Target level of study
BAC +5
ECTS
120 credits
Duration
2 years
Training structure
Faculty of Pharmacy
Language(s) of instruction
French
Presentation
Food and health are intimately linked (Hippocrates). The Master's degree in Nutrition and Food Science (NSA) at the University of Montpellier, within the Faculty of Pharmacy, fits perfectly into this approach.
This will enable students to ensure food quality and safety, analyze a population's overall nutritional situation and design intervention programs in developing countries, or acquire the knowledge needed for research into nutrition or food supplements.
After a common first year, teaching in 2ᵉ year is structured around 3 pathways (SSA, NCA, NI) through several specific or elective teaching units, in which over 40% of teachers are specialized professionals from the public (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 contre la faim, GRET, etc.).
- Food safety (SSA)
- International nutrition (NI)
- Nutrition and food supplements (NCA)
Training benefits
Mention of executive training in the agri-food industry: 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 managers capable of dealing with food/nutrition/public health issues, ensuring food hygiene and safety, understanding agro-resources from different angles of health enhancement (food supplements), implementing nutritional plans in developing countries, and carrying out research programs in the field of nutrition (biological or social sciences).
This Master's degree in Nutrition and Food Science is a professional training program designed to train scientific managers at bac+5 level from university courses in biological sciences in various fields (nutrition, food, food science, food-health and food supplements).
Within the curriculum, there are UEs that enable our students to move into the field of research. In particular, the NCA (Nutrition and Food Supplements) pathway enables students to acquire the knowledge they need to pursue their academic studies at doctoral level.
Know-how and skills
The fully pooled format of the Nutrition and Food Science specialization, from the first year in the core curriculum and through the 3 courses in the second year, enables students to tailor their training to their skills needs, so they can respond competitively to the job market.
- Acquire the tools needed to set up a quality system
- Know how to evaluate and improve the nutritional and sanitary capacities of foods
- Be capable of implementing food and nutritional intervention policies
- Acquire mastery of epidemiological investigation techniques
- Study food supplements (regulations, quality, research)
- Study foods with specific purposes, such as parenteral nutrition, infant foods or foods intended for populations with pathologies or deficiencies.
- Master nutrition and food safety research tools.
Organization
Knowledge control
Transdisciplinary teaching in the 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 projects.
In the second year, teaching is structured around three career paths, with a number of specific teaching units. Students can choose their path in line with their career plans and with the advice of the teaching staff.
Each semester comprises "compulsory units" and "elective units", including a free unit of a maximum of 5 ECTS to be chosen from the University's range of courses.
The program encourages students to enrich their professional experience. Optional short (2 months) or long (3 months) internships are offered in Master 1, and a 6-month internship is compulsory in Master 2.
Open on a sandwich basis
Work-study programs are offered only in Master 2 for the following courses:
- Food safety (SSA)
- Nutrition and food supplements (NCA)
Work-study arrangements
Internships, tutored projects
Internship abroad | Possible |
|---|
Master 1 - Semester 2: optional short (10 ECTS) or long (15 ECTS) internship
Master 2 - Semester 4: compulsory internship (30 ECTS)
Program
1ʳᵉ COMMON YEAR
Basic knowledge of the relevant fields(nutrition, food, law and business), developing students' personal potential, introducing them to research...
2ᵉ YEAR: 3 COURSES
- Food safety (SSA)
- International nutrition (NI)
- Nutrition and food supplements (NCA)
Select a program
Nutrition Internationale (NI)
International Nutrition (NI) pathway
Train specialists in public nutrition (population studies) and international nutrition, mainly to work in and with developing countries.
- analyze a population's overall nutritional situation (nature of problems, extent, distribution, determinants and consequences)
- measure nutritional status and food consumption in a population
- diagnose food quality and understand the technological processes used to improve it
- design and implement intervention strategies and programs
Nutrition and Food Supplements (NCA)
Nutrition and Food Supplements course (NCA)
The NCA pathway enables students to acquire the knowledge they need for careers in nutrition research and to prepare for a career in the food supplements industry.
Food Safety (SSA)
Food Safety pathway (SSA)
Train quality managers in agri-food companies and public bodies (ANSES, etc.).
Train or upgrade the skills of managers, administrators, advisors and consultants in food safety at all levels of the food chain.
Food safety basics
ECTS
5 credits
Component
Faculty of Pharmacy
Introduction to food safety:
- History of food scares
- Food spoilage
- Packaging
Food company
ECTS
5 credits
Component
Faculty of Pharmacy
Introduction to company operations :
- Setting up a business: legal forms, organizations and partners, documents, administrative forms, articles of association...
- Partners and environment: investment, production, sales, receivables, debts, balance sheet, operating account, social organizations, etc.), social partners, employee representative bodies
- Introduction to running a business
Introduction to national and international law: regulatory bases, institutions, reading legal texts, industrial property, corporate liability, international law.
Law applicable to food rejections
Business Model
General Nutrition
ECTS
5 credits
Component
Faculty of Pharmacy
Physiology of digestion, absorption of macro- and micro-nutrients:
- 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 fibers
* 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
Component
Faculty of Pharmacy
Project management
ECTS
5 credits
Component
Faculty of Pharmacy
1) Communication and personal development
* Deciphering the mechanisms of communication (taming the emotions of communication)
* Discovering and exploiting our strengths as communicators (identifying our communication profile and using our communication skills)
* Taking into account the context of communication (developing empathy and learning to communicate well in crisis situations (conflict management)
2) Case studies : Meetings, debates
3) Lobbying
4) Project management: organizing a congress / theme
Water and food
ECTS
5 credits
Component
Faculty of Pharmacy
This E.U. introduces students to the issues associated with the various uses of water and liquid discharges, as well as the methodology to be implemented to identify the associated critical points.
- Know the regulations governing the different uses of water.
- Identify substances that may present health risks for consumers
- Know the investigation methods used in the event of health alerts related to water quality and the management of these alerts
- Know the constraints, approach and solutions associated with the management of wastewater from agri-food industries.
Molecular pharmacology and therapeutics
ECTS
5 credits
Component
Faculty of Pharmacy
Physicochemistry of health product formulation
ECTS
5 credits
Component
Faculty of Pharmacy
Physicochemistry of health product formulation EC/CC
Component
Faculty of Pharmacy
Physicochemistry of health product formulation Written
Component
Faculty of Pharmacy
Functional properties of nutrients
ECTS
3 credits
Component
Faculty of Science
Special purpose foods
ECTS
5 credits
Component
Faculty of Pharmacy
Demonstrate the link between food and health in our society, describe food-related pathologies, foods intended for certain categories of people (sick, deficient, children, etc.), and describe the social framework in which they are used.
Supervised research project (TER)
ECTS
5 credits
Component
Faculty of Pharmacy
The aim of the TER is to analyze a scientific article and write a research project related to this article.
The TER is therefore directly related to the chosen article.
English
ECTS
5 credits
Component
Faculty of Pharmacy
Intensive session end of April/May
- 2 level groups (depending on number of students)
- 32 hours of classes in total
- 2 days of 4h classes/week
- 2 teachers : Caroline Wemyss and Gregory Nickson
Elective courses - Semester 2
ECTS
20 credits
Component
Faculty of Pharmacy
UE Long internship + elective UE
ECTS
20 credits
Component
Faculty of Pharmacy
Food security for populations
ECTS
5 credits
Component
Faculty of Pharmacy
Micronutrients and dietary supplements
ECTS
5 credits
Component
Faculty of Pharmacy
UE Internship + elective UEs
ECTS
20 credits
Component
Faculty of Pharmacy
Food security for populations
ECTS
5 credits
Component
Faculty of Pharmacy
Micronutrients and dietary supplements
ECTS
5 credits
Component
Faculty of Pharmacy
UE Tools for Research, Food Analysis + Elective UEs
ECTS
20 credits
Component
Faculty of Pharmacy
Reminder of food hygiene and safety issues:
- biological hazards and containment, microbial biofilms, GMOs, fraud...
Mastery of research tools... :
- Techniques for detecting, quantifying and identifying microorganisms:
* enumerations, microscopy, epifluorescence, flow cytometry, ATPmetry, Q-PCR, DNA chips...
- Physico-chemical techniques: chromatography, IR spectroscopy, rheology...
- Enzyme immunoassay and chromatography techniques: ELISA, lateral-flowstrip...
... and application to food analysis :
- Milk: bacteriological analysis and search for adulteration
- Soda: analysis of chemical composition
- Mushrooms, starches: microscopic observations
- Oysters: detection and quantification of hepatitis A virus
Implementation of quality assurance standards :
- analytical standards, sampling, statistical processing, method validation...
UE Tools for Research, Food Analysis
ECTS
15 credits
Component
Faculty of Pharmacy
Food security for populations
ECTS
5 credits
Component
Faculty of Pharmacy
Micronutrients and dietary supplements
ECTS
5 credits
Component
Faculty of Pharmacy
Food supplements
ECTS
5 credits
Component
Faculty of Pharmacy
- Market and job opportunities;
- Administrations concerned (DGCCRF, ANSES, EFSA, DGAL) and trade associations;
- Regulatory specificities / comparison with drugs;
- Declaration / marketing process;
- Health claims: different types of health claims and lists of recognized health claims; drawing up a health claim application: experimental proof of concept and clinical demonstration (levels of proof); file to be drawn up and follow-up of the application;
- Galenic formatting: manufacturing charter;
- Quality control and safety of the finished product.
Research & D evelopment (R&D)
ECTS
5 credits
Component
Faculty of Pharmacy
- Non-clinical research: cell and animal models. Micronutrients / polyphenols
- Clinical research - Nutritional applications
- Ethics and regulations in animal experimentation
- Laboratory techniques and day-to-day practice in animal experimentation (TD)
- Intestinal microbiota: definition, analysis techniques, impact of ACs
Controlling food safety
ECTS
5 credits
Component
Faculty of Pharmacy
Aim of the UE : To learn about the strategy and implementation of a quality system in a food industry.
- Tools for setting up a quality system
- RQSE role, traceability, HACCP methodology, BRC standard, ISF, food hygiene training techniques
- Typology and management of waste, technological watch
- Staff training situation.
Food Project
ECTS
5 credits
Component
Faculty of Pharmacy
Objective: respond to a call for projects or a call for expressions of interest
Context: a program based on nutrition, food supplements and special-purpose foods for people aiming to improve their health and/or practicing a sporting activity (performance).
Approximately 20 hours of classroom work: lectures, meetings, brainstorming, oral presentations, etc.
Approximately 30 hours of personal work
Crisis management and auditing
ECTS
5 credits
Component
Faculty of Pharmacy
EU objective:
- Prepare future managers for the audit experience, 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
Component
Faculty of Pharmacy
To raise awareness among future quality managers of the toxicological risks associated with the consumption of food and drinking water.
Food contaminants :
- Chemicals: dioxins, pesticides, bisphenol A, phthalates, flame retardants, natural toxins, mineral elements...
- Biotechnologies: GMOs
- Biological: Bacteria, Viruses, Parasites
- Others: Toxic plants, Packaging-food interactions, Food allergies
Nutrition and food survey method in the south
ECTS
5 credits
Component
Faculty of Pharmacy
Introduction to concepts and techniques for :
- situation assessment
- analysis of determinants
- nutrition phenomena
- on a population scale
Public nutrition concept and issues
ECTS
5 credits
Component
Faculty of Pharmacy
Understand public health issues related to food and nutrition, particularly in developing countries.
Public nutitrion: concept and issues CC
Component
Faculty of Pharmacy
Public Nuttrition: concept and issues CT
Component
Faculty of Pharmacy
Food-based ways of improving nutritional situations
ECTS
5 credits
Component
Faculty of Pharmacy
Acquire the knowledge and approach needed to design food-based strategies for improving the nutritional status of at-risk populations or groups.
Food safety basics
ECTS
5 credits
Component
Faculty of Pharmacy
Introduction to food safety:
- History of food scares
- Food spoilage
- Packaging
Food company
ECTS
5 credits
Component
Faculty of Pharmacy
Introduction to company operations :
- Setting up a business: legal forms, organizations and partners, documents, administrative forms, articles of association...
- Partners and environment: investment, production, sales, receivables, debts, balance sheet, operating account, social organizations, etc.), social partners, employee representative bodies
- Introduction to running a business
Introduction to national and international law: regulatory bases, institutions, reading legal texts, industrial property, corporate liability, international law.
Law applicable to food rejections
Business Model
General Nutrition
ECTS
5 credits
Component
Faculty of Pharmacy
Physiology of digestion, absorption of macro- and micro-nutrients:
- 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 fibers
* 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
Component
Faculty of Pharmacy
Project management
ECTS
5 credits
Component
Faculty of Pharmacy
1) Communication and personal development
* Deciphering the mechanisms of communication (taming the emotions of communication)
* Discovering and exploiting our strengths as communicators (identifying our communication profile and using our communication skills)
* Taking into account the context of communication (developing empathy and learning to communicate well in crisis situations (conflict management)
2) Case studies : Meetings, debates
3) Lobbying
4) Project management: organizing a congress / theme
Water and food
ECTS
5 credits
Component
Faculty of Pharmacy
This E.U. introduces students to the issues associated with the various uses of water and liquid discharges, as well as the methodology to be implemented to identify the associated critical points.
- Know the regulations governing the different uses of water.
- Identify substances that may present health risks for consumers
- Know the investigation methods used in the event of health alerts related to water quality and the management of these alerts
- Know the constraints, approach and solutions associated with the management of wastewater from agri-food industries.
Molecular pharmacology and therapeutics
ECTS
5 credits
Component
Faculty of Pharmacy
Physicochemistry of health product formulation
ECTS
5 credits
Component
Faculty of Pharmacy
Physicochemistry of health product formulation EC/CC
Component
Faculty of Pharmacy
Physicochemistry of health product formulation Written
Component
Faculty of Pharmacy
Functional properties of nutrients
ECTS
3 credits
Component
Faculty of Science
Special purpose foods
ECTS
5 credits
Component
Faculty of Pharmacy
Demonstrate the link between food and health in our society, describe food-related pathologies, foods intended for certain categories of people (sick, deficient, children, etc.), and describe the social framework in which they are used.
Supervised research project (TER)
ECTS
5 credits
Component
Faculty of Pharmacy
The aim of the TER is to analyze a scientific article and write a research project related to this article.
The TER is therefore directly related to the chosen article.
English
ECTS
5 credits
Component
Faculty of Pharmacy
Intensive session end of April/May
- 2 level groups (depending on number of students)
- 32 hours of classes in total
- 2 days of 4h classes/week
- 2 teachers : Caroline Wemyss and Gregory Nickson
Elective courses - Semester 2
ECTS
20 credits
Component
Faculty of Pharmacy
UE Long internship + elective UE
ECTS
20 credits
Component
Faculty of Pharmacy
Food security for populations
ECTS
5 credits
Component
Faculty of Pharmacy
Micronutrients and dietary supplements
ECTS
5 credits
Component
Faculty of Pharmacy
UE Internship + elective UEs
ECTS
20 credits
Component
Faculty of Pharmacy
Food security for populations
ECTS
5 credits
Component
Faculty of Pharmacy
Micronutrients and dietary supplements
ECTS
5 credits
Component
Faculty of Pharmacy
UE Tools for Research, Food Analysis + Elective UEs
ECTS
20 credits
Component
Faculty of Pharmacy
Reminder of food hygiene and safety issues:
- biological hazards and containment, microbial biofilms, GMOs, fraud...
Mastery of research tools... :
- Techniques for detecting, quantifying and identifying microorganisms:
* enumerations, microscopy, epifluorescence, flow cytometry, ATPmetry, Q-PCR, DNA chips...
- Physico-chemical techniques: chromatography, IR spectroscopy, rheology...
- Enzyme immunoassay and chromatography techniques: ELISA, lateral-flowstrip...
... and application to food analysis :
- Milk: bacteriological analysis and search for adulteration
- Soda: analysis of chemical composition
- Mushrooms, starches: microscopic observations
- Oysters: detection and quantification of hepatitis A virus
Implementation of quality assurance standards :
- analytical standards, sampling, statistical processing, method validation...
UE Tools for Research, Food Analysis
ECTS
15 credits
Component
Faculty of Pharmacy
Food security for populations
ECTS
5 credits
Component
Faculty of Pharmacy
Micronutrients and dietary supplements
ECTS
5 credits
Component
Faculty of Pharmacy
Food supplements
ECTS
5 credits
Component
Faculty of Pharmacy
- Market and job opportunities;
- Administrations concerned (DGCCRF, ANSES, EFSA, DGAL) and trade associations;
- Regulatory specificities / comparison with drugs;
- Declaration / marketing process;
- Health claims: different types of health claims and lists of recognized health claims; drawing up a health claim application: experimental proof of concept and clinical demonstration (levels of proof); file to be drawn up and follow-up of the application;
- Galenic formatting: manufacturing charter;
- Quality control and safety of the finished product.
Research & D evelopment (R&D)
ECTS
5 credits
Component
Faculty of Pharmacy
- Non-clinical research: cell and animal models. Micronutrients / polyphenols
- Clinical research - Nutritional applications
- Ethics and regulations in animal experimentation
- Laboratory techniques and day-to-day practice in animal experimentation (TD)
- Intestinal microbiota: definition, analysis techniques, impact of ACs
Food Project
ECTS
5 credits
Component
Faculty of Pharmacy
Objective: respond to a call for projects or a call for expressions of interest
Context: a program based on nutrition, food supplements and special-purpose foods for people aiming to improve their health and/or practicing a sporting activity (performance).
Approximately 20 hours of classroom work: lectures, meetings, brainstorming, oral presentations, etc.
Approximately 30 hours of personal work
Nutrition and food survey method in the south
ECTS
5 credits
Component
Faculty of Pharmacy
Introduction to concepts and techniques for :
- situation assessment
- analysis of determinants
- nutrition phenomena
- on a population scale
Public nutrition concept and issues
ECTS
5 credits
Component
Faculty of Pharmacy
Understand public health issues related to food and nutrition, particularly in developing countries.
Public nutitrion: concept and issues CC
Component
Faculty of Pharmacy
Public Nuttrition: concept and issues CT
Component
Faculty of Pharmacy
Communication and marketing strategy for healthcare products
ECTS
5 credits
Component
Faculty of Pharmacy
Communication strategy/Marketing of healthcare products Oral
Component
Faculty of Pharmacy
Communication strategy/Marketing health products Written
Component
Faculty of Pharmacy
Statistics applied to biology
ECTS
5 credits
Component
Faculty of Medicine
Controlling food safety
ECTS
5 credits
Component
Faculty of Pharmacy
Aim of the UE : To learn about the strategy and implementation of a quality system in a food industry.
- Tools for setting up a quality system
- RQSE role, traceability, HACCP methodology, BRC standard, ISF, food hygiene training techniques
- Typology and management of waste, technological watch
- Staff training situation.
Crisis management and auditing
ECTS
5 credits
Component
Faculty of Pharmacy
EU objective:
- Prepare future managers for the audit experience, 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-based ways of improving nutritional situations
ECTS
5 credits
Component
Faculty of Pharmacy
Acquire the knowledge and approach needed to design food-based strategies for improving the nutritional status of at-risk populations or groups.
Food risk
ECTS
5 credits
Component
Faculty of Pharmacy
To raise awareness among future quality managers of the toxicological risks associated with the consumption of food and drinking water.
Food contaminants :
- Chemicals: dioxins, pesticides, bisphenol A, phthalates, flame retardants, natural toxins, mineral elements...
- Biotechnologies: GMOs
- Biological: Bacteria, Viruses, Parasites
- Others: Toxic plants, Packaging-food interactions, Food allergies
Food safety basics
ECTS
5 credits
Component
Faculty of Pharmacy
Introduction to food safety:
- History of food scares
- Food spoilage
- Packaging
Food company
ECTS
5 credits
Component
Faculty of Pharmacy
Introduction to company operations :
- Setting up a business: legal forms, organizations and partners, documents, administrative forms, articles of association...
- Partners and environment: investment, production, sales, receivables, debts, balance sheet, operating account, social organizations, etc.), social partners, employee representative bodies
- Introduction to running a business
Introduction to national and international law: regulatory bases, institutions, reading legal texts, industrial property, corporate liability, international law.
Law applicable to food rejections
Business Model
General Nutrition
ECTS
5 credits
Component
Faculty of Pharmacy
Physiology of digestion, absorption of macro- and micro-nutrients:
- 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 fibers
* 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
Component
Faculty of Pharmacy
Project management
ECTS
5 credits
Component
Faculty of Pharmacy
1) Communication and personal development
* Deciphering the mechanisms of communication (taming the emotions of communication)
* Discovering and exploiting our strengths as communicators (identifying our communication profile and using our communication skills)
* Taking into account the context of communication (developing empathy and learning to communicate well in crisis situations (conflict management)
2) Case studies : Meetings, debates
3) Lobbying
4) Project management: organizing a congress / theme
Water and food
ECTS
5 credits
Component
Faculty of Pharmacy
This E.U. introduces students to the issues associated with the various uses of water and liquid discharges, as well as the methodology to be implemented to identify the associated critical points.
- Know the regulations governing the different uses of water.
- Identify substances that may present health risks for consumers
- Know the investigation methods used in the event of health alerts related to water quality and the management of these alerts
- Know the constraints, approach and solutions associated with the management of wastewater from agri-food industries.
Molecular pharmacology and therapeutics
ECTS
5 credits
Component
Faculty of Pharmacy
Physicochemistry of health product formulation
ECTS
5 credits
Component
Faculty of Pharmacy
Physicochemistry of health product formulation EC/CC
Component
Faculty of Pharmacy
Physicochemistry of health product formulation Written
Component
Faculty of Pharmacy
Functional properties of nutrients
ECTS
3 credits
Component
Faculty of Science
Special purpose foods
ECTS
5 credits
Component
Faculty of Pharmacy
Demonstrate the link between food and health in our society, describe food-related pathologies, foods intended for certain categories of people (sick, deficient, children, etc.), and describe the social framework in which they are used.
Supervised research project (TER)
ECTS
5 credits
Component
Faculty of Pharmacy
The aim of the TER is to analyze a scientific article and write a research project related to this article.
The TER is therefore directly related to the chosen article.
English
ECTS
5 credits
Component
Faculty of Pharmacy
Intensive session end of April/May
- 2 level groups (depending on number of students)
- 32 hours of classes in total
- 2 days of 4h classes/week
- 2 teachers : Caroline Wemyss and Gregory Nickson
Elective courses - Semester 2
ECTS
20 credits
Component
Faculty of Pharmacy
UE Long internship + elective UE
ECTS
20 credits
Component
Faculty of Pharmacy
Food security for populations
ECTS
5 credits
Component
Faculty of Pharmacy
Micronutrients and dietary supplements
ECTS
5 credits
Component
Faculty of Pharmacy
UE Internship + elective UEs
ECTS
20 credits
Component
Faculty of Pharmacy
Food security for populations
ECTS
5 credits
Component
Faculty of Pharmacy
Micronutrients and dietary supplements
ECTS
5 credits
Component
Faculty of Pharmacy
UE Tools for Research, Food Analysis + Elective UEs
ECTS
20 credits
Component
Faculty of Pharmacy
Reminder of food hygiene and safety issues:
- biological hazards and containment, microbial biofilms, GMOs, fraud...
Mastery of research tools... :
- Techniques for detecting, quantifying and identifying microorganisms:
* enumerations, microscopy, epifluorescence, flow cytometry, ATPmetry, Q-PCR, DNA chips...
- Physico-chemical techniques: chromatography, IR spectroscopy, rheology...
- Enzyme immunoassay and chromatography techniques: ELISA, lateral-flowstrip...
... and application to food analysis :
- Milk: bacteriological analysis and search for adulteration
- Soda: analysis of chemical composition
- Mushrooms, starches: microscopic observations
- Oysters: detection and quantification of hepatitis A virus
Implementation of quality assurance standards :
- analytical standards, sampling, statistical processing, method validation...
UE Tools for Research, Food Analysis
ECTS
15 credits
Component
Faculty of Pharmacy
Food security for populations
ECTS
5 credits
Component
Faculty of Pharmacy
Micronutrients and dietary supplements
ECTS
5 credits
Component
Faculty of Pharmacy
Food supplements
ECTS
5 credits
Component
Faculty of Pharmacy
- Market and job opportunities;
- Administrations concerned (DGCCRF, ANSES, EFSA, DGAL) and trade associations;
- Regulatory specificities / comparison with drugs;
- Declaration / marketing process;
- Health claims: different types of health claims and lists of recognized health claims; drawing up a health claim application: experimental proof of concept and clinical demonstration (levels of proof); file to be drawn up and follow-up of the application;
- Galenic formatting: manufacturing charter;
- Quality control and safety of the finished product.
Research & D evelopment (R&D)
ECTS
5 credits
Component
Faculty of Pharmacy
- Non-clinical research: cell and animal models. Micronutrients / polyphenols
- Clinical research - Nutritional applications
- Ethics and regulations in animal experimentation
- Laboratory techniques and day-to-day practice in animal experimentation (TD)
- Intestinal microbiota: definition, analysis techniques, impact of ACs
Nutrition and food survey method in the south
ECTS
5 credits
Component
Faculty of Pharmacy
Introduction to concepts and techniques for :
- situation assessment
- analysis of determinants
- nutrition phenomena
- on a population scale
Public nutrition concept and issues
ECTS
5 credits
Component
Faculty of Pharmacy
Understand public health issues related to food and nutrition, particularly in developing countries.
Public nutitrion: concept and issues CC
Component
Faculty of Pharmacy
Public Nuttrition: concept and issues CT
Component
Faculty of Pharmacy
Food Project
ECTS
5 credits
Component
Faculty of Pharmacy
Objective: respond to a call for projects or a call for expressions of interest
Context: a program based on nutrition, food supplements and special-purpose foods for people aiming to improve their health and/or practicing a sporting activity (performance).
Approximately 20 hours of classroom work: lectures, meetings, brainstorming, oral presentations, etc.
Approximately 30 hours of personal work
Food-based ways of improving nutritional situations
ECTS
5 credits
Component
Faculty of Pharmacy
Acquire the knowledge and approach needed to design food-based strategies for improving the nutritional status of at-risk populations or groups.
Controlling food safety
ECTS
5 credits
Component
Faculty of Pharmacy
Aim of the UE : To learn about the strategy and implementation of a quality system in a food industry.
- Tools for setting up a quality system
- RQSE role, traceability, HACCP methodology, BRC standard, ISF, food hygiene training techniques
- Typology and management of waste, technological watch
- Staff training situation.
Crisis management and auditing
ECTS
5 credits
Component
Faculty of Pharmacy
EU objective:
- Prepare future managers for the audit experience, 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
Component
Faculty of Pharmacy
To raise awareness among future quality managers of the toxicological risks associated with the consumption of food and drinking water.
Food contaminants :
- Chemicals: dioxins, pesticides, bisphenol A, phthalates, flame retardants, natural toxins, mineral elements...
- Biotechnologies: GMOs
- Biological: Bacteria, Viruses, Parasites
- Others: Toxic plants, Packaging-food interactions, Food allergies
Admission
Access conditions
Target audience
L3 science, nutrition, food, sociology.
Level L3 health professions (medical studies, pharmacy studies) or agri-food (engineering school).
Necessary prerequisites
Licence 3 maximum acquired for application in 1ʳᵉ year.
Recommended prerequisites
For applications in 2nd year, experience in the field is recommended.
And then
Professional integration
- Food industry
- International organizations, NGOs, ...
- Competent authorities (AFSSA...)
- All sectors of the food chain (catering, mass distribution, etc.)
- Food supplement industries
- Research laboratories