-> OPERATORS/LOCATION

 

The scientific programme of Food & Health 2020 will be operated respectively on Lille University School of Medicine (the largest training and research center for physicians in France) and UniLaSalle Beauvais campuses by two internationally renowned research laboratories for the study of agro-food, 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.).

 

The International Association of LaSallian Universities belongs to several educational and scientific networks and has developed strong partnerships at local, national and international level.

 

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.

 

These collaborations will benefit the Food & Health 2020 Summer School.

 

 

-> CONTENT OUTLINE

 

Focusing on the fundamental aspects of food processing, glycation, food quality, health and longevity, Food & Health 2020 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 56-hour scientific programme taught in English.

 

  27h / LECTURES & SEMINARS
  14h / WORKSHOPS
    2h /
ASSESSMENT
    3h / CONFERENCES
 4.5h / SCIENTIFIC RESEARCH PROJECT
 5.5h / SCIENTIFIC & INDUSTRIAL VISITS

 

Keywords: Food Processing, Ozone Treatment, Nutritional Loss and Organoleptic Changes During Food Processing (Domestic or Industrial), Aroma, Vitamins, Food Safety including Pasteurisation and Sterilisation (Biological and Chemical), Human Nutrition, Infant Nutrition and Health, Nutritional Risk Factors for Degenerative Diseases, Gut Flora Nutrition Immunity and Health, Age-Related Denutrition, French Paradox, Mediterranean Diet and Health Benefits, Neo-Formed Compounds, Maillard Reaction, Glycation, Ageing, Longevity.

 

 

-> TEACHING TEAM

 

  • Dr. Pauline ANTON-GAY, Associate Professor in digestive physiopharmacology and food safety, UniLaSalle Beauvais (C9)
  • Dr. Thierry AUSSENAC, Scientific Director of UniLaSalle Beauvais, specialised in food analysis, UniLaSalle Beauvais (C1)
  • Prof. Éric BOULANGER, Full Professor in geriatrics and ageing biology, University of Lille (C8)
  • Dr. Carine DELAYRE-ORTHEZ, Associate Professor in immunology and pharmacotoxicology, UniLaSalle Beauvais (C9)
  • Dr. Chantal FRADIN, Associate Professor in molecular biology of ageing, University of Lille (C11)
  • Prof. Philippe GILLERY, Full Professor in biochemistry and molecular biology, Reims University Hospital (C8)
  • Dr. Céline JOUQUAND, Associate Professor in food biochemistry, UniLaSalle Beauvais (C2-C3)
  • Dr. Jean-Michel LECERF, Head of the Nutrition Department at Institut Pasteur de Lille (C10)
  • Dr. Catherine LEFRANC, Corporate Senior R&D Nutrition and Health Manager in Roquette (conference)
  • Dr. Sofia NESTORA, Associate Professor in biotechnology and bioprocess, UniLaSalle Beauvais (C5)
  • Dr. Céline NIQUET-LÉRIDON, Research Associate in analytical chemistry, UniLaSalle Beauvais (C3)
  • Dr. Stéphanie REGNAULT, Associate Professor in analytical chemistry and nutrition, UniLaSalle Beauvais (C1)
  • Dr. Élodie SARRON, Associate Professor in microbiology, UniLaSalle Beauvais (C4)
  • Prof. Frédéric TESSIER, Full Professor in analytical chemistry, glycation and nutrition, University of Lille (coordinator of the scientific programme, C2-C7-C8-C12-C13)

 

 

-> LECTURES, SEMINARS AND WORKSHOPS

 

The teaching programme of Food & Health 2020 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 (Lecture)

Food processing is any deliberate change in food that happens before it is available for us to eat. Thermal processing has developed over the centuries, with canning and pasteurisation improving food safety. To preserve food, a process must prevent microbial growth, oxidative changes and enzymatic destruction. Processing may also involve deterioration of nutritional and sensory qualities, depending on factors such as the levels of light, heat and oxygen used. Thus, food processing involves a trade-off between making food safer and increasing its useable lifetime or reducing preparation time, while at the same time limiting losses in food quality. In this context, innovative food processing technologies (non-thermal technologies) are emerging to allow food producers to modify and process food with minimal changes to nutritional and organoleptic quality.

 

C2: Nutritional and Organoleptic Changes during Food Processing (Lecture)

Food processing can improve food safety by destroying unwanted organisms, chemical contaminants, toxins and so forth. Unfortunately, processing can also damage the nutritional quality of foods and modify their organoleptic properties. This course aims to understand the need for nutritional and sensorial quality control of processed foods. It will focus in particular on vitamin losses during food processing and changes in aroma.

 

C3: Vitamin C Loss and Flavour Changes during Cooking (Workshop)

The objective of the workshop is to develop skills in quantitative chemical laboratory techniques used for food analysis. It will also demonstrate the use of chromatographic methods for food quality control thanks to the state-of-the-art analytical chemistry platform of the Institut Polytechnique UniLaSalle. 

 

C4: Food Safety: Pasteurisation and Sterilisation (Lecture)

This course aims to explain some basics in food safety and particularly the impact of thermal treatment. Thermal treatment can be used to destroy foodborne pathogens, spoilage microorganisms and bacterial spores. Two main treatments, pasteurisation and sterilisation, are used against a range of microbial targets. The thermo-resistance characteristics of the target microorganisms are used to establish the thermal scale to be used, the D and z-values, etc. All of these notions will be described and alternative treatments addressed.

 

C5: Baking French Croissants and Pains au Chocolat (Workshop)

The objective of that workshop is to learn how to make croissants and pains au chocolat, the famous French pastries. During this practical work, some explanations about leafage, butter incorporation and use of yeast will be given.

 

C6: French Food Testing in a Short Food Supply Chain (Workshop)

After the course in human nutrition, a 2-hour practical session will combine food testing and estimation of the nutritional composition of several French food and drink products. In order to observe a local food distribution model, this workshop will be organised at O’tera (an innovative short food supply chain supermarket).

 

 

2. CONSEQUENCES FOR HUMAN HEALTH FROM BIRTH TO OLD AGE

 

C7: Introduction to Human Nutrition (Lecture)

The aim of this course is to understand the science of nutrition so that the students can have an overview of this fascinating field. Nutrition is a young science which studies the effect of foods, both nutrients and other substances, in the body. Prior to this, it is essential to study the chemical composition of food and understand where the essential and nonessential nutrients, recommended to maintain a healthy body, can be found.

 

C8: Maillard Reaction, Protein Glycation, Carbamylation, Health and Ageing (Lecture)

Glycation and carbamylation products make up a heterogeneous and complex group of compounds formed on the amino groups of proteins. Their formation in the body leads to the accumulation of damaged proteins. High levels of neo-formed compounds (NFCs) have been found not only in elderly patients but also in those with diabetes and kidney disease. In addition to the NFCs formed in the human body, other ones are produced during different types of domestic or industrial cooking of food. The impact of the accumulation of endogenous and exogenous (i.e. dietary) NCFs on health will be discussed in this course.

 

C9: Role of Microbiota and the Immune System in Gut Homeostasis – Which Most Appropriate Infant Nutrition? (Lecture)

This course aims to better understand the homeostatic determinants for maintaining a healthy intestinal system, interacting with the gut flora and the immune system. The impact of early events on the colonization and the modulation of the gut microbiota profile, development of the immune system and the consequences for the induction of chronic, non-communicable diseases will be studied. The role of nutrition, particularly in infants, will be studied as a prerequisite to design new, healthy, foods based on functional nutrition data.

 

C10: Nutritional Risk Factor for Degenerative Diseases and Age-Related Denutrition (Lecture)

Based on epidemiological and interventional studies, this course aims to better understand the impact of diet on the development and complications of degenerative pathologies. The role of diet in the prevention of chronic diseases will also be discussed. 

 

C11: Caenorhabditis elegans: a Living Model for Nutrition and Ageing Research (Lecture & Workshop)

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. C. elegans is one of the major model organisms for studying ageing. The relevance of this model in unravelling the physiological mechanisms controlled by nutrition and age-related mechanisms will be addressed in this course. The workshop will combine C. elegans handling and analysis of heat-shock and oxidative stress resistance depending on the worms’ diet and age. The impact of age and nutrition on fat accumulation in C. elegans will also be studied. Demonstrations of the high-standard device will complete your acquaintance with experimental processes.

 

C12: Lipid Quality and Health (Lecture)

The fat composition of the diet has an effect on lipoprotein physiology and the risk of cardiovascular disease and obesity. The classical effects of saturated fat as compared with those of unsaturated fat is now being called into question. This will form the basis of this course.

 

C13: The French Paradox, Mediterranean Diet and Health Benefits (Lecture)

Many studies have found that the Mediterranean diet is one of the healthiest in the world: the mortality rate from heart disease is particularly low when a combination of Mediterranean ingredients are used in the diet. “The French paradox” is a term used to describe the low prevalence of ischemic heart disease in the French population despite their high intake of saturated fat. In this course, participants will learn about the most recent studies which try to prove the link between the Mediterranean (and French) diet and a lower incidence of cardiovascular disease and cancer.

 

 

-> SCIENTIFIC RESEARCH PROJECT

 

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 Lille University School of Medicine. 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

 

You will have every opportunity to contact teachers/researchers with a view to supervision of a future PhD programme; assistance will be provided in maintaining contact in order to finalise the project up to enrolment in the doctoral programme.

 

 

-> CONFERENCES

 

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.

 

 

-> SCIENTIFIC AND INDUSTRIAL VISITS

 

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 (member of the International network of Pasteur Institutes) for a fascinating insight into the life and work of Louis Pasteur all in one place. An institute of high scientific interest which has recently opened a unique longevity research centre in France and is most renowned in the research ecosystem for its international expertise in nutrition and ageing.

 

 

-> LITERATURE

 

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; Diabetes Metab. 2018; 44; 160-7.

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. Teissier T, Quersin V, Gnemmi V, Daroux M, Howsam M, Delguste F, Lemoine C, Fradin C, Schmidt A-M, Cauffiez C, Brousseau T, Glowacki F, Tessier FJ, Boulanger E, Frimat M. Knockout of receptor for advanced glycation end?products attenuates age?related renal lesions. Aging Cell. 2018; 18; e12850.

11. 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.

12. Renaud S, de Lorgeril M. Wine, Alcohol, Platelets, and the French Paradox for Coronary Heart Disease. Lancet. 1992; 339; 1523-6.

 

 

 NB: Minor modifications to the scientific programme may occur.