The PAM Lab collaborates on various training programs, offering specialized courses and professional development opportunities in food and wine sciences.
Training programs associated with the PAM Lab
Academic Programs
🎓 International Research Master's Degree
“Microbiology and Physicochemistry for food and wine processes (MP²)”
Taught in English, this Master's program provides advanced training in microbiology and physicochemistry applied to food and wine processes.
🎓 Doctoral & Master’s Programs
10 to 15 new PhD students welcomed annually.
20 to 30 Master's trainees supervised each year.
Professional Training
👩🔬 Continuing Education for Industry Professionals
Specialized training in packaging, chemistry, emulsion formulation, and analytical techniques available through the PAM Lab’s technological platforms.
Digital self-training toolcreated for the cheese industry, on the subject of microbiota (from grassland to cheese) and omics methods.
📡 Educational Innovations (ICT-based learning)
FitNESS 2.0 – Online course on food packaging
ProtéiNNOV – MOOC on plant proteins and innovation
Open Wine University – MOOC on wine science and industry
