Formation's goal
Career opportunities
Access to training leading to the Specialized Master's degree in Biotechnology
and valorization of plants is open to holders of:
- degree in plant biotechnology and improvement (basic degree from the
speciality) - Plant biology and physiology
- Diet, nutrition and pathology
- Food biotechnology
- Microbial biotechnology
This specialized academic training would allow the availability of senior executives with a profile in biotechnology with the aim of developing plant resources. The proposed training is oriented towards the acquisition of knowledge that can meet the needs of the scientific, socio-economic and environmental sectors.
In terms of professional integration, the skills targeted are to train:
– Scientific executives capable of developing dynamic research that can
understand the biological, physiological, chemical and biochemical mechanisms
in games and their interactions allowing the development of plants and the optimization of
yields and product quality;
– Scientific frameworks on methods to enhance plants and their
products in the food industry (preservatives, adjuvants, condiments,
aromatics, etc.), pharmacological (medicinal properties of plants, properties
toxicological, formulation, etc.), perfumery (volatile essences for perfumery),
cosmetics (wellness products, etc.) and environmental (organic pesticide products,
toilets…);
– Managers: business management, project management;
– Experts: Project expertise, integration into technology parks and Institutes
Interprofessionals.
Master's program in Microbial Biotechnology
1st year
1 semester
S1 | CM | TD | TP | Credits | coefficient | link to course |
Teaching unit : Fundamental EU | ||||||
Biotechnology of the reproduction of plants of interest |
1.5 | 0 | 1.5 | 4 | 2 | link |
Mechanisms of Bio stimulation of the production of plants and their products |
3 | 1.5 | 1.5 | 8 | 4 | link |
Mechanism of physiological stress on plant secondary metabolites |
3 | 0 | 1.5 | 6 | 3 | link |
Teaching unit : EU methodology | ||||||
Interactions between plants – Bio aggressors and defense |
1.5 | 1.5 | 1 | 5 | 3 | link |
Impact of storage on secondary metabolites |
1.5 | 0 | 1.5 | 4 | 2 | link |
Teaching unit : EU discovery | ||||||
Phytochemistry |
1.5 | 1.5 | 0 | 2 | 2 | link |
Teaching unit : transversal unit | ||||||
Communication |
1.5 | 0 | 0 | 1 | 1 | link |
2 semester
S2 | CM | TD | TP | Credits | coefficient | link to course |
Teaching unit : Fundamental EU | ||||||
Valorization of plants in the food industry |
1.5 | 1.5 | 1.5 | 4 | 2 | link |
Valorization of plants in perfumery and cosmetology |
3 | 0 | 1.5 | 8 | 4 | link |
Valorization of plants in pharmacology |
3 | 0 | 1.5 | 6 | 3 | link |
Teaching unit : EU methodology | ||||||
Application of molecular biology to plants |
1.5 | 1.5 | 1 | 5 | 3 | link |
Application of plant products in organic farming |
1.5 | 0 | 1.5 | 4 | 2 | link |
Teaching unit : EU discovery | ||||||
Ethnobotany and aromatherapy |
1.5 | 1.5 | 0 | 2 | 2 | link |
Teaching unit : transversal unit | ||||||
Legislation |
1.5 | 0 | 0 | 1 | 1 | link |
2nd year
3 semester
S3 | CM | TD | TP | Credits | coefficient | link to course |
Teaching unit : Fundamental EU | ||||||
Applied food microbiology |
3 | 0 | 1.5 | 4 | 2 | link |
Microbial ecology of the rhizosphere |
1.5 | 1.5 | 1.5 | 8 | 4 | link |
Microbiological engineering and industrial application |
3 | 0 | 1.5 | 6 | 3 | link |
Teaching unit : EU methodology | ||||||
Analysis and evaluation of the quality of plants and products derived from plants |
1.5 | 1.5 | 1 | 5 | 3 | link |
Analysis and formulation of herbal products |
1.5 | 0 | 1.5 | 4 | 2 | link |
Teaching unit : EU discovery | ||||||
Bio statistics |
1.5 | 1.5 | 0 | 2 | 2 | link |
Teaching unit : transversal unit | ||||||
Entrepreneurship |
1.5 | 0 | 0 | 1 | 1 | link |
4 semester
S4 | CM | TD | TP | Credits | coefficient | link to course |
Teaching unit : Intership | ||||||
training |
0 | 0 | 0 | 30 | 17 | link |