Impact of Food Processing on Human Health (FOOD & HEALTH 2020)

“Impact of Food Processing on Human Health” (Food & Health 2020)

 

The France Excellence Summer School Food & Health 2020 is a strong 120-hour training programme focusing on the fundamental aspects of agro-food processing, glycation, nutrition, health and longevity.

 

WELCOME DATE

Wednesday July 1st 2020.

 

BEGINNING OF THE PROGRAMME

Thursday July 2nd 2020.

 

HIGHLIGHTS

FOOD & HEALTH 2020: 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 International Academy (summer university for international students in Hauts-de-France), the France Excellence Summer School Food & Health 2020 is a strong 120-hour training programme focusing on the fundamental aspects of agro-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 2020 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 2020 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 France and Belgium, opening access to a European region always on the move.

Food & Health 2020 will build upon the successful Food & Health 2018 & 2019 France Excellence Summer Schools.

For more information and detailed programme with hyperlinks, please check out our dedicated website: http://food-health.cue-lillenorddefrance.fr

 

 

1 - FACILITIES

 

Together with the COPAIN association, the International Academy 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.

 

BEFORE YOUR ARRIVAL

From March 2020 on, the COPAIN association and local international students will run a conversation group in Chinese and English via a free instant messaging service (WeChat & WhatsApp) to the benefit of our 2020 France Excellence Summer Schools participants.

 
ARRIVAL IN FRANCE

The COPAIN association will welcome you at Paris-Charles de Gaulle Airport (CDG) on Wednesday July 1st 2020 at 12 pm (noon), and then drive you directly by bus to your residence in Beauvais.

 
ACCOMMODATION IN BEAUVAIS

- July 1st to 8th

You will be staying at the UniLaSalle International Residence Hall on a beautiful 25-acre landscaped campus located 15 min away from the city centre by bus. The furnished double 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

A shuttle service will bring you by bus directly from your residence in Beauvais to your residence in Lille metropolis.

 

ACCOMMODATION IN LILLE

- July 8th to 25th

You will be staying at REEFLEX International Residence Hall on the 370-acre leading scientific campus of the University of Lille located 10 min away by metro to Lille city centre (and 3 min to the popular V2 shopping mall). The furnished single rooms will be 16-18 m², with private kitchen and bathroom, and unlimited wifi access.

 
CATERING IN BEAUVAIS & LILLE

All meals (breakfast, lunch and dinner) are included:

- Depending on your schedule, breakfast will be served in your university canteen or delivered to your residence.

- Throughout your stay, lunch will be served in your university canteen, delivered to your teaching venue or booked in town. We will do our utmost to offer you varied meals each time.

- Now and then, dinner will be booked in French or Chinese restaurants to give you a chance to mingle with other international students in a friendly atmosphere.

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 prepaid card with which you will have the possibility to shop in a supermarket next to your residence for the rest of the meals.

 

TRANSPORT IN BEAUVAIS & LILLE

On your first day 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.

On your first day in Lille you will be handed an Ilévia travel card (local transportation company), offering unlimited use of the public transport networks in Lille metropolis (underground, bus, tram and train) and covering 650 km².

 
RETURN

The COPAIN association will drive you back to Paris-Charles de Gaulle airport (CDG) on Saturday 25th July at 12 pm (noon).

 

2 - SCIENTIFIC SYLLABUS

 
OPERATORS/LOCATION

The scientific programme of Food & Health 2020 will be operated respectively on Lille University School of Medicine (the largest training and research center for physicians in France) and UniLaSalle Beauvais campuses by two internationally renowned research laboratories for the study of agro-food, 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.).

The International Association of LaSallian Universities belongs to several educational and scientific networks and has developed strong partnerships at local, national and international level.

Lille University School of Medicine (the largest training and research centre for physicians in France) 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.

These collaborations will benefit the Food & Health 2020 Summer School.

 
CONTENT OUTLINE

Focusing on the fundamental aspects of food processing, glycation, food quality, health and longevity, Food & Health 2020 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 56-hour scientific programme taught in English.

- LECTURES & SEMINARS (27h)

- WORKSHOPS (14h)

- ASSESSMENT (2h)

- CONFERENCES (3h)

- SCIENTIFIC RESEARCH PROJECT (4.5h)

- SCIENTIFIC & INDUSTRIAL VISITS (5.5h)

 
TEACHING TEAM

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)

Prof. Éric 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)

Prof. 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-LÉRIDON, Research Associate in analytical chemistry, UniLaSalle Beauvais (C3)

Dr. Stéphanie REGNAULT, Associate Professor in analytical chemistry and nutrition, UniLaSalle Beauvais (C1)

Dr. Élodie SARRON, Associate Professor in microbiology, UniLaSalle Beauvais (C4)

Prof. Frédéric TESSIER, Full Professor in analytical chemistry, glycation and nutrition, University of Lille (C2-C7-C8-C12-C13)

 
LECTURES, SEMINARS AND WORKSHOPS

The teaching programme of Food & Health 2020 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

C1: Food Processing: Current and Innovative Technologies

C2: Nutritional and Organoleptic Changes During Food Processing

C3: Vitamin C Loss and Flavour Changes During Cooking

C4: Food Safety: Pasteurisation and Sterilisation

C5: Baking French “Croissants” and “Pains au Chocolat”

C6: French Food Testing in a Short Food Supply Chain

 

2. CONSEQUENCES FOR HUMAN HEALTH FROM BIRTH TO OLD AGE

C7: Introduction to Human Nutrition

C8: Maillard Reaction, Protein Glycation and Carbamylation, Health and Ageing

C9: Role of Microbiota and the Immune System in Gut Homeostasis – Which Most Appropriate Infant Nutrition?

C10: Nutritional Risk Factor for Degenerative Diseases and Age-Related Denutrition

C11: “Caenorhabditis Elegans”: a Living Model for Nutrition and Ageing Research

C12: Lipid Quality and Health

C13: The French Paradox, Mediterranean Diet and Health Benefits

 
OTHER SCIENTIFIC ACTIVITIES

CONFERENCES

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.

 

WORKSHOPS DETAILS

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.

Another workshop on the observation of a local food distribution model associated to French food testing will be organised at O’tera (an innovative short food supply chain supermarket).

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 Lille University School of Medicine. 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

You will have every opportunity to contact teachers/researchers with a view to supervision of a future PhD programme; assistance will be provided in maintaining contact in order to finalise the project up to enrolment in the doctoral programme.

 

SCIENTIFIC AND INDUSTRIAL VISITS

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 (member of the International network of Pasteur Institutes) for a fascinating insight into the life and work of Louis Pasteur all in one place. An institute of high scientific interest which has recently opened a unique longevity research centre in France and is most renowned in the research ecosystem for its international expertise in nutrition and ageing.

 
PREREQUISITE

Master students only.

Advanced English, excellent academic results and in-depth knowledge in the fields of food science and human health.

 

PROSPECTS

As a research-oriented Summer School, Food & Health 2020 will be a springboard for your enrolment in a PhD programme in France in the fields of agro-food and ageing/health sector.

 

KEYWORDS

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.

 

NB: Minor modifications to the scientific programme may occur.

 

3 - CULTURAL SYLLABUS

 
OPERATORS/LOCATION

The International Academy, which fosters integration and interactive exchange between students worldwide from various disciplines, will deliver exciting teachings in the French language and culture. Classes will take place in the state-of-the-art building of graduate school Sciences Po Lille, perfectly located in downtown Lille, offering you a great occasion for a full immersion into the life of a vibrant summer campus!

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 historic and natural interest on a regional, national and euroregional scale, along with festive events.

 
CONTENT OUTLINE

Want to learn French? Feel like discovering the French society and culture? Always dreamed of visiting historical and natural sites in France? Food & Health 2020 will give you that opportunity, leading to a full access to the French-speaking world.

Half of the schedule will be devoted to the 64-hour linguistic, social and cultural programme delivered in English. When appropriate, you will be mixed with fellow students from other France Excellence Summer Schools. 

-  FRENCH LANGUAGE AND CULTURE CLASSES (26h)

-  CULTURAL VISITS AND EXPLORATION OF THE TERRITORY (34h)

-  RECEPTION (4h)

 
FRENCH LANGUAGE AND CULTURE CLASSES

Experienced higher education advisors, teachers, lecturers, professionals will offer their competence in the following domains:

1. French for Foreigners & Assessment (20h). Getting to the next language level (when applicable, homogeneous groups will be formed). General written and spoken French. You will learn how to interact through appropriate and various activities in connection with daily life. A final assessment of the knowledge and skills acquired in French language during the session will close your training.

2. French Culture (6h). Getting introduced to the French civilisation to gain a richer perspective on its numerous aspects and make the best of your short stay while studying in France. In the framework of interactive workshops, you will be given cultural keys together with a little and prominent historic facts connected with the cultural visits.

 
CULTURAL VISITS AND EXPLORATION OF THE TERRITORY

You will be taken out of the teaching premises to visit emblematic sites in France, Flanders and the Hauts-de-France (Northern France region). The latter 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. Gothic Beauvais: Visit of a typical French site in Picardy that is world-famous for its historical and architectural value (Saturday July 4th).

2. Excursion to the Opal Coast: Visit of the spectacular two Northern Capes Site from which one can see the British coast; visit of Arc International, pioneer in the glass-making history since 1825 (Saturday July 11th).

3. Ch’ti Evening in the Flanders Hills: Dinner in a traditional restaurant and introduction to the Ch'ti linguistic and cultural specificity (Saturday July 11th).

4. Old Lille & Fortifications: Guided tour of streets, squares and monuments of the old town and its beautiful ancient Flemish architecture, as well as the pentagonal Citadel of the city wall of Lille (Sunday July 12th).

5. Celebration of the Bastille Day: Sightseeing of the great fireworks, preceded by a popular open-air ball in Lille Metropolis on the eve of the French National Day (Monday July 13th).

6. Bruges, “the Venice of the North” (Belgium): Free time in the charming old Flemish city, world famous for its beautiful canals, the splendour of its medieval architectural heritage and its masterpieces of Flemish primitive art (Tuesday July 14th).

7. Royal Versailles: Visit of the monumental Palace of Versailles, once a royal residence and one of the greatest achievements in French 17th century art with its world-famous Hall of Mirrors, jewel-like Royal Opera and the gardens à la française (Saturday July 18th).

 
RECEPTION

On the first day, you will be welcomed by the Food & Health 2020 team and receive detailed information about the Summer School. An official reception at the Hauts-de-France Regional Council headquarters in Lille will be an institutional climax. Last but not least, a festive closing ceremony will crown your pre-PhD France Excellence Summer School.

 

4. SUMMARY

 
NAME OF THE SCHOOL

“Impact of Food Processing on Human Health” (Food & Health 2020)

 
WELCOME DATE

Wednesday July 1st 2020.

 
PROGRAMME DATES AND ORGANISERS

From Wednesday July 1st to Saturday July 25th 2020.

Organised by the University of Lille, the Institut Polytechnique UniLaSalle Beauvais & the International Academy (summer university for international students in Hauts-de-France).

 

TOTAL NUMBER OF PLACES

20

 

PRICE

The price does not include flight tickets to and from Paris.

Accommodation, meals and transportation are all included.

 

ECTS CREDITS

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.

 

LEVEL

Food & Health 2020 is open to Master students only.

 

OPTION

The France Excellence Summer School can be immediately followed up by a specialist training (27th July - 26th August 2020) 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.

For more information please visit: http://food-health.cue-lillenorddefrance.fr

 

 


To apply, please follow the application procedure described on the main page