Engineering for Eco-Design in Food

The “Engineering for Eco-Design of Food” (ICOA) track, which is part of the Master’s program in Biology and Agrosciences, is a program jointly accredited by the University of Montpellier and the Institut Agro de Montpellier.

The ICOA Program

From an academic perspective, this program lies at the intersection of process engineering and life sciences and offers an integrated approach to food design that combines knowledge of processes (both physical and biological), implementation, and management of the environmental impacts of food supply chains.

The major disciplinary fields on which the curriculum is based fall within the engineering sciences and include: Biotechnology, Food Science, Physical Chemistry, Green Chemistry, and Sustainable Process Engineering. This highly interdisciplinary program prepares students for careers across the entire agri-food industry (production, R&D, quality control) and, more broadly, in all sectors that utilize agricultural resources (materials, energy, pharmaceuticals, cosmetics, etc.). It responds to society’s demand for more environmentally friendly production, seeking ways to valorize generated by-products and prioritizing energy efficiency.

The first year of the program offers a unique curriculum structured around four disciplinary areas: biological engineering, food process engineering, bioproduct development engineering, and career preparation. It is designed to provide students with the foundations for dual expertise in Process Engineering and Biotechnology, as well as in Food Science. The program’s career-oriented focus is evident inTU project management and career readiness. Finally, TU shared with other master’s tracks (English and Biostatistics) round out the program.

The second year is even more career-oriented and organized around three major themes for the agro-resource processing industry: intensification of processing methods, sustainability of supply chains, and innovation. It is largely structured around several project design and management exercises in which students are (i) tasked with designing and developing new food products while incorporating all environmental aspects of the processes, and (ii) addressing challenges posed by industrial partners related to the development of bioproducts.

Each of the two years includes an internship ( lasting at least 3 months in the first year of the master’s program and 5 months in the second year) that students can secure from a very wide range of available internship opportunities or by reaching out to the program’s active alumni network.

For a limited number of students (2 to 3 selected based on the excellence of their academic records) who wish to acquire additional skills in project management, a dual degree program with the Montpellier Institute of Business Administration ( IAE Montpellier) may be offered. By selecting an TU 5 ECTS TU related to management topics and organized by the IAE, students can earn a dual degree: a Master’s in ICOA and a Master’s in Technology and Science Management.

The Objectives of the ICOA Master's Program

Supporting dietary diversification toward increased consumption of plant-based resources, establishing responsible supply chains, and reducing food loss and waste are all global challenges that must be taken into account in a project aimed at achieving a more sustainable food system. These challenges are giving rise to new professions in which professionals will be able to provide technical solutions that respect and incorporate all aspects of food system sustainability. The objective of this master’s program is to train scientists capable of addressing these challenges and able to engage with all sectors related to the processing and utilization of agricultural resources, particularly the agri-food industry. It can also serve as a springboard to doctoral studies, particularly within the Montpellier context, which is a major European research hub in the field of agricultural sciences.

Expertise and Skills

In addition to general knowledge of the formulation, scaling, and operation of food processing and preservation processes, as well as the tools used to analyze them, graduates possess the skills necessary to understand and solve problems related to the qualitative and quantitative management of agricultural resources within a sustainable development framework. By incorporating a systemic approach to agro-resource management (food supply and the utilization of byproducts and co-products), they demonstrate solid expertise in the development of new technologies, their eco-design, and industrial ecology—skills that contribute to mastering the transformation of agro-resources into food, materials, and renewable energy (to a lesser extent), while addressing current and future challenges in sustainable research, development, and production. A key feature of this program is its focus on food-related issues in the Global South.

employment integration

The master’s program in “Engineering for Eco-Design of Food” (ICOA) is designed to train and prepare graduates for professional roles held by executives in the public and private sectors. Graduates can pursue a wide range of careers within the agro-resource processing and value-added sector (food and agricultural industries, materials, energy, pharmaceuticals, cosmetics, etc.), in:

production
Research & Development
Quality Control
Patents, Technology Watch, Consulting, and Expertise

Many students also find job opportunities at health agencies, local governments, NGOs, and consulting firms.

Finally, those who continue their studies toward a PhD pursue careers in research, whether in the private or public sector (as researchers or faculty members).

ICOA Program Coordinators

Stéphane Peyron ( University of Montpellier, Faculty of Sciences),Thierry Ruiz (University of Montpellier, Faculty of Pharmacy), andPhilippe Bohuon (Institut Agro Montpellier)