nplusi

Official title: Biotechnology and Food Sciences and Engineering

ENSAIA

Training duration

2 years

Average academic cost found without insurance

5 000€

Accréditation:

Accreditation Provider: DGESIP

Prerequisite of the training

Bachelor (or equivalent)

Formation type

  • Initial education

Domains

  • Microbiology, Biochemistry, Biomolecular, Bioprocessing, Biotechnology, Agro Food

M1 section is taught by

  • Nancy Université, UHP

M2 section is taught by

  • ENSAIA - Université de Lorraine

Training description

ENSAIA does not manage admission in M1 year within the n+i network.
Students who have already validated an equivalent M1 year (i.e. relevant 240 ECTS) are allowed to apply for an admission in M2 year.
This Master i degree can therefore be awarded in one single year at ENSAIA.

See the description of the objectives on the M2 year page.
Objectives : Develop scientific researchers and managers in all fields of Biotechnological and Food Processing and Food Sciences, as well as the disciplines related to nutrition and food safety.

The programme includes all the sciences involved in the production of biomolecules from plants, animals or micro-organisms, in the processing of biological products (specific processing and analytical procedures), as well as the optimisation of their biological, nutritional, functional and sensorial properties. Whether they go into the biomolecular industry, or food industry or nutrition, students will study the components of the complex systems of the biological environment through biochemistry, microbiology and physical-chemistry. The basics of process engineering and its application in biological and food industry engineering will allow them to understand the biological, enzymatic, thermal and mechanical mechanisms that govern bioprocessing.

Select an option

Major in Biotechnology

Language level prerequisites

N/A

Course language

Undefined

Language requirement to graduate

N/A

M1 Part

Location

Nancy Université, UHP

Average academic cost found without insurance

1000€

Core

Credits Hours Language
Biostatistics, Genetics Fundamentals, Animal Physiology And Adaptations To Environmental Contraints, Cell Metabolism, Metabolic Biochemistry And Nutritional Needs, Food Biochemistry And Technology 18.00 180.00 French
Choose 3 option(s) in 2 3 optional courses among:
Bioethics, Science and Society, Cell Culture Sciences and Technology, Genetics And Physiology Of Micro-Organisms, Analysis Methods In Epidemiology, Analysis Methods in Food Biochemistry, Analytical Methods 9.00 90.00 French
1 free course to be selected in the whole course catalogue 3.00 30.00 French

Core

Credits Hours Language
Choose 7 option(s) in 3
process engineering methods, mass transfer, fluid mechanics, advanced tools in biotechnology, thermal treatments for products preservation, nutritional biochemistry, food microbiology, analytical biochemistry, bio-functional molecules from agro-fo 21.00 210.00 French
1 free course to be selected in the whole course catalogue 3.00 30.00 French
1 practical training in laboratory (8 weeks) 6.00 280.00 French

M2 Part

Location

ENSAIA - Université de Lorraine
2, Avenue de la forêt de Haye, TSA 40602
54518 Vandoeuvre-les-Nancy

Average academic cost found without insurance

4000€

Core

Credits Hours Language
1 Practical Training in Laboratory (8 Weeks) Biotechnology and Food Sciences and Process Engineering (Unit 32) 9.00 90.00 French
Tutored Lab Project with Bibliography (Unit 49) 6.00 50.00 French

Biotechnology

Credits Hours Language
Fermentation Processes, Proteolyse - Biofunctionalities and Fermented Products, Secondary Metabolism and Quality of Products, Metabolic Engineering , Separation, Purification Processes of Biomolecules, Enzymatic Bioconversion, Cell cultures,Experimental r 15.00 150.00 French

Core

Credits Hours Language
Choose 1 option(s) in 4 Lab project in 1 of the 5 following host laboratories + master thesis:
Project in the Laboratoire Reactions et Genie des Procedes, Team Bioprocedes-Biomolecules (LRGP-CNRS) 30.00 600.00 French
Project in the Laboratoire d'Ingenierie des BIOmolecules (LiBIO-UL) 30.00 600.00 French
Project in the Unite de Recherche Animale et Fonctionalite des Produits Animaux (URAFPA-INRA) 30.00 600.00 French
Project in the Laboratoire Agronomie et Environnement (LAE-INRA) 30.00 600.00 French

Major in Food Engineering

Language level prerequisites

N/A

Course language

Undefined

Language requirement to graduate

N/A

M1 Part

Location

Nancy Université, UHP

Average academic cost found without insurance

1000€

Core

Credits Hours Language
Biostatistics, Genetics Fundamentals, Animal Physiology And Adaptations To Environmental Contraints, Cell Metabolism, Metabolic Biochemistry And Nutritional Needs, Food Biochemistry And Technology 18.00 180.00 French
Choose 3 option(s) in 2 3 optional courses among:
Bioethics, Science and Society, Cell Culture Sciences and Technology, Genetics And Physiology Of Micro-Organisms, Analysis Methods In Epidemiology, Analysis Methods in Food Biochemistry, Analytical Methods 9.00 90.00 French
1 free course to be selected in the whole course catalogue 3.00 30.00 French

Core

Credits Hours Language
Choose 7 option(s) in 3
process engineering methods, mass transfer, fluid mechanics, advanced tools in biotechnology, thermal treatments for products preservation, nutritional biochemistry, food microbiology, analytical biochemistry, bio-functional molecules from agro-fo 21.00 210.00 French
1 free course to be selected in the whole course catalogue 3.00 30.00 French
1 practical training in laboratory (8 weeks) 6.00 280.00 French

M2 Part

Location

ENSAIA - Université de Lorraine
2, Avenue de la forêt de Haye, TSA 40602
54518 Vandoeuvre-les-Nancy

Average academic cost found without insurance

4000€

Core

Credits Hours Language
1 Practical Training in Laboratory (8 Weeks) Biotechnology and Food Sciences and Process Engineering (Unit 32) 9.00 90.00 French
Tutored Lab Project with Bibliography (Unit 49) 6.00 50.00 French

Food Engineering

Credits Hours Language
Food Process Engineering I, Food Process Engineering II, Main Food Ingredients, Physicochemistry and Molecular Interactions, Experimental And Mixture Design, Structure And Biofunctionalities of Proteic and Lipidic Ingredients, Fermentation processes, Prot 15.00 150.00 French

Core

Credits Hours Language
Choose 1 option(s) in 4 Lab project in 1 of the 5 following host laboratories + master thesis:
Project in the Laboratoire Reactions et Genie des Procedes, Team Bioprocedes-Biomolecules (LRGP-CNRS) 30.00 600.00 French
Project in the Laboratoire d'Ingenierie des BIOmolecules (LiBIO-UL) 30.00 600.00 French
Project in the Unite de Recherche Animale et Fonctionalite des Produits Animaux (URAFPA-INRA) 30.00 600.00 French
Project in the Laboratoire Agronomie et Environnement (LAE-INRA) 30.00 600.00 French