Intended Level of Study
5 years of post-secondary education
ECTS
120 credits
Duration
2 years
Training Structure
School of Pharmacy
Language(s) of Instruction
French
Overview
Food and health are closely linked (Hippocrates). The Master’s program in Nutrition and Food Science (NSA) at the University of Montpellier, within the School of Pharmacy, aligns perfectly with this approach.
This will enable students to ensure food quality and safety, analyze the overall nutritional status of a population, and design intervention programs in developing countries, as well as acquire the knowledge necessary for research in nutrition or dietary supplements.
After a first year of common coursework, the curriculum in the second year is organized around three tracks (SSA, NCA, NI) through several specific or elective course units, in which more than 40% of the instructors are specialized professionals from the public sector (IRD, INSERM, CIRAD, INRA, university hospitals, etc.) and the private sector (Lactalis, Laboratoire AQMC, Phytocontrol, etc.), as well as international organizations (UNICEF, FAO, etc.) and major NGOs (Action Against Hunger, GRET, etc.).
- Food Safety (SSA)
- International Nutrition (NI)
- Nutrition and Dietary Supplements (NCA)
The Benefits of the Training Program
Note regarding executive training in the agri-food sector: INSEE codes 312 e, 32, 333 e and f, 342, 36, 373 b and d, 374 a and b, 377 a, 387 d
Objectives
To train professionals capable of mastering issues related to food, nutrition, and public health; capable of ensuring food safety and hygiene; capable of understanding agricultural resources from various perspectives related to health benefits (such as dietary supplements); capable of implementing nutritional plans in developing countries; and capable of conducting research programs in the field of nutrition (in the biological or social sciences).
This Master's program in Nutrition and Food Science is a career-oriented program designed to train scientific professionals with a master's degree (bac+5) who have completed university coursework in the biological sciences in various fields (nutrition, diet, food science, functional foods, and dietary supplements).
Within the program, there are course units that allow our students to pursue a career in research. The NCA (Nutrition and Dietary Supplements) track, in particular, enables students to acquire the knowledge necessary to continue their academic studies at the doctoral level.
Expertise and Skills
The fully integrated curriculum within the Nutrition and Food Science program—beginning in the first year with a core curriculum and continuing through the three tracks in the second year—allows students to tailor their education to their specific skill needs, enabling them to compete effectively in the job market.
- Acquire the tools needed to implement a quality system
- Learn how to assess and improve the nutritional and health properties of foods
- Be able to implement food and nutrition intervention policies
- Master epidemiological investigation techniques
- Study dietary supplements (regulations, quality, research)
- Study foods for specific purposes, such as parenteral nutrition, infant formula, or foods intended for populations with medical conditions or nutritional deficiencies.
- Master research tools in nutrition and food safety.
Organization
Knowledge Assessment
Transdisciplinary instruction in the core curriculum (Master's 1) covers the fields of nutrition and food science. A number of concepts are covered in the first year through lectures (CM), tutorials (TD), lab sessions (TP), and/or supervised projects.
In the second year, the curriculum is organized around three tracks comprising several specific course units. Students may choose their track based on their career goals and in consultation with the faculty.
Each semester includes "required courses" and "elective courses," including one elective course worth a maximum of 5 ECTS credits to be chosen from the university's course offerings.
The program encourages students to broaden their professional experience. Students can choose between optional short-term (2-month) or long-term (3-month) internships during their first year of the master’s program, and a 6-month internship is required during their second year.
Open on an alternating basis
A work-study program is offered
- in the M1 program (application via Trouvermonmaster) for the Food Safety (SSA) and Nutrition and Dietary Supplements (NCA) tracks,
- in square meters for the following courses: (SSA) and (NCA).
Internships, supervised projects
Internship Abroad | Possible |
|---|
Master's 1 - Semester 2: optional short internship (10 ECTS) or long internship (15 ECTS)
Master 2 - Semester 4: mandatory internship (30 ECTS)
Program
1st YEAR (COMMON CURRICULUM)
Basic concepts in the relevant fields (nutrition, food, law, and business); developing students' personal potential; introducing them to research...
2nd YEAR: 3 TRACKS
- Food Safety (SSA)
- International Nutrition (NI)
- Nutrition and Dietary Supplements (NCA)
Select a program
Food Safety (SSA)
Food Safety (SSA) Program
Train quality management executives in agri-food companies and public agencies (such as ANSES…).
To train or provide advanced training to qualified professionals (managers, administrators, advisors, consultants, etc.) in food safety at various levels of the food chain.
Nutrition and Dietary Supplements (NCA)
Nutrition and Dietary Supplements (NCA) Track
The NCA program enables students to acquire the knowledge necessary to pursue careers in nutrition research and prepare for entry into the dietary supplement industry.
International Nutrition (NI)
International Nutrition (NI) Track
To train specialists in public nutrition (population studies) and international nutrition, primarily to work in and with countries in the Global South.
- analyze the overall nutritional status of a population ( nature of the problems, extent, distribution, determinants, and consequences)
- to assess nutritional status and dietary intake in a population
- assess the quality of food and understand the technological processes used to improve it
- design and implement intervention strategies and programs
Main UEs
ECTS
15 credits
Training Structure
School of Pharmacy
Food and Safety: Basic Concepts
ECTS
5 credits
Training Structure
School of Pharmacy
Introduction to Food Safety:
- History of Food Fears:
- Food Alterations:
- Packaging
Agri-food company
ECTS
5 credits
Training Structure
School of Pharmacy
Introduction to How the Company Operates:
- Starting a Business: Legal Structures, Organizations and Partners, Documents, Administrative Forms, Articles of Incorporation…
- Partners and the Business Environment: Investment, Production, Revenue, Receivables, Liabilities, Balance Sheet, Income Statement, Social Security Agencies, etc., Labor Partners, Employee Representative Bodies
- Introduction to How a Business Operates
Introduction to National and International Law: Regulatory Framework, Institutions, Reading Legal Texts, Industrial Property, Corporate Liability, International Law
Law Governing Child Support Payments
Business Model
General Nutrition
ECTS
5 credits
Training Structure
School of Pharmacy
Physiology of Digestion, Absorption of Macro- and Micronutrients:
- Major functions of digestion:
* Digestion, absorption, secretion, motility, nervous system
- Absorption and metabolism of nutrients:
* Lipids, carbohydrates, proteins, vitamins, minerals
- Sources and functions of dietary lipids
- Dietary fiber
* Cellulose, starches, pectins, resistant starches, lignin, etc.)
- Biologically active nutritional factors:
* Beneficial: probiotics and antioxidants
* Adverse: protease inhibitors, lectins, phytates, goitrogens
Elective Courses - Semester 1
ECTS
15 credits
Training Structure
School of Pharmacy
Project Management
ECTS
5 credits
Training Structure
School of Pharmacy
1) Communication and Personal Development
* Understanding the mechanisms of communication (managing emotions in communication)
* Discovering and leveraging your communication strengths (identifying your communication style and using your skills to initiate communication)
* Taking the communication context into account (developing empathy and learning to communicate effectively in crisis situations (conflict management)
2) Role-playing exercises: Meetings, debates
3) Lobbying
4) Project management: organizing a conference / thematic project
Water and Food
ECTS
5 credits
Training Structure
School of Pharmacy
This course introduces students to the issues associated with various uses of water and liquid discharges, as well as the methodology to be used to identify the associated critical points.
- Understand the regulations governing different uses of water.
- Identify substances that may pose risks to consumer health
- Understand the investigative methods used in the event of a health alert related to water quality and its management
- Understand the constraints, procedures, and solutions associated with wastewater management in the agri-food industry
Foods for Specific Purposes
ECTS
5 credits
Training Structure
School of Pharmacy
To demonstrate the link between food and health in our society; to describe diet-related diseases; to describe foods intended for certain groups of people (the sick, those with nutritional deficiencies, children, etc.); and to describe the social context in which they are used.
SELECT Language
ECTS
5 credits
Training Structure
School of Pharmacy
English, Semester 1
ECTS
5 credits
Training Structure
School of Pharmacy
Spanish, Semester 1
ECTS
5 credits
Training Structure
School of Pharmacy
Italian, Semester 1
ECTS
5 credits
Training Structure
School of Pharmacy
German, Semester 1
ECTS
5 credits
Training Structure
School of Pharmacy
Required Course Units (S2)
ECTS
10 credits
Training Structure
School of Pharmacy
Supervised Research Project (TER)
ECTS
5 credits
Training Structure
School of Pharmacy
The purpose of the TER is to analyze a scientific article and write a research proposal related to that article.
The TER is therefore directly related to the chosen article.
English
ECTS
5 credits
Training Structure
School of Pharmacy
Intensive session in late April/May
- 2 level groups (depending on enrollment)
- 32 hours of class time total
- 2 days of 4-hour classes per week
- 2 teachers: Caroline Wemyss and Gregory Nickson
Elective Course Units - Semester 2
ECTS
20 credits
Training Structure
School of Pharmacy
Long Course + Elective Course
ECTS
20 credits
Training Structure
School of Pharmacy
Long-term internship (462 hours)
ECTS
15 credits
Training Structure
School of Pharmacy
Long-Term Internship Report
Training Structure
School of Pharmacy
Long-term oral internship
Training Structure
School of Pharmacy
EUs to Choose From
ECTS
5 credits
Training Structure
School of Pharmacy
Food Security for Populations
ECTS
5 credits
Training Structure
School of Pharmacy
Micronutrients and Dietary Supplements
ECTS
5 credits
Training Structure
School of Pharmacy
Short Course + Elective Courses
ECTS
20 credits
Training Structure
School of Pharmacy
Choice of UEs
ECTS
10 credits
Training Structure
School of Pharmacy
Food Security for Populations
ECTS
5 credits
Training Structure
School of Pharmacy
Micronutrients and Dietary Supplements
ECTS
5 credits
Training Structure
School of Pharmacy
Short-term internship (308 hours)
ECTS
10 credits
Training Structure
School of Pharmacy
Short-Term Internship Report
Training Structure
School of Pharmacy
Course Unit: Research Tools, Food Analysis + Elective Course Units
ECTS
20 credits
Training Structure
School of Pharmacy
A summary of issues related to food safety and hygiene:
- biological hazards and containment measures, microbial biofilms, GMOs, fraud, etc.
Proficiency in research tools... :
- Techniques for the detection, quantification, and identification of microorganisms:
* enumeration, microscopy, epifluorescence, flow cytometry, ATP measurement, Q-PCR, DNA microarrays…
- Physicochemical techniques: chromatography, IR spectroscopy, rheology…
- Enzyme-linked immunosorbent assay (ELISA) and immunochromatographic techniques: ELISA, lateral-flow strips, etc.
… and its application to food analysis:
- Milk: bacteriological analysis and testing for adulteration
- Soda: chemical composition analysis
- Fungi, starches: microscopic observations
- Oysters: detection and quantification of the hepatitis A virus
Implementation of quality assurance standards:
- analytical standards, sampling, statistical analysis, method validation…
EU Tools for Food Research and Analysis
ECTS
15 credits
Training Structure
School of Pharmacy
EUs to Choose From
ECTS
5 credits
Training Structure
School of Pharmacy
Food Security for Populations
ECTS
5 credits
Training Structure
School of Pharmacy
Micronutrients and Dietary Supplements
ECTS
5 credits
Training Structure
School of Pharmacy
CHOICE 1
ECTS
15 credits
Training Structure
School of Pharmacy
Dietary Supplements
ECTS
5 credits
Training Structure
School of Pharmacy
- Market and employment opportunities;
- Relevant government agencies (DGCCRF, ANSES, EFSA, DGAL) and professional associations;
- Regulatory specifics / comparison with drugs;
- Notification / marketing process;
- Health claims: different types of health claims and lists of recognized health claims; preparing a health claim application: experimental proof-of-concept and clinical demonstration (levels of evidence); documentation required and application follow-up;
- Dosage form formulation: manufacturing guidelines;
- Quality control and safety of the finished product.
Research & Development (R&D)
ECTS
5 credits
Training Structure
School of Pharmacy
- Nonclinical research: cellular and animal models. Micronutrients / polyphenols
- Clinical research — Applications in nutrition
- Ethics and regulations in animal experimentation
- Laboratory techniques and day-to-day practices in animal experimentation (lab)
- Gut microbiota: definition, analytical techniques, impact of animal experiments
Survey Methodology for Nutrition and Diet in the Global South
ECTS
5 credits
Training Structure
School of Pharmacy
An Introduction to Concepts and Techniques for:
- assessment of the situation
- analysis of determinants
- nutritional phenomena
- at the population level
Public Nutrition: Concepts and Challenges
ECTS
5 credits
Training Structure
School of Pharmacy
To understand public health issues related to food and nutrition, particularly in societies in the Global South.
Public Nutrition: Concepts and Challenges CC
Training Structure
School of Pharmacy
Public Nutrition: Concept and Challenges CT
Training Structure
School of Pharmacy
Food Project
ECTS
5 credits
Training Structure
School of Pharmacy
Objective: To respond to a call for proposals or a call for expressions of interest
Background: A program focused on nutrition, dietary supplements, and foods for specific purposes, designed for people who want to improve their health and/or who engage in sports (for performance).
Approximately 20 hours of in-person sessions: lectures, meetings, brainstorming sessions, oral presentations…
Approximately 30 hours of independent study
Food-Based Approaches to Improving Nutritional Status
ECTS
5 credits
Training Structure
School of Pharmacy
Acquire the knowledge and approach necessary to design diet-based strategies for improving the nutritional status of populations or at-risk groups.
Main UEs
ECTS
15 credits
Training Structure
School of Pharmacy
Master's Degree in Food Safety
ECTS
5 credits
Training Structure
School of Pharmacy
EU Objective: Training in Strategy and the Implementation of a Quality System in the Agri-Food Industry
- Tools for implementing a quality system
- RQSE role, traceability, HACCP methodology, BRC Standard, ISF, food hygiene training techniques
- Types of waste and waste management, technology watch
- Staff training simulations
Crisis Management and Auditing
ECTS
5 credits
Training Structure
School of Pharmacy
EU Objective:
- Prepare future executives to navigate the audit process from the perspectives of both auditees and potential auditors
- Provide the knowledge and crisis management tools needed to prevent, anticipate, manage, and communicate effectively during such events
Food Safety Risk
ECTS
5 credits
Training Structure
School of Pharmacy
To raise awareness among future quality management executives about the toxicological risks associated with the consumption of food and drinking water.
Food Contaminants:
- Chemicals: dioxins, pesticides, bisphenol A, phthalates, flame retardants, natural toxins, minerals…
- Biotechnology: GMOs
- Biological: Bacteria, Viruses, Parasites
- Other: Toxic plants, Packaging-food interactions, Food allergies
Food Safety Risk 2
ECTS
1 credit
Training Structure
School of Pharmacy
Food Safety Risk 1
ECTS
4 credits
Training Structure
School of Pharmacy
6-Month Internship
ECTS
30 credits
Training Structure
School of Pharmacy
Main UEs
ECTS
15 credits
Training Structure
School of Pharmacy
Food and Safety: Basic Concepts
ECTS
5 credits
Training Structure
School of Pharmacy
Introduction to Food Safety:
- History of Food Fears:
- Food Alterations:
- Packaging
Agri-food company
ECTS
5 credits
Training Structure
School of Pharmacy
Introduction to How the Company Operates:
- Starting a Business: Legal Structures, Organizations and Partners, Documents, Administrative Forms, Articles of Incorporation…
- Partners and the Business Environment: Investment, Production, Revenue, Receivables, Liabilities, Balance Sheet, Income Statement, Social Security Agencies, etc., Labor Partners, Employee Representative Bodies
- Introduction to How a Business Operates
Introduction to National and International Law: Regulatory Framework, Institutions, Reading Legal Texts, Industrial Property, Corporate Liability, International Law
Law Governing Child Support Payments
Business Model
General Nutrition
ECTS
5 credits
Training Structure
School of Pharmacy
Physiology of Digestion, Absorption of Macro- and Micronutrients:
- Major functions of digestion:
* Digestion, absorption, secretion, motility, nervous system
- Absorption and metabolism of nutrients:
* Lipids, carbohydrates, proteins, vitamins, minerals
- Sources and functions of dietary lipids
- Dietary fiber
* Cellulose, starches, pectins, resistant starches, lignin, etc.)
- Biologically active nutritional factors:
* Beneficial: probiotics and antioxidants
* Adverse: protease inhibitors, lectins, phytates, goitrogens
Elective Courses - Semester 1
ECTS
15 credits
Training Structure
School of Pharmacy
Project Management
ECTS
5 credits
Training Structure
School of Pharmacy
1) Communication and Personal Development
* Understanding the mechanisms of communication (managing emotions in communication)
* Discovering and leveraging your communication strengths (identifying your communication style and using your skills to initiate communication)
* Taking the communication context into account (developing empathy and learning to communicate effectively in crisis situations (conflict management)
2) Role-playing exercises: Meetings, debates
3) Lobbying
4) Project management: organizing a conference / thematic project
Water and Food
ECTS
5 credits
Training Structure
School of Pharmacy
This course introduces students to the issues associated with various uses of water and liquid discharges, as well as the methodology to be used to identify the associated critical points.
- Understand the regulations governing different uses of water.
- Identify substances that may pose risks to consumer health
- Understand the investigative methods used in the event of a health alert related to water quality and its management
- Understand the constraints, procedures, and solutions associated with wastewater management in the agri-food industry
Foods for Specific Purposes
ECTS
5 credits
Training Structure
School of Pharmacy
To demonstrate the link between food and health in our society; to describe diet-related diseases; to describe foods intended for certain groups of people (the sick, those with nutritional deficiencies, children, etc.); and to describe the social context in which they are used.
SELECT Language
ECTS
5 credits
Training Structure
School of Pharmacy
English, Semester 1
ECTS
5 credits
Training Structure
School of Pharmacy
Spanish, Semester 1
ECTS
5 credits
Training Structure
School of Pharmacy
Italian, Semester 1
ECTS
5 credits
Training Structure
School of Pharmacy
German, Semester 1
ECTS
5 credits
Training Structure
School of Pharmacy
Required Course Units (S2)
ECTS
10 credits
Training Structure
School of Pharmacy
Supervised Research Project (TER)
ECTS
5 credits
Training Structure
School of Pharmacy
The purpose of the TER is to analyze a scientific article and write a research proposal related to that article.
The TER is therefore directly related to the chosen article.
English
ECTS
5 credits
Training Structure
School of Pharmacy
Intensive session in late April/May
- 2 level groups (depending on enrollment)
- 32 hours of class time total
- 2 days of 4-hour classes per week
- 2 teachers: Caroline Wemyss and Gregory Nickson
Elective Course Units - Semester 2
ECTS
20 credits
Training Structure
School of Pharmacy
Long Course + Elective Course
ECTS
20 credits
Training Structure
School of Pharmacy
Long-term internship (462 hours)
ECTS
15 credits
Training Structure
School of Pharmacy
Long-Term Internship Report
Training Structure
School of Pharmacy
Long-term oral internship
Training Structure
School of Pharmacy
EUs to Choose From
ECTS
5 credits
Training Structure
School of Pharmacy
Food Security for Populations
ECTS
5 credits
Training Structure
School of Pharmacy
Micronutrients and Dietary Supplements
ECTS
5 credits
Training Structure
School of Pharmacy
Short Course + Elective Courses
ECTS
20 credits
Training Structure
School of Pharmacy
Choice of UEs
ECTS
10 credits
Training Structure
School of Pharmacy
Food Security for Populations
ECTS
5 credits
Training Structure
School of Pharmacy
Micronutrients and Dietary Supplements
ECTS
5 credits
Training Structure
School of Pharmacy
Short-term internship (308 hours)
ECTS
10 credits
Training Structure
School of Pharmacy
Short-Term Internship Report
Training Structure
School of Pharmacy
Course Unit: Research Tools, Food Analysis + Elective Course Units
ECTS
20 credits
Training Structure
School of Pharmacy
A summary of issues related to food safety and hygiene:
- biological hazards and containment measures, microbial biofilms, GMOs, fraud, etc.
Proficiency in research tools... :
- Techniques for the detection, quantification, and identification of microorganisms:
* enumeration, microscopy, epifluorescence, flow cytometry, ATP measurement, Q-PCR, DNA microarrays…
- Physicochemical techniques: chromatography, IR spectroscopy, rheology…
- Enzyme-linked immunosorbent assay (ELISA) and immunochromatographic techniques: ELISA, lateral-flow strips, etc.
… and its application to food analysis:
- Milk: bacteriological analysis and testing for adulteration
- Soda: chemical composition analysis
- Fungi, starches: microscopic observations
- Oysters: detection and quantification of the hepatitis A virus
Implementation of quality assurance standards:
- analytical standards, sampling, statistical analysis, method validation…
EU Tools for Food Research and Analysis
ECTS
15 credits
Training Structure
School of Pharmacy
EUs to Choose From
ECTS
5 credits
Training Structure
School of Pharmacy
Food Security for Populations
ECTS
5 credits
Training Structure
School of Pharmacy
Micronutrients and Dietary Supplements
ECTS
5 credits
Training Structure
School of Pharmacy
Main UEs
ECTS
15 credits
Training Structure
School of Pharmacy
Dietary Supplements
ECTS
5 credits
Training Structure
School of Pharmacy
- Market and employment opportunities;
- Relevant government agencies (DGCCRF, ANSES, EFSA, DGAL) and professional associations;
- Regulatory specifics / comparison with drugs;
- Notification / marketing process;
- Health claims: different types of health claims and lists of recognized health claims; preparing a health claim application: experimental proof-of-concept and clinical demonstration (levels of evidence); documentation required and application follow-up;
- Dosage form formulation: manufacturing guidelines;
- Quality control and safety of the finished product.
Research & Development (R&D)
ECTS
5 credits
Training Structure
School of Pharmacy
- Nonclinical research: cellular and animal models. Micronutrients / polyphenols
- Clinical research — Applications in nutrition
- Ethics and regulations in animal experimentation
- Laboratory techniques and day-to-day practices in animal experimentation (lab)
- Gut microbiota: definition, analytical techniques, impact of animal experiments
Food Project
ECTS
5 credits
Training Structure
School of Pharmacy
Objective: To respond to a call for proposals or a call for expressions of interest
Background: A program focused on nutrition, dietary supplements, and foods for specific purposes, designed for people who want to improve their health and/or who engage in sports (for performance).
Approximately 20 hours of in-person sessions: lectures, meetings, brainstorming sessions, oral presentations…
Approximately 30 hours of independent study
CHOICE 1
ECTS
15 credits
Training Structure
School of Pharmacy
Survey Methodology for Nutrition and Diet in the Global South
ECTS
5 credits
Training Structure
School of Pharmacy
An Introduction to Concepts and Techniques for:
- assessment of the situation
- analysis of determinants
- nutritional phenomena
- at the population level
Public Nutrition: Concepts and Challenges
ECTS
5 credits
Training Structure
School of Pharmacy
To understand public health issues related to food and nutrition, particularly in societies in the Global South.
Public Nutrition: Concepts and Challenges CC
Training Structure
School of Pharmacy
Public Nutrition: Concept and Challenges CT
Training Structure
School of Pharmacy
Communication and Marketing Strategy for Health Products
ECTS
5 credits
Training Structure
School of Pharmacy
Communication Strategy/Marketing for Oral Health Products
Training Structure
School of Pharmacy
Communication Strategy/Health Product Marketing Written
Training Structure
School of Pharmacy
Applied Statistics in Biology
ECTS
5 credits
Training Structure
School of Medicine
Time of year
Fall
Master's Degree in Food Safety
ECTS
5 credits
Training Structure
School of Pharmacy
EU Objective: Training in Strategy and the Implementation of a Quality System in the Agri-Food Industry
- Tools for implementing a quality system
- RQSE role, traceability, HACCP methodology, BRC Standard, ISF, food hygiene training techniques
- Types of waste and waste management, technology watch
- Staff training simulations
Crisis Management and Auditing
ECTS
5 credits
Training Structure
School of Pharmacy
EU Objective:
- Prepare future executives to navigate the audit process from the perspectives of both auditees and potential auditors
- Provide the knowledge and crisis management tools needed to prevent, anticipate, manage, and communicate effectively during such events
Food-Based Approaches to Improving Nutritional Status
ECTS
5 credits
Training Structure
School of Pharmacy
Acquire the knowledge and approach necessary to design diet-based strategies for improving the nutritional status of populations or at-risk groups.
Food Safety Risk
ECTS
5 credits
Training Structure
School of Pharmacy
To raise awareness among future quality management executives about the toxicological risks associated with the consumption of food and drinking water.
Food Contaminants:
- Chemicals: dioxins, pesticides, bisphenol A, phthalates, flame retardants, natural toxins, minerals…
- Biotechnology: GMOs
- Biological: Bacteria, Viruses, Parasites
- Other: Toxic plants, Packaging-food interactions, Food allergies
Food Safety Risk 2
ECTS
1 credit
Training Structure
School of Pharmacy
Food Safety Risk 1
ECTS
4 credits
Training Structure
School of Pharmacy
6-Month Internship
ECTS
30 credits
Training Structure
School of Pharmacy
Main UEs
ECTS
15 credits
Training Structure
School of Pharmacy
Food and Safety: Basic Concepts
ECTS
5 credits
Training Structure
School of Pharmacy
Introduction to Food Safety:
- History of Food Fears:
- Food Alterations:
- Packaging
Agri-food company
ECTS
5 credits
Training Structure
School of Pharmacy
Introduction to How the Company Operates:
- Starting a Business: Legal Structures, Organizations and Partners, Documents, Administrative Forms, Articles of Incorporation…
- Partners and the Business Environment: Investment, Production, Revenue, Receivables, Liabilities, Balance Sheet, Income Statement, Social Security Agencies, etc., Labor Partners, Employee Representative Bodies
- Introduction to How a Business Operates
Introduction to National and International Law: Regulatory Framework, Institutions, Reading Legal Texts, Industrial Property, Corporate Liability, International Law
Law Governing Child Support Payments
Business Model
General Nutrition
ECTS
5 credits
Training Structure
School of Pharmacy
Physiology of Digestion, Absorption of Macro- and Micronutrients:
- Major functions of digestion:
* Digestion, absorption, secretion, motility, nervous system
- Absorption and metabolism of nutrients:
* Lipids, carbohydrates, proteins, vitamins, minerals
- Sources and functions of dietary lipids
- Dietary fiber
* Cellulose, starches, pectins, resistant starches, lignin, etc.)
- Biologically active nutritional factors:
* Beneficial: probiotics and antioxidants
* Adverse: protease inhibitors, lectins, phytates, goitrogens
Elective Courses - Semester 1
ECTS
15 credits
Training Structure
School of Pharmacy
Project Management
ECTS
5 credits
Training Structure
School of Pharmacy
1) Communication and Personal Development
* Understanding the mechanisms of communication (managing emotions in communication)
* Discovering and leveraging your communication strengths (identifying your communication style and using your skills to initiate communication)
* Taking the communication context into account (developing empathy and learning to communicate effectively in crisis situations (conflict management)
2) Role-playing exercises: Meetings, debates
3) Lobbying
4) Project management: organizing a conference / thematic project
Water and Food
ECTS
5 credits
Training Structure
School of Pharmacy
This course introduces students to the issues associated with various uses of water and liquid discharges, as well as the methodology to be used to identify the associated critical points.
- Understand the regulations governing different uses of water.
- Identify substances that may pose risks to consumer health
- Understand the investigative methods used in the event of a health alert related to water quality and its management
- Understand the constraints, procedures, and solutions associated with wastewater management in the agri-food industry
Foods for Specific Purposes
ECTS
5 credits
Training Structure
School of Pharmacy
To demonstrate the link between food and health in our society; to describe diet-related diseases; to describe foods intended for certain groups of people (the sick, those with nutritional deficiencies, children, etc.); and to describe the social context in which they are used.
SELECT Language
ECTS
5 credits
Training Structure
School of Pharmacy
English, Semester 1
ECTS
5 credits
Training Structure
School of Pharmacy
Spanish, Semester 1
ECTS
5 credits
Training Structure
School of Pharmacy
Italian, Semester 1
ECTS
5 credits
Training Structure
School of Pharmacy
German, Semester 1
ECTS
5 credits
Training Structure
School of Pharmacy
Required Course Units (S2)
ECTS
10 credits
Training Structure
School of Pharmacy
Supervised Research Project (TER)
ECTS
5 credits
Training Structure
School of Pharmacy
The purpose of the TER is to analyze a scientific article and write a research proposal related to that article.
The TER is therefore directly related to the chosen article.
English
ECTS
5 credits
Training Structure
School of Pharmacy
Intensive session in late April/May
- 2 level groups (depending on enrollment)
- 32 hours of class time total
- 2 days of 4-hour classes per week
- 2 teachers: Caroline Wemyss and Gregory Nickson
Elective Course Units - Semester 2
ECTS
20 credits
Training Structure
School of Pharmacy
Long Course + Elective Course
ECTS
20 credits
Training Structure
School of Pharmacy
Long-term internship (462 hours)
ECTS
15 credits
Training Structure
School of Pharmacy
Long-Term Internship Report
Training Structure
School of Pharmacy
Long-term oral internship
Training Structure
School of Pharmacy
EUs to Choose From
ECTS
5 credits
Training Structure
School of Pharmacy
Food Security for Populations
ECTS
5 credits
Training Structure
School of Pharmacy
Micronutrients and Dietary Supplements
ECTS
5 credits
Training Structure
School of Pharmacy
Short Course + Elective Courses
ECTS
20 credits
Training Structure
School of Pharmacy
Choice of UEs
ECTS
10 credits
Training Structure
School of Pharmacy
Food Security for Populations
ECTS
5 credits
Training Structure
School of Pharmacy
Micronutrients and Dietary Supplements
ECTS
5 credits
Training Structure
School of Pharmacy
Short-term internship (308 hours)
ECTS
10 credits
Training Structure
School of Pharmacy
Short-Term Internship Report
Training Structure
School of Pharmacy
Course Unit: Research Tools, Food Analysis + Elective Course Units
ECTS
20 credits
Training Structure
School of Pharmacy
A summary of issues related to food safety and hygiene:
- biological hazards and containment measures, microbial biofilms, GMOs, fraud, etc.
Proficiency in research tools... :
- Techniques for the detection, quantification, and identification of microorganisms:
* enumeration, microscopy, epifluorescence, flow cytometry, ATP measurement, Q-PCR, DNA microarrays…
- Physicochemical techniques: chromatography, IR spectroscopy, rheology…
- Enzyme-linked immunosorbent assay (ELISA) and immunochromatographic techniques: ELISA, lateral-flow strips, etc.
… and its application to food analysis:
- Milk: bacteriological analysis and testing for adulteration
- Soda: chemical composition analysis
- Fungi, starches: microscopic observations
- Oysters: detection and quantification of the hepatitis A virus
Implementation of quality assurance standards:
- analytical standards, sampling, statistical analysis, method validation…
EU Tools for Food Research and Analysis
ECTS
15 credits
Training Structure
School of Pharmacy
EUs to Choose From
ECTS
5 credits
Training Structure
School of Pharmacy
Food Security for Populations
ECTS
5 credits
Training Structure
School of Pharmacy
Micronutrients and Dietary Supplements
ECTS
5 credits
Training Structure
School of Pharmacy
CHOICE 1
ECTS
15 credits
Training Structure
School of Pharmacy
Dietary Supplements
ECTS
5 credits
Training Structure
School of Pharmacy
- Market and employment opportunities;
- Relevant government agencies (DGCCRF, ANSES, EFSA, DGAL) and professional associations;
- Regulatory specifics / comparison with drugs;
- Notification / marketing process;
- Health claims: different types of health claims and lists of recognized health claims; preparing a health claim application: experimental proof-of-concept and clinical demonstration (levels of evidence); documentation required and application follow-up;
- Dosage form formulation: manufacturing guidelines;
- Quality control and safety of the finished product.
Research & Development (R&D)
ECTS
5 credits
Training Structure
School of Pharmacy
- Nonclinical research: cellular and animal models. Micronutrients / polyphenols
- Clinical research — Applications in nutrition
- Ethics and regulations in animal experimentation
- Laboratory techniques and day-to-day practices in animal experimentation (lab)
- Gut microbiota: definition, analytical techniques, impact of animal experiments
Master's Degree in Food Safety
ECTS
5 credits
Training Structure
School of Pharmacy
EU Objective: Training in Strategy and the Implementation of a Quality System in the Agri-Food Industry
- Tools for implementing a quality system
- RQSE role, traceability, HACCP methodology, BRC Standard, ISF, food hygiene training techniques
- Types of waste and waste management, technology watch
- Staff training simulations
Food Project
ECTS
5 credits
Training Structure
School of Pharmacy
Objective: To respond to a call for proposals or a call for expressions of interest
Background: A program focused on nutrition, dietary supplements, and foods for specific purposes, designed for people who want to improve their health and/or who engage in sports (for performance).
Approximately 20 hours of in-person sessions: lectures, meetings, brainstorming sessions, oral presentations…
Approximately 30 hours of independent study
Crisis Management and Auditing
ECTS
5 credits
Training Structure
School of Pharmacy
EU Objective:
- Prepare future executives to navigate the audit process from the perspectives of both auditees and potential auditors
- Provide the knowledge and crisis management tools needed to prevent, anticipate, manage, and communicate effectively during such events
Food Safety Risk
ECTS
5 credits
Training Structure
School of Pharmacy
To raise awareness among future quality management executives about the toxicological risks associated with the consumption of food and drinking water.
Food Contaminants:
- Chemicals: dioxins, pesticides, bisphenol A, phthalates, flame retardants, natural toxins, minerals…
- Biotechnology: GMOs
- Biological: Bacteria, Viruses, Parasites
- Other: Toxic plants, Packaging-food interactions, Food allergies
Food Safety Risk 2
ECTS
1 credit
Training Structure
School of Pharmacy
Food Safety Risk 1
ECTS
4 credits
Training Structure
School of Pharmacy
Required UEs
ECTS
15 credits
Training Structure
School of Pharmacy
Survey Methodology for Nutrition and Diet in the Global South
ECTS
5 credits
Training Structure
School of Pharmacy
An Introduction to Concepts and Techniques for:
- assessment of the situation
- analysis of determinants
- nutritional phenomena
- at the population level
Public Nutrition: Concepts and Challenges
ECTS
5 credits
Training Structure
School of Pharmacy
To understand public health issues related to food and nutrition, particularly in societies in the Global South.
Public Nutrition: Concepts and Challenges CC
Training Structure
School of Pharmacy
Public Nutrition: Concept and Challenges CT
Training Structure
School of Pharmacy
Food-Based Approaches to Improving Nutritional Status
ECTS
5 credits
Training Structure
School of Pharmacy
Acquire the knowledge and approach necessary to design diet-based strategies for improving the nutritional status of populations or at-risk groups.
6-Month Internship
ECTS
30 credits
Training Structure
School of Pharmacy
Admission
Admission Requirements
Target Audience
Bachelor's degree in the sciences, nutrition, food studies, sociology.
Bachelor's degree (L3) in healthcare (medicine, pharmacy) or the agri-food industry (engineering school).
Mandatory Prerequisites
A maximum of three years of undergraduate study is required to apply for the first year.
Recommended Prerequisites
For applicants to the second year, experience in the field is recommended
And then
Employment Placement
- Agri-food industry
- International organizations, NGOs, etc.
- Competent authority (AFSSA, etc.)
- All sectors of the food supply chain (foodservice, mass retail, etc.)
- Dietary supplement industry
- Research laboratories