R&D Nutrition and Health

This à la carte module will enable you to deepen your knowledge of Human Nutrition. In particular, the physiological impact of nutrients on health and the role of the human microbiota will be perfectly mastered.
This module will be useful for students wishing to become Research and Development engineers, and who are particularly interested in the development of health-enhancing foods. Students will be made particularly aware of new tools for exploring complex ecosystems (human flora, food), and their applications in relation to human health.
This module is compulsory for students wishing to enter the 3A INH specialization, and is of interest for students wishing to enter the LAI specialization.
On completion of the module, students will have acquired the following skills:
- Master the digestion and assimilation of molecules present in food.
- Describe and explain the impact of micronutrients on health.
- Describe and explain the impact of micronutrients on health. Describe and explain the impact of prebiotics and probiotics on health
- Implement molecular biology analysis techniques
- Enhance the nutritional and/or health benefit of an ingredient or food based on scientific data acquired on it.
- Formulate or modify the nutritional properties of a food with health value
- Communicate orally, enabling the presentation of scientific advances and research work.

Courses PB6 BENUT, PB5DIGME, PB6GLUCI, PB5MORIA, PB7NOING

Part I: Physiological impact of micronutrients and specific nutrition: 13.3 H (8 CM + 2 TD)
Introduction - presentation: 1CM (VP and KT)
Polyphenols: 1 CM (VP)
Carotenoids: 1 CM (VP)
OM3: 1 TD (CBB)
Perinatal nutrition: maternal nutrition, infant nutrition and dietary diversification: 2 CM (VP)
Senior nutrition: 1 CM (VP)
Nutritional epidemiology: 2 CM (VP)
Nutritional auditing: Determining the nutritional value of a food, the impact of a process: 1 TD (VP)

Part II: Nutrition case studies: 5,32 H (4 TD) Katia Touyarot and C. Bosch-Bouju
Coverage of needs by a complex food: explaining digestion, metabolism and the physiological impact of nutrients
1 TD: Digestion and Metabolism (KT and CBB)
1 TD: Physiological Impact of Nutrients (KT and CBB)
2 TD: Supports (KT and CBB)

Part III: Possible interventions on the microbiota - Marguerite Dols and Claire le Hénaff : 30.6 H (15 CM + 2 TD + 1 TP)
Intervention on the microbiota: 1.33 h 1CM CLH
Some examples of prebiotics for infant nutrition: 2, 66 H 2 CM MD
Probiotics: 11 H 1CM, 1 preparation TD, 1 8 h TP (Product analysis, Enumeration, Molecular biology techniques), 1 analysis TD. CLH
Microbiota in healthy humans from birth to 3rd age Dysbiosis and pathologies (diabetes, obesity, chronic inflammatory diseases, intestine/brain axis): 14,6 H 11 CM CLH + MCQ

Part IV: External speakers Industry Testimonial on RetD and Nutrition: 1,33 H, 1 CM D. Gaudout (Activ'inside)

Références Conseillées
Recommended dietary allowances for the French population. R. Martin. Tech et Doc Lavoisier, 2001
Present knowledge in Nutrition , 8 ème édition, Barbara A. Bowman and Robert M. Russel, 2001
Microbiologie pratique pour le laboratoire d'analyses ou de contrôle sanitaire : Aliments. Cosmetics. Water. Pharmaceuticals. 2007. DELARRAS Camille. Lavoisier. 476 p.