European Master in Biological and Chemical Engineering for a Sustainable Bioeconomy

Beginning of the second Semester at AgroParisTech

After a common semester at the University of Reims Champagne-Ardenne in France, the Bioceb students are now studying either at Tallinn University of Technology (Estonia) or AgroParisTech (France), depending on the study track they chose before integrating the programme.

On the 1st of February, the AgroParisTech teaching and administrative staff welcomed the Bioceb students on the Massy Campus near to Paris. This welcome day was the occasion to present the overall organisation of the semester to the Bioceb students and each professor described the content of the courses and the activities which will be undertaken throughout the semester. Some field visits are for instance planned, with the opportunity for the students to visit local feedstocks production sites, Research and Development institutes dedicated to biotechnologies, and lignocellulose processing plants.

The two last months of the semester are dedicated to the second stage of the Green Line Project (GLP), a joint transversal project in group carried out by the students during the first 3 semesters of the Bioceb programme. The students are expected to conduct experiments and feasibility tests as well as economic and sustainability assessment. They will benefit from the expertise of a team of 6 professors involved in the GLP from different AgroParisTech labs in Massy, Grignon and Versailles. Moreover, the students will be initiated to project management, as the GLP groups will be mixed with local AgroParisTech students.

The second part of the welcome day was dedicated to the visit of the experimental Hall Nicolas Appert and the Food’Inn Lab, both hosted by the AgroParisTech Massy campus. Specialised in Food Engineering research, the experimental Hall Nicolas Appert contributes to the education of engineer students and technicians of food companies and to the transfer of process engineering knowledge to food, pharmaceutics, cosmetics and biological industries. Inaugurated in 2017, the Food’Inn Lab is the AgroParisTech incubator, hosting several start-ups in the field of Food innovation. The main aim is to reinforce the links between research teams, students and entrepreneurs around innovative food projects thanks to offices, labs as well as an experimental kitchen. The presence of the Hall Nicolas Appert and the Food’Inn Lab on the Massy campus will be an asset for the Bioceb students as they will have the opportunity to exchange with young entrepreneurs and high-skilled scientists involved in research and innovation.

We wish the students good luck for the second Semester at AgroParisTech!

- Updated February 2021 -