Food Engineering (IAAL)

Keywords : Food sciences, Biotechnologies, Environment, Food Safety, New Processes and Products, , Marketing / Management,

Description and objectives

The GB-IAAL "Food Engineering" department trains engineers able to adapt to situations at all levels of the food industry. Thanks to the scientific, technical knowledge and management skills acquired, an GB-IAAL engineer is capable of mobilising human, physical and financial resources to solve the often complex problems specifically encountered by companies in the food industry.GB-IAAL training is based on : - Food sciences : Food products are analysed in terms of their nutritional contents, microbiological quality, physicochemical characteristics and sensory properties.- Process engineering , of which the scientific and technical grounding enables the design, implementation, mastery and control of industrial manufacturing and preserving processes.- Management and communication subjects which are essential for understanding economic and human conditions and circumstances, and participating in company development strategies.- Professional experiences (placements, projects) that enable future engineers to assimilate their knowledge and work with a team to improve their capacities to define, organise and fulfil the mission they have been entrusted with.During the last year, student engineers will personalise their training by choosing one of four main subjects : industrial risks, formulation, industrial microbiology and marketing. They may also envisage studying in another school or university, particularly those in the Polytech Network, in order to specialise in a different subject.

Sectors of activity and career prospects

Quality (27%), Production (26%), Research and Development (17%), Purchasing / Sales (14%), Engineering Department / Consulting (7%), Supermarket Distribution (6%), Miscellaneous (3%)

Companies AUCHAN, BEGHIN-SAY, BONDUELLE, BONGRAIN, BRIOCHE PASQUIER, BROSSARD, COCA COLA, DANONE, FLEURY MICHON, HEINEKEN, HERTA, JEAN CABY, LECLERC, MASTERFOODS, MC CAIN, NESTLE, POMONA, TETRA PAK, etc.

Research

The GB-IAAL lecturers and research fellows carry out their research work in the USTL laboratories in partnerships with French public research organisations (CNRS, INRA) and the agri-food industry. The main themes for research are : - Food safety : The probiotic and prebiotic factors of bifidobacteria. - Biotechnologies and process engineering : The study of the passive phase of yeast osmotic stress, the description of viscous fluid mixtures, the modelling and control of filtration in a membrane bioreactor, and supervision and operator assistance while conducting bioprocesses. - Formulation : Behavioural modelling and characterisation of granular food products, and the optimisation of the emulsification process. - Plant physiology : The physiological and molecular mechanisms of male sterility and acclimatisation to cold. - Biological processes and enzyme and microbial engineering : Obtaining, purification and characterisation of bioactive peptides resulting from the enzymatic hydrolysis of food proteins or the metabolism of GRAS (generally recognised as safe) microorganisms; the development of bioprocesses for the production of these peptides.Within the Nord-Pas de Calais, which is the third largest region for the food industry in France, the GB-IAAL enjoys various forms of partnerships with companies from the sector, including conferences, placements, continuing education and industrial projects.

Projects and placements

- Personal initiative project_ in the 1st year (50 hours) : Based on a subject chosen by the student, during which he or she becomes acquainted with a methodological approach to a project.- _Scientific and technical project_ in the 2nd year (100 hours) : Students work in groups of three and learn via research on a food science subject suggested by lecturers. - _Industrial project_ in the 3rd year (100 hours) : Throughout the third year, students work in small groups one day a week to solve a real industrial problem submitted by a company from the food industry.- "Introduction to business" placement for a minimum of 4 weeks at the end of the 1st year (during the summer) : This placement aims to provide students with an insight into the world of business. It must allow students to become familiar with the way in which a company works, understand its problems and acquire information on the different trades and professions. - "Assistant engineer" placement for a minimum of 6 weeks from April in the 2nd year : This placement must allow students to use the knowledge they have acquired and enable them to become aware of the realities of life in a company. The amount of time given to personal analysis and initiative must be as high as possible. - "Engineer" placement_ for a minimum of 4 months from April in the 3rd year : The end of study engineer's placement must bring students' professional choice to the fore (branch of industry, department within a company, profession). Students must be capable of making decisions, taking on responsibilities or leading a project within the company.

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