Engineering for Eco-Design of Food Products

The "Engineering for Eco-Design of Food" (ICOA) program, part of the Master's degree in Biology and Agrosciences, is jointly accredited by the University of Montpellier and the Institut Agro de Montpellier.

The ICOA journey

From a disciplinary perspective, this program is positioned at the intersection of process engineering and life sciences and offers an integrated approach to food design, combining knowledge of processes (physical and biological), implementation, and control of the environmental impacts of the industry.

The major disciplinary fields on which the courses are based are engineering sciences and include: biotechnology, food science, physical chemistry, green chemistry, and sustainable process engineering. This highly multidisciplinary program prepares students for careers in all areas of the agri-food industry (production, R&D, quality control) and, more broadly, in all sectors that use agricultural resources (materials, energy, pharmaceuticals, cosmetics, etc.). It responds to society's demand for more environmentally friendly production, seeking ways to valorize by-products and promoting 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 professional integration. It is designed to provide students with a foundation in both process engineering and biotechnology and food science. The professional nature of the program is evident inTU projectTU and professional integrationTU . Finally, TU with other master's programs (English and Biostatistics) round out the curriculum.

The second year is even more professionally 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 built around several project design and management exercises in which students are (i) required to design/develop new foods by integrating all the environmental components of the processes, (ii) respond to issues raised by industrial partners in connection with the development of bioproducts.

Each of the two years includes an internship ( lasting a minimum of 3 months in M1 and 5 months in M2) that students can find 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 on the basis of academic excellence) wishing to acquire additional skills in project management, a joint degree with the Montpellier Institute of Business Administration ( IAE Montpellier) may be offered. By choosing an TU 5 ECTS TU related to management topics and organized by the IAE, students can earn a double 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 towards increased consumption of plant-based resources, establishing responsible supply chains, and reducing loss and waste are all global challenges that must be taken into account in a project focused on more sustainable food systems. These challenges involve the emergence of new professions in which professionals will be able to provide technical solutions that respect and integrate all aspects of food system sustainability. The objective of this master's program is to train scientists who are able to respond to these issues and integrate all sectors related to the transformation and valorization of agri-resources, particularly the agri-food industry. It can also serve as a springboard to doctoral studies, particularly in the context of Montpellier, which is a major European research hub in the field of agrosciences.

Know-how and skills

Beyond general knowledge of the formulation, dimensioning, and management of food processing and preservation processes and the tools used to analyze them, graduates have the skills needed to understand and solve problems related to the qualitative and quantitative management of agricultural resources in a context of sustainable development. By integrating a systemic dimension of agro-resource management (food supply and valorization of by-products and co-products), they demonstrate solid expertise in the development of new technologies, eco-design, and industrial ecology, skills that contribute to the mastery of the transformation of agro-resources into food, materials, and renewable energy (to a lesser extent) while respecting current and future challenges in research, development, and sustainable production. A key feature of this program is its specialization in food issues in developing countries.

professional integration

The Master's degree in "Engineering for Eco-Design of Food" (ICOA) aims to train and prepare graduates for professional activities carried out by executives in the public and private sectors. Graduates can pursue a wide range of careers in the agro-resource processing/valorization sector (agri-food, materials, energy, pharmaceuticals, cosmetics, etc.), in:

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

Many students also find employment opportunities in health agencies, local authorities, NGOs, and consulting firms.

Finally, those who continue their studies with a PhD enter research professions, whether in the private or public sector (as researchers or teacher-researchers).

ICOA course leaders

Stéphane Peyron ( University of Montpellier, Faculty of Science),Thierry Ruiz (University of Montpellier, Faculty of Pharmacy) &Philippe Bohuon (Institut Agro Montpellier)

The M2 promotion at the Food Technology Workshop

M2 class of 2018–2019 during a training seminar

course content

Master 1 ICOA – Teaching Units (TU)

Master 2 ICOA – teaching units (TU)