2024 Culinary Sciences for Health Benefits
UniLaSalle
Created on September 29, 2023
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culinary sciences for health benefits: from field to plate JUNE 11 - July 10, 2023 ( dates are tentative )
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Join us on an intensive, interdisciplinary program that combines culinary arts, health sciences and their application for health benefits.You will live in UniLaSalle’s International student residence, located on a safe, 10-acre pedestrian campus just North of downtown. Beauvais is a lovely mid-size town, just an 80- minute train ride away from Paris.
THE PROGRAM
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EXPERIENTIAL LEARNINg ; on-campus workshops; FIELD visists
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The culinary workshops and lectures in this program are based on research conducted by UniLaSalle chefs and faculty engaged in research on nutrition and cancer. In 2017, the team received the Grand Prix Spécial 2017 du Salon International de l’Hôtellerie et de la Restauration (SIRHA) for their Internet site and mobile app Vite Fait Bienfaits! This culinary research in oncology is financed by the French Department of Agriculture and the Department of Health.
OVERVIEW
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Psychological factors in food choices / sensory analysis lab
Bread baking workshop; cheese making workshop
Experimenting w/ different cooking techniques
Cooking and health: cancer patients, diabetes, cardio vascular diseases, immune disorders
Course related excursions: famers' market, fish farm, Alain Ducasse landmarks
COURSE CONTENT
Program highlights
Lectures are integrated in the workshops
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Chracterization of nutritional loss during food processing
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Food Representations and Psychic Process: Through various experiments in the sensory analysis lab, you will explore the psychological aspects of food in food choices. Sensory analysis is used in marketing as well as in workshops for patients with eating disorders.
Cooking Techniques: Using simple recipes with locally sourced products, students compare the effects of different cooking techniques on nutritional value and texture.
1. Cheese: Presentation of he historical and economic importance of fermented dairy products in France and especially, the art of cheese making in France. The objective of the lab training is to initiate the students to the standard fabrication methods for yogurts and soft cheeses (fresh curds without ripening). 2. Bread: basic techniques in baking bread and viennoiseries
Students will acquire the concepts and incorporate the core practical skills necessary for culinary innovation for health purposes.
Course related excursions to:
- local farmers' markets
- Paris: Alain Ducasse signature sites
- a fresh water fish farm
- Les jardins de Gally: integrate landscaping, agriculture and horticulture company
ABOUT US
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dates June 11- July 10
Partner institutions: Please inquire Other institutions:Please inquire
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> DOCUMENTS
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program DETAILS & application documents
cost & fees
6 US credits12 ECTS
credits
Juniors, seniors or master degree students in program related disciplines.
application
Arrival June 11Orientation June 12Classes start June 12Departure July 10
CLICK ON THE LINKS BELOW TO ACCESS APPLICATION DOCUMENTS:
- APPLICATION FORM 2024
- LEARNING AGREEMENT 2024
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Included:
- On-campus housing in double rooms
- Breakfast
- One Way transfer from CDG airport to UniLaSalle campus
- all field visits, incl. transportation to and from the site
- Non-partner universities : UniLaSalle tuition
- RT travel to France
- Passport / Visa fees
- Mandatory health & liability insurance
- Lunch & dinner (optional meal plan possible at approx. 10,00€/day)
- Personal expenses incl. travel on long week-ends
- Transfer to CDG airport at the end of the program
International RelationsUniLaSalle - Beauvais19, rue Pierre Waguet - BB 3013F- 60026 BEAUVAIS Cedex
incoming@unilasalle.fr
www.unilasalle.fr
overview
Course content
program details
CONTACT
CONTACT
For contact, application forms and additional information:
Application Deadline:March 15, 2023
Click to download application forms
CLICK ON THE LINKS TO ACCESS DOCUMENTS:
- APPLICATION FORM 2024
- LEARNING AGREEMENT 2024