Summaries
Context and Objectives of the training
Regional and national employability potential and targeted professions
Gateways to other specialties
Context and Objectives of the training
It makes it possible to offer high-level training that meets the requirements of professions in the agri-food industry for research and development, production or the control and analysis of food products; as well as production management including quality management and regulations
specific to the agri-food industries.
Target profiles and skills
Graduates of the Master in Food Technology will be able to master the following skills:
* Choose and apply a reasoned choice of manufacturing processes in food sciences,
process and production engineering.
* Create and implement a production methodology in the food industry.
* Lead a research and development process for a product.
* Be able to implement the industrialization of new processes
* Manage a production team to manage a production workshop.
Regional and national employability potential and targeted professions
The modernization of companies, technical changes and new forms of work organization imply a constant need for management personnel such as professional executives, both at national and regional level, the workforce of this family is
growing. This is how the training offered falls within the framework of this perspective in the central region of the country (Algiers, Boumerdes, Blida, etc.), many industrial institutions are present, like Sosemie, Agrodiv , SOPI, Industrial group
Goumidi, Promasidor, Groupe Amour, Tchinlait, Celia Algeria,…
Professional perspectives:
For career prospects, the main professions in the food technology specialty are:
– Creator and manager of his own company in the areas of study/consulting, conservation or transformation of agro-resources of animal and/or plant origin.
- Production manager.
– Quality, Safety, Environment Manager.
– Hygiene and food safety manager.
– Responsible for quality control and technological development laboratories.
– Quality consultant, food safety.
– Supervisor of actions related to food distribution and marketing activities.
Master's Program in Food Technology
1st year
3 semester
| Teaching unit | VHS | Semi-annual VH | coefficient | Credits | |||
| 14 weeks | C | TD | TP | Other experience | |||
| fundamental teaching units | 18 | ||||||
| UEF31 Industrial process engineering 1 | 9 | ||||||
| industrial physics | 56 | 14 | 21 | 21 | 4 | 4 | |
| Unit operations 1 | 56 | 14 | 21 | 21 | 4 | 5 | |
| UEF32 Biotechnology | 9 | ||||||
| Food Biochemistry and Physico-chemistry | 49 | 14 | 14 | 21 | 3 | 4 | |
| Food microbiology | 49 | 14 | 7 | 28 | 3 | 5 | |
| Total for 14 weeks | 210 | 56 | 63 | 91 | |||
| EU methodology | 6 | ||||||
| EMU31 Analytical Tools 3 | 3 | ||||||
| Biochemical analysis methods | 21 | 21 | 1 | 2 | |||
| Physico-chemical analysis methods | 21 | 21 | 1 | 1 | |||
| UEM32 Sensory analysis and metrology | 3 | ||||||
| Metrology | 7 | 3,5 | 3,5 | 1 | 1 | ||
| Sensory analysis | 14 | 7 | 7 | 1 | 2 | ||
| Total for 14 weeks | 63 | 7 | 3,5 | 52,5 | |||
| EU discovery | 3 | ||||||
| UED31 Food regulations | |||||||
| Food quality, hygiene and safety | 21 | 14 | 7 | 1 | 1 | ||
| Food standardization and legislation | 21 | 14 | 7 | 1 | 1 | ||
| UED32 Research and development | |||||||
| Research and Development | 21 | 7 | 14 | 2 | 1 | ||
| Total for 14 weeks | 63 | 35 | 14 | 14 | |||
| transversal teaching units | 3 | ||||||
| UET31 Communication and expression 3 | |||||||
| English Level 3 | 14 | 14 | 1 | 1 | |||
| Expression and writing techniques | 21 | 7 | 14 | 1 | 2 | ||
| Total for 14 weeks | 35 | 7 | 28 | ||||
| Total Semester 3 | 371 | 105 | 108,5 | 157,5 | 30 | ||
4 semester
| Teaching unit | VHS | Semi-annual VH | coefficient | Credits | |||
| 14 weeks | C | TD | TP | Other experience | |||
| fundamental teaching units | 14 | ||||||
| UEF41 Industrial process engineering 2 | 7 | ||||||
| Electrical engineering automation regulations | 49 | 14 | 14 | 21 | 3 | 3 | |
| Unit operations 2 | 49 | 14 | 14 | 21 | 3 | 4 | |
| UEF42 Food Technology | 7 | ||||||
| Food technology of animal products | 56 | 21 | 35 | 4 | 4 | ||
| Food technology of products of plant origin | 56 | 21 | 35 | 4 | 3 | ||
| EU methodology | 6 | ||||||
| UEM41 Data processing | 3 | ||||||
| Data analysis | 14 | 7 | 7 | 1 | 1 | ||
| Applied statistics | 21 | 7 | 7 | 7 | 1 | 2 | |
| UEM42 Company organization | 3 | ||||||
| Production organization and planning | 14 | 7 | 7 | 1 | 2 | ||
| Production analysis | 7 | 7 | 1 | 1 | |||
| EU discovery | 4 | ||||||
| UED41 Quality and legislation | |||||||
| Management system and procedures | 21 | 14 | 7 | 1 | 2 | ||
| Legislation and labor law | 14 | 7 | 7 | 1 | 1 | ||
| Human Resources | 14 | 7 | 7 | 1 | |||
| transversal teaching units | 2 | ||||||
| UET41 Environment and sustainable development | |||||||
| Water quality and treatment | 14 | 14 | 1 | 1 | |||
| Sustainable Development | 14 | 14 | 1 | 1 | |||
| Stage | 312 | 8 | 4 | ||||
| Total Semester 4 | 403 | 30 | |||||
2nd year
3 semester
| Teaching unit | VHS | Semi-annual VH | coefficient | Credits | |||
| 14 weeks | C | TD | TP | Other experience | |||
| fundamental teaching units | 18 | ||||||
| UEF31 Industrial process engineering 1 | 9 | ||||||
| industrial physics | 56 | 14 | 21 | 21 | 4 | 4 | |
| Unit operations 1 | 56 | 14 | 21 | 21 | 4 | 5 | |
| UEF32 Biotechnology | 9 | ||||||
| Food Biochemistry and Physico-chemistry | 49 | 14 | 14 | 21 | 3 | 4 | |
| Food microbiology | 49 | 14 | 7 | 28 | 3 | 5 | |
| Total for 14 weeks | 210 | 56 | 63 | 91 | |||
| EU methodology | 6 | ||||||
| EMU31 Analytical Tools 3 | 3 | ||||||
| Biochemical analysis methods | 21 | 21 | 1 | 2 | |||
| Physico-chemical analysis methods | 21 | 21 | 1 | 1 | |||
| UEM32 Sensory analysis and metrology | 3 | ||||||
| Metrology | 7 | 3,5 | 3,5 | 1 | 1 | ||
| Sensory analysis | 14 | 7 | 7 | 1 | 2 | ||
| Total for 14 weeks | 63 | 7 | 3,5 | 52,5 | |||
| EU discovery | 3 | ||||||
| UED31 Food regulations | |||||||
| Food quality, hygiene and safety | 21 | 14 | 7 | 1 | 1 | ||
| Food standardization and legislation | 21 | 14 | 7 | 1 | 1 | ||
| UED32 Research and development | |||||||
| Research and Development | 21 | 7 | 14 | 2 | 1 | ||
| Total for 14 weeks | 63 | 35 | 14 | 14 | |||
| transversal teaching units | 3 | ||||||
| UET31 Communication and expression 3 | |||||||
| English Level 3 | 14 | 14 | 1 | 1 | |||
| Expression and writing techniques | 21 | 7 | 14 | 1 | 2 | ||
| Total for 14 weeks | 35 | 7 | 28 | ||||
| Total Semester 3 | 371 | 105 | 108,5 | 157,5 | 30 | ||
4 semester
| Teaching unit | VHS | Semi-annual VH | coefficient | Credits | |||
| 14 weeks | C | TD | TP | Other experience | |||
| fundamental teaching units | 14 | ||||||
| UEF41 Industrial process engineering 2 | 7 | ||||||
| Electrical engineering automation regulations | 49 | 14 | 14 | 21 | 3 | 3 | |
| Unit operations 2 | 49 | 14 | 14 | 21 | 3 | 4 | |
| UEF42 Food Technology | 7 | ||||||
| Food technology of animal products | 56 | 21 | 35 | 4 | 4 | ||
| Food technology of products of plant origin | 56 | 21 | 35 | 4 | 3 | ||
| EU methodology | 6 | ||||||
| UEM41 Data processing | 3 | ||||||
| Data analysis | 14 | 7 | 7 | 1 | 1 | ||
| Applied statistics | 21 | 7 | 7 | 7 | 1 | 2 | |
| UEM42 Company organization | 3 | ||||||
| Production organization and planning | 14 | 7 | 7 | 1 | 2 | ||
| Production analysis | 7 | 7 | 1 | 1 | |||
| EU discovery | 4 | ||||||
| UED41 Quality and legislation | |||||||
| Management system and procedures | 21 | 14 | 7 | 1 | 2 | ||
| Legislation and labor law | 14 | 7 | 7 | 1 | 1 | ||
| Human Resources | 14 | 7 | 7 | 1 | |||
| transversal teaching units | 2 | ||||||
| UET41 Environment and sustainable development | |||||||
| Water quality and treatment | 14 | 14 | 1 | 1 | |||
| Sustainable Development | 14 | 14 | 1 | 1 | |||
| Stage | 312 | 8 | 4 | ||||
| Total Semester 4 | 403 | 30 | |||||
See other training courses:
Cereal and derivative technologies
Water and Beverage Technology
Marketing techniques in the food industry