The main components are :
See the general admission requirements
Specific procedures :
Special procedures :
Mature students
The existence of this programme on a university syllabus means that it is open to mature students. Most of the candidates on this course have prior professional experience of several years.
Strong points of the pedagogical approach
To tackle the issue of development and the socio-cultural implications of technology transfer, the programme also incorporates teaching from experts from the Southern hemisphere, either guest lecturers or doctoral and post-doctoral researchers.
The variety of topics tackled in the laboratories where students can work for their final dissertation offers a wide range of possibilities.
Currently, the teaching is mainly done by lecturers from UCL and F.U.S.A.Gx who, for the most part, have teaching experience in developing countries. Some of them are involved in research projects with partners in the Southern hemisphere. Doctoral students and confirmed researchers from these countries also supervise students. In addition, every year experts from the South present their knowledge of other subjects and working methods which are totally adapted to the scientific, economic and human perspectives of the South.
The Standing Committee for University Co-operation towards Development recommends this course in its programme of courses and international placements. It is constantly being improved in the light of experience gained over many years, and also from suggestions from students and recommendations from experts who are regularly asked by Committee to assess the quality of the course.
The degree awarded at the end of the course is widely recognized in developing countries.
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Travail de fin d'études (in French) | N. | 24credits | x | ||||||||||||||
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Physiological and nutritional biochemistry | Yvan Larondelle, Yves-Jacques Schneider | 52.5h + 0h | 5credits | 1q | x | ||||||||||||
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Chimie des denrées alimentaires : Constituants alimentaires mineurs (in French) | Sonia Collin | 18h | 3credits | 1q | x | ||||||||||||
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Food microbiology | Jacques Mahillon | 30h + 22.5h | 5credits | 2q | x | ||||||||||||
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Contrôle technologique et statistique de qualité: partim contrôle technologique (in French) | Marc Meurens | 18h | 2credits | 1q | x | ||||||||||||
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Formulation alimentaire et concepts de l'analyse sensorielle (in French) | N. | 24h | 3credits | x | |||||||||||||
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Molecular biology methods for the analysis of foodstuffs (in French) | N. | 30h | 3credits | 2q | x | ||||||||||||
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Control of the processes in the food industry (in French) | N. | 36h | 4credits | 1q | x | ||||||||||||
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Sécurité alimentaire et gestion de la qualité (in French) | N. | 36h | 4credits | 1q | x | ||||||||||||
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Statistical control of the processes (in French) | N. | 36h | 4credits | 1+2q | x | ||||||||||||
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Additives and technological adjuncts (in French) | N. | 18h | 3credits | x | |||||||||||||