The training comprises 60 credits worth of activities spread over an academic year and held inthe two partner institutions.

The main components are :

• three basic courses in the fields of food chemistry, food microbiology and nutrition ;
• a group of special courses which have been added to the programme with the aim of developing an advanced level of knowledge in the different areas, especially food technology and quality control;
• individual research carried out in a university laboratory provide students with in-depth experience of research ;
• production and public presentation of research with the aim of familiarizing all students with scientific communication.