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). The provisional
syllabus of the track is detailed below. It includes some references that might support
you during the school or guide your way for a more thorough exploration of the
covered material.