The Bordeaux Biology Agrosciences (B2AS) program offers an integrated multidisciplinary approach that is adapted to the realities of research (background research) as well as to the socio-economic sector (professional courses). The program objectives are to train and equip researchers and professionals to face the issues posed by agriculture in the 21st century. This is achived by integrating plant biotechnology and agrofood technology within course content in order to deal with the challenges of innovation in agriculture.
With such an integrated approach, the Master B2AS represents a meeting point between academia and professionals. During the program, students may specialize either in the field of plant biology, biotechnology, plant breeding, genetics, plant and human health benefits, food production and innovation. The wide partner network provides students with a range of complementary expertise. This means that specific competencies are developed within the chosen field of biotechnology and plant breeding for agriculture improvements.
Scientific English (3 ECTS)
Plant development and reproduction (3 ECTS)
Metabolism and cellular compartmentation (3 ECTS)
Biotechonology (3 ECTS)
Plant pathogen interactions (3 ECTS)
Plant breeding (3 ECTS)
Quantitative and population genetics and evolution (3 ECTS)
Laboratory Practice (6 months/30 ECTS)
During their studies, students will:
The objectives of the B2AS program are to prepare students for further study via PhD programs and/or careers in the food and agronomy industry throughout the world. This is achieved by providing high-level training in plant sciences but also by preparing students with relevant knowledge and skills in management and business.
Graduates may apply for positions in the following industrial sectors in a R&D laboratory as well as in production activities:
MP2 is a 2 year, course-based, full-time international research Master's Degree focused on Microbiology and related processes and Physicochemistry applied to food and wine Processes, offered by the University of Burgundy - Franche-Comté and AgroSup Dijon. This master aims at training future researchers and managers of the food and wine science and industry.
Indeed, today several factors influence and explain the dynamism of employment of researchers and managers in the field of the food science and food-processing industries:
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. Back to Dijon in the second year, the 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.
During the second semester of the first year all the students have to perform an international mobility in another European university through an Erasmus learning agreement.
Our approach is student-centered and participative. It combines lectures, seminars and practicals, workshops and individual/team projects. The modules below are indicative of those offered in this program. This list is based on the current organization and may change year to year in response to new needs in the food industry:
UE1-Toolbox (project management, statistics, mathematics, french-english, visits….)
UE2- Chemosensory perception, emotions, memory and food choices
UE3- Perception and sensory evaluation
UE4- Microbiology and Microbiological processes
UE5- Chemistry and Physical chemistry
Units to be choose through a learning agreement with academic European partners through:
Analytical chemistry, biotechnology, bioinformatics, chemistry, microbiology, heat and mass transfer, physical chemistry, food technology and processing…..
Option1: New insigths in microbiology and food processes
UE1: Toolbox and project management
UE2A: Microbiology applied to food safety: pathogens and flora alterations
UE3A: Interactions and adaptations of microorganisms to their environments
UE4A: Food and wine design by the mean of microbiology
UE5A: Food processes and emerging technologies
Option1: New insights in chemistry and physicochemistry for food design
UE1: Toolbox and project management
UE2B: Food and wine analysis
UE3B: Food and wine stability
UE4B: Food design by the mean of physicochemistry
UE5B: Chemistry and toxicology applied to food safety
During the 2nd year, students carry out a 6 months research internship (France or international) to validate a master thesis
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.
As an international postgraduate you will benefit from France’s low tuition fees and have access to a wide range of funding programs (Grants from I-SITE UBFC, ERASMUS, French embassies, AUF bursaries, etc.). You can also apply for funding from the Université Bourgogne Franche - Comté (25 grants in 2017).
Applicants 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 enter directly in the 2nd year.
Candidates should have good English proficiency (B2 required).
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