Nutrition and Dietary Supplements (NDA)

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Introduction to food safety:
- History of food fears
- Food spoilage
- Packaging

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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

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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
- 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

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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

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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.

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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.

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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.

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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

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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.

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- 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.

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- 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

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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

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Introduction to concepts and techniques for:

- situation assessment

- analysis of determinants

- nutritional phenomena

- at the population level

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Understanding 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 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

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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

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Acquire the knowledge and approach necessary for designing strategies to improve the nutritional status of populations or groups at risk, based on diet.

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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

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