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Master’s degree in Food & Health
Applying science to the critical global issues of food and health

Prepare to help solve some of the strategic and operational challenges of food and to contribute to healthier lives. You will develop an understanding of the future of food and the related scientific, health and regulatory requirements while considering the expectations of consumers and the broader society.

In Brief

Become a Food and Health Engineer

This unique training program explores how food affects health. Over a five-year period, you will become a dedicated expert, capable of going beyond the scientific aspects of your vocation to analyze the behaviors and trends associated with food and health. We’re offering you a new way to look at nutrition that specifically focuses on how food is linked to public health issues.

 

 

The course is taught by professionals and scientists specializing in the relationship between food and health and includes a significant amount of group work. Your ability to adapt, combined with the quality education we provide, will help you become an engineer that can grow in a professional and scientifically advanced environment.

Key Figures
5 good reasons to study Food and Health Engineering at UniLaSalle
22% of students take apprenticeship-based programs
85% net employment rate within one year of graduation
1stindustrial sector in France in Food Industry
36 partner universities around the world
16 months of internships spread throughout the program
Specialization Programs

Formulation, ingredients and food quality

Gain an in-depth understanding of innovation and quality assurance processes for food products.

Prevention, diet and health benefits

Learn about the value of food safety management, prevention and health education in addressing new food challenges.

Marketing, communications & sales

Become adept at marketing and sales strategies for companies in the sector, from initial positioning through to product distribution.

Culinary techniques and industrial applications for raw materials

In a product innovation process, learn how to adapt culinary solutions to meet both nutritional requirements and marketing needs.

36 courses abroad

Study the course of your choice in one of our 36 partner universities around the world.

Program
Three years to give you a strong foundation

Students develop their knowledge of the core curriculum and then choose their specialization. You will learn about the life sciences, how food interacts with the human body and how companies in the industry operate.

You will delve into a range of professions and the main influential areas in the field, from innovation to public health education.

In year 3 you can opt for an apprenticeship or a semester studying abroad in one of our partner universities.

2 years to acquire professional skills through in-depth study

In years 4 and 5, you will prepare to become a dedicated and responsible expert in one of the four specializations we offer. Your final year internship will open the door to your first job.

This specialization focuses on innovation in quality, safety and business development policies to improve efficiency and ensure continuous improvement.

You will study the food production chain from end to end, from agricultural raw materials to delivery of the final ready-to-eat product. You will gain insight into what consumers and customers want and expect from their food products. You will use your knowledge of the regulations and economic and social pressures to develop and implement business development strategies.

Download the list of course modules (PDF)

What are my career opportunities?

Graduates work in a range of areas: R&D, production, logistics, marketing, quality assurance, and human resources, and in many different sectors of the economy, including production of food or food supplements, pharmaceuticals, cosmetics, mass retail, food services and services in general.

This specialization is for you if you are interested in nutrition, food safety, the health and well-being of individuals or society as a whole. It will also be of interest to students interested in managing food and health from the point of view of sustainable development in an intercultural international environment.

You will learn to identify and understand the nutritional factors that play a role in many diseases. You will be trained in the very latest innovative tools, techniques and methods for the marketing and sale of health foods in preparation to address emerging food, health and prevention challenges.

Download the list of course modules (PDF)

What are my career opportunities?

You will be equipped to set up major public health programs or to research the alleged effects of new food products on health.

Students choosing this specialization are interested in the world of business and in positions in marketing and sales management.

You will be trained in the very latest innovative tools, techniques and methods for the marketing and sale of health foods in preparation to address emerging food challenges. You will be equipped to set up major public health programs, and to propose or manage the sales strategies of food industry companies, from initial positioning through to product distribution.

Download the list of course modules (PDF)

What are my career opportunities?

Graduates prepare for work in a range of industries including food, ingredients, food supplements, pharmaceuticals, cosmetics, distribution, food services and services in general.

The in-depth knowledge of raw materials and culinary techniques you will gain prepares you to manage the interrelationship between marketing, R&D and production to craft the highest quality end products.

You will learn how to apply suitable processing techniques to raw foods to conserve their organoleptic and nutritional properties.
In a product innovation process, you will learn how to adapt culinary solutions to meet both nutritional requirements and marketing needs.

Download the list of course modules (PDF)

What are my career opportunities?

This specialization prepares you for work in major food service companies or in the prepared meal industry. Your profile will be of interest to companies in the food industry and food service companies.

Internships offer you the opportunity to put the knowledge and skills you have acquired into practice in a professional environment.

1st year professional immersion internship

The objective of this internship is to introduce students to the reality of the workplace and expose them to real-life situations and potential related stress.

You will have the opportunity to develop your manual dexterity and exemplary professional conduct.

 

2nd year internship abroad

Students spend four months in an English-speaking country.

The internship aims to provide one or two different work experiences, to develop independence and the ability to work in an intercultural environment.

For students with sufficient English (level B2), the internship can be arranged in a non-English speaking country.

3rd year professional opportunity internship

At the end of your 3rd year, this internship will provide the opportunity to analyze the operation of a company and gain experience in a professional environment. You will also learn about a business relevant to your training, which will be invaluable in helping you make your career choice.

 

4th year specific internship (optional)

At the end of your 4th year, LaSalle Beauvais offers the option of an internship or other work experience in the area of your choice, in France or abroad.

 

5th year final internship

This internship takes place at the end of your 5th year and focuses on the opportunity to tackle a problem as an engineer in a company or other relevant organization.

To become a food and health engineer you will need a breadth of skills, including the ability to analyze, find solutions, test, challenge and confirm your solutions.

You must be able to communicate and to explain concepts clearly and concisely. Following completion of this internship, students write and defend their final year dissertation.

There are a number of entrance tracks to the Food and Health Engineering program at LaSalle Beauvais.

 

Admission in year 1

You are eligible for admission as a 1st year student in Food and Health Engineering if:

  • You have a French baccalauréat S or STAV
  • You are enrolled in your 1st year of university and have not passed the year
  • You have successfully completed a one-year scientific refresher course
    Number of places offered: 75
Admission in years 2, 3 or 4

You are eligible for admission to the Food and Health Engineering program if:

  • You have passed your 1st year of: a BCPST (biology, chemistry, physics and earth sciences) preparatory course; a Biology Licence, a Biological Engineering DUT (2-year undergraduate diploma), a Science BTS (2-year technical diploma), a licence professionnelle (professional licence) or a Master’s;
  • You have a diploma (BTS, DUT, licence) or are eligible for admission to engineering colleges after your BCPST preparatory course;
  • You passed/failed L1 PACES (1st common year of medical studies).
    You have you a different profile. Check whether your background makes you eligible for our program in Food and Health Engineering.

Number of places offered:
2nd year: 15
3rd year: 20 (including 10 for theFood and Health Engineering apprenticeship program)
4th year: 10 (including 5 for the Food and Health Engineering apprenticeship program)

2015 – 2016 tuition fees

€5,880 annual tuition.

2015 – 2016 general expenses

€1,229 for students living on campus and €819 for others.
General expenses cover the cost of providing teaching facilities outside of teaching hours, as well as non-academic and other services offered to students, such as the laundromat, maintenance of sports facilities and the university dining hall.

 

2015-2016 accommodation and food services

Monthly rent ranges from €365 to €483 for student accommodation. Rooms on campus are eligible for housing allowance (ALS or APL) amounting to €99 to €225 per month.
Rents are billed over a 10-month period.

A basic meal in 2016 cost €3.20. Breakfast is included in general expenses.

Financial aid

There are several types of financial aid available.

Click here to see all the options available to you.

Courses are taught in a variety of approaches, including lectures, tutorials, laboratory work, independent study and projects.

Courses are split into Teaching Units, encompassing a number of modules. ECTS (European Credit Transfer System) credits are assigned to each Teaching Unit.

Evaluation method

You are evaluated throughout the year on a continuous assessment basis. Assessment may take the form of a random test, examination, personal or group assignment.

ECTS credits for a Teaching Unit are awarded when the semester average is above or equal to 10/20 and the grade for each module is higher than 7/20.

Retake sessions are organized at the end of each semester.

Potential careers
Research & Development

Human nutrition researcher

Health food R&D engineer

Nutritherapy research officer

Quality, health, safety and the environment

QHSE engineer

Regulation engineer

Marketing & Communications

Nutrition communications manager

Market leader - health market