About the Master’s Degree
MP2 is a 2 year, course-based, full-time international research Master's Degree focused on Microbiology and related processes and Physicochemistry applied to food and wine Processes, offered by the University of Burgundy - Franche-Comté and AgroSup Dijon. This master aims at training future researchers and managers of the food and wine science and industry.
Indeed, today several factors influence and explain the dynamism of employment of researchers and managers in the field of food science and food-processing industries:
- the increase of the regulations and the control of agro-industries,
- the changes of uses and technologies in the production and the elaboration of food,
- the energy transition
- Urgent need of innovation to meet the challenge to feed the whole planet in very close future.
The topic of the main courses of the first year of this international master will be the consumer’s perceptions of food and introduction to food and wine physical chemistry, microbiology and food processes. Then students will rapidly focus their courses (lectures, tutorials, practicals, and projects) in biotechnology, analytical chemistry, physical chemistry, microbiology, mass transfer, food processes. Back to Dijon in the second year, the students have to choose an option to specialize in microbiology and microbiological processes or in physicochemistry applied to food and wine science. Finally, they will have to perform a six months research internship in a laboratory (in France or in a foreign country) to validate a master thesis.
During the second semester of the first year, all the students have to perform an international mobility in another European university through an Erasmus learning agreement.
Our approach is student-centered and participative. It combines lectures, seminars and practicals, workshops and individual/team projects. The modules below are indicative of those offered in this program. This list is based on the current organization and may change year to year in response to new needs in the food industry:
- 1st year (60 credits)
- 1st year, first semester (30 credits)
UE1-Toolbox (project management, statistics, mathematics, French-English, visits….)
UE2- Chemosensory perception, emotions, memory and food choices
UE3- Perception and sensory evaluation
UE4- Microbiology and Microbiological processes
UE5- Chemistry and Physical chemistry
- 1st year, second semester (30 credits)
Units to be chosen through a learning agreement with academic European partners through:
Analytical chemistry, biotechnology, bioinformatics, chemistry, microbiology, heat and mass transfer, physical chemistry, food technology and processing…..
- During the 1st year, students carry out a 2 months internship in a research laboratory or an industry.
- 2nd year (60 credits)
- 2nd year, first semester (30 credits) students have to choose an option (1 or 2) to specialize in microbiology and microbiological processes (option 1) or in physical chemistry (option 2)
Option1: New insights in microbiology and food processes
UE1: Toolbox and project management
UE2A: Microbiology applied to food safety: pathogens and flora alterations
UE3A: Interactions and adaptations of microorganisms to their environments
UE4A: Food and wine design by the mean of microbiology
UE5A: Food processes and emerging technologies
Option1: New insights in chemistry and physicochemistry for food design
UE1: Toolbox and project management
UE2B: Food and wine analysis
UE3B: Food and wine stability
UE4B: Food design by the mean of physicochemistry
UE5B: Chemistry and toxicology applied to food safety
- 2nd year, second semester (30 credits)
During the 2nd year, students carry out a 6 months research internship (France or international) to validate a master thesis.
To read more about the application procedure for this program: http://www.ubfc.fr/master-mp2-application-procedure.
This school offers programs in:
Last updated June 7, 2018