To start the course in first year, you will have to have completed a Bachelor degree in food science, biochemistry or biology.

If you want to join the course directly in second year, you must (i) have completed 240 credits (Bachelor completed by at least an additional year of higher studies giving 60 credits), and (2) have a basic knowledge of food chemistry, food microbiology, cognitive psychology, physiology of perception, sensory evaluation and/or consumer studies, and statistics. You will be asked to demonstrate that you have acquired or developed these skills (mention of specific units on transcripts, MOOCs attestations, etc…)

Candidates whose mother tongue is not English, will have to provide certification of their English level. The following tests will be accepted:

• CECRL: level B2 as a minimum
• TOEFL: at least 87 points
• TOEIC: at least 785 points
• BULATS: at least 60 points
• First Certificate English of Cambridge
• Bright Language Test : level 3 minimum

Such a document is not necessary for candidates whose mother tongue is English, or who have followed at least one semester of courses in English during their Bachelor of Science. In both cases, the candidates must absolutely mention it in their application file.