ECTS
120 credits
Duration
2 years
Training Structure
College of Sciences
Language(s) of Instruction
French
Overview
The Engineering for Eco-Design of Food (ICOA) program—offered as either a degree program or an apprenticeship integrated into the Agrosciences Biology track—is jointly accredited by the University of Montpellier and the Institut Agro de Montpellier (National Institution of Higher Education for Agriculture, Food, and the Environment). It bridges the gap between process engineering and life sciences and offers an integrated approach to food design that combines knowledge of processes (physical and biological) with expertise in the organoleptic and nutritional quality of products, all within a framework aimed at reducing the environmental impacts of the food industry.
The major disciplinary fields on which the curriculum is based fall within the engineering sciences and include: Biotechnology, Food Science, Physical Chemistry, Green Chemistry, and Sustainable Process Engineering. This highly interdisciplinary program prepares students for careers across the entire spectrum of the agri-food industry (production, R&D, quality control) and, more broadly, in all sectors dedicated to the utilization of agricultural resources (materials, energy, pharmaceuticals, cosmetics, etc.).
Both years include an internship (lasting at least 3 months in the M1 and 5 months in the M2, respectively), which students can secure from a very extensive list of available internship opportunities or by reaching out to the program’s active alumni network.
For a limited number of students (2 to 3 selected based on their academic record and career plans) who wish to acquire additional skills in project management, a dual degree program with the Montpellier Institute of Business Administration (IAE Montpellier) may be offered. By selecting an additional 5-ECTS course unit related to management topics, students can earn a dual master’s degree: a Master’s in ICOA and a Master’s in Technology and Science Management.
For more information about this course and its content, visit https://bioagro.edu.umontpellier.fr/ingenierie-pour-leco-conception-des-aliments/
Further Education
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Objectives
Supporting dietary diversification toward increased consumption of plant-based resources, establishing responsible supply chains, and reducing food loss and waste are all global challenges that must be taken into account in a project aimed at achieving a more sustainable food system. These challenges are giving rise to new professions in which professionals will be able to provide technical solutions that respect and incorporate all aspects of food system sustainability. The objective of this master’s program is to train scientists capable of addressing these issues and able to work across all sectors related to the processing and utilization of agricultural resources, particularly the agri-food industry. It also serves as a springboard to doctoral studies, particularly within the Montpellier region, which is a major European research hub in the field of agricultural sciences.
Expertise and Skills
In addition to general knowledge of the formulation, scaling, and operation of food processing and preservation processes, as well as the tools used to analyze them, graduates possess the skills necessary to understand and solve problems related to the qualitative and quantitative management of agricultural resources within a sustainable development framework. By incorporating a systemic approach to the management of agricultural resources (food supply and the utilization of byproducts and co-products), they demonstrate solid expertise in the development of new technologies, their eco-design, and industrial ecology—skills that contribute to mastering the transformation of agro-resources into food, as well as into materials and renewable energy (to a lesser extent), while addressing current and future challenges in sustainable research, development, and production. A key feature of this program is its focus on food-related issues in the Global South.
Organization
Knowledge Assessment
Each course is assessed: either through a final written exam, or through individual or group assignments combined with a final written exam, or through an oral presentation, or through a written synthesis paper.
Open on an alternating basis
Contract Type | Apprenticeship Contract |
|---|
Work-study students work at a company for four weeks during odd-numbered semesters (Semester 1 in M1 / Semester 3 in M2) and then return to the company for a period of time equivalent to the internship periods in the initial training program during even-numbered semesters (3/4 months in Semester 2 / 5 months in Semester 4)
Internships, supervised projects
Internship | Required |
|---|---|
Internship Abroad | Possible |
The ICOA master’s program includes numerous editing and project management exercises that enable students to learn how to use the tools specific to these disciplines and to be immediately ready to work upon entering the job market.
These skills are developed, in particular, through team-based exercises and in collaboration with partner companies, during which students are asked to address an industrial challenge or to design and develop a new food product. Beyond applying their innovative abilities, students gain insight into the business world and the processes that enable the application of fundamental research or an invention on an industrial scale.
In addition to these practical exercises, other projects are carried out during the two-year program, such as coordinating the program’s alumni network (via LinkedIn) and organizing a scientific seminar…
Students are also given extensive guidance on career readiness through a dedicated course unit, during which they will work on developing their resumes and cover letters. Job interviews conducted by a guest speaker from the business world will allow students to gain experience in this area. These skills will be immediately put into practice through the search for an internship that concludes each of the two years of the ICOA program (lasting a minimum of 3 and 5 months, respectively, for the M1 and M2 years). Depending on the student’s aspirations, these internships can take place in either public research laboratories or private companies. The program makes every effort to support students who wish to complete their internship abroad.
Program
The ICOA program follows progression guidelines based on a curriculum divided into four semesters. The master’s degree is awarded upon completion of 120 ECTS credits (in accordance with the provisions of the European Credit Transfer System), with each semester comprising several course units (UE) worth 30 ECTS credits.Even-numbered semesters are primarily dedicated to internships, which may be completed in France or abroad. The curriculum is structured around a single mandatory track.
Select a program
M1 - Food Engineering and Eco-Design (ICOA)
The first year of the ICOA program offers a unique curriculum structured around four disciplinary areas: biological engineering, food process engineering, bioproduct development engineering, and career preparation. It is designed to provide students with the foundations for dual expertise in Process Engineering and Biotechnology/Food Science. The program’s career-oriented focus is reflected in two course units on project management and career readiness. Courses in English and biostatistics—which are common to other programs—round out the curriculum.
Biostatistics with R
5 creditsBiocatalysis and Microbiology
3 creditsThe Abundance and Potential of Agricultural Resources
3 creditsEnglish
5 creditsPreparation for the internship and transition into the workforce
2 creditsFluid Mechanics
2 creditsStructural Characterization of Foods and Imaging
2 creditsFood Process Engineering
5 creditsFunctional Properties of Nutrients
3 credits
Development and Formulation of Bioproducts
3 creditsFood Science and Processing
5 creditsFood Quality and Safety
2 creditsProject Management
3 creditsFirst-Year Internship
15 creditsBioprocess Engineering - Batch
2 credits
M2 - Food Engineering and Eco-Design (ICOA)
The second year of the ICOA program, which is more career-oriented, is organized around three major themes: intensification of processing methods, sustainability of supply chains, and innovation. It is also largely structured around several project design and management exercises in which students are (i) tasked with designing and developing new food products while incorporating all environmental aspects of the processes, and (ii) addressing challenges raised by industrial partners related to the development of bioproducts.
Integrated Management of Byproducts and Co-products from the Agribusiness Sector
5 creditsProcess Optimization / Instrumentation
5 creditsLife Cycle Assessment and Impact Analysis
2 creditsContinuous and Fed-Batch Bioprocess Engineering
3 creditsFood Packaging: Design Tools for Reducing
2 creditsDevelopment of new food products
3 creditsNutritional Quality and Risk Management
3 creditsProcess Simulation Tools
2 creditsEco-design Methods for Novel Foods
5 credits
Development and Implementation of R&D Projects
5 credits5-month internship
25 credits
Admission
Admission Requirements
The training program is open to holders of:
- a Bachelor's degree in Science and Technology with a major in "Chemical and Biological Sciences" and "Life and Earth Sciences"
- Other bachelor’s degrees in science and technology, or equivalent, and recognition of prior learning for professionals; selection based on application materials
- a Bachelor of Science in Biological Engineering.
Foreign applicants must have proficiency in French at the DELF C1 level.
Registration Procedures
Applications can be submitted through the following platforms:
French and European students:
- For the M1 program, follow the “My Master’s” procedure on the website: https://www.monmaster.gouv.fr/
- For the M2 program, students must submit their application through the e-candidat portal: https://candidature.umontpellier.fr/candidature
Capacity
20 students enrolled in the M1 program
30 students enrolled in the M2 program