DMPT professional Master’s
Responsible: Ola Abdelhadi
The Professional Master in Dairy and Meat Products Technology develops advanced expertise in dairy and meat science, focusing on innovation, food safety, sustainability and leadership. Graduates are trained as skilled researchers and professionals who can solve complex problems, ensure compliance with industry standards and contribute to the advancement of the food sector. Career opportunities include positions in product development, quality assurance and research institutions at both national and international levels.
Learning Outcomes:
- Demonstrate advanced knowledge and critical understanding of microbiological, chemical and biochemical principles relevant to dairy and meat science, including spoilage organisms, pathogenic bacteria, toxins and preservation methods.
- Possess comprehensive knowledge of legal and regulatory requirements, quality standards and good practices applicable to dairy and meat industries, ensuring compliance and consumer safety.
- Critically analyze the properties of food matrices and apply scientific and engineering principles to assess the impact of production processes on food quality, composition and nutritional value.
- Formulate and solve complex problems in dairy and meat processing by applying scientific and engineering models, assessing ecological, economic, social and health impacts on product development.
- Design and conduct experiments using advanced laboratory techniques to evaluate food safety, quality and shelf-life, applying mathematical and statistical models to interpret results.
- Critically evaluate the influence of intrinsic and extrinsic factors on microbial growth, preservation efficacy and food quality in dairy and meat products
- Use advanced methods of scientific investigation to research microbiological, chemical and physical properties of dairy and meat products, ensuring rigorous data collection, analysis and interpretation.
- Access, evaluate and integrate information from diverse scientific sources, critically assessing emerging technologies, methods and materials for their applicability and impact on dairy and meat science.
- Conduct research autonomously, critically interpreting data to draw well-supported conclusions and advancing the scientific knowledge base in food science and technology.
- Develop innovative solutions to complex and novel problems in dairy and meat science, balancing conflicting goals and integrating interdisciplinary knowledge.
- Analyze and optimize food processing systems to enhance the quality, safety and sustainability of dairy and meat products.
- Utilize advanced analytical and computational tools to design and assess processing systems and packaging solutions, ensuring product integrity, shelf-life and compliance with regulatory standards.
- Implement principles of hygiene, cleaning and sanitation within dairy and meat processing environments, understanding their role in quality assurance, waste management and regulatory compliance.
- Evaluate the social, economic and environmental implications of dairy and meat processing practices and proposing sustainable alternatives
- Demonstrate ethical responsibility, integrity and adherence to professional standards in food science, maintaining respect for regulatory frameworks in dairy and meat industries.
- Communicate effectively with multidisciplinary teams in national and international context, conveying complex scientific information, technical findings and safety considerations in a clear, concise and professional manner.
- Engage in continuous learning and self-improvement, critically reflecting on professional practice and staying abreast of technological advancements, emerging trends and regulatory updates in food science and technology.
Study Organization:
The training lasts two years (M1 and M2) and is spread over four semesters, with three semesters focused on theoretical courses (lectures, practicals, and tutorials). At the end of the first year (M1), students must complete a 4-week summer internship to introduce them to professional life. The final semester (S4) will focus on a 4-month graduation project, culminating in an internship report and a defense before a jury designated by the Master’s committee of the institution.
Internships must be carried out in an agri-food company or a research facility related to the specialty.
Admissibility:
The first year (M1) is open to students holding:
- A Licence in biology, biotechnology, agri-food, bio-industries, agronomy, or equivalent disciplines, or any other degree equivalent to Bac +3 related to the field of study.
The second year is accessible by:
- Successful completion of M1 at our institute.
- Competitive entry via a call for applications published by ISBB for profiles of students holding a Master’s degree, an engineering diploma, or those who have completed an M1 in a similar field. Evaluation criteria and the number of students admitted will be decided each year by the Master's committee before the call for applications is published.
Objectives :
DMPT programme Is established to produce graduates will be:
- PEO 1: Knowledgeable and competent in dairy and meat technology, demonstrating the ability to apply innovative solutions to complex technical and scientific problems within the food industry.
- PEO 2: Skilled researchers, capable of conducting rigorous scientific inquiries, critical thinking and contributing to advancements in dairy and meat science, while embracing lifelong learning and professional development.
- PEO 3: Committed to ensuring food safety, quality, sustainability and ethical practices in dairy and meat processing, while adhering to industry regulations, quality standards and consumer protection measures.
- PEO 4: Effective leaders, capable of driving industry advancements, adapting to change and collaborating with multidisciplinary teams to address complex challenges in dairy and meat production and processing.
Career Opportunities:
- Graduates are well-prepared for careers in various sectors both at national and international levels, including:
• Food Industry: Roles in dairy and meat product development, quality assurance and regulatory compliance.
• Research Institutions: Positions involving scientific research and innovation in dairy and meat technology.