Master 1 courses in Agri-Food
The training provides solid skills in the field of food science, biotechnology and industrial management with the project approach as a pedagogical tool, which enables students to enter a wide range of fields and functions.
These courses are accessible to 4th year undergraduate exchange students provided they have the necessary prerequisites.
1st year Master courses (M1) taught in English
Semester 2
1st year Master - 2nd Semester - 3 ECTS - English Level: B2
Brief Description
The objectives of this teaching unit are to teach students the "production" and "quality" functions that are carried out within a food processing company and to help them master the tools of piloting industrial activities that will be put into practice during the internship of year 4.
It contains the following topics:
- The HACCP method and case studies (Hazard Analysis and Critical Control Points)
- The ISO 9001 standard (Quality Management System - Requirements)
- Quality and industrial management tools (5S, 5M, 5P, CQQCOQP, TRS, KAIZEN, etc.)
- The foundations of LEAN MANAGEMENT
- Production management (costs, resources, energy, indicators, control charts, etc.)
This course is based on the projects of an industrial manager and/or a quality manager.
Prerequisites
Industrial Food Engineering (A3 and A4), Discovery course (A3)
Contact
Jean-Pierre Grill (jean-pierre.grill@sorbonne-universite.fr)
1st year Master - 2nd Semester - 3 ECTS - English Level: B2
Brief Description
The objectives of this teaching unit are to allow students to be capable of carrying out the functional analysis of an operation, identify the operating variables, know how to explain the mode of action and the influence of operating variables on product quality, and be capable of modelling the transfers of matter, energy, and quantity of movement in an operation.
It contains the following topics:
- Unit operations:
- Extraction techniques (diffusion, pressing...)
- Separation techniques (filtration, membrane techniques)
- Thermal treatments (hot and cold)
- Calculations in different processes:
- Extraction of juices and oils
- Dry and liquid separation
Prerequisites
Year 3: Food Industrial Engineering, Thermodynamics, Mechanics
Contact
Jean-Pierre Grill (jean-pierre.grill@sorbonne-universite.fr)
1st year Master - 2nd Semester - 3 ECTS - English Level: B2
Brief Description
The aim of this course is for the students to get basic knowledge in Synthetic biology and be able to apply this knowledge to identify a client's needs and propose a synthetic biology solution.
It contains the following topics:
- Molecular Biology basics
- Introduction to Synthetic Biology
- Introduction to Metabolic Engineering
- Conferences of guests: Synthetic Biology researchers and entrepreneurs
- Project of making a virtual start-up in Synthetic Biology
Prerequisites
Basis in molecular biology and biochemistry
Contact
Jean-Pierre Grill (jean-pierre.grill@sorbonne-universite.fr)
1st year Master - 2nd Semester - 4 ECTS - English Level: B2
Brief Description
The aim of this course is for the students to integrate the knowledge of fundamental microbiology, acquired particularly in the first year, into problems concerning the chemical industry, the agri-food industry or various sectors of agronomy. Germs of medical interest, their identification and control in the agri-food or public health sectors will be presented.
It contains the following topics:
- Approach to microbial ecosystems and their functioning, biofilms, analysis of agronomic or industrial microorganism models (agri-food, chemical and pharmaceutical industries).
- Role of microbial flora in food types: agri-food flora, alteration flora, pathogenic flora, etc.
- Relationship between micro-organisms and health.
- Industrial development of microorganisms, genetic engineering and biological engineering.
Prerequisites
Basic biochemistry and microbiology
Contact
Jean-Pierre Grill (jean-pierre.grill@sorbonne-universite.fr)
1st year Master - 2nd Semester - 2 ECTS - English Level: B2
NB: Course taught in French, teaching materials in English
Brief Description
The aim of this course is for the students to know the fundamental nutritional requirements of humans in relation to energy and structural metabolism, the determinism of controlling food intake, food digestion and the fate of nutrients at a cellular level, the nutritional and hormonal control of energy and protein metabolism. The principle of certain pathologies such as obesity or diabetes, resulting from dysfunctions inherent to some of the biological processes presented, will be addressed and further developed in year 5 during the Food and Health module (EPU-19-BNS).
It also makes students familiar with nutritional claims. The laws governing these claims in Europe and other countries of the world will be presented.
It contains the following topics:
- Nutritional needs of humans illustrated and simulated by the use of DIET software (Jeulin)
- Control of food intake
- Physiology of digestion
- Nutritional and hormonal control of energy and protein metabolism
- Nutritional claims and their regulation
Prerequisites
Basic knowledge of cell biology and physiology.
Contact
Jean-Pierre Grill (jean-pierre.grill@sorbonne-universite.fr)
1st year Master - 2nd Semester - 3 ECTS - English Level: B2
Brief Description
The aim of this course is for the students to acquire scientific knowledge of the specific nutritional needs of different types of animals in order to understand the formulation of animal food products that will be studied in the following semester.
It contains the following topics:
- The digestion in ruminants
- Nutrition of ruminants and domestic animals
- Nutrition and quality of animal products
- Cereals and by-products in animal food
Prerequisites
Biochemistry, physiology
Contact
Jean-Pierre Grill (jean-pierre.grill@sorbonne-universite.fr)
1st year Master - 2nd Semester - 2 ECTS - English Level: B2
Brief Description
The aim is developing skills in seed technology, the use of genetic variability in the quest for quality, protein separation in food and bioproduct manufacturing, calculating protein yield and recovery, protein modifications effect on yield and protein quality .
It contains the following topics:
- Seeds as source of plants and food
- Protein production, molecular aspects of seed filling
- Influence of genetics & environment on seed quality
- Genetic selection regarding protein related trait
- Protein characterization
- Influence of post-translational modifications on protein quality
- Proteins & health
Prerequisites
Genetics, biochemistry, agronomy
Contact
Jean-Pierre Grill (jean-pierre.grill@sorbonne-universite.fr)
1st year Master - 2nd Semester - 2 ECTS - English Level: B2
Brief Description
The aim of this course is to bring students up to level B2 of the CEFR in the four basic skills of reading and speaking, written and oral expression. Students will be able to:
- Justify and defend opinions in a discussion with explanations, arguments and comments.
- Express emotions of varying intensity and emphasise what is important to them in an event or experience.
- Moderate a discussion by summarising different contributions, inviting participants to speak, etc.
- Develop a systematic argument in an essay or report by highlighting important points.
- Easily understand a lecture, report, presentation, discussion or debate and distinguish nuances in opinions.
The work on business English that began in the first semester will be continued. For expression, there is a focus on persuasive speech, both written and oral. In each group, debates based on the "Oxford Union Debates" model are organised. Each student is expected to actively participate in the debates that follow individual presentations.
Prerequisites
B2 English level in Listening and Writing; B1 in Speaking and Reading
Contact
Jennifer Chaumont Sturtevant (jennifer.chaumont@sorbonne-universite.fr)