Professional Bachelor of Science degree Cheesemaking, technology, innovation, quality
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 :
- Diploma of Higher Education in Sciences and Technology, specifically Life Sciences;
- Industrial Quality Technician, Biotechnologies, Diploma of Higher Technical Education (DEUST);
- Biological engineering diploma;
- 2nd year Bachelor of Science degree in Life Sciences;
- Technological BTEC Higher National Diploma in Food Sciences and Technologies;
- Preparatory classes (CPGE in Biology, Chemistry, Physics, Life Sciences, Higher Maths (Bio) classes (CPGE Biologie Chimie Physique, Sciences de la Terre, “Math. Sup. Bio”, or CPGE);
- Any Baccalaureate+2(years) or Level III-assimilated diploma in the Life Sciences, Biotechnological or Food Industry domains
- Full-time course, salaried employees of the food industries or jobseekers, on condition of the validation of their professional and personal experience.
N.B. Financing potentially available through the training service
Which professional openings does this course lead into ?
- Master cheesemaker;
- Production manager;
- Research and Development manager;
- Enterprise Director (founder);
- Technical salesperson.
What is the goal of this course ?
- This course aims to train high-level cheesemaking technologists skilled enough to:
– master the range of cheesemaking technologies;
– analyse the risks of a production and master the technical, quality, hygiene and environment control systems;
– optimise cheesemaking production runs;
– ensure the smooth functioning of cheesemaking products.
How is this course organised ?
- 450 hours of training over 2 semesters, including 7 countable UE including one professional training course in an enterprise of 16 weeks allowing the validation of 60 ECTS**.
- 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 on www.ecandidat.univ-lorraine.fr
IUT Nancy-Brabois / Food Industry Biological Engineering Department (« Département Génie Biologique Agroalimentaire»)
The ENILBIO will send you the dossier to find a company for your professional experience segment and an information packet.
Enrolment procedure
- Dossiers are given out from march onwards at the cfa office of the mamirolle and poligny enil offices.
- Definitive admission is dependent on the signature of an apprenticeship (or professionalisation) contract with an enterprise in the food, pharmaceutical or cosmetic sectors
- The enil can assist you in your search.
For further information
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ENILBIO
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ENIL |
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IUT Nancy-Brabois / Département Génie Biologique Agroalimentaire Le Montet 54601 Villers lès Nancy Cedex Tél. 03 83 68 25 50 Fax 03 83 68 25 52 |
Total hours over 1 year
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UE501 / Culture of the working world |
• EC1 : Sector economies and commercial exchanges |
88 hrs |
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• EC2 : Marketing and labour law |
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• EC3 : Communication |
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• EC4 : General and technical English |
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UE502 / Microbiology, biochemistry and analytical techniques |
• EC1 : Biochemistry |
78 hrs |
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• EC2 : Milk Biochemistry |
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• EC3 : Milk and cheese analytical techniques |
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• EC4 : Microbiology |
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UE503 / Production workshop management and and quality procedures |
• EC1 : Project management |
79 hrs |
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• EC2 : Statistical tools – Experiment planning |
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• EC3 : Company management and human resource management |
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• EC4 : Materials management – drawing up the materials balance |
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• EC5 : Quality procedures and HACCP |
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UE601 / Cheesemaking technologies |
• EC1 : Immersion in cheesemaking technology |
130 hrs |
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• EC2 : Introduction to cheesemaking technology |
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• EC3 : Preparation of milks for cheesemaking |
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• EC4 : Filtration |
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• EC5 : Coordination, drainage, salting |
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• EC6 : Special cheesemaking technology |
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UE602 / Cheese maturation and quality |
• EC1 : Maturation, maturation enzymology |
75 hrs |
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• EC2 : Packaging cheeses, air conditioning of ripening rooms |
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• EC3 : Physicochemical properties, texture and defects in cheeses |
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• EC4 : Sensory analyses |
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Tutored project |
• Subject 1 : Characterisation of cheeses, process typology |
150 hrs |
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• Subject 2 : Application and tracking cheesemaking production runs/The projects will be supervised by the course’s trainers |
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Time in an enterprise |
• Leading to the writing of a report and a public defence of the report in front of a jury of experts |
Academic students: 16 weeks |
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Apprentices: 32 weeks |
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Total (not including time in enterprise) |
600 hrs |
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Testimonial
“I am currently working in Research and Development in the Emmi Roth USA group in Monroe, Wisconsin. Before entering into the ENIL, I passed a scientific Baccalaureate. I chose the ENIL because of my father, who graduated from this school and suggested I visit the ENIL to see if the environment looked good to me. After that, I decided to take the opportunity which has become a passion for me. In this course, the thing I appreciated the most is the balance between theoretical courses and practical work. And also the fact that the courses are given by professionals who share their knowledge and experience.”
Jonathan
*Specialising in food industry management, production, valorization, on the FROMTIQ track.
** ECTS: European Credit Transfer System
