Nutrition, Quality and Health track - NQS
In this course, we look at human nutrition from both fundamental and public health perspectives.
A rise in nutrition-related pathologies such as obesity and diabetes, and their associated complications, is linked to changes in eating habits. Access to quality food has become a social requirement. The relationship between food and human health is at the core of our training.
In our master's program, we offer training in food hygiene, quality and safety, nutrition/health communication and nutritional research and innovation.
Our training is also available on a intermediary course basis.
Key words: nutritional quality - human health - nutritional innovation - communication
Objectives and admission procedures
At the end of the course, students become professionals in the field of nutrition, with a selection of training in the following three sectors:
- Food safety
- Research and development and nutritional innovation
- Communication and nutrition education
As part of the intermediary course, students apply via the following link : Master 2 Biologie Intégrative et Physiologie - CFA Leem Apprentissage (leem-apprentissage.org)
First year 2nd semester
Optional courses (18 ECTS)
- MU4BI014 - Régulation intégrée de la balance énergétique (6 ECTS)
- MU4BI015 - Physiologie digestive (6 ECTS)
- MU4BI013 - Exploration des fonctions physiologiques du petit animal (6 ECTS)
- MU4BI035 - Impact de la nutrition animale et de la conservation des agro-ressources sur la qualité nutritionnelle des produits et la santé (6 ECTS)
- MU4BI033 - Python for physiology modelling (PyPM) (6 ECTS)
UE hors contrat
Internship (12ECTS)
Second year
M2-S3 (30 ECTS) - Professional Development Course
2 mandatory courses (12 ECTS)
- MU5BIQ01 - Projet scientifique et technique en "Nutrition and Health" (6 ECTS)
- MU5BIQ02 - Connaissance de l'entreprise, gestion et marketing (6 ECTS)
Optional courses (18 ECTS)
- MU5BIQ03 - Alimentation et santé : qualités nutritionnelle et sensorielle (6 ECTS)
- MU5BIQ04 - Composante et hygiénique de la qualité des aliments et maîtrise des risques (6 ECTS)
- MU5BIP16 - Initiation in bio engineering (6 ECTS)
- MU5BIQ06 - Innovation et communication (6ECTS)
- MU5BI671 - Management de la qualité en entreprise (6 ECTS)
- MU5BIP03 - Nutrigénomique (6 ECTS)
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MU5BIP13 - Ouverture thématique en PPH1 (3 ECTS) :
- Physiopathologie métaboliques - MU5BIP14 - Ouverture thématique en PPH2 (3 ECTS), choix d'un thème parmi les deux suivants :
- - Physiopathologie hépatique
- - Cardiovascular diseases
- MU5BIP07 - Sciences and society (6 ECTS)
M2-S4 (30 ECTS) - Professional Development Course
M2- (60 ECTS) - Work-study program
The work-study schedule is 2 weeks on the job / 2 weeks in training. Full-time at the company from early April.
Compulsory courses
MU5BIQ04 - Composante et hygiénique de la qualité des aliments et maîtrise des risques (6 ECTS)
MU5BIQ06 - Innovation et communication (6ECTS)
Formulation, Nutrition et Innovation (6 ECTS)
UE d'anglais : préparation au TOEIC (3 ECTS)
Optional courses
MU5BIQ02 - Connaissance de l'entreprise, gestion et marketing (6 ECTS)
MU5BIQ03 - Alimentation et santé : qualités nutritionnelle et sensorielle (6 ECTS)
MU4BI032 - Passeport entreprise
MU4BI035 - Utilisations des agro-ressources animales et végétales et qualité nutritionnelle (6 ECTS)
Travail entreprise, rapport et soutenance (30 ECTS)
Possible professions
- Health education project manager
- Assistant Product Manager
- Health By Nutrition
- Digital communications manager
- Project manager, nutritional communication
- Junior scientific supervisor
- Health food designer
- Digital project manager of innovation
- Brand identity developer
- Quality/QHSE Manager in the food industry
- DGCCRF inspector
- IAA Regulatory Affairs Officer
- Project/product manager
Possible assignments
- Development of digital training (e-learning, etc.)
- Drafting of scientific arguments related to a brand's products
- Development of new product ranges, launch on the French/European market.
- Management of social networks, production of brochures and sales analysis
- HACCP plan update, Certification renewal
- Setting up organic certification
- Implementation of a supplier/raw materials risk assessment.
- Conduct health audits, create appropriate communication tools
- Supplier referencing, Customer and supplier relationship management in the food industry
THE ALUMNI NETWORK
- A website: http://masterbip.wixsite.com/nutrition
- A gmail address: contact.nutribip@gmail.com
- A private facebook group: https://www.facebook.com/groups/nutribip/
- Groups on the professional social networks Linkedin & Viadeo
Lecture's schedules & internship
- Internship in France
You will need to complete the internship form once you have been accepted by a company.
Please read these tutorials carefully before completing your internship agreement
Internship agreement procedure
Internship charter (see Moodle internships)
Note on the amendment to the internship agreement
Internship agreement
- Internship abroad
As soon as the academic year begins, we strongly recommend that you start looking for an internship in a foreign laboratory or company. The course leaders and/or mobility managers, Prof. Gaël Orieux and Prof. Eric Schwartz, can help you if necessary.
Click on the link to find out more about internships abroad
Back-to-school meeting August 31 at 9 a.m. in room 101, tower 14.24
The schedule is available here.
It will be updated regularly.
Contacts
Secrétariat
Campus Pierre et Marie Curie
Bâtiment C - 1er Etage - porte 106
+33 (0)1 44 27 72 86
9, quai Saint Bernard
Case courrier 147
75252 Paris Cedex 05