Programme structure

birc2m  2019-2020  Louvain-la-Neuve

This programme comprises a series of activities totalling 120 credits spread over two years worth 60 credits each.
The special nature of certain option courses (international programme for the option course in brewing and shared programme for the option course in Information Analysis and Management in Biological Engineering between the three Masters in Bioengineering) requires different approaches for the core subjects programme and the professional focus.  
The programme is described according to three special subjects:
1.foundation special subject (applies to option course 1C, 2C, 3C and 4C),
2. Information Analysis and Management in Biological Engineering special subject  (applies to option course 10C)
3.Brewing special subject (applies to option 12C).

Certain foundation special subject option courses are organized jointly with one or two of the other Masters in Bioengineering programmes. This is the reason for the special numbering of these option courses. (For example, option course 1C is also in the programme for the Master in Agronomic Science where it is called option course 1A.)

Year 1 :
core subjects programme :
1. Foundation special subject: 10 credits
2. Information Analysis and Management special subject: 15 credits
3. Brewing special subject :  11 credits
professional focus programme :
1  Foundation special subject : 30 credits
2. Information Analysis and Management special subject: 30 credits
3. Brewing special subject: 19 credits
choice of one option course from six available :
1. Foundation special subject: 20 credits
2. Information Analysis and Management special subject: 15 credits
3. Brewing special subject: 30 credits

Year 2 :
core subjects programme :
1. Foundation special subject: 50 credits
2. Information Analysis and Management special subject:   45 credits
3. Brewing special subject:  49 credits (dissertation + 19 credits for courses at the University of Lorraine)
professional focus programme :
1. Foundation special subject : 0 credits
2. Information Analysis and Management special subject: 0 credits
3. Brewing special subject: 11 credits (taken at the University of Lorraine)
choice of one option course from six available :
1. Foundation special subject : 10 credits
2. Information Analysis and Management special subject: 15 credits
3. Brewing special subject: 0 credits

Optional subjects :
There are some optional courses within the programme. They may either be chosen from a suggested list or may be chosen freely from all the courses available at UCL or even at another institution. The same applies to all the optional courses in the programme. 

All these choices must be made in the timescale laid down by the Faculty Department and agreed by the Academic Secretary. For courses from another faculty or institution, students must gain prior agreement from the lecturer in charge of the course.

Additional training "Business Creation"  

Students enrolled on the Master in Bioengineering programme have the possibility of taking a module of interdisciplinary training entitled "Business Creation". This additional programme features in the Master programmes of various faculties (Bioengineering, Law, Business Management, Civil Engineering, Psychology). It is designed to provide students, as potential creators, with the tools for analysis and understanding which will help them to appreciate how entrepreneurship works when creating or taking on a business and develop projects of this kind within existing organizations.
In addition, this training enables students to gain familiarity with other disciplines and to learn how to work in multidisciplinary teams.


For further information :
- on the training programme, please refer to : https://uclouvain.be/cpme.html
- on how the Master in Bioengineering programmes work, please contact the Faculty Office.



For a programme-type, and regardless of the focus, options/or elective courses selected, this master will carry a minimum of 120 credits divided over two annual units, corresponding to 60 credits each.