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Microbiology and Physicochemistry for Food and Wine Processes (MP²)

    Master degrees Logo
  • Study Type

    Full time available

  • Subject Areas


    Biological Sciences


    Food Sciences

  • Start Date

    See Course

  • Course Duration

    2 years

  • Course Type


  • Course Fees

    UBFC has decided to vote against the international differentiated fees, to allow every students to pursue their studies. Therefore, every student registrating in a UBFC course will benefit from France’s low tuition fees : about 250€ per year.

  • Last Updated

    22 February 2019

About the Master’s Degree

You are interested in innovation and research in food sciences. You need to obtain professional skills in microbiology and physico-chemistry applied to food and wine processes. This Master is made for you !

MP² is a 2 year, course-based, full-time international research Master's Degree focused on Microbiology and physico-chemistry applied to food and wine processes. This master aims at training future researchers and managers of the food and wine science and industry.

➡️ Application process is now open ! Click here to access the online platform.

Program description

Our approach is student-centered and participative. It combines lectures, seminars and practicals, workshops and individual/team projects. The list of classes is indicative and based on the current organization, it may change year to year in response to new needs in the food industry.

You will have a strong international mobility. One semester will be out of France in the first year and another one is possible during the second year. The modules are indicative of those offered in this program. This is based on the current organization and may change year to year in response to new needs in the food industry.

➡️ Find out more about the program here !

Course content

The topic of the main courses of the first year of this international master will be the consumer’s perceptions of food and introduction to food and wine physical chemistry, microbiology and food processes. Then students will rapidly focus their courses (lectures, tutorials, practicals and projects) in biotechnology, analytical chemistry, physical chemistry, microbiology, mass transfer, food processes.

During the second year, students have to choose an option to specialize in microbiology and microbiological processes or in physicochemistry applied to food and wine science. Finally they will have to perform a six months research internship in a laboratory (in France or in a foreign country) to validate a master thesis.

Entry requirements

Applicants for the 1st year must hold a Bachelor’s Degree or equivalent (180 ECTS) in biology, food science, chemistry, physical chemistry or engineering science.

Those having completed a Master’s Degree or equivalent (240 ECTS) related to biology, chemistry or physical chemistry can apply directly to the 2nd year.

Candidates for whom English is not their mother tongue or who haven’t done their studies in English will have to give a certificate to attest of their English level. The following tests will be accepted as a certification of the required English level :

  • CECRL : level B2 minimum
  • TOEFL : 87 points minimum
  • TOEIC : 785 points minimum
  • BULATS : 60 points minimum
  • First Certificate English of Cambridge
  • Bright Language Test : level 3 minimum

Such a document is not necessary for candidates for whom English is their mother tongue, or who have validated a minimum of one semester in English during their Bachelor of Science. However, in both cases, the candidates must absolutely mention it in their application file.


This Master’s Degree aims at providing students with job-relevant competencies and skills for a career as research project leader in academic laboratories, research institutes or R&D departments of international companies. The expertise will be in the field of microbiology and microbiological processes, chemistry and physical chemistry applied to food and wine science. Students will be encouraged to perform a PhD after this master degree.

About the University

The University “Bourgogne-Franche-Comté” has been ranked 2nd best French University in the field of Food Sciences (Shangaï, 2017). Most of the lecturers and scientists involved in the Master’s program are members of the Food and Microbiological Processes research unit (UMR PAM). The PAM Research Centre plays a major role in scientific and technological advances in the field of food and wine.

The joint scientific focus of all the members is to understand the physical, chemical, and biological phenomena that determine food quality with the ambition of developing new products and new food processes. In addition to the pedagogical team, international invited lecturers will be involved.

More Information

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Visit the Microbiology and Physicochemistry for Food and Wine Processes (MP²) page on the Université Bourgogne Franche Comté website for more details!





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