Culinary Sciences for Health Benefits - From Field to Plate

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.
EUR : Program cost FOR NON PARTNER INSTITUTIONS