A major global challenge is to implement eco-friendly plant production technologies while minimizing the hazards and risks to human health and the environment. This challenge is faced by all economic sectors that produce or use plants: agriculture, agri-food, cosmetics, Pharmaceutics.

The Master in Hydrodynamics and Ocean engineering

This Master is internationally recognized and accredited by the French Ministry of Higher Education.

The quality of the courses has been recognized within the prestigious Erasmus Mundus framework of the European Commission through the EMship Master.

A large part of the training is dedicated to the practical use of software to solve problems defined above a large variety of numerical methods: boundary elements or spectral methods under potential flow theory, finite-difference or finite-volume techniques in solvers for viscous flows, Smooth Particles Hydrodynamics (SPH).

Language of teaching

The language of instruction and examination is English during the first year including 160 hours of French language courses.... [-]

Please Note That this program is Entirely taught in FRENCH

From field to plate, agriculture covers a wide range of industries. This is one of the only engineering business that is interested in microscopic life as the life of human societies. Agriculture, food processing, agro-ecology, agromachinisme are all moving sectors to feed the world in a sustainable and lasting way.

Far from the clichés, agriculture plays an important and leading role in energy and environmental transitions. They are open and functions engaged in the digital transformation. Becoming an engineer in agriculture is to be an actor of this upheaval, at the heart of global issues. This is contributing to the development of innovative solutions for efficient and responsible farming. It is choosing a trade to invent the future.... [-]

Please Note That this program is Entirely taught in FRENCH

This engineer has the dual specialty Food and Health. This training also highlights the many relationships they have with each other, as in humans.

His training course opens up multiple opportunities in the fields of food processing, pharmaceutical and cosmetic industries, catering, public health, marketing and communication ...

Prevention specialist, nutrition and health benefits

An engineer from the specialty is formed to meet the new challenges of food through the mastery of tools, always more and more innovative. It is, for example, able to implement large-scale actions to induce consumer behavior change in the environment of public health or verify health claims for new food products, with actors world agribusiness.... [-]

In its report entitled "World Agriculture: towards 2015/2030", the FAO outlines the need for an approximate 60% increase in agricultural production by 2050, in order to meet the nutritional requirements of the world’s human population. This growth will, in part, be built upon an increase in yields, in particular via the genetic improvement of plants. There have been major advances in this field over the last twenty years, as a result of new molecular and cellular biology technologies reaching far beyond the confines of plant transgenics. In this positive context, plant breeding companies and food manufacturing and various non-food manufacturing companies are expressing a growing need for plant breeders who are able to understand and manage increasingly diverse technologies in order to meet more complex and varied objectives. This burgeoning demand is becoming ever more apparent, in the face of a dwindling number of university courses on offer in this field. What is more, the handful of one-year courses specializing in plant breeding do not cover the entire field of activity of a plant breeder in today’s context.... [-]

The Interdisciplinary Approaches in Life Sciences (AIV) Master of Paris Diderot and Descartes universities is an interdisciplinary two- year program tackling with quantitative approaches on different interfaces with Life Sciences. It aims at training creative and talented students to develop their research in an environment as enriching as the best world graduate programs. The program is based on learning through research pedagogy – rich with research internships and on collaborative projects. The program is funded by the Bettencourt Schueller Foundation.

The 1st year of the AIV Master is the first in France to teach systems biology and synthetic biology. The training is focused at the interface of life sciences and physics, mathematics and computer science. Apart from systems and synthetic biology, students discover methods of mathematical modelling, statistical analysis and as well state-of-the-art technologies (fluorescence microscopy, nano-fabrication, molecular forces measurements, etc.) used to quantify the properties of living systems. They also gain skills in scientific communication and may want to participate in external modules to acquire or strengthen a specific knowledge.... [-]

Sup'Biotech’s programs are designed around the model created by the reform in European higher education (LMD). This provides a higher level of standardization and acceptance of European diplomas on the international level.

Undergraduate Program: Three years

Graduate Program: Two years (equivalent to a five-year degree in the French system, or a two-year master) For the first two years, classes are taught in French. Students will have the choice between French or English for the third year.

A minimum score of 750 at the TOEIC or 6.5 on the IELTS is necessary to directly enter the Graduate Program.”

To work in the domain of biotechnology, one needs to be open to the world: Sup’Biotech instills this value in students.... [-]

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:

Collaborative innovation offers a new response to the problems faced by food companies when setting up innovation strategies. In a context of increased competition, the food industry needs cross-disciplinary executives with training in open and collaborative innovation who hold the keys to develop strategies in response to today’s and tomorrow’s economic, social and environmental issues.

The program ‘Mastère Spécialisé® Management Collaboratif de l’Innovation Alimentaire’ (‘Collaborative Management in Food Innovation’) aims to respond to these issues and to the needs of companies wishing to recruit cross-disciplinary executives and managers who play a major role in the innovation processes.... [-]

AtoSiM is a two-year Physics or Chemistry Masters degree focused on computer modeling of physical, chemical and biomolecular systems.AtoSiM is operated jointly by:

This two-year degree provides a high-level qualification in the rapidly expanding field of computer modeling in physical, chemical and biomolecular sciences. This highly integrated Course covers a full range of techniques: from quantum mechanical atomistic descriptions to coarse-grained mesoscopic models. Particular fields of application include condensed matter and statistical physics, chemistry, physical chemistry, materials science and theoretical bio-molecular science.The study program is divided into four parts. All students follow courses first in Amsterdam, then in Rome, and finally in Lyon to obtain a triple diploma. The fourth semester is devoted to research in laboratories either in Amsterdam, Rome, Lyon or one of our 21 additional partners.Students obtain a triple degree. Admission into the master degree is decided on the basis of academic excellence by a selection committee composed of representatives from each partner institution. Applicants should have at least three years of prior studies majoring in physics, chemistry, engineering, applied mathematics or bio-informatics. Proof of English proficiency is also required.... [-]

Food choice factors vary according to life stage, with the increasing impact of globalization and advancing technologies, it becomes important for industry and research to understand why people eat what they eat.

Come and explore with us this question: Which factors are involved in people food choices?

P²food is a 2 year, course-based, full-time international research Master's Degree focused on the physiological and psychological determinants of food choice, proposed by the University of Burgundy - Franche-Comté and AgroSup Dijon.

As a student in this Master’s program, you will gain in-depth knowledge about food properties and fundamental insights about human food behavior. You will come to understand the mechanisms of hunger, satiety, and satiation, and the factors involved in palatability.... [-]

The ASC Master’s Course is jointly operated by the following universities (the ASC consortium):

The ASC network aims at preparing students to become experts and develop international skills towards professional industrial careers in the spectroscopic characterization of matter and/or doctoral studies.

The ASC program has reached a high level of harmonization, with a single Master program scheme applicable at each partner institution and thus yielding to a better integration into the European scheme.... [-]