After a “first season” of remote food engineering labs [1] urgently realized during the first lockdown period in France (March 17 to end of May, 2020), remote food engineering labs were repeated and improved during the second French lockdown (from October 30 to December 15, 2020), thanks to the first session feedbacks. The main improvements were: work in smaller groups of students; more directive instructions; lighter content (less quizzes and optional readings) and a new/user-friendly training platform. It should also be noted that students and teachers were significantly more familiar with remote education and that the stress observed during the first lockdown was therefore significantly dampened.