Professional Bachelor of Science degree - The biotechnologies and engineering of processes applied to drinks
LEVEL 2
Professional Bachelor of Science degree
Who is this training course for ?
- For initial training and apprenticeship:
Holders of one of the following qualifications:
- 2nd year Bachelor’s in Life Sciences;
- Diploma of Higher Education (DUT) or Diploma of Higher Education in /Technology (DEUST) in the following domains: Life Sciences; Biotechnologies; Food Industry;
- BTEC Higher National Diploma in Agricultural Sciences (BTSA);
- BTEC Higher National Diploma in Biotechnological Analyses(BTS Anabiotec);
- European or international diplomas equivalent to the 2nd year Bachelor’s degree.
- Full-time course:
Salaried employees of the food industries (with a professionalisation contract) or jobseekers, on condition of the validation of their professional and personal experience.
Which professional openings does this course lead into ?
- Technical managers in transformation enterprises, in a R&D, production, Quality Control or Quality testing service
- Technical managers in technical, cross-professional, advisory or public organisations
What is the goal of this course ?
- This course aims to train technical managers in skills to allow them to adapt to and master the ranges of technologies they may meet in the “Drinks” sectors.
Career opportunities after this course
- The bt bepad (fr: “lp bgb”) is not intended to be a part of a further education cursus. No grades or letters of recommendation will be provided by the training team. Nonetheless, afterwards some students apply for various master’s degree courses in the food industry or national oenology diplomas.
How is this course organised ?
- 578 hours training over 2 semesters including one professional training course in an enterprise for 18 weeks.
- For apprentices: the training course will take place during the apprenticeship period of 32 weeks.
- From September to June: academic teaching including a tutored project
- Validation of the course: at the beginning of September of the following year (written report and oral defense)
Further studies
- Professional activity;
- Master’s degree in dairy transformation;
- Master’s degree in automated systems for food industry production.
Enrolment procedure
Enrolment : University of Artois, Jean Perrin Science faculty, in Lens.
www.univ-artois.fr
The ENILBIO will send you the dossier to find a company for your professional experience segment and an information packet.
For further information
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ENILBIO
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ENIL |
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Faculté des sciences Jean PERRIN rue J.SOUVRAZ - SP18 62307 LENS CEDEX Tél. (00 33 ) 3.21.79.17.00 |
LEGTA de DOUAI 458 rue de la Motte-Julien WAGNONVILLE BP 90730 59507 DOUAI CEDEX Tél. 0033 3.27.99.75.55 |
Total hours over 1 year
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Modules |
ECTS |
Subjects |
Course |
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UE1 / Enterprise organisation and structure |
3 |
· Commercial law |
40 hrs |
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· Aspects of Customs and regulation |
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· Management / Communication |
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· Founding an enterprise and determining the appropriate size of installations |
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UE2 / Tools for development strategy |
6 |
· English |
80 hrs |
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· Economy |
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· Applied statistics and development tools |
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UE3 / Biological and fermentary engineering |
8 |
· Genetic engineering |
80 hrs |
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· Alcoholic fermentation: process and monitoring |
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· Culture methods |
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· Case study: vinification |
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UE4 / Process engineering: generalities |
5 |
· Process engineering |
62 hrs |
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· Packaging |
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· Production management |
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UE5 / Process engineering: comparative technologies |
6 |
· Brewing technology |
68 hrs |
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· Cider production technology |
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· Spirits |
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· Refreshing non-alcoholic soft drinks (Fr:”BRSA”) |
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UE6 / Management and quality |
3 |
· Quality systems |
30 hrs |
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· Control charts (FR:Cartes de contrôle) |
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· Quality management |
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UE7 / Test and analysis techniques |
6 |
· Microbiology |
60 hrs |
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· Physicochemical measurements |
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· Volumetrics |
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· Optical methods |
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· Physical methods |
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UE8 / Methodological processes in innovation |
3 |
· Experiment planning |
38 hrs |
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· Practical work: milk drinks |
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UE9 / Tutored professionalisation project |
6 |
Tutored projects: |
120 hrs |
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· Project 1: Bibliography (Douai) |
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· Project 2: Practical applications (Poligny). |
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UE10 / Period in enterprise |
14 |
Period in enterprise |
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· 16 weeks minimum for initial training |
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· 32 weeks minimum for apprenticeship training |
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Total (not counting time in enterprise) |
578 hrs |
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Testimonial
“The choice of this Bachelors’s was quite natural. My professional project? Working in a microbrewery and later setting up my own company. The lessons given during this course perfectly matched my expectations. I also had the choice to do my work experience in a small structure in order to put to use the knowledge acquired in the lessons and, above all, to have more time with the product!”
Aurélien
*Specialising in food industry management, production, valorization, on the FROMTIQ track.
** ECTS: European Credit Transfer System
