Biological and food engineering

Food and biological production | Biotechnologies | Sustainable food | Quality, hygiene, safety, environment | Bio-resources and bio-products

Gatien, ingénieur Produits Epicerie Sucrée - Auchan Retail

The program in Biological and Food Engineering trains multiskilled engineers who work in different sectors of activity: food processing, biotechnology, the environment, cosmetics, personal hygiene products and retail. Using a combination of scientific and technical knowledge, as well as managerial competences, engineers from this program can call upon human, material and financial resources in order to meet the complex and exciting challenges specific to businesses in these different sectors.

The program is designed around the following areas:

– products classified according to their chemical composition and on various properties – physico-chemical, health, nutritional, sensory…
– processes and bio-processes used to obtain these products or to recover and enhance agri-resources and waste
– the tools necessary to control and optimize these processes, as well as the quality of the products,
– essential areas of the Humanities and management which participate in the development strategy of a given company
– practical work experience (placements, projects) which allow the student engineer to assimilate the knowledge imparted and develop, in a team environment, his/her capacities in defining, organizing and realizing tasks.
The personalized path offered in the final year allows the student engineer to adapt the training offered to his/her career plan.
Constant links with industry exist and manifest themselves through work placements, projects, visits to different companies, as well as the participation of industrialists in the program.

Classes are taught in French

Contact the specialty

+33 (0) 3 28 76 73 10

Activity sectors

Food processing
Design offices
Chemical / healthcare industry
Retail
Research and Development
Production / Exploitation
Quality / Security / Environment
Sales / Brand Director

Links with research units

Associated research unit :

BioEcoAgro - (Biological engineering applied to agriculture, biotechnology, agri-food and the environment)
UCCS - (catalysis and solid-state chemistry)

Unit 5.0 Upgrading courses

26h

ECTS

Hours

711001

Unit 5.0 Upgrading courses

26 h

711010

Upgrading course

18 h

Goals to be achieved :
The aim is to provide tailored support to students at the start of their degree programmes: in mathematics for students with a background in biology, and in biology for students with a background in physics, mathematics or chemistry.
Course details :
The fundamentals of mathematics on the one hand, and microbiology and biochemistry on the other.

711011

Biology

Goals to be achieved :
Basic knowledge in biochemistry and microbiology
Course details :
Structural biochemistry of carbohydrates, lipids and proteins
Introduction to general microbiology
Reading list :
Biochimie générale, WEIL JH
Microbiologie, Prescott et al.
Atlas de biologie Vogel G et Angermann H

8 h Practical

711012

Mathematics for Engineers

Goals to be achieved :
To provide an introduction to some of the basic mathematical tools used in other disciplines within the agri-food engineering curriculum
Course details :
- Further study of analytical concepts used in modelling physical phenomena: rates of change/velocity, derivatives, differentials, limit expansions of a function in the vicinity of a point, applications to the local analysis of a function’s behaviour and the approximation of its values, calculation of limits.

- Fundamentals of matrix calculus, the concept of the inverse matrix, solving systems of linear equations with invertible matrices. Gauss’s pivot method

18 h Tutorial
1 h DS

711020

Hygiene and Safety

2 h

Goals to be achieved :
Good laboratory practices and health & safety rules, particularly in biochemistry and microbiology laboratories.
Course details :
- Good laboratory practices (mandatory clothing, PPE, CPE, etc.)
- Main chemical, biological, and fire hazards
- Rules for handling chemicals and microbiology in the laboratory
- Rules for sorting and disposing of waste
- Alert and evacuation procedures
Reading list :
Livret d'accueil prévention et sécurité pour les nouveaux entrants de la plateforme Génie Biologique et Alimentaire de Polytech Lille

2 h Tutorial

711030

Using a digital learning environment

2 h

Goals to be achieved :
Effectively use digital communication, coordination and collaboration tools
Effectively use Lille university's Moodle learning platform to follow GBA training
Course details :
Access Moodle ULille and log in
Use the Moodle ULille home page
Use your personal dashboard on Moodle ULille
Set your preferences on Moodle ULille
Use personal messaging on Moodle ULille
Register for a Moodle course
Participate in Moodle course activities
Use the Moodle calendar

Start or continue using the PIX platform to assess, develop and certify your digital skills

2 h Practical

711040

Introduction to bibliographic analysis project

4 h

Goals to be achieved :
This project provides both an introduction to project management and an introduction to literature reviews, which are generally the first step in any project and involve gathering the information needed to carry it out.
Course details :
The project undertaken by engineering students during their first year involves producing a literature review on a topic relating to the study of a production process.
The basis of the literature review will consist of the analysis and synthesis of three scientific articles, i.e. articles presenting research findings and published in international scientific journals.
Four hours of training in literature research and project management are provided at the start of the project.
Reading list :

2 h Tutorial
2 h Practical

Unit 5.1 Introduction to biological engineering

126h

ECTS

Hours

711100

Unit 5.1 Introduction to biological engineering

126 h

711101

Biochemistry

75 h

Prerequisites :
711011
Goals to be achieved :
Courses :
Basic knowledge in food biochemistry
Molecular knowledge of dietary compounds : cabohydrates, fatty acids, amino acids
Structures-functions relationships, physico-chemical properties
Understanding of the main constituents of food: carbohydrates, lipids, proteins biological and physico-chemical properties
Applications of these knowledges in Productions, Qualities, R and D and daily applications
TD:
Revisions of the notions seen in the courses
Practical works :
Practical and theoretical knowledge of the analytical methods and the basic laboratory materials
Practical manipulations
Autonomy: manipulations, methods, search for methodologies
Bibliographical searches for protocols: feasibilities
Evaluation of the costs of analyses
Scientific oral presentation of results
Analyses and critics of the obtained results
Course details :
Courses :
Proteins and by-products:
Dietary proteins : meat, fishes, milk (casein), egg
Functional properties: hydration, texture (gelling, coagulation), foams
Amino acids, peptides, proteins
Technological alterations
Illustrated examples: maturation of the meat from the slaughterhouse to the consumption
Carbohydrates and by-products:
Structures, properties: monosaccharides (Glc, polyols), disaccharides (saccharose, lactose), oligosaccharides (FOS, galacto-oligosaccharides), polysaccharides (starch, cellulose, pectins, gums...)
Texture agents : thickening, gelling, stabilizing
Biochemistry of the sweet taste
Sweeteners
Illustrated examples: bread staling, roles of pectins in the gelling of jams
Lipids and by-products :
Fatty acids : structures, nomenclature, essential fatty acids (omega 3, omega 6) ?
Unsaponifiable lipids : stérols ?
Saponifiable lipids : glycerids, phospholipids ?
Physico-chemical properties: melting points, HLB, emulsification
Auto-oxidation: foodstuffs (milk, meats, fishes, vegetables) rancid fats
Substitutes of fats
Illustrated examples: evolution of oil of frying
Metabolism and metabilites production - main routes of metabolism: carbohydrates, fats, proteins - Biotechnological Applications
TD:
Questions / answers on the courses
Practical works :
Dosages: sugars, proteins ( N2), lipids, Fe, vitamin C (cereals)
Colorimetric Dosages according methods described in publications
Reading list :
CHEFTEL J.C., CHEFTEL H., BESANÇON P., DESNUELLE P. Introduction à la biochimie et à la technologie des aliments (1986), 2 volumes, Technique et Documentation, Paris
LINDEN G., LORIENT D. Biochimie agro-industrielle : valorisation alimentaire de la production agricole (1994) Masson, Paris
LEHNINGER A.L., NELSON D.L., COX M.M. Principes of Biochemistry (1994) Flammarion Médecine-Sciences,Paris.
STRYER L. La Biochimie (1997) Flammarion Médecine-Sciences, Paris
ALAIS C., LINDEN G. Biochimie Alimentaire (1997) Masson, Paris
ALAIS C., LINDEN G., MICLO L. Biochimie Alimentaire, 5e édition de l?abrégé (2003), Dunod, Paris.
HECKETSWEILER B., HECKETSWEILER P. Voyage en Biochimie : circuit en Biochimie humaine, nutritionelle etmétabolique (2004) Elsevier, Paris
ESKIN N.A.M. Biochemistry of food 3ème ed. (2005) Academic Press, San Diego
HUI Y.H. Food Biochemistry and Food Processing (2005) Blackwell publishing, Londre
OWUSU-APENTEN R. Introduction to Food Chemistry (2005) CRC Press, Boca Raton
MULTON J.L. Le sucre, les sucres, les édulcorants et les glucides de charge dans les I.A.A. (1992) Techniques et Documentation - Lavoisier : APRIA, Paris
TOMASIK P. (editor) Chemical and functional properties of food saccharides (2004) CRC Press, Boca Raton
CHEFTEL J.C., CUQ J.L., LORIENT D. Protéines alimentaires : biochimie, propriétés fonctionnelles, valeur nutritionnelle, modifications chimiques (1985) Lavoisier, Paris
PHILLIPS L.G., WHITEHEAD D.M., KINSELLA J.E. Structure-function properties of food proteins (1994) Academic Press, New York
GURR M., HARWOOD J., FRAYN K. Lipid Biochemistry (2002) Blackwell publishing.
KARLESKIN A. éd. Manuel des corps gras (1992), 2 volumes Technique et Documentation - Lavoisier, Paris
GRAILLE J. Lipides et corps gras alimentaires (2003) Tec. & Doc. , Paris.

20 h Lecture
4 h Tutorial
30 h Practical
21 h Project
2 h DS

711102

Fundamentals of microbiology

51 h

Prerequisites :
711011
Goals to be achieved :
General Microbiology
Theoretical part: Obtain the basic knowledge of microbiology at the structural, taxonomic and physiology of growth level.
Partly practical: knowing the sterile methods, conduct counts and isolations, know the procedure leading to the identification of a microorganism, study bacterial growth and the production of primary and secondary metabolites
Course details :
Microbiology
* Course: General characteristics of prokaryotic and eukaryotic cells; structure and physiology of microbial wall; microbial taxonomy; classification of bacteria and fungi; microbial growth.
* Practical teaching: Isolation, identification and enumeration of bacterial strains; determining the susceptibility of bacteria to different environmental factors; susceptibility testing; counts of yeasts and bacteria; study of bacterial growth and the production of primary and secondary metabolites
Reading list :
Fermentation en milieu solide (FMS) Duchiron F. et Copinet E. Techniques de l'ingénieur, bio620, 2011.
Microbiologie de Prescott. SHERWOOD LM; WILLEY JM; CHRISTOPHER J W. 12nd edition, 2008.
Moody, E.R.R., Álvarez-Carretero, S., Mahendrarajah, T.A. et al. The nature of the last universal common ancestor and its impact on the early Earth system. Nat Ecol Evol 8, 1654–1666 (2024). https://doi.org/10.1038/s41559-024-02461-1.

16 h Lecture
2 h Tutorial
31 h Practical
2 h Project
1 h DS

UE 5.2 GBA Engineer Tools 1

122h

ECTS

Hours

711200

UE 5.2 GBA Engineer Tools 1

122 h

711201

Introduction to Chemical engineering

32 h

Prerequisites :
711012
Goals to be achieved :
Knowledge about production processes and unit operations
Knowledge how to establish mass and energy balances
Acquire the basic concepts of statics and dynamics of fluids, pressure loss, pumping and agitation of fluids.
Course details :
Basic physical notions for agrofood industries engineer.
Concepts of mass and energy balances (writing and resolution).
Concepts of hydraulics and fluid agitation: flow of fluids in pipes and in agitated tanks, pressure losses.
Notions of fluid transport and agitation technologies (pumps, agitators), notions of metrology (measurement of flow rates, fluid speed).
Reading list :

Bimbenet J.-J., Duquenoy A., Trystam G. Génie des procédés alimentaires. Des bases aux applications, Dunod, Paris, 2002.
Ronze D., Introduction au génie des procédés, Lavoisier, Paris, 2008.
Lieto J., Le génie chimique à l'usage des chimistes, Lavoisier, Paris, 1998.

10 h Lecture
16 h Tutorial
6 h Project
2 h DS

711202

Statistics

52 h

Prerequisites :
Basics in probability
Goals to be achieved :
To embrace the notion of variability in data analyses.
To be able to chose the good statistics test, apply it and interpret the outcome.
Course details :
Introduction in statistics
Descriptive statistics
Laws of probability
Comparison of proportions
Comparison of distributions
Comparison of means (one and two-way ANOVAs)
Comparison of variances
Power of a test
Regression
Reading list :
https://twiki.polytech-lille.fr/cgi-bin/view/Cours/CoursDepIaalCoursStatistiques#Bibliographie

34 h Tutorial
18 h Practical
1 h DS

711203

Automation

38 h

Prerequisites :
711012|711030
Goals to be achieved :
To provide students with basic notions of combinatorial logic and to approach the problems of sequential logic (GRAFCET) for the programming of PLCs and robotics. To introduce the PLCs and robots that they will encounter in the food industry with automated processes. To acquire the language necessary for the design and communication of solutions :
- To clarify operations (top-down functional description (IDEF0) ;
- To take into account technical choices, production constraints and safety (initialization requirements and conditions)
- To validate and implement in simulation or on a bench (SFC).

Targeted competences:
- To be able to carry out Boolean calculations and to simplify the writings.
- To be able to design and describe sequential operations based on standards in order to achieve efficiency (problem solving based on GEMMA, security).
- To be able to implement solutions on PLCs using SFC, Ladder, … taking into account the technique.
- To be able to differentiate between monostable and bistable systems
- To be able to decipher an existing solution, to make it evolve by communicating with the automation specialists.

In this sense, the module contributes to the consideration of societal issues related to the performance of transformation processes.
Skills are useful for responsible production (ODD12).

ODD : 12, 8, (5)

This teaching unit deals with PLCs and their programming based on sensor information. It does not deal with automatic control, which concerns actuators control and performances when sequentially triggered by PLCs.
Course details :
The scenario of the teaching unit is based on the discovery of the concepts of combinatorial and sequential logic with implementation (modalities may vary according to technical development).

Course:
1. COMBINATORIAL LOGIC :
-Simplification rules with Karnaugh's table
-Numeration systems and codes: basics of numeration systems, base changes, main codes.
-Boolean algebra and logical functions: logical variables, logical functions and truth table, basic logical functions of Boolean algebra, fundamental laws of Boolean algebra, De Morgan's theorems, technological logical operators. Modes of representation of logical functions, canonical forms, simplification by Karnaugh's table

2. SEQUENTIAL LOGIC:
-Description of automated systems: structure of an automated system (operating part, control part)
-GEMMA analysis to clarify the need and operating states ensuring compliant production
-Introduction to sequential logic: GRAFCET language
-Definition and basic notions: syntax and rules of evolution, basic structures, detailed description of actions and receptivity
-Bodies equipping the operative part and the control part (actuators, sensors).
-Progressive approaches to the representation of specifications. Detailed description of actions and receptivities
-Syntax, evolution and synchronization rules between GRAFCETs

3. ROBOTICS : introduce the basic notions of robotics in the field of food processing.
-Mechanical architecture and representation of robots: structural elements, representation of mechanical links, architecture of terminal organs
-Geometric model: introduction, determination of the geometric model
-Kinematic model: mathematical reminders, implementation of the method, application through a synthesis exercise

IMPLEMENTATION ACTIVITIES
Tutorial Work : The tutorials are carried out in relation to the course on the different parts based on exercises
-Series 1: combinatorial logic
-Series 2: application of the basic notions on the GRAFCET (global level and process level) from example of processes in connection with the production, with problematic of synchronization of GRAFCET. Design and problem solving is based on GEMMA, before production of SFC (for mastering the basic structures) as well as simulation proposed (to help the appropriation of the rules leading to the displacement of the tokens) according to the available tools (Automgen, etc). By relying on the collective effort, this series is an opportunity to evaluate each other between peers (EPP), in particular during the presentation of the work and the co-construction of solutions.
-Series 3 : gemma

Practical work (AIP room, dedicated room with test benches)
Series 1: The practical work concerns the control of robots (ABB, IBM) in a semi-industrial environment.
Series 2: Development of GRAFCET on concrete cases with SFC and Ladder implementation (UnityPro) and implementation on PLCs (SCHNEIDER M340) with benches (FESTO or other) or virtual 3D model (ITS PLC). Each group sees a different application: the transfer is done by inter-group demonstration with EPP.

Note: Series 2 activities are based on active pedagogy aiming at the flipped classroom. Online resources are provided via the Digital Guided Self-Learning Tool (ONAAG by W. Nuninger) implemented on the LMS Moodle to support the acquisition of new concepts and tools with the provision of resources (hypertext, pdf, video etc.) that help the appropriation, visualization and understanding of the functionning to be described based on the standards The autonomy of learning is reinforced. The active approach chosen develops learning autonomy and initiates networking. It allows for collaborative proposals that are shared and peer-reviewed. Communication is done through networking tools.
Reading list :
IDEFO (Integration Definition for Function Modeling), Structured Analysis and Design Technique, Norme NF X 50-100, NF X 50-150, 151, 152, NF E 90.001
NUNINGER W., Simulation de Grafcet sur Automgen (TP), Polycopié Polytech lille, 12p, 03.2004
NUNINGER W., Formulaire de Logique Industrielle, Polycopié Polytech lille, 8p., 09.2003
NUNINGER W., TD d'algèbre de boole et Grafcet, Modules 711034-712121 46p., Polycopié Polytech lille, 12p, 03.2004
NUNINGER, W. (2021), ONAAG 1, [en ligne], moodle.univ-lille1.fr, since 2013.
NUNINGER W. (2021), Polycopiés d’activités GRAFCET, Polytech'Lille, depuis 2008 et mis à jour régulièrement.

11 h Lecture
14 h Tutorial
13 h Practical
2 h DS

Unit 5-3 Sustainable development and food 1

62h

ECTS

Hours

711300

Unit 5-3 Sustainable development and food 1

62 h

711301

Social and Environment Ethics

16 h

Prerequisites :
921110
Goals to be achieved :
Acquire basic knowledge of sustainable development and corporate social responsibility (CSR).
Course details :
-Sustainable Development:
The concept of the Human Development Index
The concept of ecological footprint
An environment degraded by human activity : pollution, genetic erosion, climate change
Grenelle Environment Forum
Ecological Engineering
World Forum: students attend conferences at the current year's World Forum and write a report of their observations and/or give an oral presentation

-Corporate Social Responsibility:
The 17 Sustainable Development Goals (SDGs) and 169 targets (reminders)
Corporate Social Responsibility (CSR): definition, companies concerned, regulatory obligations in Europe, Corporate Sustainable Reporting Directive (CSRD), benefits of adopting a CSR approach for a company
ISO Standards: ISO 26000:2010 standard, guide for implementing a CSR approach (the 7 principles of responsibility and the 7 core subjects); ISO 26030:2020 standard, specific adaptation for the agri-food sector
Circular economy: definition, the 7 pillars (sustainable sourcing, eco-design, industrial and territorial ecology, functional economy, responsible consumption, extending product lifespan, recycling)
Focus on eco-design: definition, standards, methodologies for assessing environmental impacts (concepts of carbon footprint, Life Cycle Assessment (LCA))
Analysis of the sustainability report of a company in the bioeconomy sector (agri-food, mass retail, cosmetics, pharmaceuticals, biotechnology, etc.): group work with oral presentation; presentation of the company and its activities, its CSR approach, examples of CSR actions, link with the SDGs, critical analysis
External speaker: feedback from a professional in charge of the CSR approach in his company
Reading list :

4 h Lecture
2 h Tutorial
10 h Project

711302

Anthropocene and sustainable agriculture

26 h

Goals to be achieved :
Introduction to ecology, population genetics and sustainable agriculture
Course details :
A) Biodiversity management and plant breeding
B) Ecology
C) Sustainable agriculture
- soil spoiling
- intensive agricultures
- sustainable agricultures
- food safety
Reading list :

26 h Lecture
1 h DS

921110

Ecological and Societal Transition Challenge

34 h

Goals to be achieved :
The objective of the PCIS module is to introduce learners to work in project mode in inter-specialties. It aims to develop the following skills
- Ability to transpose an idea into precise and well-argued technical elements
- Ability to make a demonstrator and present it
- Ability to build a value chain
- Ability to translate a need into a service/product offer
- Ability to formulate a structured message with the aim of gaining support
- Ability to speak or present the project convincingly
- Ability to know and self-assess
- Ability to manage skills and make professional choices
Course details :
The CTES is carried out in inter-specialty groups of 7-8 students, around the development of an innovative product or service, from the idea to the proof of concept and the business model. In this context, students have 5 working sessions of 2 hours in groups on: creativity, concept writing, monitoring and economics, study of use and comparison and proof of concept. Then they have 2 days to produce the deliverables. Themes linked to sustainable development and social responsibility based on ADEME “2050 transitions” scenarios are imposed.
Learners have to :
- write the presentation of the concept and distribute the roles within the group (fortnight of the start of the school year),
- carry out the proof of concept and the drafting of the file (over 2 days)
- support orally, in front of a jury, their productions.
Throughout the course, learners will be made aware of the competency-based approach.

Large group project mode, hybrid teaching
Multidisciplinary approach, initiation to project mode, adaptable according to the number of learners, development of softskills (collaboration, problem solving, creativity, etc.)
Reading list :

3 h Lecture
16 h Tutorial
3 h Practical
12 h Project

UE 5-4 Unit Languages

48h

ECTS

Hours

921200

UE 5-4 Unit Languages

48 h

921210

English for engineers

1.5

24 h

Reading list :
Dictionnaires de langue générale

24 h Tutorial

921220

Language

1.5

24 h

24 h Tutorial

921221

German

1.5

24 h Tutorial

921222

Spanish

1.5

24 h Tutorial

921223

French

1.5

24 h Tutorial

921224

English booster

1.5

24 h Tutorial

921225

Portuguese

1.5

24 h Tutorial

921226

Japanese

1.5

24 h Tutorial

921227

Italian

1.5

24 h Tutorial

921228

German, complete beginner

1.5

24 h Tutorial

921229

Spanish, complete beginner

1.5

24 h Tutorial

UE 6.1 Transformation of bioresources

108h

ECTS

Hours

712100

UE 6.1 Transformation of bioresources

108 h

712101

Process engineering

Goals to be achieved :
See sheets of the 3 parts of this course :
- Heat and matter transfers
- Unit operations
- Process Engineering Projec
Reading list :

712102

Heat and mass transfer

1.25

16 h

Prerequisites :
711012|711040
Goals to be achieved :
Acquire the basic concepts of heat and matter transfer phenomena.
Course details :
* Heat transfer: study of the different modes of steady-state heat transfer: conduction (Fourier's law) , convection (Newton's law), correlations for estimating the heat transfer coefficient by convection, combined conduction & convection heat transfer. Estimation of the overall heat transfer coefficient.

* Matter transfer: modes of matter transfer (diffusion, convection); Fick's laws; generalized equation and examples of analytical solutions; matter transfer coefficient and correlations for its determination; matter transfer models (film model, double film model); cases specific to biological and food engineering: agitated aerated tank and food packaging; concept of non-stationary transfer.
Reading list :
Bimbenet , Duquenoy et Trystam (2021), Génie des procédés alimentaires. Des bases aux applications, Dunod, Paris.
Bazinet et Castaigne (2011), Concepts de génie alimentaire, Lavoisier Tec&doc.

8 h Lecture
8 h Tutorial
1 h DS

712104

Process engineering project

14 h

Prerequisites :
711030|711201|712102|712103|712105|712501
Goals to be achieved :
Be able to produce a manufacturing diagram and size a few unit operations. Be able to analyse the issues involved in the ecological transition (materials, energy). Be able to work in a group. Be able to find relevant information and use it.
Course details :
The Process Engineering project is divided into 4 stages, each giving rise to a deliverable written in group. Stage 1: Drawing up a production diagram for a product resulting from the processing of a raw material of plant origin, and identifying the sources of heat that can be recovered. Stage 2: Study the unit operations of extraction, LS and filtration. Stage 3: Study of concentration by evaporation Stage 4: Study of drying and analysis of material losses throughout the process.
Reading list :

14 h Project

712105

Valorization of biomass

40 h

Prerequisites :
711101
Goals to be achieved :
Understanding the links between characteristics of raw materials, storage, conversion processes and end-products.
Ability to design technical solutions
Ability to study and solve problems
Ability to take into account the challenges of sustainable development and meet societal values, SDG : 2, 6, 12, 13
Course details :
1 Non-food recovery
1.1 Biofuel
1.2 Bioplastics
2 Food recovery
2.1 Storage of harvests
2.2 Processing of industrial crops
2.3 Dairy, meat and seafood products
Reading list :

40 h Lecture
1 h DS

UE 6.2 Bioengineering

66h

ECTS

Hours

712200

UE 6.2 Bioengineering

66 h

712201

Molecular biology and biotechnology

48 h

Goals to be achieved :
To master the basics of molecular biology, microbial or plant biotechnology
Be able to apply them in molecular analysis and genetic engineering techniques
Understand and implement strategies for genetic and metabolic optimisation of microorganisms or plant improvement
Understand, through knowledge linked to the mechanisms of molecular biology, the development of genetically modified organisms as well as the societal issues and regulatory constraints linked to their use.

Ability to design genetic and metabolic optimisation strategies
Ability to study and solve problems
Ability to take into account the challenges of sustainable development and to respect societal values

ODD: 2, 12
Course details :
1-Introduction: biotechnology & genetic engineering

2-The basics of molecular biology
DNA structure, replication and repair
Gene transcription and RNA maturation
Translation: protein synthesis
Gene expression regulation and its impact on metabolism

3- Genetic engineering techniques and methods
Genetic exchanges and transformation methods
Modern genetic engineering tools for optimising microorganisms (vectors, genome editing, KO, CRISPR-Cas9, etc.)
Metabolic engineering and synthetic biology
Plant transformation and optimisation methods
Analysis and validation methods: from qPCR to transcriptomics

4-In-depth study
Non-ribosomal synthesis as a source of metabolites of interest
Applications of plant improvement
The contribution of artificial intelligence to biotechnology
Examples of genetic and metabolic optimisation for industrial applications
Economic challenges of using GMOs and GMPs
Regulation of GMOs and GMPs
Reading list :
N.A. Campbell, Biology, 3e ed. De Boeck-Wesmael
yourgenome
Site web de SEMAE: www.semae-pedagogie.org/dossier/amelioration-des-plantes/

26 h Lecture
4 h Tutorial
15 h Practical
3 h Project
1 h DS

712202

Analytical techniques

18 h

Prerequisites :
711102
Goals to be achieved :
* Course:
- Basic knowledge of food biochemistry
- Relations structures / functions, physicochemical properties
- Understanding the properties of food additives
- Basic knowledge of human nutrition, energy value of food, understanding food habits
- Applications Productions, qualities, R & D and everyday applications

* TP:
- Practical and theoretical knowledge of analysis and methods of basic material
- Practical Manipulations
- Autonomy: manipulations, approaches, research methodologies
- Bibliographic research protocols: feasibility
- Estimated cost analysis
- Scientific writing and oral presentation before an audience
- Analysis and Critical Results
Course details :
Food additives :
Preservatives
Anti-oxydants
Texture modifiers (thickeners, emulsifiers, stabilisers)
Aromas and flavour enhancers
Sweeteners
Nutrition:
Digestion and absorption of proteins, carbohydrates, fats, vitamins and minerals; nutritional needs, eating habits, energy needs, assessment of nutritional status, energy balance, functional foods
Practical works :
Extraction and dosages: personal searches for protocols, realization of the manipulations
Studies of the technological process effects on the food constituents
Oral presentation of the results
Reading list :
CHEFTEL J.C., CHEFTEL H., BESANÇON P., DESNUELLE P. Introduction à la biochimie et à la technologie des aliments (1986), 2 volumes, Technique et Documentation, Paris
LINDEN G., LORIENT D. Biochimie agro-industrielle : valorisation alimentaire de la production agricole (1994) Masson, Paris
LEHNINGER A.L., NELSON D.L., COX M.M. Principes of Biochemistry (1994) Flammarion Médecine-Sciences,Paris.
STRYER L. La Biochimie (1997) Flammarion Médecine-Sciences, Paris
ALAIS C., LINDEN G. Biochimie Alimentaire (1997) Masson, Paris
ALAIS C., LINDEN G., MICLO L. Biochimie Alimentaire, 5e édition de l?abrégé (2003), Dunod, Paris.
HECKETSWEILER B., HECKETSWEILER P. Voyage en Biochimie : circuit en Biochimie humaine, nutritionelle et métabolique (2004) Elsevier, Paris
ESKIN N.A.M. Biochemistry of food 3ème ed. (2005) Academic Press, San Diego
HUI Y.H. Food Biochemistry and Food Processing (2005) Blackwell publishing, Londre
OWUSU-APENTEN R. Introduction to Food Chemistry (2005) CRC Press, Boca Raton
TOMASIK P. (editor) Chemical and functional properties of food saccharides (2004) CRC Press, Boca Raton
PHILLIPS L.G., WHITEHEAD D.M., KINSELLA J.E. Structure-function properties of food proteins (1994) Academic Press, New York
de REYNAL B., MULTON J. L., coordonnateurs Additifs et auxiliaires de fabrication dans les industries agroalimentaires : à l'exclusion des produits utilisés au niveau de l'agriculture et de l'élevage : pesticides, hormones, etc.  (2009) Tec & Doc : Lavoisier , Paris .
RIGE F. Guide des additifs : agents de conservation  (2005)  Ed. Weka, Paris
Association française de normalisation. Ingrédients et additifs alimentaires (1999) AFNOR, Paris-La Défense
MOLL M, MOLL N. Additifs alimentaires et auxiliaires technologiques, (1998) Dunod, Paris
MULTON J. L. Additifs et auxiliaires de fabrication dans les industries agro-alimentaires  (1992) Tec et Doc : Apria, Paris
Périer Christian, Considération moléculaire, métabolique et physiopathologique de la nutrition humaine, Paris, Editions Ellipses, 2011, 125 p (2ème édition)
Chevallier, Laurent, Nutrition : principes et conseils, Paris, Editions Elsevier Masson, 2009, 254 p. (2ème édition)
Agence française de sécurité sanitaire des aliments, Étude individuelle nationale des consommations alimentaires 2 : INCA 2, 2006-2007, Maisons-Alfort, Editions Afssa, 2009, 225 p.
Aliments fonctionnels,coordonnateurs Marcel Roberfroid, Véronique Coxam et Nathalie Delzenne,. Paris, Edition. Tec & Doc, 2008.1042 p. (2e édition)
Dubost, Mireille, La nutrition, Montréal, Editions Chenelière éducation, 2006, 366 p. (3ème édition).
Hecketsweiler, Bernadette, Voyage en biochimie : circuits en biochimie humaine, nutritionnelle et métabolique,.Paris, Editions Elsevier, 2004, 72 p. (3ème édition).
Répertoire général des aliments, 2 Tomes, IFN , CIQUAL,Paris, Editions Tec & Doc, 2003, 168 p.
Apports nutritionnels conseillés pour la population française, AFSSA, CNERNA, CNRS, coordonnateur. Ambroise MARTIN, Paris, Editions Tec & Doc, 2001, 650 p. (3èmeédition).
Eastwood, Martin, Principles of human nutrition, Oxford, Editions Blackwell science, 2003, 680 p. (2e éd.).
Les vitamines dans les industries agroalimentaires, coordonnateur Claude Fernand Bourgeois, Paris, Editions Tec & Doc, 2003, 708 p.
Dacosta, Yves, Probiotiques et prébiotiques en alimentation humaine : le point des connaissances actuelles, Paris, Editions Tec & Doc, 2001, 228 p.

18 h Project

Unit 6-3 Sustainable development and food 2

44h

ECTS

Hours

712300

Unit 6-3 Sustainable development and food 2

44 h

712301

Sustainable food

12 h

Prerequisites :
711101|711301|711302|712302
Goals to be achieved :
Analyze our eating habits
Assess changes in household food consumption patterns in relation to the current food system and the challenges it faces
Analyze the contribution of short supply chains to sustainable food systems
The impact of our diet on our carbon footprint, water footprint, and biodiversity
Analysis of various “SCORE” metrics used to characterize our food
Course details :
Our eating habits encompass all of our consumption choices, which are influenced by culture, budget, available time, and health concerns. Today, we see a prevalence of processed foods, but also a growing interest in healthier and more responsible eating. Household consumption habits are changing in response to the limitations of the current food system, which has been criticized for its environmental and social impacts. Consumers are seeking greater quality, transparency, and traceability.
Short supply chains contribute to sustainable food systems by reducing intermediaries, promoting local products, and improving producers’ compensation. They often allow for the consumption of fresher, seasonal products, although their environmental impact also depends on production and transportation methods.
Our diet has a significant impact on the environment through carbon footprint, water consumption, and biodiversity loss linked in particular to intensive agriculture and livestock farming. Reducing animal products and prioritizing local and plant-based foods helps limit these impacts.
Finally, various food rating systems such as Nutri-Score, Eco-score, and Planet-score help consumers assess the nutritional and environmental quality of foods so they can make more sustainable and informed choices.

12 h Lecture
1 h DS

712302

Nutrition

20 h

Goals to be achieved :
This course unit aims to enable students to:
-Assess a nutritional need and its limitations using standard tools (BMI, energy requirements, dietary reference intakes).
-Translate a nutritional need into dietary recommendations, and subsequently into food choices.
-Critically analyze the nutritional quality of a food product beyond simplified indicators (e.g., Nutri-Score).
-Explain the impact of the food matrix and processing methods on bioavailability, digestion, and satiety.
-Discuss the relevance of food classifications and dietary patterns within a sustainability framework.
-Analyze the overall consistency of a food product by integrating composition, processing, and the use of nutrition and health claims.
-Identify the key principles of food and nutrition regulations.
Course details :
This course unit addresses the challenges of sustainable food systems by integrating nutritional assessment, food analysis, and product design.

It focuses on the foundations of sustainable nutrition through a combined approach involving nutritional evaluation, food analysis, and an understanding of dietary practices.

The course covers tools used to assess nutritional needs and status (BMI, energy requirements, dietary reference intakes), and examines how these relate to dietary recommendations, including their limitations. Dietary habits and consumer information systems (e.g., Nutri-Score) are analyzed from a critical perspective.

Particular attention is given to food quality, considering the role of the food matrix and processing techniques, and their impact on nutrient bioavailability. Food classification systems (e.g., NOVA) are discussed in terms of both their contributions and their limitations.

Fundamental concepts in nutrition (digestion, water, minerals, vitamins) are mobilized to link food characteristics to physiological responses.

The course also includes a comprehensive analysis of food products, taking into account their composition, level of processing, and overall nutritional consistency, as well as the key principles governing nutrition and health claims regulation.
Reading list :
ANSES. Apports nutritionnels conseillés pour la population française.
Santé publique France. Recommandations nutritionnelles pour la population adulte.
World Health Organization. Healthy diet.
Union européenne. Règlement (CE) n°1924/2006 relatif aux allégations nutritionnelles et de santé portant sur les denrées alimentaires.
Union européenne. Règlement (CE) n°178/2002 établissant les principes généraux de la législation alimentaire.
European Food Safety Authority. Scientific opinions on nutrition and health claims.
Monteiro, C. A., Cannon, G., Moubarac, J. C., Levy, R. B., Louzada, M. L. C., & Jaime, P. C. (2018). The UN Decade of Nutrition, the NOVA food classification and the trouble with ultra-processing. Public health nutrition, 21(1), 5-17.
Nichifor, B., Zait, L., & Timiras, L. (2025). Drivers, barriers, and innovations in sustainable food consumption: a systematic literature review. Sustainability, 17(5), 2233.

16 h Lecture
2 h Tutorial
2 h Project
1 h DS

712303

Bibliographic analysis project

12 h

Prerequisites :
711040
Goals to be achieved :
This project is the first stage of the project-based learning developed throughout the
school curriculum. It forms part of a comprehensive approach designed to help students acquire the various knowledge and skills required for project management. This project provides both an initial introduction to project management and an introduction to literature review, which is generally the first stage of any project and requires the collection of the information necessary for its completion. The proposed project approach aims in particular to develop the following basic skills:
- working in a group with people one has not chosen
- sharing responsibility (being jointly responsible)
- exercising critical thinking: evaluating one’s own work and that of others
- chairing working meetings
- discussing and expressing one’s opinion
- clarifying an issue and providing possible solutions
- defining the scope of a topic
- demonstrating the value of an approach (regardless of the outcome)
- summarising and expressing oneself clearly in writing
- researching, disseminating and communicating information.
Course details :
The project undertaken by the engineering students on this course involves producing a literature review on a topic relating to the study of the production chain for a certified food product. The topics are suggested by the lecturers. Students work in groups of three. The basis of the bibliography will consist of the analysis and synthesis of scientific articles, i.e. articles presenting research findings and published in international scientific journals.
Reading list :

12 h Project

Unit 6-4 GBA Engineer Tools 2

79h

ECTS

Hours

712400

Unit 6-4 GBA Engineer Tools 2

79 h

712401

Mathematics

24 h

Prerequisites :
711012
Goals to be achieved :
To provide an introduction to some of the basic mathematical tools used in other disciplines within the agri-food engineering curriculum
Course details :
Functions of several variables (6 hours of lectures, 4 hours of tutorials):
- Notation, partial derivatives, writing the Jacobian matrix, and the concept of a differential (for real-valued functions only), connection with function approximation. Upper bounds on error.
- Higher-order derivatives, Taylor’s formula, application to finding free extrema in simple cases. Determination of the coefficients of the least squares line.
- Linear algebra concepts required for finding possible solutions to systems of linear equations with non-invertible matrices (linear map, adjoint matrix, kernel, image, rank theorem

Introduction to the Laplace transform (6 hours of lectures, 6 hours of tutorials): definition, examples of simple cases, algebraic properties for solving second-order ODE with constant coefficients (no convolution), introduction to the use of a Laplace transform table.
Reading list :
Ouvrages de mathématiques pour les sciences de la vie (niveau premier cycle : DEUG, ou première et deuxième année de licence)
J Quinet : Cours élémentaire de mathématiques supérieures, Tome 4 (équations différentielles)

16 h Tutorial
2 h DS

712402

Computational and algorithmic thinking

36 h

Prerequisites :
711012|711030|712501|922420
Goals to be achieved :
MOTIVATION:
This module is part of the IT Common Core for non-computer scientists. It focuses on computational and algorithmic thinking for professional use and digital production. By confronting the implementation of a computer application in a "project" mode (Rapid Application Development), the students integrate the concepts necessary for its implementation (cleancode) and prepare themselves for the interaction with service providers in this field (functional definition of specifications, and unit failure tests for validation and acceptance). In doing so, the public develops computational and algorithmic thinking that is based on the DigComp2.2 framework.

OBJECTIVE :
Computational thinking questions practices and makes everyone aware of its reasoned, secure and ecological use (RGPD, IA Act, Opensource...). The aim is to develop skills in regulatory monitoring, cybersecurity and ethics. AI awareness is included (prompt).
The objective is to discover the basic principles of the design of computer applications, in particular the algorithmic whatever the code used and the platform, in a context more and more connected. Indeed, the non-developer engineer must use and operate computer applications in a reasoned manner and also interact with developers to lead the development of a computer project. The challenge lies in the control of the data exchanged between subsystems (functions). Thus, for a non-computer engineer student, it is a question of being able to be a IT project owner and thus to lead them to completion with a view to integrating them into complex existing processes (compatibilities and interactions):
-from the establishment of the functional specifications (define the need),
-the choice and validation of pre-existing solutions
-the development of specific solutions using them
-specifically develop justified solutions
-until receipt (performance) and exploitation of hardware and software.
Moreover, he/she must be able to take advantage of computer tools: be aware of their possibilities, limits and evolution for the organization, the diffusion of information and the communication. From this global vision, the focus is put on the top-down functional design (IDEF0, assembly of predefined blocks with a precise goal) which is a transversal tool for problem solving associated with Unit Test Development (TDD) which guides choices by aiming for structured and scalable code (clean code). The notions and competences of the computer science base are met, exploited and deepened through other teaching unit of the training which use software tools, the network etc.

The formative TP-Project Application allows to appropriate a design approach which aims at agility (RAD) for solutions adapted, enriched by the collective contribution, shared and validated (unit tests). It integrates the Network (through the use of tools), performance (quality, security) with a view to maintainability (cleancode) for the sustainability of solutions.

COMPETENCES
The skills defined are the necessary bases to allow the understanding of existing computer applications, their handling, the identification of needs and constraints to make them evolve.
- Be able to manipulate abstract concepts and assemble associated software components (functional)
- Be able to develop and/or understand simple software components
- Be able to evaluate the performance of an algorithm (TDD), to describe the need functionally
- Be able to take advantage of computer tools (awareness of possibilities, limits and evolution for the organization, the diffusion of information and communication), to anticipate and to consider risks
- To be able to adapt to technological evolutions (software, hardware) and to exploit digital solutions for analysis, simulation and project follow-up
- Be able to analyze complex computer applications in different codes/languages or environments based on the basic concepts and standards
- Be able to communicate with developers (networking)
- Problem-solving and debugging skills.
- Ability to write a prompt

Ability Level:
Proficiency users for non-computer professional user (cf. EU Digital Framework, DigComp 2.1 (2016, EUR 28558 EN; 2022, EUR 31006 EN)) along the areas: content creation and problem solving, communication and collaboration, articulate information for the needs, innovate with digital with awareness of impact.

Skills are useful for responsible production (ODD12), sustainability and innovation in a sustainable industrialization phase (ODD 9). The pedagogical approach contributes to the quality of training (ODD4) and raises awareness of partnerships within the framework of shared objectives (ODD17)

Learning means: Structured analysis and design technique (SADT) or Integration Definition for Function Modeling (IDEF0), Test Driven Development (TDD), Algorithm Description Language (LDA, Langage de Description d'Algorithmes) or pseudo-code, cleancode, then Scilab environment with corresponding code in Python.

NOTES :
-The programming environment is Scilab which is based on a syntax similar to recent languages commonly encountered. The interest is that the tool is also useful to other modules (statistics, automatic control, process engineering...) and offers numerous primitives including GUI management for the design of small interesting applications.
-Linux/KDE is the working environment for tutorials and practical work; these are carried out in computer rooms but the software can be run remotely if required
-Data stored on Nextcloud
-The activities are based on an active pedagogy aiming at the flipped classroom. Online resources are provided via the Digital Guided Self-Learning Tool (ONAAG by W. Nuninger) implemented on the LMS Moodle since 2013 to support the acquisition of new concepts and tools with the provision of resources (hypertext, pdf, video etc.) that help appropriation and self-training in coding environments (by example) and in functional analysis. Autonomy of learning is enhanced. The codes presented in the handouts are downloadable (in Algorithm Description Language (LDA) or pseudo-code (LARP), for Scilab environment and Python).
Course details :
Software design and algorithms

Objective: computational thinking and algorithms for digital use and production.Master the basic concepts of software design and their implementation as part of the development of a simple IT application with risk integration.

Learning outcomes:
-Top-down functional analysis (IDEF0), Test Driven Development (TDD), CleanCode
-Procedure and/or functions
-Basics of pseudo-code (Algorithm Description Language (LDA)), or natural language
*Assignment, Variable / operations (simple and structured types (with pointers): object),
*Reading/Writing (stdin, stdout)
*Alternatives (test) simple, multiple, embedded
*computer loop (iteration, recurrence with stop or continuation criteria)
-Lists: array, linked lists, trees (menu with control identifier), plain text file
-Performance of an algorithm (cleancode, correct result, execution time, memory used...)
-prompt engineering (basics)

MEANS:
The module does not seek to train experts in a specific code but aims to develop autonomy and adaptability to the tools with regard to their evolution. Different tools for the description and implementation of an algorithm are proposed, as well as different programming environments (LARP, Scilab, even corresponding Python). The programming environment used to illustrate the concepts and the implementation of a computer application in a project group is Scilab; chosen for its interest in the engineering course. The semantics (lexicon and syntax) of the code is based on the usual languages and is similar to them (C, C++, Java, XML, Python ...) which will facilitate the transfer: the course explores the basics of programming by giving examples in SADT, LARP, Scilab and Python The codes are downloadable on the LMS Moodle.

ORGANIZATION
The course is blended-oriented. The sessions alternate by mixing: a course (in class and half-group) followed by tutorials and practical work sessions on machines in the computer room for a progressive appropriation (pair programming, code review, mob programming). The outcome is the delivery of an original and integrative application with GUI (and documentation), operational in the imposed environment. By relying on the collective effort, the TP-Project (50% of the allocated hours) allows transfer within the group and provides the opportunity to evaluate between peers (EPP) by putting in competition co-constructed solutions. Evaluation is formative before being summative and is based on peer review.
Reading list :
CASSAR, J.-Ph. (2019), "Support de cours Informatique", IAAL, depuis 2007
Direction de l'information légale et administrative (2019) PIX : Plateforme d’évaluation et de certification des compétences numériques [en ligne], https://www.service-public.fr/particuliers/vosdroits/F19608 (consulté 2021)
IDEFO (Integration Definition for Function Modeling), Structured Analysis and Design Technique, Norme NF X 50-100, NF X 50-150, 151, 152, NF E 90.001
Europass (2018), Compétences numériques, [en ligne], http://europass.cedefop.europa.eu/fr/resources/digital-competences et
Europass (2018), Digital competences grid, [en ligne], https://europass.cedefop.europa.eu/sites/default/files/dc-en.pdf
European Commission (2014), A common European Digital Competence Framework for Citizens (DIGCOMP), Eramus+, retrieved 2016 from http://openeducationeuropa.eu/sites/default/files/DIGCOMP%20brochure%202014%20.pdf
European Commission (2007), The Key Competences for Lifelong Learning – A European Reference Framework, Annex of a OJ of the EU 2006/L394), Education and culture DG, Ed:Official publications of the EC
ECDL-European Computer Driving Licence (2016), Retrieved from http://www.ecdl.org/index.jsp?p=93&n=98
Ferrari, A. (2013), DIGCOMP: A Framework for Developing and Understanding Digital Competence in Europe, Ed: Punie & Brečko, JRC83167-EUR 26035 EN
NUNINGER, W. (2021), ONAAG, [en ligne], moodle.univ-lille1.fr, since 2013.
NUNINGER, W. (2022), Polycopiés de cours avec activités, dont TP-Projet, Polytech'Lille, mis à jour régulièrement (depuis 2020)
NUNINGER, W. (2019). Formulaire d'informatique, Polycopié Polytech'Lille, 14p.
NUNINGER, W. (2017b). Integrated Learning Environment for blended oriented course: 3-year feedback on a skill-oriented hybrid strategy. HCI International, 9-14 July. In: Zaphiris P., Ioannou A. (eds) Learning and Collaboration Technologies. Novel Learning Ecosystems. LCT 2017. Lecture Notes in Computer Science, vol 10295. Springer, Cham. doi: 10.1007/978-3-319-58509-3_13
NUNINGER W. (2014), Site de Nuninger avec ressources et Fiches techniques, URL : nuninger.free.fr [en ligne], consulté/à jour 2013
NUNINGER, W. (2008), Passeport Informatique des outils de l’établissement, Polycopié Polytech’lille, IAAL, 34p.
NUNINGER, W. (2009), Montage d’un PC [en ligne] URL : http://nuninger.free.fr, ou Moodle
NUNINGER, W, & CASSAR, J-Ph. (2008) TD d’informatique pour l'ingénieur, Polycopié Polytech lille, update 2008
NUNINGER, W. (2008), Exercices de TD C2i TIC niveau 1, Polycopié Polytech’lille, IAAL, 14p, 2008
NUNINGER, W. (2008), Logiciels de calculs, Polycopié Polytech’lille, IAAL, 36p, 2003 (disponible en ligne)
SCILAB (2021), site officiel, [en ligne], www.scilab.org, consulté 2021
Vuorikari, R., Kluzer, S. and Punie, Y., DigComp 2.2: The Digital Competence Framework for Citizens - With new examples of knowledge, skills and attitudes, EUR 31006 EN, Publications Office of the European Union, Luxembourg, 2022, ISBN 978-92-76-48882-8, doi:10.2760/115376, JRC128415.

2 h Lecture
6 h Tutorial
8 h Practical
12 h Project
1 h DS

712403

Experimental design

11 h

Prerequisites :
711030|711202
Goals to be achieved :
- plan experiments: define the objectives, select the studied variables and factors, choose an experimental design according to the objectives
- implement the selected experimental design
- analyse the experimental results, draw conclusions and propose further work
Course details :
Introduction, Full factorial design, Composite central design, Surface response methodology
Mini-project
Reading list :
SADO G., SADO M.C., Les plans d'expérience - De l'expérimentation à l'assurance qualité, 2000, Editions AFNOR.
MATHIEU D., PHAN-TAN-LUU R., Planification d'expériences en formulation: criblage. Techniques de l'Ingénieur, J2 240.
MATHIEU D., PHAN-TAN-LUU R., Planification d'expériences en formulation: optimisation. Techniques de l'Ingénieur, J2 241.

5 h Lecture
4 h Tutorial
2 h Project

922420

Digital culture and data security

8 h

Goals to be achieved :
-•Be aware of:
- risks (personal/confidentiality/economic/societal)
- the possibilities/limitations of digital tools
- your own cognitive biases.
•Understand the nature of data and its impact.
•Know, understand, and apply the university's charter on ISAGs.
•Have the necessary knowledge to understand how computers/algorithms/artificial intelligence work.
•Choose your digital tools in a reasoned manner and be able to justify your choice
Course details :
Summary program defined by each specialty
Reading list :

Unit 6-5 Human Economic Legal and Social Sciences 1

46h

ECTS

Hours

712500

Unit 6-5 Human Economic Legal and Social Sciences 1

46 h

712501

Project Management

12 h

Prerequisites :
711030
Goals to be achieved :
- Share a common vision of project management (vocabulary, roles and responsibilities, tools and methods)
- Understand your role in projects (the project team: the project manager and contributors, positioning in relation to other project stakeholders)
- Master the technical aspects of project management (scoping, planning, steering, portfolio)
- Appreciate the behavioral and relational dimensions of a project
Course details :
Definition and characteristics of a project
Role and responsibility of project team members
Meeting facilitation
Project management tools
Team facilitation
Conflict management
Collaborative working techniques
Steering committee facilitation
Knowledge capitalization
Project closure and communication
Reading list :

8 h Lecture
4 h Tutorial

921125

Fundamentals of Management

10 h

Goals to be achieved :
Goals
The course aims to enable students to know:
- management in the sense of human resources
- the different entry points for understanding management in a company
- the visions of management developed by theoreticians (and some practitioners) since the beginning of the 20th century
- the different forms of leadership.

Skills acquired at the end of the course
At the end of this course, students will have developed skills in:
- to integrate into an organization, to animate it and to make it evolve
- take into account professional issues
- implement the principles of sustainable development
- take into account and enforce societal values
Course details :
Definition of management and positioning in relation to other concepts such as management, organization, strategy, etc.

Forms of management: hierarchical, project mode, management without authority, autonomous groups.

Main management entry points:
- at the level of the individual: approach to behavior and communication through Transactional Analysis
- at group level: Sainsaulieu models.

Visions of management since the beginning of the 20th century: Mayo, Herzberg, Maslow, MacGregor, Lewin, ...

Leadership styles: from Blake to Mouton to Hersey and Blanchard; the concept of situational management.
Reading list :

10 h Lecture

921150

Communication tools

10 h

Goals to be achieved :
he course has the following general objectives:
- understand the challenges of communication for the engineer of tomorrow
- know how to communicate effectively his professional project in writing and orally
- communicate to convince

Skills

At the end of this course, students will have developed skills in:
- integrate into an organization: self-knowledge, team spirit, communication with specialists as well as with non-specialists, etc.
- take into account professional issues
- make professional choices and integrate into professional life.
Course details :
Effectively communicate your professional project: new job search techniques (CV, motivation email, e-recruitment and social networks).
Communicate to convince in business: the example of e-mail
An essential tool at university and in business: the slideshow
Reading list :

10 h Tutorial

921155

Public speaking

10 h

Goals to be achieved :
Goals

The course aims to:
• practice oral expression
• understand their emotions and channel them when speaking
• develop their listening and reformulation skills
• know how to use your spontaneity
• learn to be assertive in order to communicate better.
.
Skills developed

At the end of this course, students will have developed skills in:
• integrate into an organization
• take into account professional issues
• take into account and enforce societal values
• make professional choices and integrate into professional life
Course details :
to be adapted according to the speaker (participatory training, theoretical contributions, simulations, fun exercises, etc.) in order to develop the targeted skills
Reading list :

10 h Tutorial

922410

Risk prevention in business

4 h

Goals to be achieved :
Identify the general principles of prevention
Identify the links between work and health

Understand the observation grid to be appended to the 3A activity report
Course details :
Evaluate the level of maturity of a company in terms of OHS through a serious game developed by INRS
Reading list :

1 h Lecture

UE 6-6 Unit Languages

48h

ECTS

Hours

922100

UE 6-6 Unit Languages

48 h

922110

English for engineers

1.5

24 h

Prerequisites :
921210
Reading list :
Dictionnaires de langue générale

24 h Tutorial

922120

Language

1.5

24 h

24 h Tutorial

922121

German

1.5

Prerequisites :
921221

24 h Tutorial

922122

Spanish

1.5

Prerequisites :
921222

24 h Tutorial

922123

French

1.5

24 h Tutorial

922124

English booster

1.5

24 h Tutorial

922125

Portuguese

24 h Tutorial

922126

Japanese

1.5

24 h Tutorial

922127

Italian

1.5

24 h Tutorial

922128

German, complete beginner

1.5

24 h Tutorial

922129

Spanish, complete beginner

1.5

24 h Tutorial

Internship

UE 7.1 Process Engineering

61h

ECTS

Hours

713100

UE 7.1 Process Engineering

61 h

713101

Food preservation techniques

23 h

Prerequisites :
711102|711201
Goals to be achieved :
Evaluate and know food microbial contamination
Know methods used to calculate processing times and temperatures in heat preservation process of foods, with application to pasteurization and canning.
Select alternative techniques of food preservation
Propose optimization of heat preservation of foods
Know machines and standards

SDG : 2,7,12,13
Course details :
Microbial growth
Pathogen microorganisms
Physiology of thermoresistance
Kinetic of destruction of micro-organisms versus time and temperature
Secondary reactions and optimization
Calculus of thermal processing in retorts: Bigelow General method and Ball-Stumbo Formula method
Machinery and standards
Reading list :
ODD 2 & 3

TEIXEIRA, Arthur. Thermal processing of canned foods. In : Handbook of food engineering. CRC Press, 2006. p. 757-810.

5 h Lecture
6 h Tutorial
12 h Practical
1 h DS

713102

Drying technology

38 h

Prerequisites :
711101|712101|712102|712103|712104|712202|713202|713101
Goals to be achieved :
Drying or dehydratation is the single common unit operation in the industrie and more especially an operation of great importance to the food industry. The course provides a comprehensive study of food processing engineering, beginning with the basic definitions and principles , followed with drying kinetics and mass and heat transfer balances and continuing all the way to drying equipement and practical application.
Course details :
General Introduction of the drying: Principle and definition, Types of drying, Humid air parameters, Diagrams of drying, Modes of drying
Drying kinetics
Dryiers, Drying calculation
Specific cases of drying
Security of the drying process
Environmental protection
Reading list :

J. J. Bimbenet, A. Duquenoy, G. Trystram (2002), Génie des procédés alimentaires. Des bases aux applications., Dunod, Paris ; M. Loncin (1976) Génie industriel alimentaire, Masson ; R. T. Toledo (1994), Fundamentals of food process engineering, Second edition, Chapman and Hall ; R.B. Keey (1972) Drying Principles and Practice, Pergamon Press ; P. Mafart (1992) Génie Industriel Alimentaire. Vol. 1 and 2. Tec & Doc Lavoisier, Paris

6 h Lecture
12 h Tutorial
20 h Practical
1 h DS

Unit 7-2 Bio- and food engineering

100h

ECTS

Hours

713200

Unit 7-2 Bio- and food engineering

100 h

713201

Sensory Analysis

14 h

Goals to be achieved :
Understand the benefits and the applications of the sensory measure, know the context and means needed to implement this measure, describe the techniques used to achieve the three main sensory issues: discrimination, description, preference, first implementation of tests and how to use statistical tools for the interpretation of results. list SDG:3,9,12
Course details :
Applications of sensory evaluation: Development and Quality Control
Basics on sensory perception
Context & Means to implement: sensory room - boxs - panels - samples - Service
Sensory techniques: discriminative - descriptive - hedonic
Statistical techniques: data analysis for Gaussian data, non-Gaussian data, text.

Practical implementation of two key tests: triangle test, descriptive profile with
experimental designs, service, assessment, data analysis and test interpretation.
Analysis of the reliability of data: panelist performances and repeatability.
Reading list :

DEPLEDT F., Evaluation sensorielle : manuel méthodologique, 1998, Tec & Doc Lavoisier
Analyse sensorielle - Recueil de normes - AFNOR
Association Française de Normalisation, Analyse sensorielle, 2007, Editions AFNOR

6 h Lecture
8 h Practical

713202

Physico-chemical characterization techniques

3.5

41 h

Prerequisites :
711010|711102|711301|712102|712105|921155
Goals to be achieved :
Understand the possible interactions between food product and its environment in order to control its behaviour its stability.
Master instrumental methods for characterising the physical properties.
Be able to use this module as part of the S7 Innovation Project.
Course details :
Main types of rheological behaviour and associated mathematical models.
Mechanical properties of solid products
Measurement of colour
Liquid-vapour equilibrium, water activity
Liquid-solid equilibrium, phase diagram, glass transition
Dispersed systems: emulsions and swelled products
5 practical sessions to familiarise students with all the presented concepts and to discover the instrumental methods for studied properties characterization .
Flash lectures: group presentation of a method for characterising a physico-chemical property.
Reading list :

12 h Lecture
14 h Tutorial
15 h Practical
1 h DS

713203

Food Microbiology

3.5

45 h

Goals to be achieved :
1. Control of the sanitary safety of food and cosmetic products:
Understand pathogenic and spoilage microorganisms and control their presence and growth while limiting the use of preservatives.

2. Functional properties of microorganisms:
Understand, use, and characterize the natural potential and metabolic pathways of lactic acid bacteria

Sustainable Development Goals
SDG2 : zero hunger
End hunger, achieve food security and improved nutrition and promote sustainable agriculture
SDG3 : Good health and well-being
Ensure healthy lives and promote well-being for all at all ages
SDG12 : Responsable consumption and production
Ensure sustainable consumption and production patterns
Course details :
Lectures
1. Sources of microorganisms and product contamination
2. Factors affecting microbial growth
3. Pathogenic microorganisms
4. Spoilage microorganisms in food products
5. Methods for the destruction of microorganisms
6. Microbiological criteria, shelf life, and microbiological analyses
7. Lactic acid bacteria

Tutorial sessions
• Microbiological criteria
• Microbiological shelf life
• Disinfectants and preservatives
• Microbiological hazard analysis

Practical laboratory sessions
• Microbiological analyses
• Detection of pathogenic microorganisms
• Design, production, and evaluation of a fermented food product (yogurt)
• Hygiene monitoring of personnel, surfaces, and the environment
Reading list :
Beal Helinck 2019 Fabrication des yaourts et des laits fermentés Techniques de l'Ingénieur
Dromigny 2012 Les critères microbiologiques des denrées alimentaires
Guiraud 2003 Microbiologie alimentaire

14 h Lecture
10 h Tutorial
12 h Practical
9 h Project
1 h DS

Unit 7-3 GBA Engineer Tools 3

77h

ECTS

Hours

713300

Unit 7-3 GBA Engineer Tools 3

77 h

713301

Process Control Engineering

39 h

Goals to be achieved :
Be able to use the understanding of the phenomena involved in food processes to build models for their automatic control.
Understanding the properties of the controlled systems : precision, speed, stability.
Be able to implement and adjust a control scheme in order to reach performances defined by specification.
Course details :
Lecture

Introduction of the Automatic lecture:
- Functional analysis of systems, modeling, control and monitoring system
Control of industrial processes:
- Physical Description
- Models of first and second order
- Development of a control scheme
- Accuracy and Stability of a controlled system
- Selecting and setting a regulator

tutorials

The tutorials are designed in relation to the lectures. They focus on systems of first order and second order, on linearization of nonlinear differential equations and on control. Some examples in the agro-food sector (thermometer, heater, tank, fermenter) are proposed to highlight various issues related to modeling and instrumentation for control.

practical works

Practical works enable the implementation of concepts covered in class and in tutorials around the following themes:

- Simulation of dynamic systems and model identification.
- Identification and control
- Speed control of a motor
- Temperature control of a thermal process
- Level control

Manipulation are based on Matlab© and Simulink© to control input-output cards - National Instrument®
Reading list :
Régulation (Tome 1 à 4) C. Sermondade, A. Toussaint, Nathan (Etapes Mémento)

9 h Lecture
14 h Tutorial
16 h Practical
1 h DS

713302

Numerical Analysis

16 h

Prerequisites :
711012
Goals to be achieved :
Understand the purpose of optimization.
Write a specification in the form of an optimization problem.
Develop a model from experimental data
Setting methods
Understand and consider problems of conditionnement and imprecision.

SDG : 12
Course details :
The engineer is brought into its work to solve problems numerically. These solutions are often approximate and not exact: it is necessary to understand the methods of approximation , of optimization, of numerical solving and how to use them via appropriate software (in our cse spreadsheets: Excel, Googlesheets).
The engineer must therefore be able to analyze complex problems, to formulate them in a mathematical point of view, to consider the potential solutions that he is able to explain and to validate.
Lecture-Classes

1- Solving linear systems
Solving a linear program
2- Linear 0ptimisation
Notion of criterion
Solving linear programs
3- Nonlinear optimisation
Notion of convexity
Global-local optima
Solving NL optimisation programs
4- Optimisation of high dimensional systems
multi-criterion systems: Pareto frontier
multi-player programs: an introduction to game theory

First, some theoretical background is given, and, then, the students apply the methods on exercises from Food and Bio- fields, using googlsheet and solvers, with a feedback on the theoretical issues.

Supervised project (8h):

The lab work is done in the form of a project with several objectives that require the implementation of the concepts of the module. The organization of work to meet the specification implies a reflection by group. A summary sheet of the project should justify the choice of tools used and the relevance of solutions. The topic stems from a real industrial problem, with cost and energy optimization.
Reading list :
ODD 12

"L'Optimisation" Jean-Baptiste Miriart-Urruty "Que sais-je ?" 1996
"Optimisation appliquée" Yadolah Dodge Srpinger Verlag, 2004
Nuninger W., Enseignements, [en ligne], URL:http://nuninger.free.fr, mis-à-jour : 2007

8 h Tutorial
8 h Practical

713303

Data Mining

22 h

Goals to be achieved :
This module addresses part 3 (database) of the common IT base. The aim of this module is to learn how to:

* design the conceptual data schema of an information system,
* determine the need for a simple relational database,
* deduce the optimal relational schema
* deploy a relational database on a standard RDBMS
* operate the database in a simple application using SQL techniques based on relational algebra.

This module will also enable you to estimate the risks associated with concurrent operation of a database, and to understand the response to these risks provided by transaction and concurrency management techniques. At the end of this module, the learner will not have mastered these techniques, but will be able to determine the need to call on a specialist to implement them.
Course details :
The course is divided into three parts:

1. The first is devoted to basic concepts (what is a DBMS), and general concepts (what is an attribute, an entity, a link and its types, creating the relational schema, n-tuple formatting).
2. The second part is devoted to algebraic language, with set and relational operators (join, selection and projection).
3. The third part is dedicated to the SQL language.

Practical exercises directly apply the principles acquired in lectures and tutorials: design of conceptual and relational schemas based on specifications, creation of a relational database and querying using SQL. Practical exercises are carried out using the free client-server RDBMS Postgres.

10 h Lecture
12 h Practical
1 h DS

Unit 7-4 Human Economic Legal and Social Sciences 2

58h

ECTS

Hours

713400

Unit 7-4 Human Economic Legal and Social Sciences 2

58 h

713401

Quality Control

30 h

Goals to be achieved :
Understand and be able to research regulatory requirements for food hygiene;
- Know how to implement an HACCP approach in an agri-food company;
- Use quality tools to identify and solve problems, measure results, and communicate;
- Possess the necessary foundations to understand quality approaches in the agri-food industry and continue training in quality (this course is an introduction to quality approaches).
Course details :
Module 1: Food safety approach/HACCP (8 hours)
- Regulatory context
- History and presentation of HACCP
- Definition of key terms
- Presentation of basic tools for the Quality/HACCP approach
- HACCP methodology: 7 principles and 12 steps

Module 2: Quality and Quality Management (8 hours)
- Definition of the concept of quality
- Different quality approaches
- The 8 principles of quality management
- Quality assurance and quality management standards
- ISO 9001: 2000 standard
- Implementation of a quality management approach

Translated with DeepL.com (free version)
Reading list :

24 h Lecture
6 h Tutorial
1 h DS

923310

SHEJS_S7_Business management challenge

28 h

Goals to be achieved :
Goals
The 3rd year activity allows the engineering student to enrich his knowledge
of the business world. This experience helps him reflect on his choices
guidance and his future career as an engineer.
The module inherent in this activity is a written communication exercise
and oral.

Skills acquired at the end of the course
Knowledge of the business world
- Know how to analyze the economic environment of the company
- Understand the development strategy of a company
- Know how to position yourself in the organization of a company

Communication
- Know how to write a report
- Know how to present your results orally
- Know how to express and defend a point of view
- Knowing how to assert oneself in a group
- Know how to use a slideshow tool (Powerpoint, Prezi...)

Personal and cultural dimension
- Know how to define your professional project
- Know how to integrate into an organization, a team
- Knowing how to place your responsibilities
Course details :
Written communication
Write a structured activity report in accordance with substantive instructions and
of shape.

Oral communication
Present this experience orally by highlighting the skills
Reading list :

1 h Lecture
4 h Practical

UE 7-5 Innovation project 1

32h

ECTS

Hours

713500

UE 7-5 Innovation project 1

32 h

713501

Innovation project 1

32 h

Prerequisites :
S5
Goals to be achieved :
The GBA4 project is the second stage of the project activity developed throughout the GBA programme. It is therefore part of a comprehensive, coherent and structured approach aimed at enabling students to acquire the various knowledge and skills necessary to carry out a technical and economic project such as those they may be involved in during their future professional lives: gathering and reporting information, designing a solution and implementing that solution.
Companies must anticipate and support the constantly changing needs and expectations of consumers, while taking into account industrial and market constraints (profitability, competitiveness, regulations, social commitment, etc.). The GBA4 project is part of the preliminary design phase of the overall process of developing a new food product, including the stages of product definition, prototyping, and industrialisation forecasting.
The GBA4 project has three objectives:
- To understand the stages involved in developing a new food product (preliminary design project)
- To introduce students to project management and the collective dimension of teamwork
- To present and defend the project to potential (fictitious) investors in order to develop their product
Course details :
The GBA4 project is scheduled for S7 and S8. In addition to a two-hour introduction on the first day of term and innovation sessions, it represents 40 hours of free time for each student, spread out over the year (20 hours in S7 + 20 hours in S8), as well as at least 50 hours of personal work on a subject ideally proposed by an industrial partner and supervised by a teacher. The goal is to design and implement an innovative food product.
This is a cross-disciplinary integration project: the work required must be based on the teachings of GBA 3 (biochemistry and nutrition, process engineering, biomass valorisation, project management, CSR, management, communication, etc.) and GBA4 (sensory metrology, food preservation techniques, food physicochemistry, microbiology, QHS, marketing, cost calculation, production management, risk and safety management, economics).
Additional sessions are planned to present concepts, tools and methods useful for carrying out the project:
- creativity (S7)
- innovation processes in the agri-food industry (S7) in discussion with Isabelle
- project scoping and management tools (S7)
- digital marketing (S7)
- industrialisation (S8)
- cost calculation, economics, agri-food companies (S8)
- supply chain (S8)
Reading list :
ECOTROPHELIA : https://fr.ecotrophelia.org/ecotrophelia-25-ans-dinnovation-alimentaire

8 h Lecture
2 h Tutorial
22 h Project

UE 7-6 Unit Languages

48h

ECTS

Hours

923200

UE 7-6 Unit Languages

48 h

923210

S7_Specialist and business english

1.5

24 h

Prerequisites :
922110
Reading list :
Dictionnaire général et spécialisé

24 h Tutorial

923220

Language

1.5

24 h

24 h Tutorial

923221

German

1.5

Prerequisites :
922121

24 h Tutorial

923222

Spanish

1.5

Prerequisites :
922122

24 h Tutorial

923223

French

1.5

24 h Tutorial

923224

English support

1.5

24 h Tutorial

923225

Italian

1.5

24 h Tutorial

923226

Japanese

1.5

24 h Tutorial

923227

German, complete beginner

1.5

24 h Tutorial

923228

Spanish, complete beginner

1.5

24 h Tutorial

923229

Portuguese

1.5

24 h Tutorial

UE 8-1 Industrial engineering

58h

ECTS

Hours

714100

UE 8-1 Industrial engineering

58 h

714101

Material and Production planning

43 h

Prerequisites :
711202|711012
Goals to be achieved :
Develop skills and knowledge in production control in food industries.
Manage material planning
Manage resource planning
Handle such specific aspects to food production management (combined Make To Order / Make To Stock strategies, perishable goods inventory control, seasonality, multiple recipes, batch orders.)

SDG : 12
Course details :
Lectures (8 hours)

0- Introduction: food industry constraints and goals case studies
1- Basics of computer-aided production management
2- Material Requirement & Manufacturing Resource Planning
3- Inventory control
4- Kanban & Just-in-Time methods
5- New tools: Introduction to ERP. Solving case studies

Slides are in english.

Practical work ( 8 hours)

An example of a cooked meats processing plant is considered to illustrate the MRP method. The educational software Prelude is used to perform material requirement planning and schedule resources. The students have to answer a number of questions regarding various aspects of production control.

Outline :
1- Getting started; Database management
2- Manufacturing and sales plan,
3- Net requirements planning, infinite capacity loading
4- Scheduling, inventory control, sourcing strategies
Reading list :
ODD12
Gestion de production / A. Courtois, C. Martin, M. Pillet ., Editions d'organisation, 2011, 5e edition
G. Javel Organisation et gestion de la production : cours avec exercices corrigés /
4e édition, Dunod, 2010
Treillon, R., Lecomte, C. Gestion industrielle des entreprises alimentaires : techniques et pratiques de la gestion des flux , Tec. Et Doc. Lavoisier

12 h Lecture
8 h Practical
1 h DS

714102

Risk and Safety Management

15 h

Goals to be achieved :
Identify the challenges of setting up an integrated QSE management system
Course details :
- Organization and Maintenance Management
- Safety of production systems (Using standardized reference)
- The role of the engineer in crisis management
- Controlling risks and impacts of environmental
Reading list :
Code du travail - Légifrance - AFNOR - INRS - CRAM

11 h Lecture
4 h Tutorial

Unit 8-2 Industrial biotechnologies

68h

ECTS

Hours

714200

Unit 8-2 Industrial biotechnologies

68 h

714201

Enzymatic and microbiological engineering

3.5

48 h

Prerequisites :
S5|712105
Goals to be achieved :
Understand the use of micoorganisms in industry: (1) from a theoretical and a practical point of view (2). Know how to set up a fermentation in a controlled reactor (3). Calculate fermentation balances (4).
Course details :
- Calculation exercices of microbial kinetics : growth, substrate utilisation and product formation in batch, fed-batch and continuous reactors
- Preparation, execution, monitoring and analyses of an experimental trial in laboratory-scale fermentation : high-cell density culture of Pichia pastoris in 5 L bioreacteur 5 L for the production of enzymes
Reading list :
Biotechnology as a source of natural volatile flavours. Ralf G Berger. Current Opinion in Food Science 2015, 1:38–43
Perspectives on integrated continuous bioprocessing — opportunities and challenges. Andrew L Zydney.
Industrial applications of enzyme biocatalysis: Current status and 3 future aspects. Jung-Min Choi Sang-Soo Han, Hak-Sung Kim. Biotechnology Advances (2015)
Ozatay, S. (2020). Recent Applications of Enzymes in Food Industry. Journal of Current Research on Engineering, Science and Technology, 6 (1), 17-30.

16 h Lecture
10 h Tutorial
18 h Practical
4 h Project
1 h DS

714202

Bioreaction engineering

1.5

20 h

Prerequisites :
712102
Goals to be achieved :
Design a biochemical process. Determine kinetic parameters for enzyme and catalysis. Model biocatalytic reactors for food and bio industries

SDG : 7,12,13
Course details :
This course provides a comprehesive study of chemical and biochemical reaction engineering , beginning with the basic definitions and fundamental principles and continuing all the way to pratical application. The course is organized into three main parts: applied or engineering kinetics, real flows and reactor analysis and design oriented to the food prossesing and biochemical application.

- Elements and modelisation of reactor kinetics: enzymatic an (bio) catalytic reaction
- Determination of kinetics parameters, reaction rate, conversion, odrer of reaction, ...
- Ideal flows ( plug flow, batch, continuous reactor)
- Real flows ( RTD (DTS), definitions, moments, conversion....)
- Multiphase reactions and reactors:
1. Fluid-fluid ( transports processes without and with reactions catalysed by fluids, gas-liquid ractions (fermentations), design, kla ..)
2. (Bio)catalytic fluid (liquid)-solid reactions ((bio)catalyst internal structure, mass and heat transfer resistances, multicomponent pore diffusion, THIELE factor...)
Reading list :
ODD 2, 3
1.O.Levenspiel,(1993), The Chemical Reaction Omnibook, OSU press
2.J.Villermaux(1993), Génie de la réaction chimique..., Lavoisier
3.F.Froment et K.B.Bischoff(1979, Chemical Reactor Analysis and Design, Willey
4.J.E.Bailey and D.F.Ollis,(1986) Biochemical Engineering Fundamentals, Mc Graw-Hill
5. J.Lieto(1998), Le génie chimique à l'usage des chimistes, Lavoisier

10 h Lecture
10 h Tutorial
1 h DS

UE 8-3 Innovation project 2

24h

ECTS

Hours

714300

UE 8-3 Innovation project 2

24 h

714310

Innovation project 2

24 h

Prerequisites :
S5|S6
Goals to be achieved :
The GBA4 project is the second stage of the project activity developed throughout the GBA programme. It is therefore part of a comprehensive, coherent and structured approach aimed at enabling students to acquire the various knowledge and skills necessary to carry out a technical and economic project such as those they may be involved in during their future professional lives: gathering and reporting information, designing a solution and implementing that solution.
Companies must anticipate and support the constantly changing needs and expectations of consumers, while taking into account industrial and market constraints (profitability, competitiveness, regulations, social commitment, etc.). The GBA4 project is part of the preliminary design phase of the overall process of developing a new food product, including the stages of product definition, prototyping, and industrialisation forecasting.
The GBA4 project has three objectives:
- To understand the stages involved in developing a new food product (preliminary design project)
- To introduce students to project management and the collective dimension of teamwork
- To present and defend the project to potential (fictitious) investors in order to develop their product
Course details :
The GBA4 project is scheduled for S7 and S8. In addition to a two-hour introduction on the first day of term and innovation sessions, it represents 40 hours of free time for each student, spread out over the year (20 hours in S7 + 20 hours in S8), as well as at least 50 hours of personal work on a subject ideally proposed by an industrial partner and supervised by a teacher. The goal is to design and implement an innovative food product.
This is a cross-disciplinary integration project: the work required must be based on the teachings of GBA 3 (biochemistry and nutrition, process engineering, biomass valorisation, project management, CSR, management, communication, etc.) and GBA4 (sensory metrology, food preservation techniques, food physicochemistry, microbiology, QHS, marketing, cost calculation, production management, risk and safety management, economics).
Additional sessions are planned to present concepts, tools and methods useful for carrying out the project:
- creativity (S7)
- innovation processes in the agri-food industry (S7) in discussion with Isabelle
- project scoping and management tools (S7)
- digital marketing (S7)
- industrialisation (S8)
- cost calculation, economics, agri-food companies (S8)
- supply chain (S8)
Reading list :
ECOTROPHELIA : https://fr.ecotrophelia.org/ecotrophelia-25-ans-dinnovation-alimentaire

4 h Lecture
20 h Project

Unit 8-4 Human Economic Legal and Social Sciences 3

72h

ECTS

Hours

714400

Unit 8-4 Human Economic Legal and Social Sciences 3

72 h

714401

Regulation, Audit and Strategic Management in Agrofood Industries

18 h

Goals to be achieved :
Basic knowledge of company law and industrial property rights is essential for engineers working in the corporate environment.
Course details :
Company law:
- the company contract
- the formalities for setting up a company
- the different types of companies
Reading list :

18 h Lecture

714402

Cost Accounting

12 h

Goals to be achieved :
- Understanding the determinants of cost, its stages of development

- Be able to calculate a cost by various methods
Course details :
- Expenses by nature and their incorporation in the costs
- The incorporation costs and earnings per full costs
- Partial costs: varibles costs and direct costs
Reading list :

Outil de gestion. Lezin, Martini, Ed Dunod

4 h Lecture
8 h Tutorial
1 h DS

921120

Economics

18 h

Goals to be achieved :
Understand economic constraints and be able to integrate them into
business strategies and professional strategies.
Integrate the international and multidisciplinary dimension of the questions
economic.
Understand and integrate the constraints of sustainable development: environment,
economy, social and governance.
Course details :
- INTRODUCTION TO ECONOMY
What is the economy?
What do we produce? How ?
What are the major economic aggregates?
+ indicator limit

- CORPORATE SOCIAL AND ENVIRONMENTAL RESPONSIBILITIES

– CURRENCY AND FINANCING OF THE ECONOMY
public debt

- DIGITAL ECONOMY

- INTERNATIONALIZATION OF COMPANIES
Reading list :

925610

How to manage at the service of operational and social performance

24 h

Goals to be achieved :
Objectifs
Les fondamentaux du management d’équipe seront perfectionnés et mis à l’épreuve de situations vécues ou observées (retour d’expérience).
L’objectif pédagogique est de permettre à l’étudiant d’appréhender des situations de management d’équipe et de disposer de process d’aide à la décision, à l’organisation d’équipe.
L'intention pédagogique est aussi d'intégrer dans ses pratiques professionnelles de manager, la dimension sociale au service de la performance stratégique.
Enfin le module vise à proposer une réflexion sur le pourquoi et le
comment « agir au mieux dans nos actes professionnels » afin de diminuer
les risques éthiques individuels et pour l’entreprise.
Course details :
The essentials of management
- the job of manager (integration and legitimacy)
- personal and team organization
- employee assessment and development methods
- the mobilization of a collective (meeting facilitation, motivation, question of leadership)
- the types of manager (adaptation, delegation, etc.)

Regarding social performance
- identify the points of attention of the social performance
- understand the evaluation mechanisms and the issues
- act on dysfunctions

About ethics
This course aims to:
- discover and appropriate the elements of the IESF ethical charter
(Society of Engineers & Scientists of France)
- raise awareness of the prevention of discrimination and harassment
morality of a discriminatory nature in a professional situation
Course content
- stereotypes and prejudices
- from constitutional equality to equal opportunity
- the management of ethical risks for fewer dilemmas
ethical
Reading list :

8 h Lecture
16 h Tutorial

UE 8-5 Languages

48h

ECTS

Hours

924100

UE 8-5 Languages

48 h

924110

S8_English for engineers

1.5

24 h

Prerequisites :
923210
Reading list :
Dictionnaire général et de spécialité

24 h Tutorial

924120

Language

1.5

24 h

24 h Tutorial

924121

German

1.5

Prerequisites :
923221

24 h Tutorial

924122

Spanish

1.5

Prerequisites :
923222

24 h Tutorial

924123

French

1.5

24 h Tutorial

924124

New module name

1.5

24 h Tutorial

924125

Italian

1.5

24 h Tutorial

924126

Japanese

1.5

24 h Tutorial

924127

German, complete beginner

1.5

24 h Tutorial

924128

Spanish, complete beginner

1.5

24 h Tutorial

924129

Portuguese

1.5

24 h Tutorial

UE 8-6 Unit Internship

120h

Unit 9-1 Quality Management and Environment

47h

ECTS

Hours

715100

Unit 9-1 Quality Management and Environment

47 h

715101

Water technology

1.5

24 h

Prerequisites :
711101|711201|712101|712103|713203|714201|714202
Goals to be achieved :
Knowledge on waste-water treatment, especially related to food industry effluents
Course details :
Industrial water pollution (characteristics, classification, measurements). Regulation
Waste-water treatment processes: 1/ Preliminary treatments (screening and grid removals, deoiling, neutralization, homogenization, etc.); 2/ Physico-chemical treatments (coagulation-flocculation, setting, flotation, adsorption, ion exchange, membrane filtration, etc.); 3/ Chemical treatments (oxidation-reduction, chlorination, ozonation, metal ions precipitation, etc.); 4/ Biological treatments: Principal microorganisms and microbiological processes involved in the treatment of organic pollution (carbon, azot, phosphate); Principal bio-treatments (aerobic and anaerobic processes with fixed or suspended biomass, activated sludge); Conception and dimensioning of activated sludge installations.
Treatment of the sewage sludges.
Water-treatment plant. Guided visit of the installations.
Reading list :
Technique de l'ingénieur

8 h Lecture
16 h Tutorial
1 h DS

715102

Quality Management, Environment

1.5

23 h

Prerequisites :
921125|922410|714102|714101|713401|711020|711301
Reading list :

Code du travail - Légifrance - AFNOR - INRS - CRAM

19 h Lecture
4 h Tutorial

Unit 9-2 Industrial Food Engineering

44h

ECTS

Hours

715200

Unit 9-2 Industrial Food Engineering

44 h

715201

Factory 4.0

0.75

10 h

Prerequisites :
711040
Goals to be achieved :
This module aims primarily to:
- Raise awareness among future engineers in agri-food and biotechnology about the convergence between industry and the digital world.
- Gain an understanding of the fundamental concepts of Industry 4.0 and their practical applications.
- Understand how technology is changing processes and operations in the modern industrial environment.
- Familiarize with the technologies and processes associated with Industry 4.0.
- Learn how different technologies are used to drive innovation in manufacturing, logistics, and other sectors.
- Harness the benefits of Industry 4.0 technologies.
- Develop strategies for integrating Industry 4.0 systems into existing processes.
- Utilize modern tools for industrial process management and control.
- Explore best practices for implementing Industry 4.0 solutions.

SDG : 12,13
Course details :
I. Introduction
A. Industry 4.0: Origin and Definition
B. Industrial Revolutions

II. Overview of Industry 4.0
A. Basic Tools of Industry 4.0 (I-4.0)
B. Key Characteristics of I-4.0
C. Constituent Elements of I-4.0

III. Impact of Industry 4.0 on Businesses
A. Enhanced Efficiency and Productivity
B. Cost Reduction and Increased Profits
C. Improved Customer Experience
D. Enhanced Data Security
E. Global Connectivity Improvement
F. Impact on Employment and Workforce

IV. Challenges in Adopting Industry 4.0
A. Investment and Implementation Costs
B. Challenges in Upgrading Existing Infrastructure
C. Shortage of Skilled Talent to Operate and Manage Technology
D. Cybersecurity Risks and Threats
E. Compliance Issues with New Regulations
Reading list :

### 1. "Qu'est-ce que l'industrie 4.0 ?" par le Ministère de l'Économie et des Finances : Cet article définit l'industrie 4.0 et explique comment elle repose sur l'utilisation de technologies de l'information et de la communication pour améliorer l'efficacité et la productivité de l'industrie

### 2. "Les technologies clés de l'industrie 4.0" par le World Economic Forum: Cet article présente les technologies clés qui sont à la base de l'industrie 4.0, comme la robotique avancée, l'analyse de données en temps réel et la fabrication additive.

### 3. "L'industrie 4.0 en France: état des lieux et perspectives" par Business France: Cet article présente les efforts de la France pour s'adapter à l'industrie 4.0 et les opportunités qu'elle offre aux entreprises.

### 4. "L'industrie 4.0: une révolution industrielle en marche" par le journal Les Echos: Cet article explore les impacts de l'industrie 4.0 sur l'économie et sur l'emploi et les défis auxquels elle fait face.

### 5. "L'industrie 4.0: quelles opportunités pour les PME?" par le journal La Tribune: Cet article s'intéresse aux opportunités que l'industrie 4.0 offre aux petites et moyennes entreprises et aux défis qu'elles doivent relever pour en profiter pleinement.a

### 6. "Industry 4.0: A Review of Literature" par M. Al-Jumaily et al. (2017): Cet article de revue de la littérature explore les différentes définitions de l'industrie 4.0 et les technologies clés qui y sont associées.

### 7. "The Impact of Industry 4.0 on the Manufacturing Industry: A Comprehensive Literature Review" par M. A. Imran et al. (2019): Cet article de revue de la littérature examine les impacts de l'industrie 4.0 sur l'industrie de la fabrication et les défis auxquels elle fait face.

### 8. "Industry 4.0: A Review of Research and Applications" par M. A. Imran et al. (2019): Cet article de revue de la littérature explore les différentes recherches sur l'industrie 4.0 et les applications pratiques de cette technologie.

### 9. "Industry 4.0: A Review of the State-of-the-Art and Future Challenges" par K. S. Pawar et al. (2018): Cet article de revue de la littérature examine l'état actuel de l'industrie 4.0 et les défis futurs auxquels elle fait face.

### 10. "Industry 4.0: A Literature Review on the Digital Transformation of Manufacturing" par M. A. Imran et al. (2018): Cet article de revue de la littérature explore les différentes façons dont l'industrie 4.0 transforme la fabrication et les défis auxquels elle fait face.

### 11. "A Review of Industry 4.0: Technologies, Applications, and Future Challenges" par M. A. Imran et al. (2018): Cet article de revue de la littérature examine les technologies clés de l'industrie 4.0, ses applications et les défis futurs auxquels elle fait face.

### 12. "Industry 4.0: A Review of the State-of-the-Art and Future Challenges" par K. S. Pawar et al. (2018): Cet article de revue de la littérature examine l'état actuel de l'industrie 4.0 et les défis futurs auxquels elle fait face.

### 13. "A Review of Industry 4.0: Technologies, Applications, and Future Challenges" par M. A. Imran et al. (2018): Cet article de revue de la littérature examine les technologies clés de l'industrie 4.

cf. http://www.univ-lille1.fr/pfeda/iaal/intro.htm, rubrique Bibliographie

5 h Lecture
5 h Project

715202

Cold-chain Management

16 h

Prerequisites :
712101|712102|713101
Goals to be achieved :
acquire the basics of cold production, understand the different installations, size a facility, choose the refrigerant and the different components taking into account the environment and energy cost pbs
know the standards and regulatory bases of food in the cold chain, including for logistics and maintenance

SDG:1,2,3,7,9,12,13
Course details :
The course proposes to address the theoretical elements related to cold management and its application in the agri-food and organic field.
-The various industrial cooling plants
-Control of the cold chain in compliance with good practices: standards and regulations concerning food and facilities
-Different refrigerants and environmental aspects
-Energy aspects: balance sheet and design basis
-the future of industrial cooling
Reading list :

Techniques de l'ingénieur; Bimbenet et Coll., Génie des procédés alimentaires, éd. DUNOD 2002; "Formulaire du froid", Rapin et Jacquard, éd. PYC; " la maîtrise de l'énergie dans le froid industriel" ADEME-AFF," froid industriel", J. Desmons, éd Dunod, "Production de froid", F. Meunier, P. Rivet , MF Terrier, éd. Dunod

10 h Lecture
6 h Tutorial

715203

Packaging

0.5

6 h

Prerequisites :
714310|713101
Goals to be achieved :
Knowledge of key materials, different technologies, and regulations
Course details :
1 TERMINOLOGY:
Packaging and packing
Recycling and the environment
Eco-assessment
2 FUNCTIONS OF PACKAGING
Technical functions
Marketing functions
3 PACKAGING DESIGN PROCESS:
Quality packaging
Value analysis applied to packaging
Trends
4 MAIN MATERIALS AND APPLICATIONS
Paper and cardboard
Glass
Metals
Plastics
Specifications and quality control
5 EVOLUTION OF PACKAGING:
Air packaging
Vacuum packaging
Modified atmosphere packaging
Controlled atmospheres
Types of technologies used
6 ACTIVE OR SMART PACKAGING
7 MIGRATION, PACKAGING-FOOD PRODUCT EXCHANGES
Reading list :
EMBALLAGE ET CONDITIONNEMENT Marketing - Techniques - Mise en oeuvre - Qualité - Réglementation Ed Dunod
EMBALLAGE DES DENREES ALIMENTAIRES DE GRANDE CONSOMMATION JL.MULTON et G.BUREAU Ed Tec et Doc Lavoisier
EMBALLAGE Magazine ( Revue)

6 h Lecture

715204

Supply chain

0.75

12 h

Prerequisites :
715102|714101|714102
Goals to be achieved :
- Discover logistics and transport (definition, role, place in the company, challenges)
- Understand the specific vocabulary of the sector
- Understand how a warehouse operates
- Grasp the human and managerial dimensions within the company
Course details :
The course focuses on discovering the supply chain.
The aim is to begin with a broad overview of the supply chain and end with an operational understanding of a warehouse, the core business of logistics.
First, students will learn about international logistics: its codes and practices. With a strong focus on transport, this part will enable them to grasp the basic regulations governing international trade.
In the second part, students will learn about the organisation and operation of a traditional warehouse (95% of warehouses in France). The programme will cover structure, activity, flows, equipment, technological innovation, information systems, human resources and management.
Finally, in the third part, students will learn about the warehouse of the future through an automated and mechanised warehouse built by WITRON.
Reading list :
Supports internes à la SCAPARTOIS, coopérative d'approvisionnements et logistique des magasins E.Lelcerc des Hauts de France.

12 h Lecture

UE 9-3 Circular economy

81h

ECTS

Hours

715300

UE 9-3 Circular economy

81 h

715301

Ecodesign

1.25

18 h

Prerequisites :
711301
Goals to be achieved :
Acquire the basic notions of the ecodesign approach and the Life Cycle Analysis (LCA) method
Know how to carry out the simplified LCA of a product
Apprehend eco-design opportunities in the industrial food sector

SDG : 9, 12, 13
Course details :
-Context of the ecological and societal transition (climate change, resource depletion, environmental and energy issues, etc.)
-First approach to eco-design of a product: group work on the design of packaging (choice of materials, shaping and assembly processes, etc.); production of the packaging at the Fablab and usage test (e.g.: drop test of an egg packaging); calculation of an ecodesign score (based on data on materials, processes, etc.)
-Ecodesign: definition, steps of the approach (ISO standard), overview of ecodesign tools
-Focus on the LCA (Life Cycle Analysis) tool: definition, steps of the approach (ISO standard); illustration with an example of LCA in the field of biological and food engineering (e.g. LCA carried out in a brewery)
-Carrying out a simplified LCA using Bilan Produit (Ademe): modeling for a case study, analysis of results, identification of “hot spots”, proposal for eco-design opportunities
-Ecodesign opportunities in the agri-food industries: brainstorming in groups, restitution and comparison with existing guides for the sector
Reading list :
Techniques de l’ingénieur, Base : Éco-conception et innovation responsable
Site web de l’ADEME : www.ademe.fr
Site web du Pôle Eco-conception : www.eco-conception.fr
Site web de la plateforme avniR: www.avnir.org

10 h Lecture
4 h Tutorial
4 h Project

715302

Bioeconomy

1.5

31 h

Prerequisites :
S5|S6|S8|S7
Goals to be achieved :
Raise awareness among future engineers about aspects of the circular economy, the
bioeconomy and the transition.
Course details :
Biomass conversion and recovery
Introduction to biotechnology
Sustainable agro-industry with various co-product recovery channels
Biorefineries and industrial symbiosis
Reading list :
Applications of process synthesis: Moving from conventional chemical processes towards biorefinery processes
Zhihong Yuana, Bingzhen Chena, Rafiqul Ganib. Computers and Chemical Engineering 49 (2013) 217– 229
A mini review on renewable sources for biofuel. Dang P. Ho, Huu Hao Ngo, Wenshan Guo. Bioresource Technology 169 (2014) 742–749.
Machine Learning: A Suitable Method for Biocatalysis. Pedro Sousa Sampaio, and Pedro Fernandes. Catalysts 2023, 13, 961. https://doi.org/10.3390/catal13060961.

18 h Lecture
13 h Project

715303

Energy management

0.75

10 h

Prerequisites :
921110|921155|711301
Goals to be achieved :
In the context of energy transition (mastery of the vocabulary, basic concepts of energy and involved issues), identify the action levers for agri-food sector companies for their implementation.

SDG: 7, 12, 13
Course details :
Energy transition: climate change & resource depletion (environmental issues / carbon impact; strategic issues / adaptation, supply, autonomy; economic issues)
From energy and primary resources (fossil / renewable / water...) to uses - Energy sources and consumption in the agri food sector
Energy, Carbon, water levers: monitoring consumption/efficiency/sobriety/poverty
Design and implementation of a project/strategy about energy/environment/CSR
ISO 50001 and ISO 50005 EMS approach
Testimonials or case studies
Constraints vs. Opportunities (ADEME, ATEE, PACTE Industrie programme)
Opening: People as a resource and energy in the company
Reading list :

4 h Lecture
6 h Tutorial

715304

Green processes

1.5

22 h

Prerequisites :
711201|711301|712101|712103|714201|714401|715102|715301|715302|715303|714202
Goals to be achieved :
To present methods for conception, optimization and maintenance of bioprocesses.
Knowledge on some recent processes, called green processes as well as other innovation processes in bio- and food industries (zoom on the new processes in the field of transformation and valorization of bio-resources).

SDG : 9,12,13
Course details :
Green extraction processes (ultrasound-assisted extraction, microwave-assisted extraction, sub- and supercritical fluid extraction, etc.).
Optimization and industrialization of enzymatic and fermentation processes.
Valorization of marine by-products by enzymatic hydrolysis
Process intensification by integration of two or more operations.
Project / Practical case: extraction of antioxidants from agri-food by-products
Reading list :
Technique de l'ingénieur : Génie des procédés, développement durable et innovation - Enjeux et perspectives
M. Poux, P. Gognet, C. Gourdon, Génie des procédés durables, Dunod, 2010

12 h Lecture
4 h Practical
6 h Project

Unit 9-4 Human Economic Legal and Social Sciences 4

55h

ECTS

Hours

715400

Unit 9-4 Human Economic Legal and Social Sciences 4

55 h

715401

Marketing

20 h

Prerequisites :
714401
Goals to be achieved :
This course aims at understanding the marketing approach
Course details :
The content includes :
-Concepts of Marketing
-Market Analysis
-Product, Brand & Customer Marketing strategy
-Mix Marketing
Reading list :
Marketing Management, P.Kotler & B.Dubois Ed Publi Union 2000
Documents fournis en cours
Revue Francaise de Marketing
Recherches et Applications en Marketing
Décisions Marketing
Site Web de l' AFM : http://www.dmsp.dauphine.fr/afm
site web du cours : http://www.marketing4innovation.com

20 h Lecture

925630

Enhance your skills

11 h

3 h Lecture
8 h Tutorial

925640

Corporate Management

24 h

24 h Tutorial

UE 9-5 Unit Languages

40h

ECTS

Hours

925100

UE 9-5 Unit Languages

40 h

925110

English

20 h

Prerequisites :
924110
Reading list :
* General and specialised language dictionaries
* PC équipé dun Pack Office ou équivalent

20 h Tutorial

925120

Second language

20 h

20 h Tutorial

925121

German

Prerequisites :
924121

20 h Project

925122

Spanish

Prerequisites :
924122

20 h Tutorial

925123

French

20 h Tutorial

UE 9-7 Cross-disciplinary modules

24h

ECTS

Hours

715600

UE 9-7 Cross-disciplinary modules

24 h

925510

Cross-disciplinary modules

24 h

925595

Economics, geopolitics and international geostrategy

Reading list :

925639

Art & Sciences

Reading list :
Site FOOR : Relais des collaborations Art/Sciences-Technologies en Hauts-de-France et Belgique
Site du Programme Images, sciences et technologie Prist
Derniers ouvrages réalisés par l’Esä dans le cadre de Prist qui présentent les projets des étudiants art.
Catalogue d’exposition Master Mind, Ecole supérieure d’art du Nord-pas-de-Calais (Esä), 2016 Catalogue Master Mind
Catalogue d’exposition Cells Fiction, Edition Espace Croisé, 2017 Catalogue Cells Fiction
Catalogue d’exposition Collisions, Ecole supérieure d’art du Nord-pas-de-Calais (Esä), 2018 Catalogue Collisions

925755

Climate emergency and engineering

Reading list :

925756

Climate change and its impacts

Goals to be achieved :
- Understand the basics of the climate system mechanisms
- Understand the difference between climate variability and climate change
- Understand climate modeling and its uncertainties
- Understand risks induces by climate change
Course details :
This course intends to explain the climate system mechanisms and the various climate changes that have affected our planet over time. A focus will be made on current climate change and its causes, and also on the future climate we can expect and its uncertainties. Finally, the expected risks related to climate change will be discussed.

The course will cover the following topics:
• Introduction of the climate system mechanisms
• Climate variability over time
• The causes of climate variability
• The current climate change and the future climate
• Risks induces by climate change

925757

Renewable Energy and Electrochemical Energy Storage

Goals to be achieved :
- Students will understand the basics of energy conversion and energy storage
- Students will know the basics of each renewable energy sources
- Students will know the basics of each energy storage technologies
- Students will know the basics of battery and supercapacitor technologies
Course details :
This course provides the students with an introduction to the different renewable energy sources, including hydropower, solar energy, wind energy, bioenergy, and geothermal energy. The pros and cons, challenges of each renewable energy sources will be discussed. Due to the sporadic nature of most of the renewable energy sources, the energy storage devices are important for electrifying the economy. Different energy storage technologies will be introduced with focusing on electrochemical energy storage technologies.

The course will cover the following topics:
• Introduction of different energy sources: renewable vs non-renewable energy sources
• The basics of different renewable energy sources (hydropower, solar energy, wind energy, bioenergy, and geothermal energy)
• The basic of different energy storage technologies (thermal, mechanical, chemical and electrochemical energy storage)
• The basics of electrochemical energy storage devices – supercapacitors vs batteries
• Beyond Li-ion technologies

UE 9-8 Engineering Project

100h

ECTS

Hours

715700

UE 9-8 Engineering Project

100 h

715701

Final year project (deliverable) : in a group of 6 students with industrial collaboration

100 h

Prerequisites :
S5|S7|S6|S8|S9
Goals to be achieved :
The project GBA5 is the last step of project activities in GBA department. It goals to acquire the students various knowledges and competencies necessary for project development and management in order to prepare them for their future professional life.
Course details :
The project GBA5 is a tutored project in which students work in groups of 5 or 6 on a concrete study requested by an external partner (enterprise, laboratory).
Each project is tutored by two teachers: one is the scientific tutor and the other is charged to survey the organization of the project by the group of students; other teachers could also be asked to help students in their project; the external partner takes also part of tutoring and evaluation process. The students are evaluated on the bases of project advancement and management, including auto-evaluation of students.
Reading list :

100 h Project

UE 10-1 Unit Engineer placement

400h

ECTS

Hours

926100

UE 10-1 Unit Engineer placement

400 h

926110

Engineer Placement

400 h

400 h Project

UE 10-1ALT Formative assessment

51h

ECTS

Hours

926200

UE 10-1ALT Formative assessment

51 h

926210

Feedback

8 h

Reading list :

8 h Tutorial

926220

Feedback

8 h

Reading list :

8 h Tutorial

926230

CP - Strategy and operational management: from implementation to reflective analysis 2

35 h

Goals to be achieved :
Targeted Learning Outcomes
Take into account the issues of work relations, ethics, safety and health at work
Integrate into an organization, lead it and help it evolve: exercise of responsibility, team spirit, commitment and leadership, project management.
Question yourself in order to analyze and evaluate your actions, your managerial practices and actions related to your practice throughout your professional career.
Analyze the management practices of your peers.

Educational innovation
Team management and group interaction will be perfected and put to the test as part of the StratiRac business game. This management simulator is played in teams of 6 or 7 who reproduce a real CODIR, which takes over a company in difficulty.
This serious game therefore reproduces a potentially stressful situation close to the reality of a business: business to turn around, large volume of documents to understand, organization and team strategy to put in place.
The increase in skills is carried out using reverse teaching, but the students are supervised and guided gradually via various educational workshops of 30 minutes maximum.
The seminar is divided into 2 calendar periods, which makes it possible to challenge students in terms of a reflective approach, and to improve their cooperation.
Theoretical and methodological contributions will be made from these analyzes of practices.

The educational objectives are:
- Allow the student to understand complex management and cooperation situations via the context (the CODIR takes over a company in difficulty at the start of the game, short decision-making times, etc.)
- Develop skills specific to teamwork, work on cooperation, organization, delegation of tasks and report on them
- Integrate the social and ethical dimension in the service of strategic performance
- Integrate into this organization: self-knowledge, team spirit
- Know how to evaluate and analyze one's actions, one's managerial practices, in a professional context

Targeted Sustainable Development Goals: SDG 3, 5, 8 and 16
Course details :
Themes covered:
Management practices to implement to create team cohesion and produce performance
The different management styles
Practical team management
Group dynamic.
Taking into account individual personalities and behaviors in a work team, managing difficult personalities
Ethics
Social and Environmental Responsibility and Safety at Work
Large group project mode, hybrid teaching
Multidisciplinary approach, development of soft skills (collaboration, problem solving, creativity, critical thinking.)
Reading list :

35 h Tutorial

UE 10-2ALT Enterprising Challenge

35h