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Experiential Learning in Health Science and Food Technology

Adapting culinary practice and brewing technology to food allergies



Consumers today focus increasingly on the re-lationship between diet, health and lifestyle and on the role of nutrition and dietary restrictions in their lives. In that context, healthy food is in in-creasing demand.


Information key

  • Program taught in english
  • Training site : UniLaSalle – Beauvais, France & Ghent University, Belgium
  • Dates : Monday, June 17 – Friday, July 05, 2019
  • Equivalent of 6 US credits (12 ECTS)
Program Details


Please note that the final schedule may vary slightly

Admission Criteria

Who is the program for?

Juniors, Seniors or Master degree students in food Sciences, food technology, nutrition & dietetics, or related disciplines.

Students must have had at least one basic course in: bio-organic chemistry, enzymology and microbiology.

How to apply?


Application Deadline : February 15, 2019


Download Application Form

Tuition fees and other expenses



Partner Universities (of either University) : € 2300

Other Universities : € 2800


Fees include the following expenses:

  • All field visits and excursions, incl. transportation + overnight accommoda-tion and meals
  • One Way transportation from CDG (Paris) Airport to UniLaSalle on arrival
  • Housing : on-campus student residence in Beauvais; hostel in Ghent
  • Meals: B’fast, 3 dinners + 7 lunches in Ghent
  • One Way transfer from UniLaSalle to Ghent University (train).

Fees not included:

  • RT travel from country of origin & passport / visa fees
  • Mandatory health and liability insurance coverage
  • Meals in Beauvais (optional meal plan available at approx. 10€ / day)
  • Some meals (7 dinners + 3 lunches) in Ghent
  • Personal expenses incl. personal tra-vel on long week-ends
  • Return transportation from LaSalle to airport at the end of the program