Nutrition and Dietary Supplements (NCA)

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Introduction to Food Safety:
- History of Food Fears:
- Food Alterations:
- Packaging

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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

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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

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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

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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

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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.

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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.

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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

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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…

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- 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.

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- 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

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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

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An Introduction to Concepts and Techniques for:

- assessment of the situation

- analysis of determinants

- nutritional phenomena

- at the population level

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To understand public health issues related to food and nutrition, particularly in societies in the Global South.

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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

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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

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Acquire the knowledge and approach necessary to design diet-based strategies for improving the nutritional status of populations or at-risk groups.

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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

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