Training Offers GB

Biological engineering

Licence

Program name: Valuation and quality of agri-food products (VQPA)

Program’s content

First Semester:

Mathematics basics
Basics of physics
Basics of general chemistry
Structural biochemistry
General biology and physiology
Cell biology and physiology
General microbiology base
Introduction to computers
Entrepreneurship and business discovery
Personal and Professional Project(PPP)
Language 1: French

Second Semester:

Applied Physics
Organic chemistry
Metabolic biochemistry
General microbiology
Statistical tools
IT tools
Analytical methods chemistry biochemistry and safety foods
Microbiological and Food Safety Analytical Methods
Seminars: presentation of the agri-food sector
English: Techniques of expression and communication
Personal and Professional Project(PPP)
Traineeship

Third Semester:

industrialphysics
Unit Operations 1
IndustrialMicrobiology (Bioproduction)
Biochemistry and foodphysicochemistry
Food microbiology (fundamental aspects)
Biochemical and physicochemical analysis methods
Hygiene quality and food safety
Scientific English 1
Personal and Professional Project (PPP)

Fourth Semester:

Unit Operations 2
Food Industrial Engineering (Food Tech Concepts)
Food microbiology:Technological aspect
Data Analysis and Applied Statics
Organization, planning and analysis of production
Management system and procedures
Legislation: Human resources and labor law
Water quality and treatment / Waste management and sustainable development
English 2
French: Expression and Communication Techniques 2
Tutored project
Traineeship

Fifth Semester:

Food processing technology and quality control:
- – Milk and derivatives
- – Cereals and derivatives
- – Fats and derivatives
- – Meat and meat products
- – Beverages and sugar
Canning Technology
Introduction to sensoryanalysis
Packing and packaging
Business creation and project management
Technical English

Sixth semester:

Companyinternship

Master

Program name: Quality and Safety of Food products” (QSFP)

Program Description:

The Master’s degree in Food Science, option: Quality and Safety of food products, aims to prepare students intellectually to pursue a Doctorate’s degree in Food Science, specializing in all the fields of “Valuation, Quality, safety and manufacturing technology of food products”. It allows the graduate to integrate a position of industrial production manager in the food industry or quality manager in the manufacturing chain of food products, or in the laboratory, as a decision maker. Also, to work as head of a quality control team in the direction of trade or at the borders with customs for international trade in foodstuffs. The objective of the training is to help the students to obtain knowledge and abilities to follow the different processes of the manufacturing chain and to be able to perform quality control and laboratory analysis, to have the ability to implement quality systems such as HACCP or other ISO standards of food quality management and others, such as good hygienic practices or of the laboratory in its global and functional dimensions, while also instilling in them an adaptive approach and a spirit of synthesis and to integrate into a team and know how to behave in a team of work.

Requirements:

The minimum baccalaureate rates accepted at Algerian universities are used to establish the rate at which a student must have earned their degree in order to enter the program

Program’s content

First Semester:

Biochemistry of food products (BFP)
Food nutritional quality (FNQ)
Physiology of Human Nutrition (PhHN)
Microorganisms, Food Quality and Safety (MFQS)
Biochemical and physicochemical analyzes of food (BPAF)
Packaging and Food Safety (PFS)
Communication

Second Semester:

Food Process Engineering (FPE)
Toxicology and Food Poisoning (TFP)
General Enzymology (GE)
Data analysis methods (Biostatistics), Applied statistics (MADSA) and computer science
Valorization of AFI by-products (VAFIP)
Scientific English 1
Legislation

Third Semester: