Master Level programme “Sustainable Food Systems” and specialised semester in “Food Science and management of food industries” (Year 5). Core projects in “Intrapreneurship and Sustainable Development in Food Industries”
The students of the MSc “Sustainable Food Systems” and specialised semester in “Food Science and management of food industries” (Year 5) have worked together throughout the semester (S3) to validate their module in “Intrapreneurship and Sustainable Development in Food Industries” which was conducted entirely in English.
From the beginning of September, they gathered around several projects in response to a food company sponsor. An oral defense and a written report were completed at the end of December.
The topics are proposed by food company partners and selected by ISARA’s educational teams. Each theme deals with R & D development issues: physico-chemical analysis, sensory analysis, product formulation, continuous process improvement, technical studies and product development.
The students of the MSc SFS and promo 47 worked this year on 5 projects.
• Chiche : research on product development : think a new line of product
• Maison Monterrat : identify directions to renovate ‘Pâté en croûte’
• Savoie Lactée : To develop full understanding of new food product properties from whey protein concentrate.
• Sport’n bio : New insect-based energy bars : sustainable processing.
• Valpro : To optimize parameters to maximize production of phenylethyl alccol out of fermentation of residues from bakery industry.
All topics deal with the issue of sustainable development, the circular economy and the nutritional aspects of a product. From the beginning, company visits are organized and a regular follow-up is set up with the tutor of the company and the ISARA’s coordinator.
These modules allow students to acquire autonomy, knowledge about project management, and technical know-how on R & D tools. The 50% group work, made up of French and English speaking students, also develops together adaptability, critical thinking and communication skills.
A real benefit for companies
These studies are a real added value for companies. The project groups make it possible to evolve the product formulation and the aspects of sustainable development by making recommendations, at the levels of raw materials or processes.
Greater knowledge on professions related to sustainable development
This module allows students to understand the sustainable development professions and the processes associated with the food industry: packaging, energy processes, logistics … “At the end of the semester their vision changes”, emphasizes the professors.
These studies are also a way of acknowledging the skills of Isara to companies and to highlight the very practical aspects of the learning methodology.
Since January, students are following their internship and master thesis, ready to work on practical case studies.
Program Coordinator: Sami GHNIMI, Associate Professor of Food Technology, firstname.lastname@example.org