The Product-Process Engineering program aims to provide research-based training in the challenges of transforming agricultural materials into food (or cosmetic) products from food formulation to consumer satisfaction.
The M2 IPP program is divided into two semesters, the first of which consists of lectures and the second of a six-month internship.
At the beginning of the year, mandatory courses cover the major core disciplines: sensory analysis, food physicochemistry, process modeling, food chemistry, and professional communication in English. These courses are supplemented according to the student's choice to explore certain topics in greater depth or explore new ones. The first semester concludes with a literature review.
The internship in the second semester provides an opportunity for total immersion in an academic laboratory or a company. As part of a scientific assignment, students will be required to develop and demonstrate their knowledge and skills, to work independently, and to be capable of critical reasoning, reflection, planning, experimentation, analysis, and discussion.
Information
Skills
🔹 1 – Acquire and apply fundamental and specialized knowledge
• Acquire and apply basic and advanced disciplinary knowledge: biochemistry, microbiology, physiology, nutrition, process engineering, etc.
• Integrate knowledge into a disciplinary or multidisciplinary approach
🔹 2 – Design and/or Conduct a scientific approach to produce and analyze data
• Implement experiments at the laboratory or pilot scale.
• Use digital tools and analytical methods to interpret results, propose
summaries, and identify perspectives.
• Develop critical thinking about the data produced, in relation to current issues of
food and ecological transitions.
🔹 3 – Understanding and integrating various issues (economic, societal, and environmental)
• Transitions
• Evolution of knowledge
🔹 4 – Producing a scientific synthesis and communicating
• By adopting a critical analysis
• By using IT and digital tools
• By communicating orally and in writing in French and English
• By adapting to diverse audiences
🔹 5 – Acting in a professional environment
• By adapting to varied contexts (type of sector and structure, interculturality, standards, hierarchical organization, etc.)
• By leading an individual or collaborative project
• By adapting to constraints (regulations, workplace safety, etc.)
Objectives
- Understand the concepts and tools needed to control the quality (health, organoleptic, and nutritional) of food products and processes:
- Characterize ingredients and control their formulation.
- Maintain the nutritional and organoleptic properties of processed products.
- Understand consumer satisfaction.
- Understand and model transformation processes (chemical and physical) for efficient, safe, clean, and efficient processes.
Career Opportunities
Career prospects
Après un master : Chargé(e) d’études
Après Master + Doctorat : chercheur ou enseignant-chercheur
Après un Master ou Master + Doctorat : ingénieur (R&D, contrôle, production…)
Ingénieur d’études dans les domaines de la recherche
Ingénieur.e recherche & développement
Further Study Opportunities
Doctorat
Mastère spécialisé
Masters spécialisés (MBA en management de projet, en commerce, gestion de l’innovation dans les bio-industries)
Fees and scholarships
The amounts may vary depending on the programme and your personal circumstances.
Capacity
Available Places
Target Audience and Entry Requirements
Studies in chemistry, biology, life sciences, pharmacy, food engineering.
Application Period(s)
From 01/04/2026 to 31/05/2026
Supporting documents
Compulsory supporting documents
Letter of recommendation (compulsory for candidates who have already been enrolled in higher education in France before).
Motivation letter.
Letter of recommendation or internship evaluation.
All transcripts of the years / semesters validated since the high school diploma at the date of application.
Certificate of English level.
Certificate of French (compulsory for non-French speakers).
Curriculum Vitae.
Detailed description and hourly volume of courses taken since the beginning of the university program.
The application procedure, which depends on your nationality and your situation is explained here : https://urlz.fr/i3Lo.
Additional supporting documents
VAP file (obligatory for all persons requesting a valuation of the assets to enter the diploma).
Supporting documents :
- Residence permit stating the country of residence of the first country
- Or receipt of request stating the country of first asylum
- Or document from the UNHCR granting refugee status
- Or receipt of refugee status request delivered in France
- Or residence permit stating the refugee status delivered in France
- Or document stating subsidiary protection in France or abroad
- Or document stating temporary protection in France or abroad.