M1 Nutrition et Sciences des Aliments

• Acquire and apply fundamental knowledge.
• Design and/or conduct a scientific approach to produce and analyse data.
• Understand and integrate economic, societal and environmental issues.
• Act in a professional environment.

Ensuring food quality and safety is a major challenge for our society, in a context where the transition to healthy, safe, appreciated food that is accessible to all and has a lower environmental impact is a key concern.

The Master 1 programme provides students from a wide variety of backgrounds (biology, biochemistry, chemistry, agri-food, etc.) with a solid foundation of multidisciplinary knowledge and methodological approaches. After a year of specialisation in the various Master 2 programmes, they will be able to propose effective and innovative solutions to meet this challenge.

The course covers the following topics through several teaching units:

• the links between food and human health (nutritional effects, eating behaviour, public health).
• the benefits and risks associated with food.
• the nature, origin and role of the components that make up food.
• the behaviour of food during the stages of processing (biological, chemical, physical), preservation, distribution and use.
• the fate of nutrients in the body and their impact on the health of individuals and the population.
• levers for action towards more sustainable food and nutrition.

It also offers courses in statistics, scientific research methodology/bibliography, English, epistemology and the history of science. It offers a series of introductory lectures in the fields of biology, ecology and environment, agriculture and food, as well as elective courses. Finally, it prepares students for their professional projects and communication skills and offers professional immersion through a 7- to 8-week internship (initial training) or company assignments (apprenticeship training).

By the end of this year, learners will be able to:

• Collect relevant information and develop a critical analysis of this information to answer a question ;
• Identify, describe and experiment with strategies for analysing and measuring the quality and properties of foods and their effects on health;
• Choose the experimental, methodological and statistical tools needed to evaluate experimental studies;
• Interpret and identify the limitations of experimental studies;
• Design and test an approach and reasoning in line with a scientific question;
• Formulate and present the results of a scientific study in a concise manner, both in writing and orally.