This is an advanced course in food management to complement undergraduate training. It includes all necessary management concepts to effectively direct food establishments (hotels, restaurants, diet centers). This course details managerial and operational principles essential to food service management, such as marketing, finance, human resources and leadership.

This course covers the clinical, biological and physiological imbalances and deficiencies in micronutrients (vitamins, minerals and trace elements) and macronutrients (proteins, fat and carbohydrates) with emphasis on their synergies and antagonism actions. The purpose of this course is to enable students to diagnose any disruption in these extremely important nutrients and establish cause and effect between the pathological manifestations, signs and symptoms and malnutrition, in order to provide personalized advice on a balanced and adequate diet to correct the behavior and dietary errors. At the end of this course the students will be able to: offer patients the best food intake balanced by its shortcomings, participate in the management of certain disease states, and encourage all to live better, longer and healthier lives.

This is an introductory course to epidemiology in general, with specific application to nutrition. The goals of epidemiology are evaluating the incidence of disease in the population, observing the variation of these frequencies in time and space, known as descriptive epidemiology, and the search for factors associated with the onset of these diseases, which is analytical epidemiology. Epidemiology introduces the students to the problems of screening, bias, public health, ethics and prevention. Nutritional epidemiology focuses primarily on nutritional status and dietary surveys on groups or populations. It has three methods: a descriptive method, an analytical method and intervention trials.

The purpose of the first part of the course is to strengthen the knowledge of students in the field of applied statistics, by minimizing the mathematical approach and enhancing the practical and methodological aspects. It presents the main techniques of statistical tests used (descriptive and inferential statistics, explanatory methods and data analysis). An overview is given of the primary methods and practices available in software, including an aid to interpretation of results and fully processed examples, using mainly SPSS statistical software. The second part of the course will develop the skills required to produce research to an advanced level. The course will enable students to enhance their analytical skills, writing and applying research methodology to a problem in the field of nutrition. The course will be organized around lectures and applied work.

This course deals with the aspects needed by any modern agri­ food business to remain competitive by developing new products. It introduces the students to the successive stages of innovation with a focus on the link that should be strengthened between science, technology and business sectors. The course also highlights the legal and social aspects, in addition to the market study and business plan, needed to establish new firms. Also, it covers some technical details for development of new products.

This course covers the different service operations including menu preparation, purchasing, production and service. It provides the necessary information in order to manage operational functions in food service, namely menu philosophy and utility, human resources and the marketing role in food service management.

This course deals with the food/gene frontier. In a nutshell, it answers the following fundamental question: What are the effects of diet on our genome? First of all, this course describes functional foods, their plant, animal or mineral origins and their pharmacological effects in the prevention and treatment of diseases. This course also shows the mechanisms of action by which the cell responds to food carcinogens and pro­oxidant attacks, in contrast to the impact of antioxidants, like many phytochemicals and micronutrients, on DNA and their role in the onset of disease. An important part of this course describes the transformation of nutritional signals into gene expression patterns and epigenetics. The last part includes a discussion on the aspects of personalized nutrition and the concept of food for me.

Emergencies are becoming increasingly complex. As a result, international relief organizations have an increased need for professionals to manage humanitarian actions. Millions of tons of food are distributed to people in different emergency situations. However, malnutrition and micro­nutrient deficiencies are common during humanitarian emergencies. Management of food distribution and nutritional status in a professional environment has become essential. This module will provide the basic and necessary concepts to understand the process of food aid, the assessment of nutritional status of different groups especially the most vulnerable, as well as different methodologies applied in this area.

Food control includes all business activities to ensure the quality, safety and authenticity of food at all stages from primary production, processing, storage, to marketing and consumption. The course details the quality systems with aspects of food labeling and certification of products, the ISO 22000 which will be compared with other quality systems, and HACCP for integrated management of the sanitary quality.

This course will dissect the different stages of clinical nutrition consultation. It allows students to develop their own clinical approach towards the patient. It includes all the details of an ideal model of clinical nutrition consultation with examples of practical management of difficult patients and very frequent diseases.

This course is designed to increase knowledge among Master students of the various pathologies in pregnant and lactating women and in the elderly, and their relationship to nutrition. The first part of the course will include clinical cases involving the most frequent nutritional disorders and diseases with an impact on maternal health and child development. Students will learn to select, argue, assess and adjust actions based on dietary and nutritional pediatric conditions and the socio­economic environment of the child. The therapeutic nutrition education of the child and his family will be thoroughly analyzed. The second part of the course will be devoted to various diseases in the elderly and their nutritional implications, based on reference books and recent articles presented and discussed by students.

This course, which is already taught in cycle one of Human Nutrition and Dietetics, will be presented in the form of theoretical sessions with a clinical aspect, followed by practical training in the form of medical practice in central obesity and endocrinology.

This course provides an overview of the different needs for micro and macronutrients in a healthy and an ill state. It aims to explore in depth the care of patients and their therapeutic nutrition and the various means used for this purpose, with theoretical and practical applications for certain diseases or systems.

The thesis study is a research project on a topic chosen in agreement with the tutor and approved by the department. The proposal must include the subject's background, purpose, research questions, and methods, preparation of the study, time, statistical analysis, and a bibliography. The paper includes a literature review and research practice. It measures the level of students' knowledge, their capacity for analysis and presentation. The students must submit a final written report with a theoretical part, a practical study, followed by an analytical part, conclusion and recommendations. Students defend their thesis before a jury. They must then also write an article based on the thesis, and present a poster. The time allowed for this study is two semesters, renewable.

This course will help students to: develop the skills required to read, evaluate and criticize scientific evidence; formulate structured research questions, write a critical analysis of the literature, and use appropriate research design and methods in nutritional sciences; implement skills learned throughout the course to formulate a research proposal; and assume an active and responsible role in learning.