School / Prep
ENSMAC
Target level of study
Bac + 5
ECTS
180 credits
Duration
3 years
Language(s) of instruction
French
Presentation
The "Agri-food and Biological Engineering" engineer is capable of carrying out projects to develop innovative food products in response to specifications. They are also responsible for managing Quality, Health, Safety and Environment (QHSE) or production in an agri-food company, in line with Sustainable Development and Corporate Social Responsibility (SD&CSR). This course is available for both initial and continuing training.
54
Capacity (in figures)
Know-how and skills
Research and Development Engineer
Formulate, design, produce and evaluate a material or product in relation to industrial specifications, taking into account its environmental impact.
Quality, Health, Safety and Environment Engineer
Implement a QHSE management system in a company, in line with sustainable development.
Production Engineer
Build and implement a people management system that is consistent with the company's context and strategy, and in line with a CSR approach.
International dimension
20 weeks of compulsory mobility during the course.
Training benefits
- Multidisciplinary teaching
- Training tailored to the needs of the socio-economic world
- Close proximity to companies and research laboratories
- A network of national and international partners
- High-quality teaching thanks to expert teaching teams and group work
- Modular and individualized courses
- Two long internships
- Significant international experience
- A pleasant atmosphere and living environment
Program
Grades 1 and 2
- They are organized around teaching themes (Biochemistry and food technologies, Microbiology, Engineering sciences and techniques, Businesses, professions and cultures, etc.).
- Several projects put the knowledge acquired into practice: the industry discovery project, the science foundation project and the Research-Development-Innovation project.
- Numerous exchanges with industry professionals are organized (conferences, company visits, ENSMAC engineer forum, sustainable development and social responsibility forum, etc.).
3rd year
- It is dedicated to specialization courses, with the participation of industry professionals. Each specialization also includes an industrial project.
- In partnership with higher education establishments in Bordeaux, modules are also offered toopen up to the socio-economic world and the world of research .
- AGB students have the option of completing their third year under a professionalization contract. [Read more]
Courses
- Three internships, lasting a total of 12 months, enable gradual immersion in a company in France or abroad.
Select a program
Year 1 - Food engineer - Biological engineering
Biochemistry
8 creditsStructural biochemistry
Coef. 36TP Biochemistry
Coef. 15Carbohydrates
Coef. 39TP carbohydrates
Coef. 10
Chemistry and physics
5 creditsThermodynamics basics
Coef. 23TP Thermodynamics
Coef. 10Basic organic chemistry
Coef. 32Structures and general properties of polymers
Coef. 35
Company and engineering professions
5 creditsEmployment law
Coef. 19Career guidance and development
Coef. 22Statistics
Coef. 29TD Exploitation of experimental data
Coef. 20Company visits
Coef. 10
Languages
3 creditsEnglish
Coef. 70Modern language 2
Your choice: 1 of 4
German
Coef. 30Enhanced English
Coef. 30Spanish
Coef. 30Other LV2
Coef. 30
Food science
9 creditsNutritional requirements
Coef. 35Digestion - Metabolism
Coef. 16Introduction to food chains
Coef. 25Introduction to microbiology and biotechnology
Coef. 24
Teaching without assessment
0 credits
First in-depth course
Choice: 1 of 3
Student involvement
1 creditsResearch management and science foundations
1 creditsManagement
Coef. 0.2Research management and science foundations
Coef. 0.8
Corporate management and economic sectors
1 creditsManagement
Coef. 0.2Corporate management and economic sectors
Coef. 0.8
Second in-depth course
Choice: 1 of 3
Advanced chemistry
1 creditsDigital data and the factory of the future
1 creditsProteins: animal vs. vegetable
1 credits
Food process engineering
4 creditsMaterial and heat transfer
Coef. 21TP Transport and fluids and rheology
Coef. 20Fluid mechanics and rheology
Coef. 59
French language, English and LV2
3 creditsEnglish
Coef. 70Modern language 2
Your choice: 1 of 4
German
Coef. 30Enhanced English
Coef. 30Other LV2
Coef. 30Spanish
Coef. 30
French language
Food microbiology & ecosystems
5 creditsControlling microbiological risks
Coef. 31Microorganisms in the food chain
Coef. 54TP Microorganisms of food interest
Coef. 15
Engineering professions
5 creditsFinancial and cost accounting
Coef. 15participation in monthly conferences
Career guidance and development
Coef. 15Design of experiments
Coef. 25Company visits
Coef. 15Management and tools for sustainable development
Coef. 30
PJRDI project, ideation
6 creditsCreativity and innovation
Coef. 30Project management
Coef. 20Research and development project, launch
Coef. 50
Food analysis and preservation
5 creditsSeparation
Coef. 25Optical spectroscopy
Coef. 17TP Biochemical separation and analysis
Coef. 15TP Spectrometry
Coef. 10Food degradation and preservation
Coef. 33
Year 2 - Food engineer - Biological engineering
First in-depth course
Your choice: 1 of 2
Environmental impact and life cycle assessment
3 creditsR&D Nutrition and Health
3 credits
Second in-depth course
Food formulation and toxicology
5 creditsToxicology basics and tools
Coef. 27Colloids
Coef. 27Physiology and sensory methodology
Coef. 21TP Colloids
Coef. 19TP Physiology and sensory methodology
Coef. 6
Process engineering and tools
5 creditsHeat exchangers
Coef. 30Extraction
Coef. 25Statistical process control
Coef. 25TP Extraction
Coef. 20
Languages
3 creditsEnglish exam
English Continuous assessment
Coef. 70Modern language 2
Your choice: 1 of 4
German
Coef. 30Enhanced English
Coef. 30Other LV2
Coef. 30Spanish
Coef. 30
Analytical microbiology and risks
5 creditsMicroorganism control & destruction
Coef. 40New engineering tools
Coef. 35TP Innovation in detection
Coef. 25
PJRDI2, Feasibility analysis
4 creditsInitiation course
2 creditsCareer guidance and development
Coef. 70Introductory course
Managing QSE issues
Coef. 30
First in-depth course
Your choice: 1 of 2
Second in-depth course
Your choice: 1 of 2
Biotransformation
3 creditsPlant 4.0 and industrial utilities
3 credits
Third in-depth course
Your choice: 1 of 2
Fourth advanced course
Your choice: 1 of 2
Sensory Evaluation and Applied Statistics
3 creditsGEMIC + ANIDD
3 creditsAnimal sectors and DDRS?
Coef. 0.5Microbiological engineering
Coef. 0.5
Languages
3 creditsEnglish
Coef. 70Modern language 2
Your choice: 1 of 4
German
Coef. 30Enhanced English
Coef. 30Other LV2
Coef. 30Spanish
Coef. 30
iAA processes, analysis and management
10 creditsIntroduction to work unit management
Coef. 30Unit operations in food process engineering
Coef. 35Cross-disciplinary practical work in food technology
Coef. 12Cross-disciplinary platform TP
Coef. 13Cross-cutting orals
Coef. 10
PJRDI3, realization of the project-prototype
5 credits
Year 3 - Food engineer - Biological engineering
Your choice: 1 of 2
Semester 9 - Food processing Biological engineering (classic year)
30 creditsStudent commitment without associated ECTS
0 creditsHumanities modules
0 creditsSpecialization module of your choice
Your choice: 1 of 5
Application internship
18 credits
Semester 9 - Agri-food Biological engineering (contrat de professionnalisation)
30 creditsStudent commitment without associated ECTS
0 creditsHumanities modules
0 creditsSpecialization module of your choice
Your choice: 1 of 5
Company project
18 credits
Your choice: 1 of 2
Semester 10 - Food processing Biological engineering (classic year)
30 creditsMODD and student engagement
Your choice: 1 of 2
Student involvement
2 creditsOrganizational management and sustainable development
2 credits
Opening modules
Your choice: 1 of 7
Aromas, flavors and fragrances: a world of wine
6 creditsBig Data: volume, velocity, variety
6 creditsErgonomics and management: managing work
6 creditsMarketing and purchasing
6 creditsMusic: innovation in sound practice, listening and distribution
6 creditsScience, technology, communication, ethics
6 creditsScience and political decisions
6 credits
Humanities modules
Humanities
0 creditsEnglish
Final year internship
22 credits
Semester 10 - Agri-food Biological engineering (contrat de professionnalisation)
30 creditsMODD and student engagement
Your choice: 1 of 2
Student involvement
2 creditsOrganizational management and sustainable development
2 credits
Humanities modules not evaluated
Humanities modules evaluated
Corporate strategy
4 creditsEntrepreneurship
2 credits
Company project
22 credits
Organization
Open on a sandwich basis
Contract type | Professionalization contract |
---|
In 3rd year, engineering students have the opportunity to sign a professionalization contract. This involves 1,400 hours on the job and 400 hours of teaching activities (lectures, practical work and projects) at school and during the year.
Courses
Internship | Mandatory |
---|---|
Length of internship | 12 months over the entire curriculum |
Internship abroad | Possible |
AGB engineering students complete three internships throughout their time at the school.
In 1st year, engineering students take part in an introductory internship (minimum 4 weeks) to discover the world of work in a hands-on situation, and make contact with the industrial environment.
In 2nd year, the application internship (minimum 20 weeks) enables engineering students to develop and complete their engineering skills through professional experience.
In 3rd year, the end-of-studies internship (minimum 22 weeks) promotes the application of the specific knowledge and skills acquired during the specialization module, while preparing student-engineers for their integration into the professional world.
Admission
Admission requirements
The Agri-food and Biological Engineering Department is accessible :
- through the A PC BIO competitive examination following a preparatory class for BCPST grandes écoles
- integrated preparatory classes (La Prépa des INP, CPBx and Fédération Gay-Lussac)
- through admissions based on qualifications (Licence and BUT)
How to register
Entering 1st year
Classes préparatoires aux grandes écoles
Competition A PC BIO
Registration for the competitive entrance examination (Agro-Veto bank, A BCPST / A PC BIO competitive entrance examination) takes place every year from early December to early January. The instructions for the competition describe the registration procedures, the tests, the timetable, etc. The instructions can be downloaded from the competition website.
Places open at the start of the 2024 school year*: 10
Integrated preparatory classes
The INP preparatory course
The Prépa des INP gives access to the engineering schools of France's 8 INPs (Cambrai, Bordeaux, Grenoble, Clermont-Ferrand, Nancy, Toulouse, Point-à-Pitre and Saint-Denis). Applications must be submitted via Parcoursup.
This pathway is recommended for students who are planning to enter an engineering school, and who want to benefit from the diversity of courses available in the 8 INPs when making their wishes on the Parcoursup portal.
Places open at the start of the 2024 school year*: 10
CPBx
The CPBx gives access to 8 engineering schools in Aquitaine. Applications can be submitted via https://www.parcoursup.fr/.
This pathway is recommended for students who have chosen their engineering school when making their vows on the Parcoursup portal.
Places open at the start of the 2024 school year*: 15
The Gay-Lussac Federation
The Fédération Gay-Lussac gives access to 20 French chemistry and chemical engineering schools. Applications are made via theParcoursup website.
Places open at the start of the 2024 school year*: 4
Admissions by title
Admissions based on qualifications are open to students holding a Bachelor's degree or a BUT. Applications must be submitted by March 13, 2025 on eCandidat (paper applications will not be accepted).
How to apply
- Submitting applications on the eCandidat from 03/13/2025 to 05/19/2025
- Audition of candidates from 10/06/2025 to 13/06/2025 (English test for candidates wishing to enter 2nd year)
- Publication of results on 06/17/2025
License or GOAL
Students in their second or third year of a Bachelor's degree (L2 or L3) and BUT must have validated all their semesters.
Open places at the start of the 2024* academic year: 15 (8 Licences + 7 BUT)
*Forecast figures
Entering 2nd year
A few places are available in 2nd year, subject to availability, for students who have completed the first year of a scientific Master's degree. Applications must be submitted by March 13, 2025 on eCandidat.
Double degree with ENIS (Sfax, Tunisia)
Foreign diploma holders
Candidates holding a foreign diploma must provide proof of :
- a 3-year higher education diploma (such as a bachelor's degree) to enter the 1st year of engineering training
- a 4-year higher education diploma to enter the 2nd year of engineering training
Tuition fees
- Registration fee for Community students: 628* euros per year
- Registration fee for non-EU students: 3,941* euros for the first year / 628* euros for re-registration
- Registration fee for a gap year: 419* euros
- Under a professionalization contract (for the 3rd year), the cost of training is covered by the company's OPCO.
All students in initial training must pay the CROUS student and campus life fee before enrolling.
* Rate in effect for 2025-2026