The scientific programme of FOOD & HEALTH 2019 will be operated respectively on Lille University School of Medecine (the largest training and research centre for physicians in France) and UniLaSalle Beauvais campuses by two internationally renowned research laboratories for the study of glycation, human nutrition and health: Glycation-Ageing (multidisciplinary translational research team) and PETALES (Transformations and Agro-Resources), both hosting experimental equipment of excellence cooperating with local and international agro-food and pharmaceutical companies (McCain, Danone, Leroux, Roquette, etc.).
Lille University School of Medicine has more than 50 active partnerships and programmes worldwide – among which joint programmes with two francophone medical training curricula in China (the Shanghai Jiao Tong University School of Medicine and the Wuhan University School of Medicine) and an inter-hospital collaboration with the Shenyang University Hospital. The International Association of LaSallian Universities belongs to several educational and scientific networks and has developped strong partnerships at local, national and international level.
In addition, the Longevity Research Centre from the Institut Pasteur de Lille (member of the International network of Pasteur Institutes and which has recently opened a unique longevity research centre in France) will bring its international expertise in nutrition and ageing. Along with the Nutrition, Health and Longevity cluster (NHL), a French competitiveness cluster designed to stimulate and support collaborative research between private companies and academic laboratories in projects at the crossroads of biotechnology and food.
Focusing on the fundamental aspects of food processing, glycation, nutrition, health and longevity, FOOD & HEALTH 2019 will offer top scientific lectures, seminars, workshops and demonstrations of cutting-edge equipment, and meetings with leading researchers in the field, scientific and industrial visits, as well as an introduction to research through a supervised project. The quality of the work undertaken and your scientific potential will be assessed.
Particular emphasis will be laid on the effects of processing on the nutritional, sanitary and organoleptic qualities of foods and their consequences on human health from birth to adulthood. Innovative strategies to preserve the nutritional quality of food and to mitigate the formation of unwanted Maillard reaction products during processing will be discussed.
Half of the schedule will be devoted to the 60-hour scientific programme taught in English.
At the Institut Polytechnique UniLaSalle (Beauvais):
7.5h / LECTURES & SEMINARS
10.5h / WORKSHOPS IN THE PETALES RESEARCH LABORATORY
1.5h / SCIENTIFIC RESEARCH PROJECT – PART A
At Lille University School of Medicine (Lille):
19.5h / LECTURES & SEMINARS
3.5h / WORKSHOP IN THE GLYCATION-AGEING RESEARCH LABORATORY
3h / ASSESSMENT (examinations)
3h / CONFERENCE
6h / SCIENTIFIC RESEARCH PROJECT – PART B
4h / SCIENTIFIC & INDUSTRIAL VISIT
At the Institut Pasteur de Lille (Lille):
1.5h / VISIT OF THE INSTITUT PASTEUR MUSEUM
The scientific programme of FOOD & HEALTH 2019 is divided in two parts on the following topics (successively in Beauvais and Lille):
1. EFFECTS OF PROCESSING ON THE NUTRITIONAL, SANITARY AND ORGANOLEPTIC QUALITIES OF FOODS:
C1: Food Processing: Current and Innovative Technologies
C2: Nutritional and Organoleptic Changes during Food Processing
C3: Vitamin C Loss and Flavour Changes during Cooking
C4: Food Safety: Pasteurisation and Sterilisation
C5: Baking French Croissants and Pains au Chocolat
C6: French Food Testing in a Short Food Supply Chain
2. CONSEQUENCES FOR HUMAN HEALTH FROM BIRTH TO OLD AGE:
C7: Introduction to Human Nutrition
C8: Maillard Reaction, Protein Glycation and Carbamylation, Health and Ageing
C9: Role of Microbiota and the Immune System in Gut Homeostasis – Which Most Appropriate Infant Nutrition?
C10: Nutritional Risk Factor for Degenerative Diseases and Age-Related Denutrition
C11: Caenorhabditis Elegans: a Living Model for Nutrition and Ageing Research
C12: Lipid Quality and Health
C13: The French Paradox, Mediterranean Diet and Health Benefits
In order to strengthen the theoretical knowledge, workshops on vitamin losses and flavour changes during cooking as well as on the baking of French “croissants” and “pains au chocolat” will take place in the state-of-the art analytical chemistry platform of the Institut Polytechnique UniLaSalle. A seminar associated to a workshop about the use of the nematode Caenorhabditis elegans in nutrition and ageing research will be organised in the dedicated platform at Lille University School of Medicine. Demonstrations of the high-standard device will complete your acquaintance with experimental processes.
Designed to facilitate your admission to Doctoral schools in France, the Scientific Research Project will require both personal and teamwork. It will include 2 sessions of tutorials and a last session of presentation of the results and discussion with researchers and PhD students from the Glycation-Ageing and PETALES research laboratories. Topic: “Vitamin Degradation during Cooking”.
The project will be conducted in four stages:
1. Reading and reviewing scientific articles related to nutritional loss during food processing;
2. Analysing and interpreting data obtained in the analytical chemistry laboratory;
3. Preparing a scientific poster;
4. Presenting and discussing (oral defence) the research project in front of the scientific board.
1. PROTEIN QUALITY AND HEALTH.
Dr. Catherine LEFRANC, Corporate Senior R&D Nutrition and Health Manager, Roquette (a leader company in specialty food ingredients and pharmaceutical excipients).
2. SCIENTIFIC RESEARCH CLUSTERS AND ECONOMIC HUBS IN HAUTS-DE-FRANCE (Northern France region). Transverse conference correlated to the domains of France Excellence Summer Schools students and coordinated by competent clusters and hubs.
Visits of high technological and scientific interest will be organised within the programme.
You will discover the Roquette company, a world leader industrial company in specialty food ingredients and pharmaceutical excipients. The products and solutions developed by the group deliver proven technological, nutritional and health benefits precisely tailored to the pharma, nutrition, food and selected industry markets. Roquette's offer is produced from plant-based raw materials such as corn, wheat, potatoes and peas. You will also visit the Institut Pasteur Museum, for a fascinating insight into the life and work of Louis Pasteur all in one place.
1. ALJahdali N, Gadonna-Widehem P, Delayre-Orthez C, Marier D, Garnier B, Carbonero F, Anton PM. Repeated Oral Exposure to NE-Carboxymethyllysine, a Maillard Reaction Product, Alleviates Gut Microbiota Dysbiosis in Colitic Mice. Digestive Diseases and Sciences. 2017; 62; 3370-84.
2. Baskara I, Niquet-Leridon C, Anton PM, Delayre-Orthez C. Neoformed Compounds from the Maillard Reaction in Infant Formulas: a New Risk Factor for Allergy? EMJ Allergy & Immunology. 2017; 2; 87-93.
3. Fumeron F, Bard JM, Lecerf JM. Interindividual Variability in the Cholesterol-Lowering Effect of Supplementation with Plant Sterols or Stanols. Nutrition Reviews. 2017; 75; 134-45.
4. Jouquand C, Niquet-Léridon C, Loaec G, Tessier FJ. Effect of Added Nitrogen Fertilizer on Pyrazines of Roasted Chicory. Journal of the Science of Food and Agriculture. 2017; 97; 1172-7.
5. Nicolas C, Jaisson S, Gorisse L, Tessier FJ, Niquet-Léridon C, Jacolot P, Pietrement C, Gillery P. Carbamylation is a Competitor of Glycation for Protein Modification in Vivo. Diabetes & Metabolism. 2017; in press.
6. Gorisse L, Pietrement C, Vuiblet V, Schmelzer CEH, Köhler M, Duca L, Debelle L, Fornès P, Jaisson S, Gillery P. Protein Carbamylation is a Hallmark of Aging. Proceedings of the National Academy of Sciences USA, 2016; 113; 1191-6.
7. Grossin N, Auger F, Niquet-Leridon C, Durieux N, Montaigne D, Schmidt AM, Susen S, Jacolot P, Beuscart JB, Tessier FJ, Boulanger E. Dietary CML-Enriched Protein Induces Functional Arterial Aging in a RAGE-Dependent Manner in Mice. Molecular Nutrition & Food Research. 2015; 59; 927-38.
8. Helou C, Marier D, Jacolot P, Abdennebi-Najar L, Niquet-Léridon C, Tessier FJ, Gadonna-Widehem P. Microorganisms and Maillard Reaction Products: a Review of the Literature and Recent Findings. Amino Acids. 2014; 46; 267-77.
9. Birlouez-Aragon I, Saavedra G, Tessier FJ, Galinier A, Ait-Ameur L, Lacoste F, Niamba CN, Alt N, Somoza V, Lecerf JM. A Diet Based on High-Heat-Treated Foods Promotes Risk Factors for Diabetes Mellitus and Cardiovascular Diseases. The American Journal of Clinical Nutrition. 2010; 91; 1220-6.
10. Dumay E., Picart L., Regnault S., Thiebaud M. High Pressure – Low Temperature Processing of Food Protein. Biochimica et Biophysica Acta – Proteins & Proteomics. 2006; 1764; 599-618.
11. Renaud S, de Lorgeril M. Wine, Alcohol, Platelets, and the French Paradox for Coronary Heart Disease. Lancet. 1992; 339; 1523-6.