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Master n+ Institut Polytechnique LaSalle Beauvais Agro-health, Food Safety
Majors:
Prevention, Diet and Health Benefits
Food Industries and Quality
Marketing, Communication and Sales
Official Title
Diplome d'Ingenieur en Alimentation et Santé
Program
Course language
| Major |
M1 |
M2 |
| Prevention, Diet and Health Benefits |
French |
French |
| Food Industries and Quality |
French |
French |
| Marketing, Communication and Sales |
French |
French |
The M1 section is taught by
The institute : Institut Polytechnique LaSalle Beauvais
The M2 section is taught by
The institute : Institut Polytechnique LaSalle Beauvais
Domains
Agro Food, Health, Quality, Food Safety, Agro-health, Agro-Business, Business Intelligence, Food Formulation
Section M1
Location
Institut Polytechnique LaSalle Beauvais
19 Rue Pierre Waguet, BP 30313
60026 BEAUVAIS Cedex
FRANCE
Cost of M1
5330 euros
Description M1
Master degree FOOD and HEALTH (Food industry, Nutrition and Health)
The curriculum is 2 years long and is based on a large amount of personal work, case studies, field trips and a long-term work placement (minimum of 6 months) in a company, a final thesis in which the student may get involved in collective projects and take responsibilities. You will be able to choose your specialization with a professor who will help you throughout your curriculum; a French student will be your buddy student in order to help you for the academic and daily life.
For the first year (M1) bases will be given in 3 learning Pathway in order to prepare the Advanced Course offered in the same area of study for the first semester of second year. Courses are taught in French.
Scholarships M1
Eiffel grant for excellent students
M1 url
none
Period 1
Note: a part of (or all) the M1-Period 1 will be replaced by a "n+i" special package designed for foreign student.
See the Methodology Integration Package (PIM) for more informations.
Core
CULINARY TECHNICS AND HEALTH IMPACTS
fr
24.00
2.00
APPLIED PHARMACOLOGY
fr
24.00
2.00
SENSORIAL ANALYSIS
fr
12.00
1.00
LEGISLATION OF FOOD AND HEALTH PRODUCTS
fr
36.00
3.00
TEAM MANAGEMENT
fr
40.00
3.00
BUSINESS GAME
en
24.00
2.00
BUSINESS MANAGEMENT TOOLS
fr
12.00
1.00
BUSINESS AND STRATEGIC INTELLIGENCE
fr
12.00
1.00
AGROCREATIV’ INNOVATION PROJECT (ACCEPTANCE STEP)
fr
50.00
4.00
MULTIVARIATE DESCRIPTIVE STATISTICS
fr
36.00
3.00
LABOR AND TRADE LAW
fr
36.00
3.00
Period 2
Major : Prevention, Diet and Health Benefits
FROM THERAPEUTIC INNOVATION TO DRUGS
fr
12.00
1.00
PRECLINICAL SCIENCE ASSESSMENT FOR DIETARY HEALTH CLAIMS
fr
12.00
1.00
SYSTEMS OF SUPPLY AND FOOD DISTRIBUTION
fr
24.00
2.00
THE MACRONUTRIENTS : OF THE INGESTION TO METABOLISATION
fr
18.00
1.50
BUSINESS AND STRATEGIC INTELLIGENCE
fr
24.00
2.00
EPIDEMIOLOGY
fr
12.00
1.00
NUTRIGENOMICS AND GENETIC DESEASES
fr
18.00
1.50
METHODS AND PRATICE IN TRANSCRIPTOMIC
fr
24.00
2.00
CULINARY PRACTICE AS EDUCATIVE VALUE
fr
12.00
1.00
STATISTICAL METHODS IN EPIDEMIOLOGY
fr
12.00
1.00
THE MICRONUTRIENTS
fr
12.00
1.00
PHYTOTHERAPY AND PHYTOCHEMISTRY
fr
18.00
1.50
RISK MANAGEMENT IN FOOD INDUSTRY
fr
12.00
1.00
INTRODUCTION TO THE COSMETICS INDUSTRY
fr
24.00
2.00
HEALTHY COOKING AS ADJUVANT MEDICINE
fr
30.00
2.50
NUTRITIONAL AUDIT
fr
12.00
1.00
AGROCREATIV’ INNOVATION PROJECT (TECHNICAL STEP)
fr
50.00
4.00
PREVALS PROJECT
fr
24.00
2.00
BASE IN DESIGN SOFTWARE FOR PREVALS PROJECT
fr
12.00
1.00
Major : Food Industries and Quality
EXPERIMENTAL DESIGNS
fr
24.00
2.00
STATISTICS FOR INDUSTRY
fr
24.00
2.00
FOOD ADDITIVE COMPONENT
fr
24.00
2.00
CHARACTERIZATION OF NUTRITIONAL LOSS DURING FOOD PROCESSING
fr
36.00
3.00
FOOD MICROBIOLOGY : PROJECT
fr
24.00
2.00
BUSINESS STRATEGY PART I
fr
36.00
3.00
PLANT BIOTECHNOLY AND HEALTH
fr
20.00
1.50
FOOD PRESERVATION
fr
24.00
2.00
DIETARY CHEMICAL RISKS 2 (TOXICOLOGY)
fr
18.00
1.50
PACKAGING TECHNOLOGY
fr
18.00
1.50
INTRODUCTION TO THE COSMETICS INDUSTRY
fr
24.00
2.00
AGROCREATIV’ INNOVATION PROJECT (TECHNICAL STEP)
fr
50.00
4.00
THE COOLING SYSTEM IN FOOD INDUSTIES
fr
24.00
2.00
BUSINESS STRATEGY PART II
fr
12.00
1.00
RISK MANAGEMENT IN FOOD INDUSTRY
fr
12.00
1.00
Major : Marketing, Communication and Sales
MARKETING STUDIES
fr
36.00
3.00
MARKETING BUSINESS TO BUSINESS
fr
24.00
2.00
BUSINESS RELATIONSHIPS
fr
24.00
2.00
BUSINESS STRATEGY PART I
fr
36.00
3.00
BUSINESS STRATEGY PART II
fr
12.00
1.00
INTEGRATED COMMUNICATION I
fr
24.00
2.00
FROM THERAPEUTIC INNOVATION TO DRUGS
fr
12.00
1.00
ALTERNATIVE MEDICINE MARKETS
fr
12.00
1.00
RELATIONS WITH SUPPLIERS AND FOOD SAFETY
fr
24.00
2.00
BUSINESS AND STRATEGIC INTELLIGENCE
fr
24.00
2.00
NUTRITIONAL AUDIT
fr
12.00
1.00
FOOD PRESERVATION
fr
24.00
2.00
INTRODUCTION TO THE COSMETICS INDUSTRY
fr
24.00
2.00
PACKAGING TECHNOLOGY
fr
18.00
1.50
AGROCREATIV’ INNOVATION PROJECT (TECHNICAL STEP)
fr
50.00
4.00
* The number of course hours may be subjected to slight variations.
* More informations about ECTS credits.
Section M2
Location
Institut Polytechnique LaSalle Beauvais
19 Rue Pierre Waguet
B.P. 30313
60026 BEAUVAIS Cedex
FRANCE
Cost of M2
5330 euros
Description M2
3 specializations offered:
QUALITY CONTROL in the FOOD SECTOR
Put forward solutions to improve the nutritional, sanitary, technological, organoleptic, economic qualities of food products, in order to satisfy consumersUnderstand and analyse the corporate strategy and market positioning of companies. Study their relationships with partners.
Act as an interface between producers and consumers; work in partnership with both of them, so as to get the best food product possible complying with Agro health requirements
FOOD SAFETY and HEALTH BENEFITS
Assessment of the nutritional status of populations
Health watch in terms of nutrition, dietetics, hygiene and food security Education and communication in public health Consultancy in the food industries and inter-professional collaboration in view of the rapid changes of the sectorKnowledge transfer between the health sector and the food industry
MARKETING, COMMUNICATION and SALES
Better understand the issues resulting from rapid change in the marketing, communication and sales environment of food industry, in line with the development of scientific and technological environments
Understand and analyse the corporate strategy and market positioning of companies and study their relationships with partners
Put forward solutions and make decisions with regard to marketing, communication, sales and distribution of health-enhancing foods, in compliance with the objectives and resources of companies, and according to the treats and opportunities of the Agro health environment
Implement operational solutions suitable for the situation in the field
Scholarships M2
none
M2 url
none
Period 1
Major : Prevention, Diet and Health Benefits
AGROCREATIV’ INNOVATION PROJECT (BUSINESS STEP)
fr
26.00
2.00
SPECIFIC DIETARY NEEDS AND NUTRITIONAL ADAPTATIONS
fr
24.00
2.00
FOOD & HEALTH STRATEGY, INNOVATION AND COMMUNICATION
fr
40.00
3.00
LEGISLATION AND MANAGEMENT OF HEALTH
fr
12.00
1.00
THE NUTRACEUTICALS
fr
12.00
1.00
STRESS PHYSIOPATHOLOGY
fr
36.00
3.00
PREVALS PROJECT
fr
60.00
5.00
NUTRITION IN DEVELOPING COUNTRIES
fr
12.00
1.00
PUBLIC HEALTH AND LINKS WITH AGROSANTE
fr
26.00
2.00
CLINICAL RESEARCH IN HUMAN NUTRITION
fr
24.00
2.00
DEVELOPMENTAL ORIGINS OF NUTRITIONAL DISEASES
fr
12.00
1.00
FROM INNOVATION TO APPLICATIONS IN AGRIFOOD INDUSTRY AND HEALTH
fr
24.00
2.00
PHYTONUTRIENTS AND THEIR IMPACT ON HEALTH
fr
24.00
2.00
CATERING AND RESTAURANTS
fr
24.00
2.00
NUTRITION AND SOCIETIES
fr
13.00
1.00
Major : Food Industries and Quality
INFORMATIONAL WAKING STATE AND INFORMATION SYSTEMS
fr
24.00
2.00
DYNAMICS OF PROJECTS
fr
24.00
2.00
METHODOLOGICAL APPROACHS
fr
12.00
1.00
PROSPECTIVE DAYS
fr
12.00
1.00
VEGETAL INGREDIENTS SECTORS FOR INDUSTRY
fr
26.00
2.00
INGREDIENTS AND QUALITY FOR ANIMAL FOOD PRODUCTS
fr
24.00
2.00
COSMETOLOGY AND NUTRACEUTICS
fr
12.00
1.00
MATERIAL OF PACKING AND MIGRATION
fr
12.00
1.00
CATERING AND RESTAURANTS
fr
24.00
2.00
QUALITY STRATEGIC APPROACHES - DEEPENING
fr
24.00
2.00
INDUSTRIAL HYGIENE
fr
12.00
1.00
PRACTICE OF INTERN AUDIT AND SUPPLIER AUDIT
fr
24.00
2.00
PRACTICE OF NUTRITIONAL AUDIT
fr
12.00
1.00
FIQA PROJECT
fr
110.00
9.00
SUSTAINABLE DEVELOPMENT
fr
12.00
1.00
HUMAN FACTOR AND WORK CONDITIONS
fr
24.00
2.00
INDUSTRIAL RISKS MANAGEMENT
fr
36.00
3.00
BASICS OF SUPPLY CHAIN
fr
24.00
2.00
PRODUCTION MANAGEMENT - IMPROVEMENT OF PERFORMANCE
fr
24.00
2.00
Major : Marketing, Communication and Sales
AGROCREATIV’ INNOVATION PROJECT (BUSINESS STEP)
fr
26.00
2.00
BUSINESS ETHICS
fr
12.00
1.00
ANIMATION OF MEETING AND PROJECT
fr
12.00
1.00
PROSPECTIVE DAYS ON AGRICULTURAL AND FOOD INDUSTRY AREAS
fr
12.00
1.00
SPECIFIC DIETARY NEEDS AND NUTRITIONAL ADAPTATIONS
fr
24.00
2.00
SOCIAL MARKETING AND HEALTH PROMOTION
fr
24.00
2.00
FOOD & HEALTH STRATEGY, INNOVATION AND COMMUNICATION
fr
40.00
3.00
CATERING AND RESTAURANTS
fr
24.00
2.00
PACKAGING, MARKETING, FOOD AND HEALTH
fr
36.00
3.00
INTEGRATED COMMUNICATION
fr
24.00
2.00
RETAIL, MERCHANDISING AND CATEGORY MANAGEMENT
fr
24.00
2.00
BUSINESS NEGOCIATION
fr
36.00
3.00
NUTRACEUTICALS AND NUTRACOSMETICS : FROM INNOVATION TO MARKET
fr
36.00
3.00
BUSINESS GAME MARKETING
en
36.00
3.00
Period 2
* The number of course hours may be subjected to slight variations.
* More informations about ECTS credits.
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