Nutrition and Food Supplements (NCA)

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

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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

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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

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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

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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.

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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.

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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.

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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

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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...

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- 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.

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- 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

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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

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Introduction to concepts and techniques for :

- situation assessment

- analysis of determinants

- nutrition phenomena

- on a population scale

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Understand public health issues related to food and nutrition, particularly in developing countries.

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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.

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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.

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

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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

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