The ESIAB engineering program specializing in Production, Innovation, and Biotechnology for the Food Industry in Quimper prepares apprentices and students to develop new processes and products, manage production, define and implement quality–hygiene–safety–environment (QHSE) policies, and potentially take on roles in marketing, product sales, or company management within the food and biotechnology sectors.

Modalités d'admission

Programme détaillé - Parcours Etudiant

Programme détaillé - Parcours Apprenti

Plaquette de l'école

Contacts: 

• OIivier Couvert - olivier.couvert@univ-brest.fr
• Myriam Giquel - 02 98 64 19 64 - myriam.giquel@univ-brest.fr 

1st Year > Foundations

Focused on acquiring and strengthening knowledge, practical skills, and professional competencies in:

• Mathematical, statistical, and computing tools for engineers

• Food science and technology

• Food biotransformation and quality

• Management and business administration

• Communication, personal development, and foreign languages

Minimum 1-month internship as a shop-floor/operational worker for students, in France or abroad
30 weeks of in-company training for apprentices

2nd Year > Pre-specialization

Dedicated to deepening and broadening knowledge in:

• Industrial and energy engineering

• Culinary engineering and sustainable food design

• Production, quality, and sustainability management

• Organizational management, accounting, and entrepreneurship

• Quality of work life and ergonomics

• Communication, personal development, and foreign languages

Minimum 3-month “Assistant Engineer” internship for students in a company or laboratory + 12 weeks of international mobility (internship or academic semester)
28 weeks of in-company training for apprentices + 9 weeks of international mobility

3rd Year > Specialization (with the option of a professional training contract / work-study program)

Allows students to consolidate, apply, and enhance previously acquired skills, while also developing sector-specific expertise through the choice of a specialization.

Two Specialization Tracks in the 3rd Year

Food Products and Processes in the Food Industry

Core curriculum:

• HR & CSR (Corporate Social Responsibility), Entrepreneurship

• Chemical and microbiological risks

• Team and business management, marketing, and labor law

• Culture, communication, personal development, and foreign languages

• Digitalization of production

• Project: Food Product & Technology Design

Three options to choose from:

• Option A: Production Digitalization

• Option B: Food Biotechnology

• Option C: Packaging

Minimum 6-month internship for students in France or abroad
36 weeks of in-company training for apprentices

Marine Biotechnologies (courses taught in English in Brest)

• Marine molecules from animal, plant, and microbial origins

• Genomics and blue biotechnologies

• Innovation, social acceptance, and entrepreneurship

• Communication, personal development, and foreign languages

This specialization leads to a double degree, in partnership with UBO (University of Western Brittany)

Minimum 6-month internship for students in France or abroad

Plus d'infos sur le double-diplôme

Des options adaptées aux réalités des entreprises

 Option A : Numérisation de la production  

• Connaissance de l’apport du numérique pour les entreprises agroalimentaires
• Répondre aux besoins de l’entreprise en déployant la technologie la plus adaptée (déploiement de robots/cobots/capteurs, mesures et traitement de données, solutions de supervision, solutions d’aide à la décision et à la maintenance prédictive..)

  
 Option B : Biotechnologies alimentaires

• Évaluer tous les aspects d’une problématique pour développer un procédé technologique permettant d’y répondre
• Rechercher la documentation scientifique, technique et réglementaire autour du procédé
• Etudier la faisabilité de la technologie et mettre en place des indicateurs
• Maîtriser les étapes du processus de protection industrielle
   

 Option C : Emballage

• Produire un cahier des charges
• Concevoir un emballage et le mettre en oeuvre (Microbio, Toxico, ACV, usages…)

Career Opportunities After the Program

Graduates can pursue a wide range of roles in the food and biotechnology sectors, including:

• Production Manager

• Industrial Project Manager

• Research & Development (R&D) Engineer

• Methods Engineer

• Quality Manager

• Industrial Management Controller

• Product Marketing Manager

• …and many other positions depending on specialization and experience.

Témoignage de Léa, diplômée de l'ESIAB, de la formation Production, Innovations, Biotechnologies de Quimper (promotion 2021-2024)

Témoignage de Tanguy, diplômé de l'ESIAB, de la formation Production, Innovations, Biotechnologies de Quimper (promotion 2021-2024)

Témoignage de Manon, diplômée de l'ESIAB, de la formation Production, Innovations, Biotechnologies de Quimper (promotion 2021-2024)

Témoignage de Manon, diplômée de l'ESIAB, de la formation Production, Innovations, Biotechnologies de Quimper (promotion 2021-2024)

Témoignage de Manon, diplômée de l'ESIAB, de la formation Production, Innovations, Biotechnologies de Quimper (promotion 2021-2024)

Marie-Marion, Ingénieur Production, Chef d'équipe

 

Charlotte, Ingénieur QHSE

 

 

Julie, Team Leader

 

Salomé, Animatrice Qualité Fromagerie

Antoine, Chargé de mission performance industrielle

 

Guillaume, gestion d'atelier

 

Visite Hall Technologique