Specialty – Innovation in Foodstuffs and Agro-Resources (IAA)
Description
Programme
The GB-IAA programme proposes and covers specifically analysis of biological and food products, quality assessment, biological risks and food safety issues in the agro-food industries, metabolic sciences and engineering, bio-reactor vessels, product formulation, innovation, nutrition, agro-industrial processes, and innovating marketing is these fields.
Research
GB-IAA trains students for research and development in the agro-resource domains, notably via long agro-food product projects. A large proportion of the students here obtain jobs in R&D activities.
Placements and industrial relations
The choice of the GB specialty follows suit to 6 months placements an assistant engineer (in an industrial context) and engineering training ends with successful completion of an end-of-studies project, also with a partner enterprise. Examples of partnerships with Nestlé, Mondelz International or Carrefour. The end-of-study projects are very varied, from development of industrial products to execute missions as QA managers, or with production line assignments.
International openings
Undergraduates in GB-IAA can request a full semester abroad or register for a double degree with an institution partner to UTC; there is a wide range of venues for such semesters outside France.
Professional openings
Professional openings 67 % of the job openings stem from project work, often in major groups (Danone, Nestlé, Unilever, …) ; they can join major groups or SMEs in the following areas:
- Foodstuff development/ additives;
- Foodstuff safety assessments;
- Production and process management, in the foodstuff and agro-resource sectors;
- Transformation of agricultural produce, including non-food valorisation;
- Industrial biotechnologies.
Contact and documentation
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