Health, Science, Agriculture - Food, Technology, Engineering

PROFESSIONAL DEGREE HEALTH PROFESSIONS: NUTRITION, FOOD

  • ECTS

    180 credits

  • Training structure

    IUT Montpellier-Sète, Faculty of Pharmacy

Presentation

The following are concerned by the HEALTH PROFESSIONS: NUTRITION, FOOD

- The Nutrition and Human Food course, located on the Montpellier IUT site, is open to initial training, continuing education and apprenticeships. This course enables holders of a Bac + 2, in particular dietetics, to deepen their knowledge in the field of sustainable collective catering and health education in France and in developing countries. The courses take into account food as a central element of prevention strategies playing an important role in public health policy and sustainable development.

- The Culinary Techniques adapted to health course, directed by the University of Montpellier and located on the site of the CFA of Nîmes Marguerite, open to sandwich courses and continuing education. This course concerns the adaptation of culinary techniques to pathologies and the ageing of the population. The teaching is practical and intended for future managers of collective kitchens or catering professionals.

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The advantages of the course

Programme

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Nutrition and Human Nutrition

The Nutrition and Human Food (NAH) course, located on the Montpellier IUT site, is open to initial training, continuing education and apprenticeships. This course enables students to acquire the skills required to take charge of all the activities brought about by socio-economic, health and regulatory changes in French food in various employment sectors such as personal services and industry. It responds to the needs of professionals in the field of food hygiene and to the expectations of the population in terms of nutritional advice and education for prevention purposes, but also in terms of training. This one-year diploma course (university degree) and professionalization course allows students to acquire the skills required to take charge of all the activities brought about by the socio-economic, sanitary and regulatory changes in French food in various employment sectors such as personal services and industry.

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Culinary techniques adapted to health

The Culinary Techniques adapted to health course, directed by the University of Montpellier and located on the site of the CFA of Nîmes Marguerite, open to sandwich courses and continuing education .

This course concerns the adaptation of culinary techniques to pathologies and the aging of the population. The teaching is practical and intended for future managers of collective kitchens or catering professionals.

This national diploma issued by the University of Montpellier will allow you to meet the emerging needs of the market and to work in the field of food related to health, in the hotel and restaurant industry, in collective catering or in the food industry.

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Admission

Conditions of access

Applications can be made on the internet from to :

Apply

https://pharmacie.edu.umontpellier.fr/scolarite/admissions/

 

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Target audience

Application for a Licence to Travel NAH :

Online registration procedure for a limited period: ecandidat.umontpellier.fr
Admission is decided by a jury after examination of the applications.
Suitable profiles: Holders of a Bac +2 diploma in biology (DUT, BTS Dietetics, L2 Life Sciences).
Professionals in the dietetics or agri-food industry who wish to acquire additional skills (continuing education).

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