Nutrition and Pathology

Program Overview

This Master’s program focuses on nutrition, metabolic regulation, and diet-related pathologies, combining theoretical knowledge with applied research. It aims to train professionals capable of addressing nutritional challenges in clinical, industrial, and public health contexts. Students acquire skills in experimental design, nutritional assessment, and therapeutic interventions.

Teaching Language : • Primary: French (lectures, exams). • Secondary: English (scientific writing, research papers).

Curriculum Highlights

Core Courses

Semester 1:

Human Nutrition
Physiology of Regulation
Food Behavior
Food Science
Instrumental Analysis
Sensory Evaluation Methods
Scientific English
Communication Skills

Semester 2:

Nutritional Pathophysiology
Metabolic Exploration
Food Hygiene
Food Additives
Food Processing & Labeling
Biostatistics
Advanced Scientific English
Food Legislation

Semester 3:

Public Health Nutrition
Physical Activity & Health
Nutritional Therapy
Institutional Catering
Research Methodology
Experimental Nutrition
Entrepreneurship

Semester 4:

Internship/Thesis: 3–6 months in hospitals, research labs, or industries.

Advanced Topics

Nutritional Interventions for Chronic Diseases (diabetes, obesity).
Food Safety & Quality Control (HACCP, ISO standards).
Experimental Models (animal studies, cell cultures).

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Admissions Information

Eligibility:
Bachelor’s degree in Nutrition, Biology, or related fields.
Capacity: Limited to 20 students per cohort.

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