Health also depends on the plate. While UniLaSalle engineers are by no means nutritionists or dietitians, they nevertheless acquire solid skills in the field. Their skills give them access to professions related to health prevention, or in the food industry.

Impassioned by biology, UniLaSalle engineers are led to understand the functioning of the human body as well as the chemistry of food and ingredients. All this knowledge will be useful for them to work for public health organizations, to set up food-related prevention policies. This knowledge can also be used in the agrifood industry, to improve the nutritional intake of food or to create new health products.

With their knowledge in microbiology, UniLaSalle engineers will also have to work on food safety issues.

What about research?

Within the Transformations and Agroresources research unit, the PETALES team (Food processes and transformations and health effects) studies the transformations of agricultural production for food purposes and their effects on human health.

His work is particularly focused on:

  • the characterization of agro-resources during their transformation;
  • the impact of these changes on intestinal homeostasis following early exposure.