Master Sciences et technologies de l'agriculture, de l'alimentation et de l'environnement, Parcours : Qualité et sécurité en alimentaire (QSA)

• The candidate in master 1 must have a Bac+3 degree in the field of science and technology (chemistry, biochemistry, biology).
• The candidate in master 2 must have a Bac+4 degree in the field of agri-food.

Have experience in the agri-food sector (IUT IAA, BTS IAA, L3 food science), in particular by completing one or more internships.

• SCIENCES, Marseille St-Jérôme

The course is based on the UMR INRA « Qualité et Sécurité des produits dégétale » (University of Avignon) and the UMR CNRS « Institut des Sciences Moléculaires de Marseille » (University of aix-Marseille). The teacher-researchers involved transmit their current conceptual and experimental knowledge and propose end-of-year research internship topics to the students.

The students are also invited to participate in the research project.

At the end of the Qualité et Sécurity en Agroalimentaire course, the graduate will be able to implement a a global quality approach in the food industry; This will be achieved through the following learning outcomes: a) the development of a global agri-food business strategy in line with business, market and regulatory issues; and b) the development of a global agri-food business strategy in line with business, market and regulatory issues:

• Knowing the evolution of food constituents from the field to the cell
• Apprehend the fundamental technologies in the food industry
• Know the specific risks related to the safety of food products
• Developing analytical and control strategies for the food industry
• Knowledge quality management tools in agri-food
• Know the regulatory and socio-economic aspects of the agri-food sector
• Implement an integrated quality-workplace health-environment management system
• Develop a methodology for the development of an innovative food product
• Conduct a research project in nutrition or food science

The course includes two compulsory internships, in M1 (2 months) and in M2 (5 months), carried out in a company or a research laboratory. In addition, as part of the tutorial project, the student works in groups on the creation of an innovative product, from its formulation to its marketing.

The courses are taught in person on the St-Jean campus (Etoile site); the course is accessible via the Validation of Acquired Experience (VAE) or the Validation of Professional Experience (VAP). The M2 is open to study contracts.

• H1206 Management et ingénierie études, recherche et développement industriel (fr)
• H1302 Management et ingénierie Hygiène Sécurité Environnement -HSE- industriels (fr)
• H1502 Management et ingénierie qualité industrielle (fr)
• K1505 Protection des consommateurs et contrôle des échanges commerciaux (fr)
• K2402 Recherche en sciences de l'univers, de la matière et du vivant (fr)

• 112F Biochimie des produits alimentaires ; Biochimie appliquée aux procédés industriels (fr)
• 118F Biologie de l'agronomie et de l'agriculture ; Biologie des produits et des contrôles alimentaires ; Biopharmacologie (fr)
• 221R Contrôle de qualité alimentaire (fr)