Food, Nutrition and Pathology

Explore the programs and courses offered by Food, Nutrition and Pathology

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Program Overview

The objective of this specialty is to train students with solid scientific and technical skills in the field of Nutrition, Food and Health Sciences, able to master concepts and methods, develop experimental schemes, to develop a critical analysis of experimental situations. It also aims to train future quality control and assurance managers in the fields of environment, agri-food, medicine and cosmetics to meet requirements for continuous quality improvement.

 The Food, Nutrition and Pathology degree is developed to allow the acquisition of fundamental and technical bases, through in-depth teaching of Physiology of Integrated Systems, Food Biochemistry , Food Safety, Food Microbiology, food toxicology, analytical technique and the physico-chemical properties of foods.

The candidate should be able at the end of his training to meet the requirements that the world imposes on its future executives both in the field of work in companies or laboratories (professional integration) and in research and higher education (PG./Doctorate and teaching).

Teaching Language : French/English

Curriculum Highlights

Core Courses

Core courses are designed to provide students with the fundamentals. They generally cover the essential concepts needed to understand the basic principles of the discipline. Here are some examples of topics covered in core courses:

1.         Biochemistry: Study of the chemical processes that take place in living organisms, with a particular focus on nutrient metabolism.

2.         Physiology: Study of the functioning of organs and systems in the human body, including the digestive system, endocrine system and cardiovascular system.

3.         Food Microbiology: Study of micro-organisms, including bacteria, viruses and fungi, and their role in food and health. Understanding of the microbiological risks associated with food and measures to prevent food-borne infections.

4.         Dietetics: Study of the principles of balanced eating and the development of food plans adapted to individual and collective needs. Development of skills in nutrition counselling and therapeutic education.

5.         Nutrition and pathologies: Study of the links between diet and chronic diseases, such as cardiovascular disease, diabetes, obesity and cancer.

6. Food safety: -Food quality management.

                        -Toxicology and microbiological safety of food.


Advanced Topics

Advanced topics delve deeper into the concepts and techniques presented in core courses and introduce more specialized areas. Here are some examples of advanced topics:

  • Nutrition and Metabolic Diseases:
  • Advanced nutritional strategies for the prevention and management of pathologies.
  • Nutrition and Cardiovascular Diseases:
  • Study of the pathophysiological mechanisms involved in cardiovascular diseases and the role of diet in their prevention and treatment.
  • Nutrition and Cancer:
  • Nutritional interventions to improve the quality of life of cancer patients and reduce the side effects of treatments.
  • Nutrition and Digestive Diseases:
  • In-depth knowledge of chronic inflammatory bowel diseases, functional intestinal disorders, and liver diseases.
  • Nutrition and Neurodegenerative Diseases:
  • Study of the links between diet and Alzheimer's disease, Parkinson's disease, and other neurodegenerative diseases. Exploration of nutritional strategies to prevent or slow the progression of these diseases.
  • Nutrition for High-Level Athletes:
  • Optimization of diet to improve athletic performance and promote recovery. Design of personalized dietary plans for athletes in different disciplines.
  • Nutritional Epidemiology:
  • Mastery of methods for studying the links between diet and health at the population level.


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Admissions Information

Bachelor Degree in Experimental Sciences

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