Licence professionnelle Bio-industries et biotechnologies, Parcours : Sécurité, qualité et microbiologie en industries agroalimentaires (SQMIA)

Students must have solid foundations in general and applied microbiology, microbial physiology and metabolism, immunology and biochemistry (general knowledge of proteins, carbohydrates and lipids). Knowledge of English is an essential prerequisite for studying international regulatory texts.

A large part of the teaching focuses on technologies implemented in agri-food industries and concentrates on process engineering disciplines (heat transfer, distillation, fluid mechanics, sterilization techniques, etc.).

Basic knowledge of physics and chemistry as well as notions of mathematics are important for understanding technical processes.

• Develop modern analytical techniques and evolve manufacturing and control procedures to improve the safety of the finished product.
• Implement quality markets and expertise in the agri-food and mass catering sectors, drawing on knowledge of the industrial sector, biological and microbiological processes and specific technical and technological processes.
• Édevelop a contamination problem analysis and resolution procedure to ensure health safety from the raw material to the finished product by identifying sensitive points in the food product development and processing processes.
• Perform a technological watch and present within the company new methodologies and ways of improving the quality, hygiene and marketing of food products in compliance with the standards in force.

Professionalization contracts or end-of-study internships give students the opportunity to carry out an assignment close to their future professional role. This in-company period is designed to provide students with real-life experience:

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• to apply the theoretical and practical knowledge acquired during the course in a professional setting and thus deepen their area of expertise;
• to verify the student's aptitudes for their future roles in all their diversity: technical, organisational and, possibly, managerial;

The tutored project is a group work whose aim is to study a concrete case in the agri-food field. It should provide a synthetic view of an applied subject or a subject under study and an overview of the current market or potential markets. This project enables students to:

• Put into practice the knowledge acquired during the course,
• Work within a team under time and resource constraints,
• Demonstrate their capacity for initiative, autonomy and responsibility,
• To synthesise several documents, enabling them to be compared concisely and objectively,
• Élaborate a bibliography,
• Rendering a report in an imposed format,
• Public speaking, argumentation and teamwork.

This vocational training course alternates periods of classroom teaching with periods spent working in a company. The teaching provided represents a total of 420 hours supervised by teachers and professionals from the agri-food sector, to which must be added 150 hours of teamwork and autonomous work on practical reports or projects, as well as personal work to assimilate and appropriate the theoretical teaching.

The course is designed to provide students with the knowledge and skills they need to succeed in their careers.

Testing of knowledge is carried out by means of evidence which may be written, oral or practical:

• Theoretical teaching is assessed by a terminal examination (written or/and oral).
• Practical work is the subject of a report and is accompanied by a report.
• The projects are the subject of a presentation and a report.
• The acquisition of skills during work experience (alternating work experience under a professionalisation contract or end-of-study placement) is verified during the period in the company during visits or interviews between the placement supervisor and a tutor from the course. At the end of the placement, a skills assessment is carried out by means of a written and oral presentation and by means of a student assessment form completed by the company tutor.

All courses are taught on the Luminy campus of Polytech-Marseille.

• D1407 Relation technico-commerciale (fr)
• H1502 Management et ingénierie qualité industrielle (fr)
• H1503 Intervention technique en laboratoire d'analyse industrielle (fr)
• H2102 Conduite d'équipement de production alimentaire (fr)

• 200R Contrôle qualité de produits et procédés industriels (fr)
• 221P Gestion de production dans les industries agro-alimentaires (fr)
• 221R Contrôle de qualité alimentaire (fr)

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