This course is designed for those who are interested in nutrition, food safety and the health and well-being of individuals and populations. It is also for those who are concerned with the management of food and health in a context of sustainable development and in an international intercultural environment.
You will learn how to identify and understand the food factors that are involved in the development of many diseases. You will be trained in the most innovative tools, techniques and methods of the marketing and sales functions of Agrohealth, to better respond to the new challenges of food as a tool for health prevention.
Practical information
Training: engineer in Food and Health
Duration of the course: 2 years
Training location: Beauvais campus
Details of the courses
UE Project Management (6 ECTS credits)
- Business intelligence and strategic watch
- Project management
- Team management
- Personal development
UE Tools for the engineer (5 ECTS credits)
- Scientific valorization
- Desktop publishing tools (DTP)
- Monitoring techniques and e-reputation
- Creativity and innovation, products and services
- Debate
UE Nutritional sciences (7 ECTS credits)
- Dietetics of the healthy
- General and nutritional epidemiology
- Macronutrients: from ingestion to metabolism
- Origin of the development of pathologies in adults
EU Specialty project (4 ECTS credits)
- Specialty project
UE Internship (8 ECTS credits)
- Valuation of the internship
UE Engineering tools (4 ECTS credits)
- Management tools
- Knowledge of professions
- Quality approach: practical application in companies
- Technical management of sanitary risks
UE Food innovation and regulation (5 ECTS credits)
- Nutraceuticals: health value and regulation
- Phytotherapy, health innovation and scientific proof
- Food law
- From therapeutic innovation to medicinal product
UE Dietetics and human nutrition (5 ECTS credits)
- Culinary practice and health
- Therapeutic dietetics
- Genomic approach and personalized nutrition
EU Methodology and innovative techniques (5 ECTS credits)
Applied research in nutrition
Statistical methods in epidemiology
Introduction to the impact of processing on the nutritional quality of foods
UE Specialty project (4 ECTS credits)
- Writing a thesis argument
- Specialty project PREVALS
UE Health catering and hotel option (4 ECTS credits)
- Supportive care
- Introduction to catering and hotel management in health care
UE Prevention and health education option (4 ECTS credits)
- Health food communication and social marketing
- Health promotion and education
- Therapeutic patient education
UE Valuation of the Assistant Engineer internship (3 ECTS credits)
- Valorization of the Assistant Engineer internship
UE Rational nutrition of populations (7 ECTS credits)
- Nutritional control plan
- Nutrition in developing countries
- Nutrition, poverty, precariousness and health of populations
- Innovation and communication strategies in agri-health
EU Specialty project and engineering tools (8 ECTS credits)
- Employment marketing
- Prospective in food and health
- Specialty project PREVALS
- Communicating at scientific conferences
UE Health and nutritional management (8 ECTS credits)
- Food and therapeutic management
- Health education through the culinary approach
- Diseases and nutritional rehabilitation
UE Thematic orientation Health care catering and hotels (7 ECTS credits)
- Auditing in HHR
- Coordinating HHR services
- Feeding the frail person
UE Thematic orientation Prevention and health education (7 ECTS credits)
- Roles and strategic approaches of private actors in the field of prevention and health promotion
- Issues and practices of European institutions in prevention and health education
- Programs and action plans of international institutions in prevention and global health
- Internship (6 months) - 12 ECTS credits
- Final thesis : written report - 9 ECTS credits
- Final thesis : oral presentation - 9 ECTS credits