Target level of study
Master's degree
ECTS
120 credits
Duration
2 years
Training structure
School of Pharmacy
Language(s) of instruction
French
Presentation
Food and health are closely linked (Hippocrates). The Master's degree in Nutrition and Food Sciences (NSA) at the University of Montpellier, within the Faculty of Pharmacy, fits perfectly with this approach.
This will enable students to ensure food quality and safety, analyze the overall nutritional status of a population, design intervention programs in developing countries, and acquire the knowledge necessary for research in nutrition or dietary supplements.
After a first year of common courses, the second year of study is structured around three tracks (SSA, NCA, NI) through several specific or elective courses, in which more than 40% of the teachers are professionals specializing in the public sector (IRD, INSERM, CIRAD, INRA, CHU, 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.). 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 advantages of the training program
Note concerning training for managers 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
Train executives capable of mastering food/nutrition/public health issues, ensuring food hygiene and safety, understanding agricultural resources from different health perspectives (dietary supplements), implementing nutritional plans in developing countries, and conducting research programs in the field of nutrition (biological or social sciences).
This Master's degree in Nutrition and Food Science is a professionally-oriented program that aims to train scientific executives with a five-year university degree in biological sciences in various fields (nutrition, food, food science, food and health, and dietary supplements).
Within the program, there are course units that enable our students to focus on research. The NCA (Nutrition and Food Supplements) track in particular allows students to acquire the knowledge they need to pursue their academic studies at the doctoral level.
Know-how and skills
The fully shared format within the Nutrition and Food Science program, starting with the first-year core curriculum and continuing through the three tracks in the second year, allows students to tailor their education to their skill needs in order to compete effectively in the job market.
- Acquire the tools to implement a quality system
- Know how to evaluate and improve the nutritional and health properties of foods
- Be able to implement food and nutrition intervention policies
- Acquire mastery of epidemiological investigation techniques
- Study dietary supplements (regulation, quality, research)
- Study foods for specific purposes such as parenteral nutrition, infant nutrition, or nutrition for populations with pathologies or deficiencies.
- Master research tools in nutrition and food safety.
Organization
Knowledge assessment
The interdisciplinary core curriculum (Master 1) covers the fields of Nutrition and Food Science. A number of concepts are covered in the first year in the form of lectures, tutorials, practical work, and/or supervised projects.
In the second year, teaching is structured around three tracks across several specific teaching units. Students can choose their track based on their career plans and in consultation with the teaching team.
Each semester includes "compulsory course units" and "elective course units," including one free course unit worth a maximum of 5 ECTS credits to be chosen from the university's course offerings.
The program encourages students to enrich their professional experience. Optional short (2-month) or long (3-month) internships are offered in Master 1, and a 6-month internship is mandatory in Master 2.
Open alternately
Work-study programs are only offered in Master 2 for the following courses:
- Food Safety (SSA)
- Nutrition and Dietary Supplements (NCA)
Internships, supervised projects
Internship abroad | Possible |
|---|
Master 1 - Semester 2: optional short internship (10 ECTS) or long internship (15 ECTS)
Master 2 - Semester 4: internship (30 ECTS) compulsory
Program
1st YEAR COMMON
Basic concepts in the relevant fields (nutrition, food, law, and business), developing students' personal potential, introducing them to research, etc.
2nd YEAR: 3 COURSES
- Food Safety (SSA)
- International Nutrition (NI)
- Nutrition and Dietary Supplements (NCA)
Select a program
Food Safety (SSA)
Food Safety Course (SSA)
Train quality managers in agri-food companies and public bodies (ANSES, etc.).
Train or upgrade the skills of competent managers (managers, administrators, advisors, consultants, etc.) in food safety at different levels of the food chain.
Nutrition and Dietary Supplements (NDA)
Nutrition and Dietary Supplements Course (NCA)
The NCA program enables students to acquire the knowledge necessary to pursue careers in nutrition research and prepare for professional integration into the dietary supplement industry.
International Nutrition (NI)
International Nutrition Course (NI)
Train public nutrition specialists (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 problems, extent, distribution, determinants, and consequences)
- measure nutritional status and food consumption in a population
- diagnose the quality of food and understand the technological processes used to improve it
- Design and implement intervention strategies and programs
Main ECTS credits
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 spoilage
- Packaging
Food company
ECTS
5 credits
Training structure
School of Pharmacy
Introduction to how the company operates:
- Starting a business: legal forms, organizations and partners, documents, administrative forms, articles of association, etc.
- Partners and environment: investment, production, turnover, receivables, payables, balance sheet, operating account, social organizations, etc.), social partners, employee representative bodies
- Introduction to how a business works
Introduction to national and international law: Regulatory frameworks, institutions, reading legal texts, industrial property, corporate liability, international law
Law applicable to food waste
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
- Origins and functions of dietary lipids
- Dietary fiber
* Cellulose, starches, pectins, resistant starches, lignin, etc.)
- Biologically active nutritional factors:
* Beneficial: probiotics and antioxidants
* Negative: 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 strengths as a communicator (identifying your communication profile and using your communication skills)
* Taking the context of communication into account (developing empathy and learning to communicate effectively in crisis situations (conflict management)
2) Role-playing: Meetings, debates
3) Lobbying
4) Project management: organizing a conference/theme
Water and food
ECTS
5 credits
Training structure
School of Pharmacy
This course introduces students to the issues associated with different uses of water and liquid waste, as well as the methodology to be implemented to identify the associated critical points.
- Understand regulations governing different uses of water.
- Identify substances that may pose a risk to consumer health.
- Understand investigation methods in the event of a health alert related to water quality and its management.
- Understand the constraints, approach, and solutions associated with wastewater management in the agri-food industry.
Foods for specific purposes
ECTS
5 credits
Training structure
School of Pharmacy
Show the link between food and health in our society, describe food-related diseases, foods intended for certain categories of people (the sick, those with deficiencies, children, etc.), and describe the social context of their use.
CHOICE Languages
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
Compulsory ECTS credits S2
ECTS
10 credits
Training structure
School of Pharmacy
Supervised research project (TER)
ECTS
5 credits
Training structure
School of Pharmacy
The TER aims to analyze a scientific article and write a research project 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 at the end of April/May
- 2 level groups (depending on enrollment)
- 32 hours of classes in total
- 2 days of 4-hour classes per week
- 2 teachers: Caroline Wemyss and Gregory Nickson
Elective courses - Semester 2
ECTS
20 credits
Training structure
School of Pharmacy
Long EU Internship + EU of your choice
ECTS
20 credits
Training structure
School of Pharmacy
Long internship 462 hours
ECTS
15 credits
Training structure
School of Pharmacy
Elective courses
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 Internship + Elective Courses
ECTS
20 credits
Training structure
School of Pharmacy
Elective Units
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 internship 308 hours
ECTS
10 credits
Training structure
School of Pharmacy
Short internship report
Training structure
School of Pharmacy
EU Tools for Research, Food Analysis + Elective EUs
ECTS
20 credits
Training structure
School of Pharmacy
Reminder of issues related to food hygiene and safety:
- biological risks and containment, microbial biofilms, GMOs, fraud, etc.
Proficiency in research tools...:
- Techniques for detecting, quantifying, and identifying microorganisms:
* counting, microscopy, epifluorescence, flow cytometry, ATP measurement, Q-PCR, DNA chips, etc.
- Physical-chemical techniques: chromatography, IR spectroscopy, rheology, etc.
- Immunoenzymatic and immunochromatographic techniques: ELISA, lateral flow strip, etc.
… and application to food analysis:
- Milk: bacteriological analysis and testing for adulteration
- Soda: chemical composition analysis
- Mushrooms, starches: microscopic observations
- Oysters: detection and quantification of hepatitis A virus
Implementation of quality assurance standards:
- analytical standards, sampling, statistical processing, method validation, etc.
EU Tools for Research, Food Analysis
ECTS
15 credits
Training structure
School of Pharmacy
Elective courses
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
Dietary supplements
ECTS
5 credits
Training structure
School of Pharmacy
- Market and employment opportunities;
- Relevant authorities (DGCCRF, ANSES, EFSA, DGAL) and professional unions;
- Regulatory specifics/comparison with medicines;
- Declaration/marketing process;
- Health claims: different types of health claims and lists of recognized health claims; submitting a health claim application: experimental proof of concept and clinical demonstration (levels of evidence); documentation to be prepared and application follow-up;
- Galenic formulation: manufacturing charter;
- Quality control and safety of the finished product.
Research & Development (R&D)
ECTS
5 credits
Training structure
School of Pharmacy
- Non-clinical research: cell and animal models. Micronutrients/polyphenols
- Clinical research—Application in nutrition
- Ethics and regulations in animal experimentation
- Laboratory techniques and daily practice in animal experimentation (tutorial)
- Gut microbiota: definition, analysis techniques, impact of CA
Nutrition and food survey method in the south
ECTS
5 credits
Training structure
School of Pharmacy
Introduction to concepts and techniques for:
- situation assessment
- analysis of determinants
- nutritional phenomena
- at the population level
Public nutrition: concept and challenges
ECTS
5 credits
Training structure
School of Pharmacy
Understanding public health issues related to food and nutrition, particularly in societies in the Global South.
Public nutrition: concept 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: respond to a call for proposals or a call for expressions of interest
Context: program related to nutrition, dietary supplements, foods for specific purposes aimed at people who want to improve their health and/or who participate in sports (performance).
Approximately 20 hours of classroom time: lectures, meetings, brainstorming sessions, oral presentations, etc.
Approximately 30 hours of independent study
Food pathways for improving nutritional situations
ECTS
5 credits
Training structure
School of Pharmacy
Acquire the knowledge and approach necessary for designing strategies to improve the nutritional status of populations or groups at risk, based on diet.
Main ECTS credits
ECTS
15 credits
Training structure
School of Pharmacy
Food safety management
ECTS
5 credits
Training structure
School of Pharmacy
EU objective: Training in strategy and implementation of a quality system in the agri-food industry
- Tools for implementing a quality system
- Role of RQSE, traceability, HACCP methodology, BRC standard, ISF, food hygiene training techniques
- Waste classification and management, technology watch
- Staff training scenarios
Crisis Management and Auditing
ECTS
5 credits
Training structure
School of Pharmacy
EU objective:
- Prepare future executives to experience audits both as auditees and potential auditors
- Provide the crisis management knowledge and tools needed to prevent, anticipate, manage, and communicate during this type of event
Food risk
ECTS
5 credits
Training structure
School of Pharmacy
Raise awareness among future quality managers 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, etc.
- Biotechnology: GMOs
- Biological: Bacteria, Viruses, Parasites
- Other: Toxic plants, Packaging-food interactions, Food allergies
Food risk 2
ECTS
1 credit
Training structure
School of Pharmacy
Food risk 1
ECTS
4 credits
Training structure
School of Pharmacy
6-month internship
ECTS
30 credits
Training structure
School of Pharmacy
Main ECTS credits
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 spoilage
- Packaging
Food company
ECTS
5 credits
Training structure
School of Pharmacy
Introduction to how the company operates:
- Starting a business: legal forms, organizations and partners, documents, administrative forms, articles of association, etc.
- Partners and environment: investment, production, turnover, receivables, payables, balance sheet, operating account, social organizations, etc.), social partners, employee representative bodies
- Introduction to how a business works
Introduction to national and international law: Regulatory frameworks, institutions, reading legal texts, industrial property, corporate liability, international law
Law applicable to food waste
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
- Origins and functions of dietary lipids
- Dietary fiber
* Cellulose, starches, pectins, resistant starches, lignin, etc.)
- Biologically active nutritional factors:
* Beneficial: probiotics and antioxidants
* Negative: 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 strengths as a communicator (identifying your communication profile and using your communication skills)
* Taking the context of communication into account (developing empathy and learning to communicate effectively in crisis situations (conflict management)
2) Role-playing: Meetings, debates
3) Lobbying
4) Project management: organizing a conference/theme
Water and food
ECTS
5 credits
Training structure
School of Pharmacy
This course introduces students to the issues associated with different uses of water and liquid waste, as well as the methodology to be implemented to identify the associated critical points.
- Understand regulations governing different uses of water.
- Identify substances that may pose a risk to consumer health.
- Understand investigation methods in the event of a health alert related to water quality and its management.
- Understand the constraints, approach, and solutions associated with wastewater management in the agri-food industry.
Foods for specific purposes
ECTS
5 credits
Training structure
School of Pharmacy
Show the link between food and health in our society, describe food-related diseases, foods intended for certain categories of people (the sick, those with deficiencies, children, etc.), and describe the social context of their use.
CHOICE Languages
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
Compulsory ECTS credits S2
ECTS
10 credits
Training structure
School of Pharmacy
Supervised research project (TER)
ECTS
5 credits
Training structure
School of Pharmacy
The TER aims to analyze a scientific article and write a research project 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 at the end of April/May
- 2 level groups (depending on enrollment)
- 32 hours of classes in total
- 2 days of 4-hour classes per week
- 2 teachers: Caroline Wemyss and Gregory Nickson
Elective courses - Semester 2
ECTS
20 credits
Training structure
School of Pharmacy
Long EU Internship + EU of your choice
ECTS
20 credits
Training structure
School of Pharmacy
Long internship 462 hours
ECTS
15 credits
Training structure
School of Pharmacy
Elective courses
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 Internship + Elective Courses
ECTS
20 credits
Training structure
School of Pharmacy
Elective Units
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 internship 308 hours
ECTS
10 credits
Training structure
School of Pharmacy
Short internship report
Training structure
School of Pharmacy
EU Tools for Research, Food Analysis + Elective EUs
ECTS
20 credits
Training structure
School of Pharmacy
Reminder of issues related to food hygiene and safety:
- biological risks and containment, microbial biofilms, GMOs, fraud, etc.
Proficiency in research tools...:
- Techniques for detecting, quantifying, and identifying microorganisms:
* counting, microscopy, epifluorescence, flow cytometry, ATP measurement, Q-PCR, DNA chips, etc.
- Physical-chemical techniques: chromatography, IR spectroscopy, rheology, etc.
- Immunoenzymatic and immunochromatographic techniques: ELISA, lateral flow strip, etc.
… and application to food analysis:
- Milk: bacteriological analysis and testing for adulteration
- Soda: chemical composition analysis
- Mushrooms, starches: microscopic observations
- Oysters: detection and quantification of hepatitis A virus
Implementation of quality assurance standards:
- analytical standards, sampling, statistical processing, method validation, etc.
EU Tools for Research, Food Analysis
ECTS
15 credits
Training structure
School of Pharmacy
Elective courses
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 ECTS credits
ECTS
15 credits
Training structure
School of Pharmacy
Dietary supplements
ECTS
5 credits
Training structure
School of Pharmacy
- Market and employment opportunities;
- Relevant authorities (DGCCRF, ANSES, EFSA, DGAL) and professional unions;
- Regulatory specifics/comparison with medicines;
- Declaration/marketing process;
- Health claims: different types of health claims and lists of recognized health claims; submitting a health claim application: experimental proof of concept and clinical demonstration (levels of evidence); documentation to be prepared and application follow-up;
- Galenic formulation: manufacturing charter;
- Quality control and safety of the finished product.
Research & Development (R&D)
ECTS
5 credits
Training structure
School of Pharmacy
- Non-clinical research: cell and animal models. Micronutrients/polyphenols
- Clinical research—Application in nutrition
- Ethics and regulations in animal experimentation
- Laboratory techniques and daily practice in animal experimentation (tutorial)
- Gut microbiota: definition, analysis techniques, impact of CA
Food Project
ECTS
5 credits
Training structure
School of Pharmacy
Objective: respond to a call for proposals or a call for expressions of interest
Context: program related to nutrition, dietary supplements, foods for specific purposes aimed at people who want to improve their health and/or who participate in sports (performance).
Approximately 20 hours of classroom time: lectures, meetings, brainstorming sessions, oral presentations, etc.
Approximately 30 hours of independent study
Nutrition and food survey method in the south
ECTS
5 credits
Training structure
School of Pharmacy
Introduction to concepts and techniques for:
- situation assessment
- analysis of determinants
- nutritional phenomena
- at the population level
Public nutrition: concept and challenges
ECTS
5 credits
Training structure
School of Pharmacy
Understanding public health issues related to food and nutrition, particularly in societies in the Global South.
Public nutrition: concept and challenges CC
Training structure
School of Pharmacy
Public nutrition: concept and challenges CT
Training structure
School of Pharmacy
Health product communication and marketing strategy
ECTS
5 credits
Training structure
School of Pharmacy
Communication strategy/Health product marketing Oral
Training structure
School of Pharmacy
Communication strategy/Health product marketing Written
Training structure
School of Pharmacy
Statistics applied to biology
ECTS
5 credits
Training structure
School of Medicine
Time of year
Autumn
Food safety management
ECTS
5 credits
Training structure
School of Pharmacy
EU objective: Training in strategy and implementation of a quality system in the agri-food industry
- Tools for implementing a quality system
- Role of RQSE, traceability, HACCP methodology, BRC standard, ISF, food hygiene training techniques
- Waste classification and management, technology watch
- Staff training scenarios
Crisis Management and Auditing
ECTS
5 credits
Training structure
School of Pharmacy
EU objective:
- Prepare future executives to experience audits both as auditees and potential auditors
- Provide the crisis management knowledge and tools needed to prevent, anticipate, manage, and communicate during this type of event
Food pathways for improving nutritional situations
ECTS
5 credits
Training structure
School of Pharmacy
Acquire the knowledge and approach necessary for designing strategies to improve the nutritional status of populations or groups at risk, based on diet.
Food risk
ECTS
5 credits
Training structure
School of Pharmacy
Raise awareness among future quality managers 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, etc.
- Biotechnology: GMOs
- Biological: Bacteria, Viruses, Parasites
- Other: Toxic plants, Packaging-food interactions, Food allergies
Food risk 2
ECTS
1 credit
Training structure
School of Pharmacy
Food risk 1
ECTS
4 credits
Training structure
School of Pharmacy
6-month internship
ECTS
30 credits
Training structure
School of Pharmacy
Main ECTS credits
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 spoilage
- Packaging
Food company
ECTS
5 credits
Training structure
School of Pharmacy
Introduction to how the company operates:
- Starting a business: legal forms, organizations and partners, documents, administrative forms, articles of association, etc.
- Partners and environment: investment, production, turnover, receivables, payables, balance sheet, operating account, social organizations, etc.), social partners, employee representative bodies
- Introduction to how a business works
Introduction to national and international law: Regulatory frameworks, institutions, reading legal texts, industrial property, corporate liability, international law
Law applicable to food waste
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
- Origins and functions of dietary lipids
- Dietary fiber
* Cellulose, starches, pectins, resistant starches, lignin, etc.)
- Biologically active nutritional factors:
* Beneficial: probiotics and antioxidants
* Negative: 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 strengths as a communicator (identifying your communication profile and using your communication skills)
* Taking the context of communication into account (developing empathy and learning to communicate effectively in crisis situations (conflict management)
2) Role-playing: Meetings, debates
3) Lobbying
4) Project management: organizing a conference/theme
Water and food
ECTS
5 credits
Training structure
School of Pharmacy
This course introduces students to the issues associated with different uses of water and liquid waste, as well as the methodology to be implemented to identify the associated critical points.
- Understand regulations governing different uses of water.
- Identify substances that may pose a risk to consumer health.
- Understand investigation methods in the event of a health alert related to water quality and its management.
- Understand the constraints, approach, and solutions associated with wastewater management in the agri-food industry.
Foods for specific purposes
ECTS
5 credits
Training structure
School of Pharmacy
Show the link between food and health in our society, describe food-related diseases, foods intended for certain categories of people (the sick, those with deficiencies, children, etc.), and describe the social context of their use.
CHOICE Languages
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
Compulsory ECTS credits S2
ECTS
10 credits
Training structure
School of Pharmacy
Supervised research project (TER)
ECTS
5 credits
Training structure
School of Pharmacy
The TER aims to analyze a scientific article and write a research project 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 at the end of April/May
- 2 level groups (depending on enrollment)
- 32 hours of classes in total
- 2 days of 4-hour classes per week
- 2 teachers: Caroline Wemyss and Gregory Nickson
Elective courses - Semester 2
ECTS
20 credits
Training structure
School of Pharmacy
Long EU Internship + EU of your choice
ECTS
20 credits
Training structure
School of Pharmacy
Long internship 462 hours
ECTS
15 credits
Training structure
School of Pharmacy
Elective courses
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 Internship + Elective Courses
ECTS
20 credits
Training structure
School of Pharmacy
Elective Units
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 internship 308 hours
ECTS
10 credits
Training structure
School of Pharmacy
Short internship report
Training structure
School of Pharmacy
EU Tools for Research, Food Analysis + Elective EUs
ECTS
20 credits
Training structure
School of Pharmacy
Reminder of issues related to food hygiene and safety:
- biological risks and containment, microbial biofilms, GMOs, fraud, etc.
Proficiency in research tools...:
- Techniques for detecting, quantifying, and identifying microorganisms:
* counting, microscopy, epifluorescence, flow cytometry, ATP measurement, Q-PCR, DNA chips, etc.
- Physical-chemical techniques: chromatography, IR spectroscopy, rheology, etc.
- Immunoenzymatic and immunochromatographic techniques: ELISA, lateral flow strip, etc.
… and application to food analysis:
- Milk: bacteriological analysis and testing for adulteration
- Soda: chemical composition analysis
- Mushrooms, starches: microscopic observations
- Oysters: detection and quantification of hepatitis A virus
Implementation of quality assurance standards:
- analytical standards, sampling, statistical processing, method validation, etc.
EU Tools for Research, Food Analysis
ECTS
15 credits
Training structure
School of Pharmacy
Elective courses
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
Dietary supplements
ECTS
5 credits
Training structure
School of Pharmacy
- Market and employment opportunities;
- Relevant authorities (DGCCRF, ANSES, EFSA, DGAL) and professional unions;
- Regulatory specifics/comparison with medicines;
- Declaration/marketing process;
- Health claims: different types of health claims and lists of recognized health claims; submitting a health claim application: experimental proof of concept and clinical demonstration (levels of evidence); documentation to be prepared and application follow-up;
- Galenic formulation: manufacturing charter;
- Quality control and safety of the finished product.
Research & Development (R&D)
ECTS
5 credits
Training structure
School of Pharmacy
- Non-clinical research: cell and animal models. Micronutrients/polyphenols
- Clinical research—Application in nutrition
- Ethics and regulations in animal experimentation
- Laboratory techniques and daily practice in animal experimentation (tutorial)
- Gut microbiota: definition, analysis techniques, impact of CA
Food safety management
ECTS
5 credits
Training structure
School of Pharmacy
EU objective: Training in strategy and implementation of a quality system in the agri-food industry
- Tools for implementing a quality system
- Role of RQSE, traceability, HACCP methodology, BRC standard, ISF, food hygiene training techniques
- Waste classification and management, technology watch
- Staff training scenarios
Food Project
ECTS
5 credits
Training structure
School of Pharmacy
Objective: respond to a call for proposals or a call for expressions of interest
Context: program related to nutrition, dietary supplements, foods for specific purposes aimed at people who want to improve their health and/or who participate in sports (performance).
Approximately 20 hours of classroom time: lectures, meetings, brainstorming sessions, oral presentations, etc.
Approximately 30 hours of independent study
Crisis Management and Auditing
ECTS
5 credits
Training structure
School of Pharmacy
EU objective:
- Prepare future executives to experience audits both as auditees and potential auditors
- Provide the crisis management knowledge and tools needed to prevent, anticipate, manage, and communicate during this type of event
Food risk
ECTS
5 credits
Training structure
School of Pharmacy
Raise awareness among future quality managers 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, etc.
- Biotechnology: GMOs
- Biological: Bacteria, Viruses, Parasites
- Other: Toxic plants, Packaging-food interactions, Food allergies
Food risk 2
ECTS
1 credit
Training structure
School of Pharmacy
Food risk 1
ECTS
4 credits
Training structure
School of Pharmacy
Compulsory course units
ECTS
15 credits
Training structure
School of Pharmacy
Nutrition and food survey method in the south
ECTS
5 credits
Training structure
School of Pharmacy
Introduction to concepts and techniques for:
- situation assessment
- analysis of determinants
- nutritional phenomena
- at the population level
Public nutrition: concept and challenges
ECTS
5 credits
Training structure
School of Pharmacy
Understanding public health issues related to food and nutrition, particularly in societies in the Global South.
Public nutrition: concept and challenges CC
Training structure
School of Pharmacy
Public nutrition: concept and challenges CT
Training structure
School of Pharmacy
Food pathways for improving nutritional situations
ECTS
5 credits
Training structure
School of Pharmacy
Acquire the knowledge and approach necessary for designing strategies to improve the nutritional status of populations or groups at risk, based on diet.
6-month internship
ECTS
30 credits
Training structure
School of Pharmacy
Admission
Admission requirements
Target audience
L3 science, nutrition, food, sociology.
Level L3 health professions (medicine, pharmacy) or agri-food (engineering school).
Mandatory prerequisites
Maximum of three years of undergraduate study completed for first-year applicants.
Recommended prerequisites
For second-year applicants, experience in the field is recommended.
And after
Professional integration
- Food industry
- International organizations, NGOs, etc.
- Competent authority (AFSSA, etc.)
- All sectors of the food chain (catering, mass retail, etc.)
- Food supplement industries
- Research laboratories