Beauvais, France

Culinary Sciences for Health Benefits - From Field to Plate

when 11 June 2024 - 10 July 2024
language English
duration 5 weeks
credits 12 EC
fee EUR 2300

Join us at UniLaSalle Beauvais for on an intensive, interdisciplinary program that combines culinary arts, health sciences and their applications for health benefits. Beauvais is a lovely mid-size town, at an 80- minute train ride away from Paris.

Course leader

Dr. Philippe Pouillart; Dr. Elodie Sarron

Target group

Students in Nutrition, Food Sciences , Health Sciences, Culinary Science, Dietetics or related disciplines. Students must have completed 2 years of studies by June 2024.

Course aim

Experiential learning in : 1)psychological factors in food choices; 2) bread baking and cheese making workshops; 3)the practice and science of different cooking techniques; 4) cookng & health - cancer, diabetes, cardio-vascular diseases, immune disorders; 5) course related field visits.

Credits info

12 EC
12 ECTS or 6 US credits

Fee info

EUR 2300: Pogram cost FOR PARTNER INSTITUTIONS (exchange agreement)
Included: On-campus housing in double rooms incl. breakfast, one way transfer from CDG airport to UniLaSalle campus, all field visits, incl. transportation to and from the site.
Not included: RT travel to France; passport & visa fees; mandatory health & liability insurance; most lunches & dinners (optional meal plan possible at approx. 10,00€/day); personal expenses incl. travel on week-ends; ransfer to CDG airport at the end of the program.