Glycation, Maillard Reaction & Carbamylation: Applications to Food Technology, Nutrition & Human Health

About

Food & Health 2022: The Smart Choice

Co-organised by the University of Lille (largest French university and in the top 100 European most innovative universities of the Times Higher Education ranking), the Institut Polytechnique UniLaSalle Beauvais (a prominent and most internationalised agro-food engineering school) and the International Academy (summer university for international students in Hauts-de-France), the France Excellence Summer School Food & Health 2022 is a strong 40-hour training programme focusing on the fundamental aspects of agro-food processing, glycation, nutrition, health and longevity, in line with top-tier research centres and leading experts in non-enzymatic post-translational protein modifications and their effects on health.

Midway between Paris, London and Brussels, at the heart of a high-performance academic and economic hub that makes innovation a priority, Food & Health 2022 will provide high-standard English-taught classes, scientific immersion in the field, as well as an introduction to research through a supervised project. A smart opportunity to broaden your international experience under enjoyable digital conditions with fellow students worldwide.

Target group

Master & PhD students
Professionals welcome

Course aim

Our online summer programme Food & Health 2022 will offer an interesting variety of material.

We shall examine the fundamentals of glycation and other non-enzymatic, post-translational protein modifications such as carbamylation, both in the human body and in food. Lectures from eminent researchers in the field will be held; a supervised project will offer a lead into research.

We shall delve into the effects of processing on both the nutritional and organoleptic qualities of food, how safe it is to eat as a result, and the overall consequences for human health from birth to adulthood. In particular, the role in the diet of Maillard reaction and similar potentially harmful neo-formed products on foetal and infant programming for adult disease will be discussed, as well as their influence on protein digestibility, low grade inflammation, oxidative stress and longevity.
There will be discussions on innovative strategies for preserving the nutritional quality of food and on how the unwanted formation of these products that occur during processing might be mitigated. A pharmaceutical approach to limit the pathological effects of Maillard reaction products will also be reviewed.

The quality of the work undertaken and your scientific potential will be assessed by an oral defence.

Fee info