FEAT (Food, Wine Water)

About

This track offers about 64 hours of lectures and projects related to some challenges in the fields of food and water sciences. First sessions will present the major unit operation in food processing systems and how to master them to improve sustainability. The second sessions will give a synthetic presentation of one of the most fermented beverage iconic of the South of France: wine, from harvest to winemaking and aroma. The last sessions will focus on conventional and innovative technologies for water treatment, waste management and on ecological systems and biodiversity preservation. During these 4 weeks you will be interacting with researchers experts in various fields of food and water and discovering the activities developed in the South of France. Lecturers are members of two major engineering schools of Montpellier: Polytech Montpellier and Institut Agro (SupAgro Montpellier).

Target group

It is designed for international undergraduate students in Science and Engineering who have completed their first or second year of study and want to discover France, its language and its culture.

Course aim

Students will receive 64h of taught-in-english scientific and technological courses (lectures and practical), as well as 12 hours of cross-disciplinary project on sustainability and 24 hours of French courses and sociocultural activities.

Fee info