economics General and Analytical Accounting / Management control 32 3 French Economics of the Food Industry / Microeconomics 34 3 French Agriculture Plant Protection 22 2 French Plant Production 22 2 French Ruminants zootechnics 22 2 French Food Sciences Food Sciences and Technology 22 2 French Food Industry Engineering 44 4 French Environmental Sciences Ecology / Industrial Environment 34 3 French Water treatment / Carbo Footprint / Ecoconception 32 3 French 2
Fourth year Semester 1 Courses Number of hours ECTS Credits Language Agriculture Animal Breeding and Genetic Selection 40 3 English Advanced Animal Nutrition 40 3 English Struggling Farmers 40 3 French Plant selection 40 3 French Agriculture and Environment 40 3 French Crop Production Systems Agricultural suppliers 70 5 French Plant Biotechnology 70 5 French Food Technology Production Management and Continuous Improvement 40 3 French Quality, Hygiene and Safety Management 40 3 French Packaging 40 3 French Food Processing Methods 70 5 French Environmental Sciences Environmental Law 40 3 French Environmental Management 40 3 French Risks Management 40 3 French Land planning 70 5 French Economics and Management Corporate Strategy 40 3 French Sectorial Marketing 40 3 French Agricultural Markets and Future Markets 40 3 French International Development 70 5 French Semester 2 Courses 3 Number of hours ECTS Credits Language Agriculture Crop Production Systems 70 5 French Sustainable and Innovative Crop Systems 70 5 French Plant Experimentation 40 3 French Weeding and Entomology 40 3 French Animal Production Systems 70 5 English Aquaculture and Fisheries 70 5 English Global Agricultural Production Models 40 3 English Farm Animal Building and Conception 40 3 English Animal Health and Welfare 40 3 English Food Sciences Quality Control and Food Characterization 70 5 French Food Conception and Processing 70 5 French Bioprocesses 40 3 French Ingredients, Aromas and related regulations 40 3 French Advanced Sensory Analysis 40 3 French Workshop design and Costs Management in the Food Industry 40 3 French Environmental Sciences
Water Management 70 5 French Waste Management 70 5 French Environment and Natural Resources Economics 40 3 French Buildings Energetic performance 40 3 French Applied Ecology 40 3 French Environmental Law 40 3 French Economics and Management Advanced Marketing 70 5 French Food Distribution 70 5 French Finance Case Study 70 5 French Quantitative/Qualitative Study Methods 40 3 French Means Markets 40 3 French Business Law 40 3 French Sales/Purchase Negotiation 40 3 French Fifth year Semester 1 specialization (30 ECTS credits) RURAL DEVELOPMENT Issues and new engineering Understand the new issues at stake in the agricultural world and acquire a work method in order to help the famers in a changing environment. The main goal of this specialization is to train engineers who will be able to determine and understand the new issues of agriculture and to set up appropriate methods to help the famers develop their businesses, with either: - new sectors of activity - a rural/local development project - a business consulting activity 2- Content a. Understand the environment and determine the demand product quality specifics of the production methods consumer s demand globalization and its issues in the agricultural world b. Tools to meet the demand Technical itineraries (Bio, Fertimieux, etc.) Certification and qualification of a farm Insertion of agriculture in a local territory project Diversification Farm strategies c. Tools of the Engineer (Development Engineering) Needs analysis tools (interviews/questionnaires and typology) Project management with farmers Partnership management Group communication and social marketing in development actions Evaluation of actions Group activities 4
Sales marketing Business consulting Period: September December Contact: Bruno Guermonprez, bruno.guermonprez@isa-lille.fr INOVAL Innovation project management in the food industry The emergence of competitivity poles has put innovation at the heart of the companies economic development strategies. Innovation allows companies to make new profits and to achieve an efficient and sustainable economical development. In order to meet the market s dynamics and the ever changing demand, the engineer has to be reactive and able to take into account the various economical and technical components. 2- Content management of innovating projects, acquisition of management skills thorough knowledge of the consumer in order to set up marketing and innovation strategies improvement of technical culinary skills adaptation of the packaging to the product and the consumer management of a professional project that meets the companies demands INOVAL matches the companies new needs such as developers needs, executives will to link research and consumers needs, but it also transcribes the consumers needs into technical language. After this specialization, students often apply to positions such as project manager, marketing manager, R&D manager, etc. Period: September December Contact: Flore RATAJ, flore.rataj@isa-lille.fr BUSINESS MANAGEMENT Marketing/Finance This specialization offers a global approach of business management in the food industry using various teaching methods: modules taught by both ISA staff and professionals from the food industry and other sectors of activity (retail, banking, notary sector); business role playing. Each module is based on the students knowledge and aims at making them fully operational in the prospect of a long term internship or a first job. 5
2- Content The specialization is divided into a core curriculum and two options. It is aimed at both students who wish to have a career in sales and marketing, and students who want to work in business management and finance. a- Core curriculum Students have to attend all of the following modules: project management sales management motivation and management crisis management finance management preparation to recruiting techniques: individual and group interviews b- Marketing option This option offers a deeper knowledge in order for students to be as prepared as possible when they first enter the work market. innovation management brand management surveys (sample groups, etc.) industrial marketing Supply Chain Management advertising communication c- Finance option This option (and a well adapted six months internship) allows the students to complete the Master 1 and 50% of Master 2 Gestion du Patrimoine (i.e. 90 credits) from the Ecole Supérieure des Affaires (Faculty of Management Sciences at the University of Lille 2), provided they validate the following modules: Bank and risk management Business transfer Financial/property transfer techniques Business forms Business evaluation methods The full Master (120 credits in a whole) can be completed, for those who wish to do so, by following a complementary training after the specialization (2 weeks in September and 2 weeks in October): pair report (10 credits) portfolio management (5 credits) taxation of financial products (5 credits) retirement pensions, life insurance (5 credits) patrimonial tools and negotiation (5 credits) Period: September December Contacts: - Marketing option: Julie CHRISTIAEN, julie.christiaen@isa-lille.fr - Finance option: Corinne STATNIK, corinne.statnik@isa-lille.fr 6
ENVIRONMENTAL MANAGEMENT AND EXPERTISE The main goal of this specialization is to train future engineers who will be able to: - identify and diagnose agricultural, industrial or local environmental problems - treat them and prevent them by proposing feasible solutions (on a technical, economical and social level) - manage projects in the various sectors of the environment, from industrial environment to the management of biodiversity Future employers may be research offices, local governments, companies, public and semi-public organizations, associations. Positions are as varied as project manager, environment manager, technical sales manager, research manager, etc. 2- Content a- Core curriculum noise pollution and odour treatment local governments polluted sites and soils management air quality water resources management nature, detection and sampling of pollutants ecotoxicology communication Geographic Information System project management English group projects six months internship Pre-requisite/optional courses for students who haven t taken these courses before: environmental law waste management water treatment risks management environmental management b- Options Industrial environment - Risks management - Quality, safety and environmental management - Industrial environment Energy Ecobuilding - Ecobuilding Autocad (Computer Assisted Drawing) - Energetics - Transport and logistics Natural environment management - Modellizing ecology - Plant association - Natural environment preservation - Hydrology hydrogeology Fundamentals in business administration 7
- Environmental economics - Labor law - Marketing and environment - Business start up Period: September April Contact: Franck CHAUVIN, franck.chauvin@isa-lille.fr QHSE MANAGEMENT Management of Quality, Hygiene, Safety and Environment in the Food Industry Fully taught in English This specialization aims at training future managers in the fields of quality, hygiene, safety and environment in the food industry. The concept of quality includes all its aspects, from the most general to the most modern point of view, which includes every operator from production to processing, selling, safety regulations and protection of the environment. The teachings are based on three axes: Developing and consolidating knowledge of the quality technical tools, as well as safety and environment related knowledge (scientific, technical and legal) Broadening industrial, economic and social culture Developing abilities in the fields of intercultural and non hierarchical communication and group activities 2- Content This specialization is completely taught in English (courses, projects, supervision and exams). The final internship thesis is the only part that may be written in French. This specialization is divided into three modules: Technical module on Quality, Hygiene, Safety and Environment Management and business knowledge Project (on a specialization topic linked with an industrial partner) The MSc Industrial Biotechnology Management is in partnership with the Faculty of Sciences and Technologies of the Lille Catholic University and Loyola College in Chennai (India). It is made up of a dozen French students and about twenty international students. Period: September December Contact: Audrey MISRAHI, audrey.misrahi@isa-lille.fr HEALTH AND NUTRITION This specialization aims at giving engineers the necessary skills and knowledge to evaluate, master, improve and communicate about the health and nutrition impact of their technical choices all along 8
the food chain, from agricultural production to storage, processing and distribution. Its other objective is for the future engineers to acquire a double competency in the field of health and food. Future jobs include Communication Manager, Food Industry Regulation Manager, R&D Manager, Health and Nutrition Manager in a food company, etc. The main sectors of employment are agricultural chains, food companies, institutional catering, consulting companies, etc. 2- Content This specialization is made up of 5 modules. Human needs Objectives: to understand and anticipate human needs; to understand the relation between food and health. o Physiological needs o Eating habits o Link between eating and health o Nutritional pathologies Food and its nutrients Objectives: to have an overview of all the different types of food, from simple food to nutritional supplements, and to understand the concept of balanced eating. o Food o Food for specific target groups o Nutritional supplements o Food improvement o The impact of process o The concept of balanced eating The role of official institutions Objectives: to know the official institutions related to food and health, discover the political context that led to actions and regulations, to know which entities will help setting up actions in a company. o Official institutions in the field of food and health o Public policies in the field of nutrition and health o How to support and speed up the growth of a channel? Development of a nutrition and health approach in the food chain Objectives: to think about the social role of a company, especially in the field of health. Discover the market, its size and evolution. To find a way to consolidate practices in an agro food chain or a company, in order to develop products that will meet both the consumers and society s needs. o Social role of each of the entities involved in the channel o The nutritional food market and the people and institutions involved o How to create a channel, a product in nutrition and health? o How to guarantee food safety? o How to communicate to the final consumer? Scientific marketing Study of a channel Testimonies channel by channel Objectives: study the actions implemented by agro food chains or companies to create, protect and develop products in a nutrition and health context. Lectures by professionals. o o o Dairy products Meat Vegetables 9
o o o Cereal and Algae Sugar Seafood Professional study This specialization also includes an industrial study ordered by a professional in the field of nutrition and health. Students will have to work in teams one day per week and present their report to the sponsor at the end of the semester. Field trip A 2- to 3-day field trip will allow the students to discover the organization of a health products oriented agro food chain. Student will see equipment and meet people involved in the whole chain, from agricultural production to process, and have the opportunity to exchange ideas with teams who work on the issue of nutrition and health. Assessment Written and oral reports of the various group and individual projects. Period: September December Contacts: - Eric Taisne: eric.taisne@isa-lille.fr - Christophe Fachon: christophe.fachon@isa-lille.fr 10