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MSc Biotechnology course Biotechnological engineering and management in agro-industries

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Identity card

  • 120 ECTS credits
  • 4 semesters
  • Course partly taught in English
  • La Rochelle
  • In partnership with

    Enilia-Ensmic, lycée de l'alimentation

OBJECTIVES

Presentation

The Biotechnology Master’s degree in Biotechnological Engineering and Management in Agro-Industries provides the essential knowledge for understanding and controlling several phenomena concerning the living world.
It offers the scientific and technical fundamentals in the field of biotechnology, nutrition, health and agri-food but also provides you with a range of professional opportunities specific to other training fields such as innovation, management, distribution and equipment.
In addition to scientific and technical education that ensures a solid general culture, you will acquire a good level of English and of another foreign language. You will develop your ability to work in a team as well as your ability to commit yourself and take responsibilities.
The Biotechnological Engineering and Management in Agro-Industries course focuses on quality control and management. Make good use of Biotechnologies!

Photo of the person responsible for the course

Stéphanie Bordenave-Juchereau

At the end of this course, you will know

ADMISSION

Your profile

You have a Bac+3, Bac+4 or equivalent (minimum 180 ECTS): you must have knowledge on biochemistry, enzymology, microbiology, molecular biology and chemistry.

How to apply ?

In the 1st year of the Master’s degree, the selection of candidates is made on the basis of their application documents.
How to apply to the 1st year of the Master’s
How to apply to the 2nd year of the Master’s

PROGRAMME

Learning Outcomes
  • Characterize the biological activity of antibiotic molecules
  • Know the fields of application of microorganisms for the production of bioactive molecules
  • Control their growth on an industrial scale
  • Select and store microorganisms of interest
  • Learning outcomes

    The aims of this course are:
    -  to detail the main characteristics (taxonomic, physiological, metabolic and functional) of microorganisms of industrial interest;
    -  to develop industrial bioprocesses;
    -  to select, screen, and participate in the improvement of strains of interest;
    -  to control the production of molecules of interest (antibiotics) by microorganisms;
    -  to characterize the action of biomolecules on microorganisms.

  • Language used for teaching

    French

  • 36h (18h lectures - 18h practical work)
  • 2 ECTS credits
  • Course code

    C2-273151-BIOT

  • Learning outcomes

    The aims of this course are:
    -  to compose an industrial fermentation medium based on the value of the bioproduct;
    -  to know a range of industrially produced compounds;
    -  to modify the metabolic pathways of interest of the microorganisms concerned;
    -  to correlate physiological properties to technological issues and deduce possibilities for intervention.

  • Language used for teaching

    French

  • 24h (15h lectures - 9h work in accompaniment)
  • 2 ECTS credits
  • Course code

    C2-273152-BIOT

  • Learning outcomes

    The aims of this course are:
    -  to master the parameters allowing the control of fermenters from the pilot scale to the industrial scale;
    -  to relate your knowledge with the main R&D tools applicable to microorganism cultures.

  • Language used for teaching

    French

  • 18h (12h lectures - 6h work in accompaniment)
  • 2 ECTS credits
  • Course code

    C2-273153-BIOT

  • Learning outcomes

    The aims of this course are:
    -  to speak and write in English;
    -  to be able to read, understand and write a text, and understand an audio document.

  • Language used for teaching

    French

  • 27h (24h tutorials - 3h work in accompaniment)
  • 2 ECTS credits
  • Course code

    DC-273101-ANG

  • Learning outcomes

    The aims of this course are:
    - to be able to propose a set of experiments to determine the key factors in the design of a new product or process;
    - to interpret the results obtained and predict by modelling the behavior of a process or product.

  • Language used for teaching

    French

  • 21h (9h lectures - 6h tutorials - 6h work in accompaniment)
  • 2 ECTS credits
  • Course code

    C2-273102-BIOT

  • Learning outcomes

    The aims of this course are:
    -  to be able to express yourself orally and in writing in your second foreign language;
    - to be able to read, understand a write a text, and understand an audio document.

  • Language used for teaching

    French

  • 18h (18h tutorials)
  • 2 ECTS credits
  • Course code

    DC-273101-ESP

  • Learning outcomes

    The aims of this course are:
    -  to be able to express yourself orally and in writing in your second foreign language;
    - to be able to read, understand a write a text, and understand an audio document.

  • Language used for teaching

    French

  • 21h (18h tutorials - 3h work in accompaniment)
  • 2 ECTS credits
  • Course code

    DC-273101-ALL

Learning Outcomes
  • Making beer
  • Describe the operating principles of the following unit operations: settling, centrifugation, membrane filtration, extraction and heat treatment. Know how to optimize these operations
  • Control and optimize unit operations leading to the elimination of water and the conservation by destruction of alteration agents in the field of bio-industries
  • Explain the notion of thermodynamic activity of water and its interest in the field of bio-industries
  • Learning outcomes

    The aims of this course are:
    -  to use the physical principles of process engineering to understand and control unit operations;
    -  to develop the critical analysis of a unitary operation, included in an existing bio-industry process and know how to make recommendations to improve the operation.

  • Language used for teaching

    French

  • 21h (15h lectures - 6h tutorials)
  • 2 ECTS credits
  • Course code

    C2-273161-BIOT

  • Learning outcomes

    The aims of this course are:
    - to describe the transformations of raw materials during brewing and fermentation;
    - to make beer.

  • Language used for teaching

    French

  • 21h (15h lectures - 6h tutorials)
  • 2 ECTS credits
  • Course code

    C2-273162-BIOT

  • Learning outcomes

    The aim of this course is to conduct and supervise the brewing, fermentation, filtration and conditioning stages.

  • Language used for teaching

    French

  • 39h (3h tutorials - 36h practical work)
  • 2 ECTS credits
  • Course code

    C2-273163-BIOT

Learning Outcomes
  • Implement molecular traceability of a product
  • Detect a GMO
  • Produce a protein of interest or a GMO by genetic engineering
  • Learning outcomes

    The aims of this course are:
    -  to use the main nucleic acid handling tools to perform the different steps of cloning a gene in different cloning vectors, depending on its characteristics;
    -  to be able to construct a recombinant strain expressing a recombinant protein of interest;
    -  to build a genetically modified organism (GMO) of agronomic or industrial, plant or animal interest.

  • Language used for teaching

    French

  • 21h (12h lectures - 3h tutorials - 6h work in accompaniment)
  • 2 ECTS credits
  • Course code

    C2-273171-BIOT

  • Learning outcomes

    The aims of this course are:
    -  to trace the origin of a product, its history and its components (possible presence of GMOs, material of animal origin in flour, prion in an animal...);
    -  to understand, choose and implement molecular traceability techniques, from the identification of an organism to the determination of its filiation, including the detection of biological contamination and genotyping.

  • Language used for teaching

    French

  • 21h (15h lectures - 6h work in accompaniment)
  • 2 ECTS credits
  • Course code

    C2-273172-BIOT

  • Learning outcomes

    The aims of this course are:
    -  to produce a recombinant protein from the transformation of a bacterium;
    -  to recombine DNA analysis by PCR;
    -  to sequence in connection with basic bioinformatics.

  • Language used for teaching

    French

  • 30h (18h practical work - 12h work in accompaniment)
  • 2 ECTS credits
  • Course code

    C2-273173-BIOT

Learning Outcomes
  • Describe the composition of the major food families and their processing processes
  • Propose a claim/propose an allegation
  • Influence consumer needs
  • Study the needs of the consumer
  • Language used for teaching

    French

  • 21h (9h lectures - 6h tutorials - 6h work in accompaniment)
  • 2 ECTS credits
  • Course code

    C2-273181-BIOT

  • Language used for teaching

    French

  • 24h (18h lectures - 6h work in accompaniment)
  • 2 ECTS credits
  • Course code

    C2-273182-BIOT

  • Language used for teaching

    French

  • 21h (9h lectures - 6h tutorials - 6h work in accompaniment)
  • 2 ECTS credits
  • Course code

    C2-273183-BIOT

Learning Outcomes
  • Evaluate the biological activity of molecules using enzymes
  • Modify enzymes or their production capacities by immobilization
  • Use bioreactors to transform biomass
  • Explain how biocatalysts work in complex environments
  • Explain how enzymes used in industry work
  • Learning outcomes

    The aims of this course are:
    -  to explain the kinetic behavior of biocatalysts in complex environments;
    -  to master biocatalyst modification and immobilization techniques.

  • Language used for teaching

    French

  • 44h (15h lectures - 6h tutorials - 20h practical work - 3h work in accompaniment)
  • 3 ECTS credits
  • Course code

    C2-273251-BIOT

  • Learning outcomes

    The aim of this course is to master the various enzymatic catalysis bioreactors for applications in food processing, bioenergy, cosmetics, fine chemicals...

  • Language used for teaching

    French

  • 24h (15h lectures - 6h tutorials - 3h work in accompaniment)
  • 2 ECTS credits
  • Course code

    C2-273253-BIOT

  • Learning outcomes

    The aims of this course are:
    -  to classify projects according to their size and challenges;
    -  to identify and carry out the main activities necessary to launch a project;
    -  to clarify the main elements and concepts of a project;
    -  to identify the main stakeholders in a project;
    -  to define the objectives of a project;
    -  to write a functional specification;
    -  to define an organizational structure in project mode;
    -  to recognize processes as a means of deploying an organization’s skills to produce results;
    -  to choose and describe the project management processes of the ISO 21 500: 2012 standard to ensure quality in the course of a project;
    -  to initiate, plan, implement, control and close project processes;
    -  to identify and describe the technical processes of a project to design a project solution;
    -  to plan a project under the Ms Project® software;
    -  to monitor a project under Ms Project®.

  • Language used for teaching

    French

  • 18h (12h lectures - 3h tutorials - 3h work in accompaniment)
  • 2 ECTS credits
  • Course code

    C2-273281-BIOT

  • Learning outcomes

    The aims of this course are:
    -  to develop strategic recommendations for an organization and translate them into an action plan;
    -  to analyse the structure of a business sector;
    -  to analyze the main elements of an organization’s external and internal environment;
    -  to analyze an organization’s strengths, weaknesses, threats and opportunities;
    -  to characterize an organization’s strategic areas of activity by their key success factors;
    -  to assess the attractiveness of the market and the assets available to the company to succeed;
    -  to integrate an organization’s external and internal analyses on a Mac Kinsey matrix;
    -  to carry out a strategic diagnosis;
    -  to formulate several action plans;
    -  to compare action plans with each other;
    -  to choose an action plan;
    -  to design a 3-year forecast for the selected action plan;
    -  to formulate medium-term development assumptions after the implementation of the action plan.

  • Language used for teaching

    French

  • 19h 30min (13h 30min lectures - 3h tutorials - 3h work in accompaniment)
  • 2 ECTS credits
  • Course code

    C2-273282-BIOT

  • Learning outcomes

    The aims of this course are:
    -  to relate the production method of an agri-food production unit to the characteristics of customer demands;
    -  to interpret the different functions of production management in the current context of international economic competition;
    -  to describe the interactions between production management and other company functions;
    -  to analyze a production management system;
    -  to identify, classify and interpret the information necessary for production management;
    -  to collect and translate information from management;
    -  to manipulate and interpret the technical data of production management;
    -  to organize and optimize inventory management;
    -  to set up and manage a push flow production management system;
    -  Interpret and use the tools of MRP planning;
    -  to set up and manage a pull flow production;
    -  to interpret and use just-in-time tools;
    -  to set up and manage production in mixed mode (push and pull flows).

  • Language used for teaching

    French

  • 18h (12h lectures - 3h tutorials - 3h work in accompaniment)
  • 2 ECTS credits
  • Course code

    C2-273283-BIOT

  • Learning outcomes

    The aims of this course are:
    -  to speak and write in English;
    -  to be able to read, understand and write a text, and understand an audio document.

  • Language used for teaching

    French

  • 24h (24h tutorials)
  • 2 ECTS credits
  • Course code

    DC-273201-ANG

  • Language used for teaching

    French

  • 6 ECTS credits
  • Course code

    C2-273203-STAG

  • Language used for teaching

    French

  • 6 ECTS credits
  • Course code

    C2-273204-STAG

Learning Outcomes
  • Propose methods to preserve food from spoilage or degradation
  • Describe the enzymatic, chemical and physical reactions during the process, storage, and handling of food
  • Learning objectives

    -  Perform tasks in Research and Development in the field of food sciences and in food industry.
    -  Will have a command of technical English, in the field of food sciences

  • Learning outcomes

    -  Perform tasks in research and development in the field of food sciences and in food industry.
    -  Students will have a command of technical English, in the field of food sciences.

  • Language used for teaching

    English

  • 31h 30min (21h lectures - 4h 30min tutorials - 6h work in accompaniment)
  • 3 ECTS credits
  • Course code

    C2-273261-BIOT

  • Learning outcomes

    -  Propose and optimize production processes in agri-food industry.

  • Language used for teaching

    French

  • 21h (12h lectures - 9h work in accompaniment)
  • 2 ECTS credits
  • Course code

    C2-273262-BIOT

  • Learning outcomes

    -  Describe the content of legislative texts in relation with the obtention of a claim;
    -  Identify allegation (nutritional, functional, health claims);
    -  Propose a method to obtain claims;
    -  Identify potential novel foods and demonstrate they are not novel foods.

  • Language used for teaching

    French

  • 15h (9h lectures - 6h work in accompaniment)
  • 1 ECTS credit
  • Course code

    C2-273263-BIOT

  • Learning outcomes

    -  Conduct a research project;
    -  Report on a research project

  • Language used for teaching

    French

  • 29h (3h tutorials - 20h practical work - 6h work in accompaniment)
  • 3 ECTS credits
  • Course code

    C2-273271-BIOT

  • Learning outcomes

    -  Conduct a research project;
    -  Report on a research project.

  • Language used for teaching

    French

  • 18h (12h lectures - 3h tutorials - 3h work in accompaniment)
  • 2 ECTS credits
  • Course code

    C2-273272-BIOT

  • Learning outcomes

    -  Participate in a patent application;
    -  Seek innovation financing solutions from private or institutional actors.

  • Language used for teaching

    French

  • 10h (10h tutorials)
  • 2 ECTS credits
  • Course code

    C2-273301-ODP

  • Learning outcomes

    The aims of this course are:
    -  to be able to express yourself orally and in writing in your second foreign language;
    - to be able to read, understand a write a text, and understand an audio document.

  • Language used for teaching

    French

  • 18h (18h tutorials)
  • 2 ECTS credits
  • Course code

    DC-273301-ESP

  • Learning outcomes

    The aims of this course are:
    -  to be able to express yourself orally and in writing in your second foreign language;
    - to be able to read, understand a write a text, and understand an audio document.

  • Language used for teaching

    French

  • 18h (18h tutorials)
  • 2 ECTS credits
  • Course code

    DC-273301-ALL

  • Learning outcomes

    The aims of this course are:
    -  to speak and write in English;
    -  to be able to read, understand and write a text, and understand an audio document.

  • Language used for teaching

    French

  • 24h (24h tutorials)
  • 2 ECTS credits
  • Course code

    DC-273301-ANG

Learning Outcomes
  • Integrate respect for the environment into the development and manufacturing of products and packagings
  • Explain the chemical risk
  • Prevent biological risk in food
  • Prevent microbiological, physical and chemical risks in the environment of food production.
  • Learning outcomes

    -  Assess biological, physical and chemical risks;
    -  Adopt collective and individual prevention methods;
    -  Propose strategies and tools to avoid microbial, chemical and physical inputs to raw materials, personnel, equipment and premises;
    -  Master the cleaning and disinfection processes;
    -  Know how to apply the regulations in force in terms of food safety and to master their tools and practices (GBPH, HACCP).

  • Language used for teaching

    French

  • 18h (18h lectures)
  • 2 ECTS credits
  • Course code

    C2-273351-BIOT

  • Learning outcomes

    -  Identify the biological agents involved in food (prion, bacteria, yeasts, moulds, parasites, viruses);
    -  Explain their mechanisms of action and the diseases caused.

  • Language used for teaching

    French

  • 31h 30min (6h lectures - 12h tutorials - 13h 30min work in accompaniment)
  • 2 ECTS credits
  • Course code

    C2-273352-BIOT

  • Learning outcomes

    -  Propose strategies for the prevention, treatment and recovery of waste in a context of global changes and scarcity of resources;
    -  Assess the technicality of waste treatment processes as well as compliance with current legislation and discharge standards;
    -  Build an action plan that combines these measures in a unifying project within the company, thus contributing to improving its image, but also, the health and safety aspects.

  • Language used for teaching

    French

  • 15h (12h lectures - 3h work in accompaniment)
  • 2 ECTS credits
  • Course code

    C2-273353-BIOT

Learning Outcomes
  • Project yourself into the different employment sectors of agro-industries
  • Explain how distribution of products and services in agro-industry works
  • Learning outcomes

    -  Project the students into the different employment sectors of the agro-industries

  • Language used for teaching

    French

  • 25h 30min (15h lectures - 6h tutorials - 4h 30min work in accompaniment)
  • 2 ECTS credits
  • Course code

    C2-273371-BIOT

  • Learning outcomes

    -  Know how the distribution of products and services in agro-industry works

  • Language used for teaching

    French

  • 25h 30min (15h lectures - 6h tutorials - 4h 30min work in accompaniment)
  • 2 ECTS credits
  • Course code

    C2-273372-BIOT

  • Learning outcomes

    -  Define industrial performance and its challenges;
    -  Propose solutions to improve performance in the agri-food industries.

  • Language used for teaching

    French

  • 25h 30min (15h lectures - 6h tutorials - 4h 30min work in accompaniment)
  • 2 ECTS credits
  • Course code

    C2-273373-BIOT

Learning Outcomes
  • Determine the quantitative and qualitative needs for proteins, carbohydrates, fats, vitamins, water and minerals to balance a diet
  • Quantify and cover energy needs
  • Integrate respect for the environment into the development and manufacturing of products and packagings
  • Explain the chemical risk
  • Prevent biological risk in food
  • Prevent microbiological, physical and chemical risks in the environment of food production.
  • Learning outcomes

    Quantify the energy inputs to cover the expenses.

  • Language used for teaching

    French

  • 18h (12h lectures - 6h work in accompaniment)
  • 2 ECTS credits
  • Course code

    C2-273361-BIOT

  • Learning outcomes

    Determine the quantitative and qualitative needs for proteins, carbohydrates, fats, vitamins, water and minerals to balance a diet

  • Language used for teaching

    French

  • 15h (12h lectures - 3h tutorials)
  • 2 ECTS credits
  • Course code

    C2-273362-BIOT

  • Learning outcomes

    Assess the impact of chemical substances, contained in food, on consumer health (allergies, various pathologies).

  • Language used for teaching

    French

  • 21h (21h lectures)
  • 2 ECTS credits
  • Course code

    C2-273363-BIOT

Learning Outcomes
  • Formulate products of optimized nutritional quality
  • Integrate quality and its principles into an agro-industry company
  • Describe the principles of HACCP
  • Learning outcomes

    -  Describe the principles guiding the implementation of HACCP;
    -  Apply these principles in agro-industries.

  • Language used for teaching

    French

  • 21h (15h lectures - 6h tutorials)
  • 2 ECTS credits
  • Course code

    C2-273381-BIOT

  • Learning outcomes

    -  Verify the application of HACCP principles;
    -  Implement these principles in agro-industries.

  • Language used for teaching

    French

  • 24h (18h lectures - 6h tutorials)
  • 2 ECTS credits
  • Course code

    C2-273382-BIOT

  • Learning outcomes

    -  Propose nutritional improvements;
    -  Format labelling adapted to legislative constraints.

  • Language used for teaching

    French

  • 19h (9h lectures - 4h tutorials - 6h work in accompaniment)
  • 2 ECTS credits
  • Course code

    C2-273383-BIOT

  • Language used for teaching

    French

  • 30 ECTS credits
  • Course code

    C2-273421-STAG

AFTERWARDS

Activity areas

  • Agribusiness, agriculture
  • Biology, biotechnologies
  • Health, paramedical
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17042 La Rochelle cedex 1

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Updated on 9 September 2019
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