Objectives

This training, multidisciplinary, aims to give students the tools to understand and analyze future economic, industry and society for food quality and safety and human nutrition. This is to complement their academic studies with scientific training in action research is largely directed to the analysis of health foods relations, research and development, evaluation and expertise, questions regulatory, and analysis and risk management in a public health perspective.

• Initial training full time
• Type of course : Search
• Education Level obtained : +5 to +8

Public

• Recruitment bachelor in the food industry nutritionist.
• Prerequisites : structural biochemistry, food biochemistry, general microbiology, solid foundation in cell biology and physiology, general nutrition, biostatistics, epidemiology
• Of foreign students

Organization

• Duration of training: 900 hours
• Number of Students / Training : Minimum of 5
• No existing scholarship schemes

Lessons

• Genetic Engineering
• Analysis of experimental data in biology
• Nutritional regulation mechanisms
• Nutritional anthropology
• Strengthening communication languages
• Secondary metabolism and metabolites
• Food microbiology
• Food Toxicology
• Food behavior
• Introduction to research and writing of memory
• Food biochemistry
• Methods of chemical and biochemical study of biomolecules
• Human nutrition
• Immunity and nutrition
• Awareness of professional life

Contact

Julia Louisette RAZANAMPARANY
beloha@moov.mg
00 261 33 61 993 37

Areas aborded

Quality control / security, IAA Applied Microbiology, Sensory Analysis, Production, Processing, Packaging, Research & Development