Co-organised by the University of Lille (largest French university and 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 2021 is a strong online 40-hour training programme focusing on the fundamental aspects of agro-food processing, glycation, carbamylation, food quality, & their effects on health and longevity, in line with top-tier research centres & leading international nutrition, biotechnology & 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 2021 will provide high-standard English-taught classes, scientific and industrial immersion in the field, as well as an introduction to research through a supervised project. A smart opportunity to broaden your international experience under enjoyable digital conditions with fellow students worldwide.
Food & Health 2021 will build upon the successful Food & Health 2018 and 2019 France Excellence Summer Schools.
— ARE YOU PLANNING A PhD?
As a research-oriented Summer School, Food & Health 2021 will be a springboard for your enrolment in a PhD programme in France in the fields of agro-food and health/ageing.
— ECTS CREDITS
3 European Credit Transfer and Accumulation System (ECTS) credits pertaining to the completed assessments and a personalised Certificate of Completion will be awarded to the students to authenticate their participation.
FOOD & HEALTH 2021, A PRE-PhD SUMMER SCHOOL
Food & Health 2021 will select its participants on the academic quality of their application.
Maximum number of participants: 30
Deadline for Early Bird applications: May 17th 2021
Final deadline for submitting applications: May 31st 2021
- Master & PhD students
- Professionals welcome
— ADMISSION CRITERIA
- Excellent academic results and in-depth knowledge in human health, biology or food chemistry
- Advanced English
To apply for this Summer School, please follow this process:
- Send us an email (email@example.com);
- Fill in the Application Form that you will addressed and return it with all the required supporting documents by the deadline;
- Wait for admission results that should reach you by June 14th;
- If your application is accepted, make your payment by international transfer by June 21st.
(applications made before May 17th)
(applications made after May 17th)
Fee for professionals
Our online summer programme Food & Health 2021 will offer an interesting variety of material.
We shall examine the fundamentals of glycation and other non-enzymatic, post-translational protein modifications such as carbamylation, both in the human body and in food. Lectures from eminent researchers in the field will be held; a supervised project will offer a lead into research.
We shall delve into the effects of processing on both the nutritional and organoleptic qualities of food, how safe it is to eat as a result, and the overall consequences for human health from birth to adulthood. In particular, the role in the diet of Maillard reaction and similar potentially harmful neo-formed products on foetal and infant programming for adult disease will be discussed, as well as their influence on protein digestibility, low grade inflammation, oxidative stress and longevity.
There will be discussions on innovative strategies for preserving the nutritional quality of food and on how the unwanted formation of these products that occur during processing might be mitigated. A pharmaceutical approach to limit the pathological effects of Maillard reaction products will also be reviewed.
The quality of the work undertaken and your scientific potential will be assessed by an oral defence.
NB: Minor modifications in the programme may occur.
- The Maillard Reaction in Food (Prof. TESSIER)
- Glycation in the Human Body ( Prof. TESSIER)
- The Case of HbA1c (Prof. GILLERY)
- Carbamylation, Another Important Post-Translational Protein Modification (Dr. JAISSON)
- Food Processing Technologies: History, Benefits and Drawbacks (Dr. REGNAULT)
- Organoleptic Changes During Processing: Implications for the Maillard Reaction (Dr. JOUQUAND)
- Food Processing: Loss of Vitamins (Prof. TESSIER)
- Food Processing: Glycation of Proteins and Effect on Digestability (Prof. TESSIER)
- Metabolic Transit of Dietary Glycation Products (Prof. TESSIER)
- From the Discovery of the Receptor for Advanced Glycation End-Products (RAGE) to Inflammaging (Prof. BOULANGER)
- RAGE and its Ligands: Biological Effects (Dr. FURMAN)
- Early Exposure to AGEs: Perinatal Programming — Gut, Immune System, Microbiota (Dr. DELAYRE-ORTHEZ & ANTON)
- Maillard Reaction: the Case of Acrylamide in Food (Dr. TESSIER)
- Alternative Methods: The Use of Ozone in Food Processing (Dr. AUSSENAC)
- Caenorhabditis Elegans: General Considerations (Dr. FRADIN)
- Caenorhabditis Elegans: a New Model System for the Study of Glycation (Dr. FRADIN)
- Glycation & Cataract (Prof. TESSIER)
- Glycation & Allergies (Dr. DELAYRE-ORTHEZ)
- AGEs and Alteration of Intestinal Homeostasis (Dr. ANTON)
- Targeting the Receptor for Advanced Glycation Endproducts: Looking for Anti-Inflammaging Drugs (Dr. GHINET)
The project will be conducted in four stages:
- Reading and reviewing scientific articles related to glycation, other post-translational modifications of proteins, nutrition and health;
- Preparing a scientific oral presentation with a sequence of slides;
- Presenting and discussing (oral defence) the summary of the reading and reviewing in front of senior scientists and other students.
Dr. Pauline ANTON, Academic Dean Master in food & health, Associate Professor in digestive physiopharmacology and food safety, UniLaSalle
Dr. Thierry AUSSENAC, Head of Research Unit Transformations & Agroresources, specialised in food analysis, UniLaSalle
Prof. Éric BOULANGER, Professor in geriatrics and ageing biology, Vice-Dean for Research of the Faculty of Medicine, University of Lille
Dr. Carine DELAYRE-ORTHEZ, Head of the College of Health Sciences, Associate Professor in immunology and pharmacotoxicology, UniLaSalle
Dr. Chantal FRADIN, Associate Professor in molecular biology of ageing, University of Lille
Dr. Christophe FURMAN, Associate Professor in pharmaco-biochemistry (drug discovery), Faculty of Pharmacy, University of Lille
Dr. Alina GHINET, Associate Professor in medicinal chemistry, Head of the Laboratory of Sustainable Chemistry and Health, Junia
Prof. Philippe GILLERY, Professor in biochemistry and molecular biology, Faculty of Medicine, University of Reims-Champagne-Ardenne
Dr. Stéphane JAISSON, Associate Professor in biochemistry and molecular biology, Faculty of Medicine, University of Reims-Champagne-Ardenne
Dr. Céline JOUQUAND, Associate Professor in food biochemistry, UniLaSalle
Dr. Stéphanie REGNAULT, Head of the College of Food Industries and Bioprocessing, Associate Professor in analytical chemistry and nutrition, UniLaSalle
The scientific programme of Food & Health 2021 will be operated by three internationally renowned research laboratories for the study of agro-food, human nutrition, diagnostic biochemistry, organic chemistry and health: GLYCATION-INFLAMMATION-AGEING (multidisciplinary translational research team), PETALES (Transformations and Agro-Resources) and MEDyC (Extracellular Matrix and Cellular Dynamics), all of them hosting experimental equipment of excellence and cooperating with local and international agro-food and pharmaceutical companies.
The scientific programme is coordinated by the Lille University School of Medicine (the largest training and research centre for physicians in France) and the Institut Polytechnique UniLaSalle Beauvais. Lille University School of Medicine has more than 50 active partnerships and programmes worldwide. The International Association of LaSallian Universities belongs to several educational and scientific networks and has developed strong partnerships at local, national and international level.
These collaborations will benefit the Food & Health 2021 Summer School.
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