Ecole Nationale Sup

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Ecole Nationale Supérieure des Industries
Agricoles et Alimentaires French National
Institute for Food Industry ENSIA
Massy Ministry of Agriculture

• Food Industry  ltgt Consumer
• Food Science  Process Engineering
   Management10 000 m2 Pilot plant 1500 m2
• Diploma  Ingénieur  (Level  Baccalaureat  5 ye
  ars)Doctorate (Ph.D.) 3 years

December 2004
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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
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• 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
• gt 2000 engineers (graduates) in Food Industry

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Food sectors and Activities of ENSIA Engineers
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ORGANIZATION in 5 DEPARTMENTS Food
Management Food Science (UMR SCALE) Food
Microbiology Food Process Engineering (UMR
GenIAL) Technology in Southern Countries
(Montpellier)
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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 Masters European Masters Degree in Food
  Studies Management of Food Industries Food
  Science and Technology (SIARC)

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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

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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(wit
  h credits ECTS 60 /academic year (European
  Credit Transfer System))

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• 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

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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

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DEPARTMENT FOOD PROCESS ENGINEERINGHeat and
mass transfer, modeling, automatic
controlTeaching 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

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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

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DEPARTMENT CEPALEconomics, logistics,
management, marketingTeaching Staff 6 PhD,
DEA

• Project managementgt modification, experience,
  know-how. formulation, organization,
  communication, economical aspectsHuman
  resourcesgt work organization, social aspect of
  productivity, rentability. prevision, sociology
  of work and organizationInnovationgt to improve
  quality and management of projects. functional
  analysis, planification, marketing, product
  innovation, technological resourcesProductivity
  gt to improve flexibility, decision.
  optimization, informatics, mathematicsQuality.
  regulations, normalization (ISO), HACCP,

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DEPARTMENT FOOD SCIENCE quality and structure
of foodTeaching 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

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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

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DEPARTMENT FOOD MICROBIOLOGYTeaching 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)

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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

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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

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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

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