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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
Business Intelligence, Agro-Business, Agro Food, Quality, Food Formulation, Health, Agro-health, Food Safety
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
September - December Language Hours* Credits*
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.
or
Core
fr 0.00 0.00

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

MARKETING fr 36.00 3.00

LABOR AND TRADE LAW fr 36.00 3.00

Period 2
January - June Language Hours* Credits*
or
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

or
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

or
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
September - December Language Hours* Credits*
or
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

or
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

or
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
January - October Language Hours* Credits*
or
Core
Thesis fr 800.00 30.00


* The number of course hours may be subjected to slight variations.
* More informations about ECTS credits.