Licence Professionnelle Industrie agro-alimentaire: gestion, production et valorisation – Qualité intégrée des aliments conditionnés at Université Claude Bernard Lyon 1

Programme overview

Economic and regulatory change has transformed the role of quality services in food companies, adding environmental and corporate-responsibility requirements to traditional hygiene, control and quality assurance. The programme trains for integrated quality management of packaged foods.

Faculty: Institut Universitaire de Technologie / Dépt. Génie biologique (Bourg-en-Bresse) | Duration: 2 semesters (1 year) | Study mode: full-time; work-study (alternance) route; taught in French | Location: Villeurbanne, Auvergne-Rhône-Alpes, France

What you will study

Students apply the scientific principles of food safety for packaged foods and run integrated quality, environment and food-safety management according to standards and reference frameworks.

Career pathways

Intermediate manager in quality, hygiene, food safety and environment specialising in packaged food products; quality assurance technician guaranteeing control and compliance systems.

Official programme page

Application information

Entry requirements

Bac+2 specialised in food processing, quality or packaging; L2 in Science and Technology (biochemistry, microbiology, biology, chemistry or equivalent); L3 students seeking a professional course.

Domestic applicants: EUR 178 a year (2026/2027). National registration fee (Licence) 2026/2027 for EU/EEA students and others not subject to differentiated fees. Excludes CVEC. Source

International applicants: EUR 2,902 a year (2026/2027). Differentiated registration fee for non-EU/EEA students 2026/2027 (licence); exemptions possible. Excludes CVEC. Source

Duration: 2 semesters (1 year)

Engineering