Ingénieur en alimentation (Food Engineering degree) at L'Institut Agro

A three-year engineering programme (RNCP level 7, CTI-accredited) where students turn raw agricultural products into foods that meet consumer expectations in taste, health, nutrition and ethics, from design to market. About 10 months are spent in professional settings and 16 weeks abroad; a few places are reserved for civil-servant engineering students working for the Ministry of Agriculture.

Faculty: L'Institut Agro Dijon  |  Department: Cursus ingénieur  |  Duration: 3 years after Bac+2 (5 years with the integrated preparatory cycle)  |  Study mode: full-time, apprenticeship or professionalisation contract (final year); taught in French  |  Intake: September  |  Location: Paris, Île-de-France, France

What you will study

Food chemistry and formulation, nutrition and toxicology, taste and the consumer (sensory evaluation), food microbiology and biotechnology, agricultural raw materials, food process engineering in a 2,000 m2 pilot-scale technology hall, engineering sciences, and humanities (sociology, management, public-policy economics, languages), plus 4 optional modules among 50. Third-year specialisations (dominantes): Microbial Biotechnologies and Food Fermentations; Wine Knowledge and Trade; Data and Digital for Agriculture and Food; Sensory Evaluation (Sens&Co); Foodpack (eco-designed packaging); Nutrition, sensoriality, health and safety; Food production innovation and sustainability; Sustainable Food Formulation (in English); Process and Product Development for Tropical Food and Nutritional Safety. Double degrees with Master Nutrition-Santé, Master MAE, international masters P2FOOD and MP2, and the Diplôme national d'œnologue.

Career pathways

Food R&D engineer, production engineer, logistics manager, quality and safety manager, product marketing manager, study officer in food and related industries (cosmetics, pharmaceuticals).

Official programme page