Bio-industries Option

Food, and eating good food is a major issue in our society and will certainly remain so. Consumers expect food products to give pleasure ( by being tasty, traditional or exotic), to be safe to eat (bacteriological and hygienic safety) and healthy (low-fat,energy-giving and ecological) but also practical (easy to store, use and prepare).

The food industry is the leading industrial sector in France and food products are the source of the highest foreign trade earnings.

Between 1998 and 2003, the industry created 30 000 jobs.

The Bio-industries option aims to master the industrial processes of the food and biotechnology industries (starch and yeast production, the enzyme industry, etc.).
Employment opportunities include the entire industrial chain: production, transformation, distribution and logistics.
The program deals with specific forms in this field (solids, emulsions, powders, etc.), the unitary operations encountered (separation techniques; drying, granulation, cooking, fermentation and freezing), fine utility management (water, vapor, white rooms, cold storage), packaging, production management, logistics and distribution issues. Regulatory questions regarding traceability, product quality, hygiene and food safety are also covered.

Bio-industries – Food industries
General Knowledge - 60 hrs
Presentation, organization of the profession. Traceability, sensorial analysis, regulations, certification. Quality labels, organic agriculture. Industrial visits.
Products - 60 hrs
Cereal products(breads, pasta, beers, starch and derivatives), sugars and sweeteners, glyceride, beverages, fruits and vegetables, additives, flavouring, wine, milk and dairy products, meat and meat products, egg products, seafoods.
Engineering sciences for bio-industries
Biotechnology - 60 hrs
Microbiology, biochemistry, biotechnology (micro-biological engineering, kinetics of microbial growth and of metabolite production,etc). Enzymatic catalysis and kinetics, industrial applications, industrial production of enzymes. Practical work.
Particle engineering - 60 hrs
Powders (characterization, behaviour, rheology), crushing, classification, mixing, granulation and forming (wet and dry granulation, direct granulation by compaction). Practical work.
Food process engineering
Transfers in food processes - 60 hrs
Rheology: classification of media (solids, fluids,etc.), principal rheometers, viscous fluids, pastes). Damp air, drying, interface thermodynamics. Application to food colloids.
Unitary operations and equipment - 60 hrs
Dimensioning of industrial agitation apparatus (biological reactors). Extrusion, agitation. Separation processes through membranes (ultrafiltration, tangential microfiltration, reverse osmosis). Crystallization, industrial chromotography. Processes using electricity in the food industry. Equipment: exchangers, pumps, cooling and industrial gases in bio-industry.
Food industry: practical work - 30 hrs
Meats (cuts, paté, mousse), heat transfers, emulsions, ready-made meals (cooking, pasteurization, crimping,etc). Milling, bread and biscuit making. Fruit technology (jams).
Hygiene, safety, environment
Industrial engineering - 30 hrs
Food safety, European regulations, AFSSA, HACCP plan, case study. Industrial safety: dust explosions. Production management applied to the food industry, experiment planning (statistical methods).
Hygiene, waste treatment - 30 hrs
Air treatment (white rooms, sanitization procedures), water cycle, waste water, water treatment plants,physical and biological treatments, denitrification and disinfection, reuse of effluents.

Last modified: 06/18/2010 09:14 AM