Established in 1972, the University of Technology of Compiègne (UTC) is both a French national university and an engineering school, with autonomous training and pedagogy and an innovation-intensive, interdisciplinary technological research programme. UTC is regularly ranked top of the 'best engineering schools' in France. UTC produces graduates (engineers, Master's degree, PhDs) capable of taking into account the interactions of technologies with Mankind and Society at large and of evolving in a world-scale competitive environment, with the aim of complying with sustainable development policies. The UTC lecturers, research scientists and engineers "lend meaning to innovation", enabling the emergence of new axes underpinning this concept, introducing entrepreneurship principles in the heart of their concerns.

The culinary science international summer school is an event co-organized by the major in Food and Agro-resources of the Bio-Engineering Department and the UTC international Office. The Innovation in Food and Agro-Resources programme proposes and covers specifically analysis of biological and food products, quality assessment, biological risks and food safety issues in the agro-food industries, metabolic sciences and engineering, bio-reactor vessels, product formulation, innovation, nutrition, agro-industrial processes, and innovating marketing in these fields. More information about the major  here.