Evaluate the health effects of food ingredients or contaminants by controlling the budgets, the realization of the studies and their scientific valorization.
The challenges of research and innovation in agri-food for health
- Know how to design, carry out and analyze studies aimed at evaluating the impact on our health of the various components of a food matrix.
- To assist in the elaboration of a budget, the search for funding and the valorization of the results obtained.
This will include the acquisition of skills in good laboratory practices, scientific evaluation methods, design and implementation of preclinical and clinical studies, writing of scientific materials, management of intellectual property while knowing the risks of occurrence and evolution of chronic diseases related to food.
Details of the courses
Innovation and Research in Food for Health Major
Minors
Each semester includes 2 blocks dedicated to minors, corresponding to 54 hours of complementary courses that allow students to complete their training in a related field.
Some examples of minors
Block 1: Connected health / What about scientific approach - Research / Automated data processing : Python programming and methods / Numerics, Python and advanced methods / Innovate, undertake and combat creaticide attitudes
Block 2 : Food hygiene and quality (in food industry and catering) / The microbiota: at the heart of health / Marketing studies and consumer trends / CSR focus
Major Scientific Evaluation in Food for Health
Minors
Each semester includes 2 blocks dedicated to minors, corresponding to 54 hours of complementary courses that allow students to complete their training in a related field.
Some examples of minors
Block 1: Food R&D: from concept to valorization / Popularize Science - Research / Introduction to the Web: Developing an Internet site / Sales techniques and commercial relations
Block 2: Marketing decisions and actions / Mastering fermentation: Bioprocesses & Benefits / The actors of health education
In semester 9, you can choose your pathway according to your desires, by choosing among :
- the main major of the Research and Innovation in Food for Health track, which goes into this field in greater depth: Bridging Agroressources to Health by innovation
- one or more opening majors, designed to broaden your skills in another area:
- Responsible Food Marketing (Beauvais campus)
- CSR/RSO - Behavior Change (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 end-of-studies project is based on an internship in a company or a research internship for students, or on the long period in a company for students following an apprenticeship program.
It leads to the writing of a thesis and an oral presentation.
What careers are there after the Research and Innovation in Food for Health program?
The Research and Innovation in Food for Health program allows students to work in the agri-food and pharmaceutical industries, in research centers or in consulting firms.
Some jobs
- R&D project manager
- Research engineer
- Scientific communication officer
- Innovation manager
- Development manager
- Preclinical or clinical project manager
.
They welcome our engineers
INRAE - INSERM - DANONE - NESTLE - LESAFFRE - ROQUETTE - SOUFFLET - L'OREAL - Pôle NSL - Eurasanté - Institut Pasteur - CRO - PIERRE FABRE -
SANOFI
Some Alumni
- Clara LEROND (2019), Research Assistant, Nestlé Reseach
- Claire GUIVARCHE (2019), PhD student, INSERM
- Domitille VEY (2019), Head of Food Service, UFC Que Choisir
- Arnaud JARUGA (2010), Scientific writer, Soladis Clinical Studies
- Damien PREVERAUD (2004), Global scientific manager, ADISSEO France SAS
