Valorisation of by-products of the food industry and development of startups

Explore the programs and courses offered by Valorisation of by-products of the food industry and development of startups

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Program Overview

The development of Algeria's economy is greatly impacted by the agri-food sector. Agrifood encompasses the natural, exact, and technological sciences involved in food production across both the primary and secondary sectors.

Students benefiting from this training will be able to work in various areas of the food industry, either upstream or downstream. Examples include the processing of cereals, dairy products, meat and meat products, sugar, canned foods, beverages, enzyme production, etc.

Consequently, the Master's course in the valorization of by-products from the food industry and the development of start-ups will prepare students for strategic positions in this sector.

It aims to train professionals capable of ensuring:

  • The management and treatment of effluents from the food industry
  • Mastery of the transformation processes in the food industry
  • Food formulation and manufacturing
  • Quality control and inspection in the food industry
  • Research, development, and innovation in the food industry, by suggesting new valorization avenues
  • Physicochemical and microbiological analysis of food
  • Sensory analysis of food
Teaching Language : French and English

Curriculum Highlights

Core Courses

S1:

  • Processing of vegetable products
  • Processing of animal products
  • Microorganisms of industrial interest and bioengineering
  • Food analysis and quality control techniques
  • Scientific English
  • Food safety
  • Communication

S2:

· Valorization of by-products of vegetable origin

· Valorization of by-products of animal origin

· Microbiology of agro-food by-products

· Biostatistics

· Scientific writing

· Management of surplus production

· Legislation and quality assurance in the food industry

S3:

· Formulation and packaging of food products

· Toxicity and environmental impact

· Extraction and purification methods of compounds of interest

· Economics of by-products and methodological approaches to recovery

· Patenting

· Industry visits

· Entrepreneurship and start-up development

Advanced Topics

The training offered allows graduates to move into the professional environment, either by creating their own business (start-up/SME) or by integrating into a company. It aims to train professionals capable of:

  • Managing and treating effluents from the food industry
  • Mastering transformation processes in the food industry
  • Formulating and manufacturing food products
  • Controlling quality and conducting inspections in the food industry
  • Conducting research, development, and innovation in the food industry by proposing new valorization strategies
  • Performing physicochemical and microbiological analyses of food
  • Conducting sensory analysis of food
  • Further studies: PhD in Food Sciences.
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Admissions Information

First-Year (Master 1): This Master's program is open to all undergraduate specializations (LMD) in the food sciences sector. It is a national competitive admission. All food science-related degrees are eligible, and all candidates must demonstrate the required skills to follow the proposed training (based on their academic background).

Second-Year (Master 2): This program is only available to students who have completed two semesters (60 credits) in the same specialty, either at INATAA or at other institutions. For holders of a classic diploma, admission is restricted to those with a BAC+5 diploma in fields approved by the department head.

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