The business
Agri-food engineers are responsible for transforming agricultural raw materials into consumer products with the aim of satisfying consumers.
They develop or optimise the automated production line and monitor the final launch of the product on the market.
On completion of the course, their main tasks will be to :
- Design, implement, manage and maintain increasingly technological and digital production equipment
- Manage a team, continuous improvement projects and cooperation with suppliers, partners and distributors
- Meet quality, health, safety and environmental requirements, and contribute to the company's social responsibility
Course content
ESTIA's general engineering training is complemented by IFRIA's focus on the agri-food sector and its specific requirements, meeting the needs of SMEs, ETIs and agri-food groups for multi-skilled engineers with a good level of scientific and technical expertise.
This 3-year course, which is free and remunerated, enables students to master new technologies (digital, energy, mechanics, robotics, maintenance, etc.) as well as trilingualism and a solid foundation in the human and social sciences.
The apprentice engineer will take on more and more responsibility (project management, management, etc.) during their 3 years of training.
ESTIA engineers receive a wide range of scientific, technological and human systems training in: mechanics, electronics, electrical engineering, renewable energies, IT, management and industrial engineering, human sciences and economics.
Subjects taught
> Engineering sciences and techniques :
mechanics, Mechanical Design/CAD, Materials
electricity, Electronics, Electrical Engineering
mechatronics, Automation, Robotics
computer science, web and data technology, information systems
product and process science and technology
> Management, human and social sciences
languages (English, Spanish, optional 4th language)
communication and expression
leadership, Animation, Human Resources Management
> Management of industrial activities
project management
company organisation and management
industrialisation and management of production systems
industrial logistics, stock management, purchasing management, scheduling
lean management, Operational excellence, Continuous improvement
industry 4.0 technologies
> Personal and professional development
In addition to in-company work placements, theoretical teaching is supplemented by :
practical case studies (in-company projects)
seminars to raise awareness of research and entrepreneurship
professional conferences
theme days: 24 hours of innovation, Forum des métiers d'avenir, start-up competition, etc.
company visits
IFRIA supplements this 210-hour programme with modules specific to the food industry:
OVERALL KNOWLEDGE OF THE FOOD INDUSTRY
logistics
the value chain
upstream knowledge
KNOWLEDGE OF SECTORS AND PRODUCTS
the dairy, spirits, wine, meat, fruit and vegetable industries, etc.
KNOWLEDGE OF QUALITY
hygiene / Quality / Food safety
crisis management
regulations
PRODUCTION PROCESS TECHNIQUES
extrusion, cooking, filtration, food preservation, packaging, transfer techniques, etc.
INDUSTRIAL ENGINEERING IN THE FOOD INDUSTRY
industrialisation phase
ergonomics
ENERGY CONVERSION AND EFFLUENT TREATMENT
energy, purification systems, packaging and dry materials.
COMMERCIAL, MARKETING & FINANCIAL KNOWLEDGE
markets and customers
cSR, eco-design
notion of gluten-free organic food
marketing and financial approach