Food Safety (SSA)

See the full page

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

See the full page

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

See the full page

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

See the full page

See the full page

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

See the full page

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.

See the full page

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.

See the full page

See the full page

See the full page

See the full page

See the full page

See the full page

See the full page

See the full page

See the full page

See the full page

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.

See the full page

See the full page

See the full page

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

See the full page

See the full page

See the full page

See the full page

See the full page

See the full page

See the full page

See the full page

See the full page

See the full page

See the full page

See the full page

See the full page

See the full page

See the full page

See the full page

See the full page

See the full page

See the full page

See the full page

See the full page

See the full page

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.

See the full page

See the full page

See the full page

See the full page

See the full page

See the full page

See the full page

See the full page

See the full page

- 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.

See the full page

- 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

See the full page

Introduction to concepts and techniques for:

- situation assessment

- analysis of determinants

- nutritional phenomena

- at the population level

See the full page

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

See the full page

See the full page

See the full page

See the full page

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

See the full page

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

See the full page

See the full page

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

See the full page

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

See the full page

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

See the full page

See the full page

See the full page

See the full page

See the full page

See the full page