The France Excellence Summer School FOOD & HEALTH 2019 is a strong 120-hour training programme focusing on the fundamental aspects of food processing, glycation, nutrition, health and longevity
Monday July 1st 2019.
BEGINNING OF THE PROGRAMME
Tuesday July 2nd 2019.
FOOD & HEALTH 2019: THE SMART CHOICE!
Co-organised by the University of Lille (in the top 100 European most innovative universities of the Times Higher Education ranking), the Institut Polytechnique UniLaSalle Beauvais (a prominent and most internationalised agro-food engineering school) and the Lille Northern France Higher Education & Research Institutions Association (ComUE LNF), the France Excellence Summer School FOOD & HEALTH 2019 is a strong 120-hour training programme focusing on the fundamental aspects of food processing, glycation, nutrition, health and longevity, in line with top-tier research centres and leading international nutrition, biotechnology and health clusters.
Midway between Paris, London and Brussels, at the heart of a high-performance academic and economic hub that makes innovation a priority, FOOD & HEALTH 2019 will provide, on forward-looking and lively campuses, high-standard English-taught classes, scientific and industrial immersion in the field, as well as an introduction to research through a supervised project.
Broadening your international experience under enjoyable and comfortable conditions with fellow students from pre-PhD France Excellence summer schools, FOOD & HEALTH 2019 will offer lively social and festive events, full welcome services (incl. accommodation and catering), consistent French language and culture classes, as well as visits of remarkable historical and natural sites in Northern France and Belgium, opening access to a European region always on the move.
FOOD & HEALTH 2019 will build on the successful experience of the previous France Excellence session.
More information and detailed programme here
Together with the COPAIN association, the UniLaSalle Department of International Relations (in Beauvais) and the International Academy, summer university of the ComUE LNF (in Lille) will provide full welcome services, high standard facilities and a vibrant hall life.
COPAIN’s purpose is to offer practical support to Northern France international students; the International Academy is devoted to offering services to international students, filling the requirements of the France Excellence programme.
ARRIVAL IN FRANCE
The COPAIN association will welcome you at Paris-Charles de Gaulle Airport (CDG) on Monday July 1st 2019 at 12 pm (noon), and then drive you directly by bus to your residence in Beauvais.
BEFORE YOUR ARRIVAL
From March 2019 on, the COPAIN association and local international students will run a group via a free instant messaging service (WeChat & WhatsApp) to the benefit of our 2019 France Excellence Summer Schools participants.
ACCOMMODATION IN BEAUVAIS
- July 1st to 8th
You will be staying on a beautiful 25-acre landscaped international campus located 15 min away from the city centre by bus. The furnished rooms will be 18 m², equipped with a private bathroom and a collective kitchen, as well as a wifi/ethernet connexion.
TRANSFER FROM BEAUVAIS TO LILLE
- July 8th
You will be driven by bus from Beauvais to your residence in Lille metropolis.
ACCOMMODATION IN LILLE
- July 8th to 26th
You will be staying on the scientific campus of the University of Lille, in an international residence hall named REEFLEX, where you can take advantage of informal conversations with the international scientific community. The furnished single rooms will be 16-18 m², with a private bathroom and wifi access.
REEFLEX is close to the “Cité Scientifique” metro station: 10 min to Lille city centre and 3 min to the popular V2 Shopping Mall.
CATERING IN BEAUVAIS & LILLE
All breakfasts, lunches and dinners are included: these will be booked throughout your stay and delivered to your residence, served in university canteen or in town.
We will do our utmost to offer you varied restaurants and different meals each time. We hope you will be delighted to taste our French food! But as we know it may be harsh to suddenly switch from one diet to another, we will also take into account your cultural diversity and you will be given a prepayed card with which you will have the possibility to shop in a supermarket next to your residence.
TRANSPORT IN BEAUVAIS
You will be provided vouchers or tickets enabling you to travel around the picturesque city of Beauvais, as well as to and from the university campus.
TRANSPORT IN LILLE
On your first day in Lille you will be handed a TRANSPOLE (local transportation company) travel card, which will allow you unlimited use of the public transport networks in Lille metropolis (underground, bus, tram and train).
The COPAIN association will drive you back to Paris-Charles de Gaulle Airport (CDG) on Friday July 26th 2019 at 12 pm (noon).
2. SCIENTIFIC SYLLABUS
The scientific programme of FOOD & HEALTH 2019 will be operated respectively on Lille University School of Medecine and UniLaSalle Beauvais campuses by two internationally renowned research laboratories for the study of glycation, human nutrition and health: Glycation-Ageing (multidisciplinary translational research team) and PETALES (Transformations and Agro-Resources), both hosting experimental equipment of excellence cooperating with local and international agro-food and pharmaceutical companies (McCain, Danone, Leroux, Roquette, etc.)
Lille University School of Medicine (http://medecine.univ-lille2.fr) has more than 50 active partnerships and programmes worldwide – among which joint programmes with two francophone medical training curricula in China (the Shanghai Jiao Tong University School of Medicine and the Wuhan University School of Medicine) and an inter-hospital collaboration with the Shenyang University Hospital. The International Association of LaSallian Universities (http://international.unilasalle.fr/) belongs to several educational and scientific networks and has developped strong partnerships at local, national and international level.
In addition, the Longevity Research Centre from the Institut Pasteur de Lille (member of the International network of Pasteur Institutes and which has recently opened a unique longevity research centre in France, https://www.pasteur-lille.fr/5/international/international-on-pasteur-l…) will host some key lectures and bring its international expertise in nutrition and ageing. Along with the Nutrition, Health and Longevity French cluster (NHL), a competitiveness cluster designed to stimulate and support collaborative research between private companies and academic laboratories in projects at the crossroads of biotechnology and food (https://www.nhl-cluster.com).
Focusing on the fundamental aspects of food processing, glycation, nutrition, health and longevity, FOOD & HEALTH 2019 will offer top scientific lectures, seminars, workshops and demonstrations of cutting-edge equipment, and meetings with leading researchers in the field, scientific and industrial visits, as well as an introduction to research through a supervised project. The quality of the work undertaken and your scientific potential will be assessed.
Particular emphasis will be laid on the effects of processing on the nutritional, sanitary and organoleptic qualities of foods and their consequences on human health from birth to adulthood. Innovative strategies to preserve the nutritional quality of food and to mitigate the formation of unwanted Maillard reaction products during processing will be discussed.
Half of the schedule will be devoted to the 60-hour scientific programme taught in English.
- LECTURES & SEMINARS (27h)
- WORKSHOPS (14h)
- ASSESSMENT (3h)
- CONFERENCES (3h)
- SCIENTIFIC RESEARCH PROJECT (7,5h)
- SCIENTIFIC & INDUSTRIAL VISITS (5,5h)
LECTURES, SEMINARS & WORKSHOPS
The scientific programme of FOOD & HEALTH 2019 is divided in two parts on the following topics (successively in Beauvais and Lille):
1. EFFECTS OF PROCESSING ON THE NUTRITIONAL, SANITARY AND ORGANOLEPTIC QUALITIES OF FOODS:
- Food Processing: Current and Innovative Technologies (C1)
- Nutritional and Organoleptic Changes during Food Processing (C2)
- Vitamin C Loss and Flavour Changes during Cooking (C3)
- Food Safety: Pasteurisation and Sterilisation (C4)
- Baking French “Croissants” and “Pains au Chocolat” (C5)
- French Food Testing in a Short Food Supply Chain (C6)
2. CONSEQUENCES FOR HUMAN HEALTH FROM BIRTH TO OLD AGE:
- Introduction to Human Nutrition (C7)
- Maillard Reaction, Protein Glycation and Carbamylation, Health and Ageing (C8)
- Role of Microbiota and the Immune System in Gut Homeostasis – Which Most Appropriate Infant Nutrition? (C9)
- Nutritional Risk Factor for Degenerative Diseases and Age-Related Denutrition (C10)
- “Caenorhabditis Elegans”: a Living Model for Nutrition and Ageing Research (C11)
- Lipid Quality and Health (C12)
- The French Paradox, Mediterranean Diet and Health Benefits (C13)
Dr. Pauline ANTON-GAY, Associate Professor in digestive physiopharmacology and food safety, UniLaSalle Beauvais (C9)
Dr. Thierry AUSSENAC, Scientific Director of UniLaSalle Beauvais, specialised in food analysis, UniLaSalle Beauvais (C1)
Pr. Eric BOULANGER, Full Professor in geriatrics and ageing biology, University of Lille (C8)
Dr. Carine DELAYRE-ORTHEZ, Associate Professor in immunology and pharmacotoxicology, UniLaSalle Beauvais (C9)
Dr. Chantal FRADIN, Associate Professor in molecular biology of ageing, University of Lille (C11)
Pr. Philippe GILLERY, Full Professor in biochemistry and molecular biology, Reims University Hospital (C8)
Dr. Céline JOUQUAND, Associate Professor in food biochemistry, UniLaSalle Beauvais (C2-C3)
Dr. Jean-Michel LECERF, Head of the Nutrition Department at Institut Pasteur de Lille (C10)
Dr. Catherine LEFRANC, Corporate Senior R&D Nutrition and Health Manager in Roquette (conference)
Dr. Sofia NESTORA, Associate Professor in biotechnology and bioprocess, UniLaSalle Beauvais (C5)
Dr. Céline NIQUET-LERIDON, Research Associate in analytical chemistry, UniLaSalle Beauvais (C3)
Dr. Stéphanie REGNAULT, Associate Professor in analytical chemistry and nutrition, UniLaSalle Beauvais (C1)
Dr. Elodie SARRON, Associate Professor in microbiology, UniLaSalle Beauvais (C4)
Pr. Frédéric TESSIER, Full Professor in analytical chemistry, glycation and nutrition, University of Lille (C2-C7-C8-C12-C13)
OTHER SCIENTIFIC ACTIVITIES
1. PROTEIN QUALITY AND HEALTH, Dr. Catherine LEFRANC, Corporate Senior R&D Nutrition and Health Manager, Roquette (a leader company in specialty food ingredients and pharmaceutical excipients).
2. SCIENTIFIC RESEARCH CLUSTERS AND ECONOMIC HUBS IN HAUTS-DE-FRANCE (Northern France region).
Transverse conference correlated to the domains of France Excellence summer schools students and coordinated by competent clusters and hubs.
In order to strengthen the theoretical knowledge, workshops on vitamin losses and flavour changes during cooking as well as on the baking of French “croissants” and “pains au chocolat” will take place in the state-of-the art analytical chemistry platform of the Institut Polytechnique UniLaSalle. A seminar associated to a workshop about the use of the nematode “Caenorhabditis elegans” in nutrition and ageing research will be organised in the dedicated platform at Lille University School of Medicine. Demonstrations of the high-standard device will complete your acquaintance with experimental processes.
SCIENTIFIC RESEARCH PROJECT
Designed to facilitate your admission to Doctoral schools in France, the Scientific Research Project will require both personal and teamwork. It will include 2 sessions of tutorials and a last session of presentation of the results and discussion with researchers and PhD students from the Glycation-Ageing and PETALES research laboratories. Topic: “Vitamin Degradation during Cooking”.
The project will be conducted in four stages:
1. Reading and reviewing scientific articles related to nutritional loss during food processing;
2. Analysing and interpreting data obtained in the analytical chemistry laboratory;
3. Preparing a scientific poster;
4. Presenting and discussing (oral defence) the research project in front of the scientific board.
SCIENTIFIC AND INDUSTRIAL VISITS
Visits of high technological and scientific interest will be organised within the programme.
You will discover the Roquette company, a world leader industrial company in specialty food ingredients and pharmaceutical excipients. The products and solutions developed by the group deliver proven technological, nutritional and health benefits precisely tailored to the pharma, nutrition, food and selected industry markets. Roquette's offer is produced from plant-based raw materials such as corn, wheat, potatoes and peas.
You will also visit the Institut Pasteur Museum, for a fascinating insight into the life and work of Louis Pasteur all in one place.
Master students only.
Advanced English, excellent academic results and in-depth knowledge in food science and human health.
FOOD & HEALTH 2019 will be a springboard for your enrolment in a PhD programme in France in the fields of agro-food and ageing/health sector.
Food Processing, Ozone Treatment, Nutritional Loss and Organoleptic Changes During Food Processing (Domestic or Industrial), Aroma, Vitamins, Food Safety Including Pasteurisation and Sterilisation (Biological and Chemical), Human Nutrition, Infant Nutrition and Health, Nutritional Risk Factors for Degenerative Diseases, Gut Flora Nutrition Immunity and Health, Age-Related Denutrition, French Paradox, Mediterranean Diet and Health Benefits, Neo-Formed Compounds, Maillard Reaction, Glycation, Aging, Longevity.
3. CULTURAL SYLLABUS
Want to learn French? Feel like discovering the French society and culture? Always dreamed of visiting historical and natural sites in France? FOOD & HEALTH 2019 will give you that opportunity, leading to a full access to the French-speaking world.
The International Academy, which fosters integration and interactive exchange between students from various disciplines, will deliver exciting teachings in the French language and culture in the state-of-the-art building of graduate school Sciences Po Lille, perfectly located in downtown Lille. A final assessment of the knowledge and skills acquired in French language during the session will close your training.
Both the UniLaSalle Department of International Relations (in Beauvais) and the International Academy (in Lille), together with the COPAIN association, will organise valuable site visits of historical and natural interest in the Hauts-de-France region and Belgium, along with festive events. What a great occasion to meet other students in a more relaxed framework and to chat with professors and researchers in a friendly atmosphere! The official Welcome Reception at the Haut-de-France Regional Council will be the institutional climax of the programme.
Half of the schedule will be devoted to the 60-hour linguistic, social and cultural programme delivered in English. When appropriate, you will be mixed with fellow students from five France Excellence Summer Schools.
- FRENCH FOR FOREIGNERS (18h)
- ASSESSMENT (2h)
- FRENCH SOCIETY (3h)
- INTERCULTURAL COMMUNICATION (3h)
- CULTURAL VISITS (30h)
- WELCOME AND CLOSING EVENTS (4h)
FRENCH LANGUAGE AND CULTURE CLASSES
Experienced academic advisors, teachers, lecturers, professionals from ComUE LNF member institutions will offer their competence in the following domains:
1. FRENCH FOR FOREIGNERS: General written and spoken French: syntax, morphology, vocabulary, phonology.
Courses will enable you to get acquainted with day-to-day French or to strengthen your communication skills, depending on your initial level. You will learn how to interact and, through appropriate and various activities in connection with daily life, you will get involved in the French culture.
2. FRENCH SOCIETY: French space, how better to apprehend its social and cultural context than in France?
Cultural keys together with a little geography in both regional and national dimensions, major social issues, prominent historic facts since the Modern period, France in the European Union.
3. INTERCULTURAL COMMUNICATION: An introduction to main elements: uniformity, difference and diversity.
How better to adapt to a new environment? You will be invited to question your own on-going cross-cultural experience and acculturation strategies. You will be brought to find keys and make the best of your potential while studying in France.
The Hauts-de-France region is typified by its maritime and Flemish borders, agrarian economy, ancient trade fairs tradition, former textile and mine industries steeped in the Catholic values of its captains and vivid memory of wounds inflicted by two world wars. France’s youngest region is now renowned for its competitiveness, dynamic cultural and social life, and a unique mix of Flemish cheerfulness and French elegance.
1. FRENCH HERITAGE: Visit of typical French places in Picardy that are world-famous for their historical and architectural value: the Gothic Beauvais (Saturday July 6th) and the Renaissance style Chantilly Castle (Sunday July 7th).
2. OLD LILLE: Guided tour of streets, squares and monuments of the old town and its beautiful ancient architecture (Thursday July 8th).
3. LOUVRE-LENS MUSEUM & FIREWORKS IN LILLE: Visit of the Time Gallery in the northern Louvre (built atop a former mine works) and its revolutionary museography (Saturday July 13th) and sightseeing of the great fireworks in Lille on the French National Day (Sunday July 14th). Optional. Alternatively, you are free to spend the weekend wherever you want on your own expense.
4. CH'TI EVENING: Local cuisine in a traditional restaurant and introduction to the Ch'ti linguistic and cultural specificity (Thursday July 18th).
5. EXCURSION TO THE COAST: Visit of the spectacular Site des Deux-Caps (Opal Coast) from which one can see the British cliffs; visit of Nausicaá - French National Sea Experience Centre, the biggest aquarium in Europe (Saturday July 20th).
Want to prolong your stay in North-West Europe? Willing to take another step into the French language and culture? Keen on discovering more sights? You will have the opportunity to participate, partly at your expense, in the Academy.120 programme (29th July - 28th August 2019) organised in Lille by the International Academy.
For more information please visit: http://academy120.cue-lillenorddefrance.fr
NAME OF THE SCHOOL
“Impact of Food Processing on Human Health” (FOOD & HEALTH 2019)
Monday July 1st 2019.
PROGRAMME DATES AND LOCATION
From Monday July 1st to Friday July 26th 2019,
in Lille University School of Medicine, the Institut Polytechnique UniLaSalle Beauvais and the Lille Northern France Higher Education & Research Institutions Association (ComUE LNF)
TOTAL NUMBER OF PLACES
The price does not include flight tickets to and from Paris.
Accommodation, meals and transportation are all included.
6 European Credit Transfer and accumulation System (ECTS) credits pertaining to the completed assessments and a personalised Certificate of Completion that authenticates the students’ participation.
FOOD & HEALTH 2019 is open to Master students only.
The France Excellence Summer School can be immediately followed up by a specialist training (29th July - 28th August 2019) in French academic methodology, language and culture, with a particular benefit for students pursuing studies in the French higher education system. Includes an official “Test de Connaissance du Français” (TCF) assessing your French language skills.
Fore more information, please visit this website
To apply, please follow the application procedure described on the main page