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Culinary sciences for health benefits : from field to plate


Join an intensive interdisciplinary program that integrates culinary arts, health sciences and professional practice and learn all about sustainable food production.

You'll have the opportunity to gain hands-on experience and international experience in your field and can earn academic credit.

Immerse yourself in French culture.


The program’s strengths

  • Up to 6 ECTS credits earned for the academic program (3 US credits)

Program information


The program is intended for students in bachelor or master's programs in life sciences, agriculture, food, nutrition, public health, dietetics from an accredited institution.

An advanced intermediate level is required in English (785 in TOEIC, 567 in TOEFL, 227 in TOEFLcbt, 87 in TOEFLibt or 6.5 in IELTS.

French: not required but basic knowledge can be useful.

Admission based on application
Registration deadline: February 15

Tuition Fees and Other Costs


Please inquire with your home intitution.


Martine REY
Associate professor in Languages, Cultures and Society