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Ecole Nationale Supérieure des Industries Agricoles et Alimentaires French National Institute for Food Industry ENSIA

Ecole Nationale Supérieure des Industries Agricoles et Alimentaires French National Institute for Food Industry ENSIA Massy Ministry of Agriculture. Food Industry  <=> Consumer Food Science + Process Engineering + Management 10 000 m 2 + Pilot plant 1500 m 2

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Ecole Nationale Supérieure des Industries Agricoles et Alimentaires French National Institute for Food Industry ENSIA

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  1. Ecole Nationale Supérieure des Industries Agricoles et AlimentairesFrench National Institute for Food IndustryENSIA MassyMinistry of Agriculture Food Industry  <=> Consumer Food Science + Process Engineering + Management10 000 m2 + Pilot plant 1500 m2 Diploma “ Ingénieur ” (Level = Baccalaureat + 5 years)Doctorate (Ph.D.) + 3 years December 2004

  2. Universities Grandes Ecoles Doctorat-PhD Diploma = Ingénieur (+Master) Ingénieur Master M2 M1 BSc DUT-BTS Competitive exam « preparation classes » Specific undergraduate programs Selection 18 years old 105 104 Baccalaureat lycée 3y, college 4y, primary school 5y

  3. ENSIA Massy • 40 teaching staff + 17 consulting professors20 engineers and assistant-engineers+ 20 technicians + 30 administrative • 150 external contributors (teaching) • 270 graduates (205 Massy + 65 Montpellier)~100 PhD > 2000 engineers (=graduates) in Food Industry

  4. Services, Computers 2% Informatics 3% Trade 3% Others 5% Others 5% Public sector 4% Technical assistance 5% Trade, marketing 6% Research Development 23% Marketing 5% Chemistry, Pharmaceutics, Cosmetics 10% IAA 62% Quality 10% Production 21% Audit, Consulting 11% Audit, Consulting 11% Logistics 14% SECTORS ACTIVITIES Food sectors and Activities of ENSIA Engineers

  5. ORGANIZATION in 5 DEPARTMENTS Food Management *Food Science (UMR SCALE) *Food Microbiology *Food Process Engineering (UMR GenIAL) *Technology in “Southern Countries” (Montpellier)

  6. THE CONTACTS • In ResearchWith other institutes  French Research Units (UMR…)With other teams in the World • In IndustryBy research contracts, through education (teaching, stages….) • In EducationEuropean Network of 60 Universities in Food (ISEKI Food) Other MastersEuropean Masters Degree in Food Studies Management of Food Industries FoodScience and Technology (SIARC)

  7. STUDIES(in French)-courses, laboratory, pilot plant, training periods- ProductFood materials (rheology, structural analysis), biochemistry, analytical chemistry, microbiology, sensory analysis, nutrition ProcessEngineering sciences (computer, statistics, transfer phenomena, modeling, fluid mechanics), unit operations ManagementFood economy, marketing, logistics, human resources

  8. STUDIES….. • + Languages: English + German or Spanish • + Training periods in industry or research laboratories1 month (year 3), summer 3 months (year 4), Sept-Dec.4 to 6 months (year 5), March  June to September • Assessment = classical exams, projects (1 stud. or group), oral presentation, written reports(with credits ECTS = 60 /academic year (European Credit Transfer System))

  9. ORGANIZATION of STUDIES 3 years = 2 semesters/year 2 years common curriculum (year 3 + 4 after Baccalaureat) (75%) + options (25%)+ 1 final year of specialization (year 5) Biotechnology, process engineering, food science, quality, management (in Massy) Food technology applied to « Southern countries » (Montpellier) In other Institutions, other countries (Europe, Canada, USA) Master (ex DEA) preparation to PhD

  10. RESEARCH at ENSIA OBJECTIVESEducation by research of students: graduates, post-grad, PhDResearch applied for food industry and equipment companiesCooperation with research teams (INRA, CEMAGREF…) in industry, in research centers, in France, in Europe…

  11. DEPARTMENT FOOD PROCESS ENGINEERINGHeat and mass transfer, modeling, automatic control*Teaching staff 12 + 2 research engineers + Technic. + 23 PhD, DEAPilot plant 1500 m2 Study of mechanisms of transport phenomena and the consequences on transformation of materials to generate new properties. Different scales: laboratory, pilot, plant Drying, mass transfer and quality. drying of solids, liquids, pastes (spray, cylinder, fluid bed). superheated steam drying. profiles of water content, cracks Thermal treatment and kinetics of reactions, transformation. baking of biscuits - meat cooking. frying

  12. DEPARTMENT FOOD PROCESS ENGINEERING Mechanical aspects of unit operations. high pressure treatments. influence of treatments on mechanical properties Separations techniques. ion exchange chromatographic separations. membranes, microfiltration, electrodyalisis, distillation. application to effluents treatment Statistics, modeling, optimization. sensors (on-line, models) - process control. data analysis. expert system and fuzzy logic

  13. DEPARTMENT CEPALEconomics, logistics, management, marketing*Teaching Staff 6 + PhD, DEA Project management> modification, experience, know-how. formulation, organization, communication, economical aspectsHuman resources> work organization, social aspect of productivity, rentability. prevision, sociology of work and organizationInnovation> to improve quality and management of projects. functional analysis, planification, marketing, product innovation, technological resourcesProductivity> to improve flexibility, decision. optimization, informatics, mathematicsQuality. regulations, normalization (ISO), HACCP, …

  14. DEPARTMENT FOOD SCIENCE= quality and structure of food*Teaching staff 13 + 3 researcher engineers + technical + 10 PhD, DEA Antioxydants (vegetal). antioxidative power, new sources. relation structure-activity, bioavailability . lipid oxidationFoods and flavours. extraction, characterization . food aroma transfer. formulationFunctional properties of biopolymers, polyosides, proteins. thickenings, gels, surfactants. proteins functionality. mixtures of biopolymers

  15. DEPARTMENT FOOD SCIENCE Rheological properties and structure of food materials. extrudates. texture, kneading. dispersions, liquid or semi-liquidSensory evaluation. profiles, tests. relation with instrumental measurements. perception of consumersNutritional value of food

  16. DEPARTMENT FOOD MICROBIOLOGY*Teaching staff 4 + 1 research engineer+ technical + PhD, DEA Quality and hygiene. surface properties of bacterias, rapid analysis by cytometry. formation and resistance of bacterian biofilms (desinfection) . adhesion of microorganisms to surfacesIndustries of fermentation. enzymatic of brains, 3 S. cerevisae. detection of bacteria in wine making (immunifluorescence). measurements: volume and kinetics of production of gas, intracellular fluorescence. production and drying of yeasts (“champagne”, encapsulation in alginate)

  17. DEPARTMENT SIARCFood industry for « southern» countries(in Montpellier, linked with CIRAD)*Teaching staff 4 + PhD, DEA Separation process, fruit juicesThermal treatment, frying Process - nutrition Equipment for developing countries

  18. ENSIA & INDUSTRYHOW ? Contracts. Research contracts (+ confidentiality) . Pilot equipment for services or formation . Junior Enterprise (students organization) “Concerted actions”. With one or several institutions and one or several industries. Ministry of Research, Agriculture, Energy, Patents Consulting. Individual help to industry by teaching staff and researchers

  19. ENSIA & INDUSTRY WHO ? Staff of ENSIA and/or students-DOCTORATE (PhD) (3 years) (« Doctor ENSIA » 1988)-Master (1 year) = courses + research stay (6 months)-Projects (100 h) • and final training period (4-6 months) in final year of study

  20. DUMOULIN Elisabeth Chemical Engineer, PhD in Analytical Chemistry Professor in the Department Food Process Engineering of ENSIA Massy (France) Teaching (courses, application exercises, practical work) in -energetics (steam and cold machines, energy balance in plants) -heat and mass transfer; unit operations (courses and pilot plant practical work) Research -sensors in food processes, on-line sensors to better control the processes -drying of solids, of liquids Presently spray drying of liquids/emulsions leading to powders. The properties of powders (solubility, flowability, composition, stability) may be modified by agglomeration, coating with formulated layer. Objectives = encapsulation, controlled release, protection against environment… At Ensia in charge of exchange of students, of international relations. Since 1988, representative of ENSIA in a European Network of Universities 60 university partners working in the field of food studies, in relation with industry. -to develop actions for a better reciprocal knowledge between all partners, -to improve, modify the curriculum content and teaching methods, for initial and continuing eductaion -to organize students exchange and teachers exchange -to increase relationship between university and industry

  21. Ecole Nationale Supérieure des Industries Agricoles et AlimentairesFrench National Institute for Food Industry 1 avenue des Olympiades 91744 Massy Cedex(France) ENSIA Massywww.ensia.fr

  22. ENSIA Massywww.ensia.fr

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