Product Quality and Food Technology

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Program Overview

The Product Quality and Food Technology program aims to provide the research and agri-food industry sectors with qualified professionals in the areas of research, experimentation, quality assurance, production, hygiene, and consultancy in food quality and safety.

The program enables learners to:

  • Ensure quality control and risk management to guarantee good manufacturing practices in the food industry;
  • Manage nutritional quality and food product marketing;
  • Develop innovative concepts and formulate new agri-food products.

This program is intended for holders of a Bachelor's degree in life and natural sciences, particularly in food sciences, to strengthen their skills in the following areas:

  • Mastery of transformation processes for natural resources and their analysis;
  • Knowledge of food industry standards and regulations and their applications;
  • Management of food industry projects integrating marketing strategies;
  • Development and formulation of innovative products that meet consumer expectations for healthy and sustainable nutrition;
  • Implementation of communication and marketing strategies.


Teaching Language : French

Curriculum Highlights

Core Courses

Semester 1

  • Food Spoilage
  • Analytical Techniques in Food Industries
  • Food Industry Technology
  • Sampling in Food Sciences
  • Water Treatment
  • Food Packaging and Films

Semester 2

  • Bioreactors and Fermentation Processes
  • Food Biotechnology
  • Applied Food Toxicology
  • Food Formulation and Sensory Analysis
  • Waste Treatment and Recovery in the Food Industry
  • Industrial Crops

Semester 3

  • Food Preservation
  • Functional Properties of Foods
  • Quality Approach & Accreditation in Food Technology
  • Marketing in the Food Industry
  • Biostatistical Analysis
  • Pesticides and Food Safety


Advanced Topics

  • Food Safety
  • Quality and Certification in the Agri-food Sector
  • Nutritional Quality and Development of Health Products
  • Food Innovation and Formulation
  • Advanced Processing Technologies and Industrial Procedures
  • Marketing and Commercialization Strategies for Food Products
  • Sustainable Development and Eco-innovation in the Food Industry

These topics aim to train professionals capable of addressing both current and future challenges in the food sector, from both technological and strategic perspectives.

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Admissions Information

Required Degree:

  • A Bachelor's degree in life and natural sciences, particularly in food sciences, biochemistry, biotechnology, or any related field.

Prerequisite Knowledge:

  • Basic knowledge in biology, chemistry, microbiology, and food technology.


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