Science, Technology, Agriculture - Food, Engineering, Health

PROFESSIONAL DEGREE IN PACKAGING AND PACKING

  • ECTS

    60 credits

  • Training structure

    IUT Montpellier-Sète

Presentation

The professional degree in packaging, Quality, Safety and Environmental Impact of Food and its Packaging (ALIPACK) offered at the IUT of Montpellier-Sète is based on a transdisciplinary approach for a global and prospective vision of the "packaging/product" couple. The originality of this training lies in the special place it gives to the organic product itself and its very specific requirements, which are decisive for the implementation of a packaging. The packaging, which, through its many functions, has become an essential instrument for the preservation of the quality of food products.

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  • Between 85% and 100% depending on the promotion.

    Success rate

The advantages of the course

Possibility of taking the Voltaire certification.

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Objectives

The objective of the ALIPACK professional degree "Quality, safety and environmental impact of food and its packaging" is to acquire a global and prospective vision of the "food/packaging" pairing in order to meet the major challenges of the agri-food industries, i.e. the reduction of food losses and waste by maintaining the quality (nutritional, organoleptic, microbiological) of food for as long as possible and the reduction of the environmental impact of the food/packaging pairing, while ensuring consumer safety.
The LP ALIPACK is therefore based on a cross-disciplinary and multidisciplinary approach which aims to provide all the knowledge, skills and tools necessary to carry out an integrated management of quality (including environmental quality) and consumer safety in the food industry. The originality of the LP ALIPACK lies in the emphasis it places on the organic product itself and its very specific requirements, which are decisive for the implementation of packaging. The management of quality, health safety and environmental impact requires an adaptation of the manufacturing process and also a complete control of the conservation of the quality of food products.

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Know-how and skills

The training provides students with the following skills:
- Know how to choose a transformation and/or packaging process according to the properties of the food product to be preserved (based on solid knowledge of the physico-chemical and nutritional characteristics of foods, the mechanisms of food spoilage, the main food preservation and packaging processes);
- Know how to choose a material and size a packaging (primary, secondary, tertiary) according to the constraints related to the product and its use (based on solid knowledge of the main classes of packaging materials and their properties);
- Know how to manage the packaging of sensitive products (fruit and vegetables, cheese, wine) for which losses are the most significant;
- Know how to implement the main techniques of packaging under controlled and modified atmospheres;
- Know how to produce a label in accordance with regulatory obligations;
- Master the technical means to characterise the interactions between the container and the contents in accordance with the legislation in force;
- Know how to manage and optimise a production and/or packaging line in a food company;
- Be able to ensure integrated management of the quality and safety (including environmental) of food and its packaging;
- Master the regulations in force in terms of hygiene, safety and quality in the food and packaging industries (ISO, BRC, IFS standards); master the statistical tools for quality control; know how to use HACCP; know the obligations of traceability
- Know how to draw up specifications and know the principle of functional analysis
- Know how to propose alternatives in terms of clean and economical technologies for the environment while analysing the financial feasibility for the company (biodegradable packaging, waste treatment, effluent management)
- Know how to integrate quickly into the professional world (mastery of English, project and company management tools, the technological field and the related oral and written communication)
In addition, the content of the ALIPACK training allows the development of the following individual qualities of the students:
- Autonomy
- Taking of initiative and responsibilities
- Rigour in the conduct and management of projects
- Technical rigour
- Ability to integrate into a team and possibly to supervise operational teams
- Ability to follow the technological evolution of its field of competence in the broadest sense which supposes the acquisition of the fundamentals and to tackle complex tasks

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Organization

Programme

Initial classic training: 16-week internship and 150-hour tutored project.

Work-linked training: The work-linked training rhythm is 3 to 5 weeks in the centre and 4 weeks in the company (in the company only from April), for a total of 16 weeks of training and 36 weeks in the company.


The pedagogical content is divided into six teaching units (TU), the first three of which correspond to the core of the training, while the fourth is dedicated to general teaching for the company, the fifth to the tutored project and the sixth to the internship.


Each course (excluding the tutored project and internship) includes lectures, some of which are in the form of conferences, tutorials and practical work, and company visits. The first two courses, each with a total of 95 hours, enable students to complete and/or acquire the basics (depending on their initial training) in both Food Science and Engineering (course 5.1) from September to October, and in Materials Science and Packaging Engineering (course 5.2) from October to November.

Students then acquire new and transversal skills in UE 5.3 "Quality, Safety and Environmental Impact of Food and its Packaging" which is the core of the training, from November to January, with a volume of time roughly equivalent to UE1 and 2 combined (i.e. 180 hours).

The EU 6.1 "General training for the company" is carried out throughout the year and represents 80 hours of teaching.

Business management lessons are taught over a full week, usually in January, to allow for simulation games.

The English classes are held in close association with the tutored project (UE 6.2) so that the students acquire not only the general scientific vocabulary, but also the vocabulary specific to their training to enable them to defend their tutored project in English. The English courses start at the beginning of November, in the form of sequences of several half-days.

EU 6.1 also includes the statistics and scientific writing courses that are put into practice in the report writing of some of the practical exercises in EU 5.1, 5.2 and 5.3.

The tutored project (UE 6.2) starts in November and represents 120 hours of personal work. The internship period (UE 6.3) takes place from mid-February to mid-June.

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Select a programme

Quality, safety and environmental impact of the food and its packaging

The professional degree in packaging, Quality, Safety and Environmental Impact of Food and its Packaging (ALIPACK) offered at the IUT of Montpellier-Sète is based on a transdisciplinary approach for a global and prospective vision of the "packaging/product" couple. The originality of this training lies in the special place it gives to the organic product itself and its very specific requirements, which are decisive for the implementation of a packaging. The packaging, which, through its many functions, has become an essential instrument for the preservation of the quality of food products.

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Admission

Target audience

Generally speaking, the LP ALIPACK is aimed at :
- students with a minimum of BAC+2 in the fields of Life Sciences or Materials Sciences (BTS, L2, DUT).
- professionals in the food or packaging industries, in continuing education.

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And then

Further studies

Further study is not encouraged after a professional degree.

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Gateways and reorientation

Validation of acquired ECTS credits.

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Professional integration

Occupations after graduation (level of qualification equivalent to or higher than an LP) :

- Quality control & safety laboratory manager
- Team or production manager
- Logistics and scheduling manager
- Research and development assistant or manager
- Quality coordinator or manager
- Technical sales representative for equipment manufacturers or service companies
- Assistant engineer in public control or research laboratories (AFSSA, INRA, DSV, University, CNRS, etc.))
- Raw material receptionist (logistics/quality)
- Purchasing manager (logistics/commercial/quality)
- Production manager (management) with a logistics and quality component
- Effluent and waste management manager

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