Les objectifs sont de former des spécialistes du management de la qualité des productions alimentaires et de la recherche & développement en agro-alimentaire.
Compétences développées
/
Débouchés
Le/la titulaire du diplôme acquiert les connaissances scientifiques et professionnelles nécessaires dans le domaine de la transformation des produits agro-alimentaires et les met en œuvre afin (de mettre en place et faire vivre les démarches d’assurance qualité associées aux productions alimentaires; et de concevoir de nouveaux aliments, en tenant compte des problématiques nutritionnelles des différentes catégories de populations
Organisation de la formation
● Formation en présentiel
● Expériences en milieu professionnel intégrées à la formation
● Stages obligatoires :en entreprise ou en laboratoire de 6 mois (mars à août), en France ou à l’étranger
Contrôle de connaissances
/
Condition admission / Public cible
● Bac +3
● Maîtriser les concepts de base de microbiologie, biologie moléculaire et sciences du végétal.
● Rédiger de façon claire en français et/ou en anglais.
● Examen sur dossier et entretien.
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