Engineering for Eco-Design in Food

The "Engineering for Eco-Design in Food" (ICOA) track, part of the Master’s program in Biology and Agricultural Sciences, 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 bridges the gap between process engineering and life sciences, offering 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 realm of 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 utilizing 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 single track centered around four disciplinary areas: biological engineering, food processing engineering, bioproduct development engineering, and career preparation. It is designed to provide students with a foundation in dual expertise in Process Engineering and Biotechnology as well as Food Science. The program’s career-oriented focus is evident inTU project management and career integration. Finally, TU with other master’s programs (English and Biostatistics) round out the curriculum.

The second year is even more career-oriented and structured around three key themes for the agro-resource processing industry: intensification of processing methods, supply chain sustainability, and innovation. It is largely structured around several project design and management exercises in which students are (i) tasked with designing/developing new foods while integrating all environmental aspects of the processes, and (ii) addressing challenges raised by industry 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), which students can secure by choosing from a 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 record) 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, the student will be eligible for 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 foods, establishing responsible supply chains, and reducing food loss and waste are all global challenges that must be taken into account in any initiative aimed at achieving a more sustainable food system. These challenges are giving rise to new professions where 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 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 constitutes 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 the management of agricultural resources (food supply and the utilization of by-products 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 specialization in food-related issues in the Global South.

job placement

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 utilization sector (food industry, materials, energy, pharmaceuticals, cosmetics, etc.), including:

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

Many students also find employment opportunities at health agencies, local governments, NGOs, and engineering firms.

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

ICOA Program Coordinators

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