The professional master's degree in Food Technology constitutes two years of study offering training whose main objective is to enable students to acquire a level of knowledge, as well as in-depth capacity and know-how in the field of science and technology. food.
The structure of this Master 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.
Internships for this training are very important in facilitating the integration of future graduates into the professional environment. These internships must be carried out in public or private industrial companies.

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,…
In the private and public sector, the training offered therefore leads to positions in research and development professions on food technology, in the field of manufacturing processes and methodology, physico-chemistry, product analysis.
manufactured and production management including quality management and regulations.

For professional 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.