M2 Nutrition and Dietary Supplements

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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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