M2 Nutrition and Food Supplements

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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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