Ecoles Internationales Institutionnelles (EEI)

Summer Schools and Winter School.

DIPFABLAB : Design of Innovative Products in Fablab

La COMUE Sorbonne Universités organise sa première école d'hiver internationale, DIPFablab (Design of Innovative Products in Fablab),  qui se déroulera pendant 2 semaines :

  • du 1er au 6 février 2016 à Verrès, à l'antenne de l'Ecole Polytechnique de Turin
  • du 15 au 20 février 2016 au Centre d'Innovation de l'UTC, à Compiègne

L'école d'hiver mettra l'accent sur les techniques et les outils pour la création de produits innovants dans les Fablabs.

Cette école est ouverte à tous les étudiants de l'UTC (doctorants compris). Elle permettra de découvrir le monde des Fablabs et de profiter d'activités gratuites extra-scolaires mises en place spécialement, tels qu'un skipass, des diners de gala, et bien d'autres !

Une attestation officielle de participation, qui peut être convertie par votre établissement en 4 crédits ECTS, vous sera remise à la fin de la deuxième semaine.

Le coût est de 300€ pour les étudiants de l'UTC et de 600€ pour les étudiants d'autres établissements (ce prix comprend l'hébergement, la restauration, les transferts et les diverses activités).

De plus amples informations et les inscriptions sont accessibles sur le site

Attention, la date limite d'inscription est fixée au 31 décembre 2015 !


Demande d'informations
Contacter par mail

Module 1 - Intensive French Language

Intensive French language training (July 4-29 / August 1-26, 2016) including technico-cultural outings each Wednesday.

Module 2 - Laboratory placements

Laboratory placements in :

  • Bioeconomy : production of renewable biological resources and their conversion into food, feed, biobased products and bioenergy. It includes agriculture, forestry, fisheries, food and pulp and paper production, as well as parts of chemical, biotechnological and energy industries and all their respective service areas.
  • Intelligent Mobility : interconnections made between a range of different industries and technologies (vehicle manufacturing, electronic sensors and controls, transport information systems, communications technologies, logistics and distribution, infrastructure management).
  • Health Technology : application of organized knowledge and skills (mechanics, electronics, computer science, physiology,...) in the form of devices, medicines, procedures and systems developed to understand or solve a health problem or improve quality of lives. Domain of application in the lab : musculo-skeletal systems, cardiovascular system, artificial organs, biomaterials.

› Time allotted depends on the subjects chosen (included in the period Mid-May - End of July). The objective of this module is to allow the student-trainees to complete a short research project in one of the UTC's laboratories.

Internship Location

One of the laboratories of the Université de Technologie de Compiègne

Examples of internship subjects

  • Friction Behavior, Wear Mechanisms, Multi-scale Analysis, Analytical Friction Model, High Temperature
  • Product Design, Interaction Design, User Centered Design, Design for eXperience, Graphic Design, Numerical Design
  • Powder Caking, Numerical Model, Powder Storage and Handling, Porous Media

Module 3 - Science and Culture Seminars

› International School - Culinary Science for Tastier, Healthier Food : July 18-29 2016

This two-week summer school is an innovative combination of food science, nutrition and French gastronomy. The latest trends and knowledge in gastronomy science will be addressed theoretically and directly applied to the preparation of famous French dishes and desserts during cooking workshops at our culinary platform.

After a first week dedicated to learning how to master the food texture, the gained knowledge will be applied to enhance the nutritional profile of food. By mastering the food texture, innovative technological solutions will be proposed and used to prepare healthier version of world-wide known French specialties.

Course Objective

  • Main principles and theories of food science and mechanisms of phenomena occurring during dish preparation  
  • The food composition impact on satiety and health
  • How to prepare healthier dishes and to enhance their nutritional profile using innovative approaches
  • How to choose the best cooking process or texturing agent
  • How to prepare famous French dishes, sauces, desserts and confectioneries


  • One day in Paris : City tour and lunch or dinner in a gourmet restaurant
  • One day in Reims, French capital of Champagne : Visit of a Champagne vineyard
  • One day in Compiègne and its surroundings : City tour and visit of the Pierrefonds castle


First universitary level in biochemistry: basic knowledge on biological molecules (carbohydrates, proteins, lipids) and on molecular interactions.

Course assesment

This summer school course allows the student to obtain 3 ECTS credits. Final grade is calculated from three exams/projects, with the following breakdown:

  • Theoretical knowledge examination (1 h, multiple choice quiz) (30%)
  • Discovery report (1-2 pages) (10%)
  • Supervised team project on improvement of the nutritional quality of a classic dish or dessert (60%)


Claire Rossi, Ph.D., Associate Professor in the Department of Biological Engineering, and head of the UTC engineering major: Innovation in Food and Agroressources


Applications must be received by April 30, 2016.

› International school Creative Interaction for dance, music, painting: July 4-15 2016

Including technico-cultural outings each Wednesday : learn fundamentals of interaction in a virtual context and develop artistic creations.


International School Manager
Gaëlle Dacqmine
Tél : 03 44 23 49 63 | Contacter par mail

Responsable de l'accueil des étudiants étrangers
Céline de Araujo
Tél : 03 44 23 73 99 | Contacter par mail

› Applications can be made for one, two or the three modules.


Between Mid-May and End of August 2016.


Applications must be received by April 30, 2016.

Application form

The application file can be downloaded here :

Applicants will be notified about the admission decision: May 12, 2016 at latest.


› 2500€ for Module 2 including accommodation (4 weeks in July or August)

› 1250€ for Module 3 including accommodation


International School Manager
Gaëlle Dacqmine
Tél : 03 44 23 49 63 | Contacter par mail

Responsable de l'accueil des étudiants étrangers
Céline de Araujo
Tél : 03 44 23 73 99 | Contacter par mail