Respond to the new challenges posed by food and its impact on health through prevention initiatives, health education and food safety management.
The challenges of preventive health care and health education
Analyze the health status of target populations and develop follow-up methods, taking into account the history of each individual, in order to offer a tailor-made solution.
This will involve acquiring the skills needed to carry out nutritional audits, to include diet in therapeutic management, to propose health promotion and education tools, to manage specific populations, to develop innovative communication strategies, and to round out knowledge in nutrition, epidemiology and pathophysiology of chronic diseases.
Course details
Major Innovation and Research in Food for Health
minors
Each semester includes 2 blocks dedicated to minors, corresponding to 54 hours of complementary courses that enable students to complete their training in a related field.
Some examples of minors
Block 1: Packaging / Connected health / What about scientific approach - Research / Industrial and municipal waste management / Automated data processing : Python programming and Numerical methods, Python and advanced methods / Innovation, entrepreneurship and combating creativist attitudes
Innovation, entrepreneurship and combating creaticide attitudes
Block 2: Hygiene and food quality (in the food industry and catering) / The microbiota: at the heart of health / Marketing studies and consumer trends / CSR Focus / Consolidate your English - Validate the level required
major Innovation and Research in Food for Health
minors
Each semester includes 2 blocks dedicated to minors, corresponding to 54 hours of complementary courses that enable students to complete their training in a related field.
Some examples of minors
Block 1: Food R&D: from concept to valorization / Predictive microbiology and product shelf life / Popularize Science - Research / Introduction to the Web: Developing a website / Sales techniques and commercial relations
Block 2: Impact of agricultural practices on the quality of processed products / Marketing decisions and actions / Mastering fermentation: Bioprocesses & Benefits / Health education players
In Semester 9, you can choose the path you want to follow, by selecting from :
- the main Prevention and Health Education major, which takes a more in-depth look at this field: Prevention and Health Education - International
- one or more opening majors, designed to broaden your skills in another field:
- Bridging Agroressources to Health by innovation (Beauvais campus)
- Responsible Food Marketing (Beauvais campus)
- CSR/RSO - Changing behaviors (Beauvais campus)
- Intrapreneurship, entrepreneurship and innovation (Beauvais campus)
- a semester, a double degree or a degree-granting stay in France or abroad (from 12 to 18 months for a double degree or a degree-granting stay)
The final project is based on an in-company work placement or research placement for students, or on the long period spent in a company for apprentices.
A final dissertation is written and presented orally.
What career options are available after completing the Prevention and Health Education course?
The Prevention and Health Education pathway enables you to work for consulting or auditing firms, the mutual insurance sector or regional health agencies.
some professions
- Prevention, promotion and health education officer
- Communication officer
- Public health officer
- Product regulation manager
- Health and nutrition project manager
.
They welcome our engineers
MUTUALITE FRANÇAISE, INSTITUT PASTEUR, LINK’UP, PILEJE, NESTLE, ALANTAYA, MUTUELLE SOCIALE AGRICOLE, HARMONIE MUTUELLE, DIRECTION GÉNÉRALE DE L’ALIMENTATION (MINISTERE DE L’AGRICULTURE ET DE L’ALIMENTATION), OBSERVATOIRE REGIONAL SANTE SOCIALE
some Alumni
- Marjorie GALLEE (2020), Louis Bonduelle Foundation - Foundation and CSR Coordinator
- Emma COSSEZ (2020), IREPS - Health Promotion Project Manager
- Margaux DENIS (2013), Ministry of Agriculture and Food - Assistant to the National Secretary of the CNA
- Aurélie KLEIN (2012), Mutualité française - Assistant coordinator for prevention and health promotion
- Emma BESNARD (2020), Nutrikéo - Consultant - Health project manager
