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Nutrition and Food Science

In order to apply to one of the programmes of the master, please select the programme you are interested in under the "Year 1 & 2 Master's programmes" tab.

Learning outcome targets

Ensuring the quality and safety of bioproducts (food, ingredients, cosmetics, etc.) is a major challenge for our society. The development of these products can be optimised provided there is a better understanding of the determinants of epidemiological profiles in populations, a good knowledge of the nature and role of the molecules used in their composition, and the ability to control their behaviour during processing, use and consumption.
The course addresses, In particular, recent scientific and methodological issues related to the design and formulation of food and other bioproducts, their processing, the relationship between food and health, nutrition, health risk analysis and toxicology related to food and the environment.
The course has the dual objective of guiding students towards the commercial and industrial sectors, as well as research, monitoring and assessment bodies. By the end of the course, students will have acquired methodologies and knowledge enabling them to work immediately within companies and public, associative and private organisations, or to apply as doctoral students in a discipline related to one of these sectors.

Post-graduate profile

Research and development

Regulation, public health

Technical auditors,

Business services

Quality, production, technical-commercial services

Transfer paths

There are no transfer paths, the choice of study path is made at the end of the M1

Academic partnerships

Université Paris Est Créteil
Université de Paris



Life sciences

Life and earth sciences

Health Sciences

Skills required within the Field of Study :
  • Master all the scientific tools necessary for carrying out a diagnosis and define objectives in order to achieve them.

  • Use academic knowledge to discuss concepts during projects in the field of biology, biochemistry, nutrition, food and industrial microbiology, agri-food processing systems, risk prevention in food, process engineering, formulation, sensory analysis and food science.

  • Use in-depth knowledge in core subjects (nutrition, microbiology, food science, risks).

  • Use the necessary professional knowledge in the field of processing agricultural and forestry products into food or non-food products and implement it.

  • Carry out a study: pose a problem; construct and develop an argument; interpret the results; draw up a summary; suggest ramifications.

  • Communication: written and spoken in both French and English. Be clear, convey your ideas through expert use of communication tools.