Descriptif
Aim: To provide advanced knowledge on physiological systems, nutrient metabolism and European legislation on nutritional and health claims.
To provide skills to design healthy foods tailored on specific categories of consumers and to validate their efficacy.
Content:
- Physiology of human gastro-intestinal tract, brain and gustatory system.
- Design of healthy foods: the step by step approach.
- Personalized nutrition and target population in food design.
- Nutrient metabolism, bioavailability and functionality in health and disease condition.
- Nutrient sensing and design of healthy foods.
- Gut microbiota: composition, role in nutrient metabolism, interaction with diet and host health.
- Design of healthy foods by targeting gut microbiota.
- Body weight control: food intake and energy expenditure. Physiological and psychological mechanisms behind appetite and food choice. Food factors modulating satiety.
- Foods/ingredients modulating appetite control and energy expenditure: the market and EFSA opinions.
- European legislation on nutritional and health claims. Methodologies for validation of efficacy of functional foods/ingredients. Biomarkers of non-communicable chronic diseases, oxidative stress, inflammation, hunger and satiety.
Objectifs pédagogiques
- Knowledge and understanding:
1) physiological mechanisms underpinning nutrient bioavailability and functionality in health and disease;
2) step by step approach to design healthy foods;
3) European legislation on nutritional and health claims.
- Skills:1) to design new functional food/ingredients tailored on specific categories of consumers;
2) to individuate appropriate methodologies and biomarkers for the validation of efficacy of functional foods/ingredients
Diplôme(s) concerné(s)
Domaine Université Paris Saclay
Biodiversité, Agriculture et alimentation, Société, environnement.Format des notes
Validé / non validéPour les étudiants du diplôme Accueillis en master (erasmus et autres prog.)
Pour les étudiants du diplôme MASTER - NUTRITION ET SCIENCES DES ALIMENTS
Vos modalités d'acquisition :
Written examination + Written report and oral presentation of individual project
L'UE est acquise si Note finale >= Validé- Crédits ECTS acquis : 6 ECTS
Le coefficient de l'UE est : 6
Programme détaillé
