contact@essaia.dz 023 82 90 92
contact@essaia.dz 023 82 90 92
contact@essaia.dz 023 82 90 92
The Higher School of Food Sciences and Agri-Food Industries (ESSAIA) was established by Executive Decree No. 17-81 of 18 Joumada Al-Awwal 1438, corresponding to February 15,2017. This decree transformed the former Preparatory School of Natural and Life Sciences of Algiers (École Préparatoire en Sciences de la Nature et de la Vie d’Alger) into the Higher School of Food Sciences and Agri-Food Industries (École Supérieure des Sciences de l’Aliment et des Industries Agroalimentaires —ESSAIA.)
To date, more than 498 students have graduated from the school.
The engineering program at ESSAIA is grounded in a newly developed second-cycle
pedagogical framework, designed according to a modular approach. This progressive
framework enables students, during their first two years, to acquire a solid foundation of both
fundamental and applied knowledge in Food Science and Technology, through a rigorous and
relevant curriculum that meets recognized academic quality standards.
In the third year, the program becomes specialized, characterized by targeted and innovative
instruction aligned with global scientific and technological advances, particularly in the areas
of functional foods, smart packaging materials, and advanced methods of food quality control.
Furthermore, the framework integrates modules on modern management tools, thereby
fostering the development of managerial and entrepreneurial skills among future engineers. It
also seeks to encourage initiative and nurture an innovation-driven mindset, notably through
the creation of incubators and the support provided to project leaders in developing technology
based startups.
1111 undergraduate students .
13 PhD students.
63 permanent faculty members .
64 administrative and support staff.
Directorate.
General Secretariat.
Office of Academic Programs and Continuing Education (Deputy Directorate of Teaching, Degrees, and Continuing Education).
Direction adjointe des Enseignements, des Diplômes et de la Formation Continue.
Graduate Studies and Research Office (Deputy Directorate of Doctoral Training,
Scientific Research, Technological Development, Innovation, and Entrepreneurship
Promotion).
Office of Information Systems and International Relations (Deputy Directorate of
Information Systems, Communication, and External Relations)
Library .
Preparatory Cycle Department.
Second Cycle Department .
ESSAIA’s Scientific Council .
Quality Assurance Unit .
ICTE Unit (TICE) .
ESSAIA, with nationwide recruitment, trains Engineering Graduates in Food Sciences (five year program after the Baccalaureate).
A preparatory cycle of A two-year preparatory cycle, including a mandatory industrial
internship at the beginning of the second year.
A second three-year cycle, accessible through an entrance examination at the end of
the second preparatory year..
1st and 2nd year: A common core curriculum, with a compulsory summer
internship of 4 to 6 weeks in industry.
3rd year: Specialization.
Quality control and food analysis (CQA).
Functional Food Science and Technology (STAF).
Food Preservation and Packaging Sciences (SCCDA).
Quality management in agri-food industries (MQIA).
Formulation and innovation in agri-food industries (FIIA)
Nutrition and dietetics (ND).
Supply Chain management (SCM).
Students complete an end-of-studies project (projet de fin d’études – PFE) lasting a minimum
of 9 months during the 3rd year, either within a company or a research laboratory.
It is possible in the 3rd year to:
Register for a double Master’s degree.
Join the incubator or the Entrepreneurship Development Center (CDE) dedicated to supporting innovative project leaders.
An average of 100 engineers graduate each year.
Business services including agri-food companies and consulting firms.
Higher education and scientific research center.
Research and Development (R&D) in public and private agri-food companies (IAA).
Graduates have a wide range of potential career profiles, including:
Agri-food industries across all sectors.
Catering.
Healthy nutrition.
Quality control.
Laboratory analyses.
Quality management.
Hygiene and food safety.
Food biotechnologies.
Advice and expertise.
Packaging and packing
Food industrial engineering
Safety, health and the environment
Process engineering
Food innovation (R&D)
Sensory analysis
Product labeling
Food toxicology
There are six active student clubs and associations, supervised by a dedicated office for
scientific, cultural, and sports activities.
2 lecture halls, each with a capacity of 180 seats
36 tutorial and practical work rooms.
08 support platforms for training and research.
5 practical work laboratories.
A library and 2 reading rooms with a total capacity of 100 seats.
A conference room with 120 seats.
08 room equipped for final-year students.
A networking room.
A distance learning room (e-learning).
A connected space for students.
A space dedicated to entrepreneurship, including an incubator (“open space for innovative project leaders”) and common areas.
A building housing the research laboratory.
02 faculty lounges.
A meeting room.
A preventive medicine center.
