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Master’s degree in Food & Health

 

 

Master’s degree in Food & Health

To address the strategic and operational issues linked to the health value of food.

 

 

Key information
  • Course length: 5 years
  • Program taught in French
  • Applications welcome from high school graduates up to Master’s level students
  • Available as a continuing education program
  • Course also available through an apprenticeship program
  • Teaching venue: Beauvais
  • Tuition fees 2018 – 2019: €6,440 per year

 

The Blog

Advantages
Five good reasons to join the Engineering program in Food and Health
22% of students take the course via the apprenticeship route
84% net employment rate one year after graduation
36 partner universities abroad
15months of internship during the program
Engineering program in Food and Health
Overview of the Engineering program in Food and Health

Years 1 & 2

You will acquire the necessary scientific knowledge for understanding the interactions that occur between food and the human body as well as learn how businesses in this industry sector operate.

Year 3

Through various projects, you will discover the wide range of professions that will enable you to become an influential stakeholder in the food and health sector, for example in the fields of innovation, production, sales or public health education.

Years 4 & 5

We will help you become a dedicated and responsible expert in one of the academic specializations we offer. Your final year internship will open the door to your first job.

Specializations (fourth and fifth year)
  • Formulation, Ingredients, Food Quality
  • Prevention, Diet and Health Benefits
  • Marketing, Communications and Sales
  • Entrepreneurship (fifth year only)
Other specializations available to Food and Health engineering students
  • Industrial Organization in the Food Industry

You will acquire the necessary scientific knowledge for understanding the interactions that occur between food and the human body as well as learn how businesses in this industry sector operate.

Semester 1 (6 ECTS credits)
  • Eukaryotic Cells
  • Histology
  • Functions of a Variable
  • Integral Calculus and Differential Equations
Semester 2 (6 ECTS credits)
  • Enzymology
  • Thermodynamics
  • Thermoregulation
  • Formal and Molecular Genetics
Semester 1 (6 ECTS credits)
  • Physics Practical Work
  • Organic Chemistry
  • General Chemistry
  • Physical Chemistry
Semester 2 (6 ECTS credits)
  • Introduction to Analytical Chemistry
  • Organic Chemistry
  • Structural Biochemistry
Semester 1 (6 ECTS credits)
  • History of Health
  • History of Food
  • Self-awareness and Professionalization
  • Industries and Professions in Food and Health
  • Introduction to Food and Health
Semester 1 (6 ECTS credits)
  • Introduction to Human Nutrition
  • Physiology of the Major Functions and their Regulations
  • Univariate Descriptive Statistics
  • Preparation for Sporting Activity
  • Sport
Semester 2 (6 ECTS credits)
  • Chemical Equilibriums
  • Physiology of the Major Functions and their Regulations in Humans
  • Botany and Food & Health
  • Sport
Semester 1 (6 ECTS credits)
  • Combinatory Logic
  • Engineer Tools
  • Metrology
  • First Foreign Language: English
  • Second Foreign Language: German/Spanish/Portuguese
Semester 2 (6 ECTS credits)
  • Algorithmics and Programming
  • Ingredient Project
  • First Foreign Language: English
  • Second Foreign Language: German/Spanish/Portuguese
Semester 2
  • Bivariate Descriptive Statistics
  • Multivariate Analysis
  • Introduction to Systemics
  • The Company – organization, operation and environment

A unique opportunity to learn about an engineering profession alongside a UniLaSalle alumnus.

Organized in partnership with UniLaSalle Alumni, the DuoDay is a day devoted to learning about a profession and open to UniLaSalle Food & Health engineers.

 

UniLaSalle Alumni opens up its vast network of former students so you can learn about the profession that interests you. You will visit the alumnus/a in his or her workplace.

You’ll get an insight into their job, educational background and experience.

The IES program stands for:
  • Innovate through open and innovative projects for social outreach and solidarity,
  • Engage by taking on responsibilities in campus organizations or leading an entrepreneurship project,
  • Serve the university community, student life or charities and non-profit organizations,
  • Serve those in need by developing charity initiatives and building relationships within a humanitarian setting.
How it works
  • 20 hours minimum of service on campus
  • or community service
  • or UniLaSalle organization work
  • or involvement in an innovative project

Minimum four-week worker internship.

This experience will result in a written report and oral defense.

Aims
  • Experience the professional world, particularly real and sometimes difficult situations,
  • Learn certain skills and discipline (punctuality, etc.).

You will acquire the necessary scientific knowledge for understanding the interactions that occur between food and the human body as well as learn how businesses in this industry sector operate.

Semester 1
  • General Microbiology and Mycology
  • Immunology
  • Physiology of Digestion and Absorption
Semester 1
  • Different Cultures and Food
  • Self-awareness and Professionalization
  • Eating Habits in Humans: Anthropological and Sociological Aspects
  • Psychology of Food

 

Semester 1
  • Fluid Mechanics & Statics
  • Organic Chemistry & Functional Chemistry
  • Analytical Chemistry Applied to the Food Industry
Semester 1
  • Probabilities
  • Inferential Statistics
  • Databases – SQL
  • First Foreign Language: English for business
  • Second Foreign Language: German/Chinese/Spanish for business/Portuguese/Russian
Semester 2
  • Human Nutrition
  • Communication and Intracellular Signaling
  • Introduction to Virology
  • Physiology of Development and Aging
Semester 2
  • Fluid Mechanics & Dynamics
  • Molecular Biology
  • Metabolic Biochemistry
Semester 2
  • FoodLab
  • Practical Experience in Statistical Testing with R software
  • Linear Algebra
Semester 2
  • Applied Economics
  • Quality: stakes, principles and tools
  • Sociology of Health
Semester 2
  • Herbarium
  • First Foreign Language: English for business
  • Second Foreign Language: German/Chinese/Spanish for business/Portuguese/Russian
The IES program stands for:
  • Innovate through open and innovative projects for social outreach and solidarity,
  • Engage by taking on responsibilities in campus organizations or leading an entrepreneurship project,
  • Serve the university community, student life or charities and non-profit organizations,
  • Serve those in need by developing charity initiatives and building relationships within a humanitarian setting.
How it works
  • 20 hours minimum of service on campus
  • or community service
  • or UniLaSalle organization work
  • or involvement in an innovative project

Through various projects, you will discover the wide range of professions that will enable you to become an influential stakeholder in the food and health sector, for example in the fields of innovation, production, sales or public health education.

Are you joining the UniLaSalle Engineering program in Food and Health in the third year?

UniLaSalle has introduced a refresher course especially for you.

Teaching Unit – Analysis and Information Transfer (2 ECTS credits)

  • Descriptive Statistics
  • SQL and Access

Teaching Unit – Languages (2 ECTS credits)

  • English

Teaching Unit – The cell and organism in their environments (4 ECTS credits)

  • Physiology of Digestion and Absorption
  • Introduction to Food and Health
  • Communication and Intracellular Signaling
  • Physiology of Development and Aging
  • Immunology
  • The Bases of Human Nutrition
  • Gene Expression and Recombinant DNA Technologies
Semester 1
  • Industrial Food Biochemistry
  • Food Microbiology
  • Tours of companies
  • Introduction to Law
  • Labor Law
  • Career Plan
  • English – TOEIC exam preparation
  • Experience Abroad (work in a foreign language)
Semester 1 (4 ECTS credits)
  • Linear Programming
  • Linear Model
  • Management & Information Systems
Semester 2 (6 ECTS credits)
  • Sampling Methods
  • Multidimensional Data Analysis
  • Survey Methodology
Semester 1
  • Accounting
  • Marketing
  • Introduction to Business Strategy
Semester 2
  • Human Resources Management
  • IT Applications
  • Food Services
  • Management and Business Simulation Games
  • The Company and Three Pillars of Sustainable Development
  • General Pharmacotoxicology
  • Applied Pharmacology
  • Applied Toxicology
Semester 2
  • Heat Transfer
  • Food Products: Interactions, Procedures and Quality
  • Overview of Standards
  • Quality: QHSE Management System
  • Recovery Options for Agricultural Raw Materials
  • Tour of Company
Semester 2
  • Business Economics: Sector-based Approach to Food Industry & Health
  • Marketing Project
Semester 2
  • Specific Food Requirements and Nutritional Adaptation
  • Methodologies in Genetics and Nutritional Genomics
  • Nutrition-based Pathologies in Humans
  • Eating Habits in Humans – Neurohormonal regulation
  • Practical Experience in Nutrigenetics

The internship abroad, which takes place at the end of the second year, will result in two reports:

  • a technical report
  • an intercultural report in English

To enable some students, who have an international outlook, to gain extensive and in-depth experience abroad through an excellence program that leads to a certificate.

This experience will be validated by an « International Specialization » certificate in addition to the degree.

It consists of:

  • an academic semester abroad in the third year
  • another academic semester abroad in the fourth or fifth year in a different university
  • a final year internship abroad

In the first semester, study in one of the 20 Go LaSalle program partner universities!

Experience a different academic environment at an institution that shares the same values as UniLaSalle.

The destinations
  • Brazil
  • Colombia
  • USA
  • Mexico
  • Philippines

Twelve-week company internship

Aims
  • Resolve or help to resolve a problem
  • Perform operational work or take part in a study conducted by the host organization
  • Assess your own level of independence, capacity for teamwork and ability to adapt to a new environment

 

  • Get an insight into the field and/or professional activity that seems to match your career plans
  • Use modules relating to business sciences and technical subjects to analyze host organization operation
  • Try out your existing skills and gain further expertise.

 

The IES program stands for:
  • Innovate through open and innovative projects for social outreach and solidarity,
  • Engage by taking on responsibilities in campus organizations or leading an entrepreneurship project,
  • Serve the university community, student life or charities and non-profit organizations,
  • Serve those in need by developing charity initiatives and building relationships within a humanitarian setting.
How it works
  • 20 hours minimum of service on campus
  • or community service
  • or UniLaSalle organization work
  • or involvement in an innovative project

We will help you become a dedicated and responsible expert in one of the academic specializations we offer. Your final year internship will open the door to your first job.

Specialization programs
  • Formulation, Ingredients, Food Quality
  • Prevention, Diet and Health Benefits
  • Marketing, Communication & Sales
  • Industrial Organization in the Food Industry (specialization from the Engineering program in Agronomy and Agro-Industry open to students on the Engineering program in Food and Health)
  • Entrepreneurship (fifth year only)

As part of each specialization program, students take part in a real-life work situation project.

The IES program stands for:
  • Innovate through open and innovative projects for social outreach and solidarity,
  • Engage by taking on responsibilities in campus organizations or leading an entrepreneurship project,
  • Serve the university community, student life or charities and non-profit organizations,
  • Serve those in need by developing charity initiatives and building relationships within a humanitarian setting.
How it works
  • 20 hours minimum of service on campus
  • or community service
  • or UniLaSalle organization work
  • or involvement in an innovative project
What does it involve?

The Master’s in Business Administration (MAE) runs from semester 2 of the fourth year until semester 1 of the fifth year of the Engineering program in Food and Health or Agronomy and Agro-Industry.

Thanks to a framework agreement signed with UPJV (University of Picardy Jules Verne), you can add a Master’s in Business Administration (MAE) to your Engineering program in Food and Health.

The course, which focuses on subjects linked to company management, is run on Saturdays by professors and guest professors from the IAE (Institute of Business Administration) in Amiens and provides training in leadership.

An additional fee will be required to cover course registration and logistics costs.

Entry requirements

Students and apprentices registered on the Marketing, Communication & Sales specialization program

The advantages of this dual degree:
  • You add to skills acquired in company management and leadership and gain entry to other business sectors,
  • You benefit from the expertise of IAE professors,
  • You are awarded a degree from the IAE in Amiens,
  • The pass rate is 90% to 100%.

At the end of the fourth year, students can do an optional internship. The host organization’s business sector and focus of the internship must be linked to the program and the student’s career plan.

Go for a study semester in one of our partner universities

The international experience means :

  • Experimenting other ways of learning
  • Getting new methods of working
  • Boosting your CV
  • Increasing your value in the international job market

To enable some students, who have an international outlook, to gain extensive and in-depth experience abroad through an excellence program that leads to a certificate.

This experience will be validated by an « International Specialization » certificate in addition to the degree.

It consists of:

  • an academic semester abroad in the third year
  • another academic semester abroad in the fourth or fifth year in a different university
  • a final year internship abroad

We will help you become a dedicated and responsible expert in one of the academic specializations we offer. Your final year internship will open the door to your first job.

Specialization programs
  • Formulation, Ingredients, Food Quality
  • Prevention, Diet and Health Benefits
  • Marketing, Communication & Sales
  • Industrial Organization in the Food Industry (specialization from the Engineering program in Agronomy and Agro-Industry open to students on the Engineering program in Food and Health)
  • Entrepreneurship (fifth year only)

Six-month internship resulting in a written final year dissertation and oral defense.

The final year internship provides an early opportunity to gain experience in a professional environment in which students will be asked to address a particular problem presented by their host organization.

The internship provides an opportunity for professional exposure and increasing personal and professional development, validating skills and facilitating entry into the profession. Students are able to validate certain theories learned in an academic context, apply them in a practical context and also recognize their scope and their limitations. It also gives students the chance to develop their management skills, their ability to assimilate information, and enhance their communication and teamwork skills, while working on actual projects.

What does it involve?

The Master’s in Business Administration (MAE) runs from semester 2 of the fourth year until semester 1 of the fifth year of the Engineering program in Food and Health or Agronomy and Agro-Industry.

Thanks to a framework agreement signed with UPJV (University of Picardy Jules Verne), you can add a Master’s in Business Administration (MAE) to your Engineering program in Food and Health.

The course, which focuses on subjects linked to company management, is run on Saturdays by professors and guest professors from the IAE (Institute of Business Administration) in Amiens and provides training in leadership.

An additional fee will be required to cover course registration and logistics costs.

Entry requirements

Students and apprentices registered on the Marketing, Communication & Sales specialization program

The advantages of this dual degree:
  • You add to skills acquired in company management and leadership and gain entry to other business sectors,
  • You benefit from the expertise of IAE professors,
  • You are awarded a degree from the IAE in Amiens,
  • The pass rate is 90% to 100%.

To enable some students, who have an international outlook, to gain extensive and in-depth experience abroad through an excellence program that leads to a certificate.

This experience will be validated by an « International Specialization » certificate in addition to the degree.

It consists of:

  • an academic semester abroad in the third year
  • another academic semester abroad in the fourth or fifth year in a different university
  • a final year internship abroad
How to join the Engineering program in Food and Health

Admission in first year (post high school)
Entry requirements
  • You have a French baccalauréat (streams S, STAV or STL)
  • You are in the first year of higher education but have not passed the year
  • You have passed a refresher course in science

Number of places available: 80 places

Admission in second, third or fourth year

Entry requirements

  • You have passed the first year of: scientific preparatory classes (biology, chemistry, physics and earth sciences), a degree in biology, a university technology diploma (DUT) in biological engineering, a higher technical certificate (BTS), a vocational degree or a Master’s.
  • You hold a diploma (higher technical certificate, university technology diploma, degree) or passed the engineering school written tests after your scientific preparatory classes.
  • You passed your first year of medical school but failed to secure a place in the second year due to limited numbers
Career opportunities
Research & Development

Researcher in Human Nutrition

R&D Engineer in charge of developing healthy food

Head of Research in Nutritherapy

Quality, health, safety and the environment

QHSE Engineer

Regulation engineer

Marketing & Communications

Head of Nutritional Communications

Health Market Manager