Responsible: Ben Slimen Hichem
Strengths:
The specific objectives of this program are:
- Master the methods and tools required for fundamental research and R&D in both public and private sectors in the fields of human nutrition (fundamental and applied) and the development of health foods.
- Acquire the skills needed to design food products or dietary supplements tailored to the needs of different consumer types, or to provide guidance to health professionals and institutions by delivering clear, precise, and scientifically validated information.
- Train specialists in nutrition physiology research, with strong expertise in the area of associated pathologies.
Study Organization:
The program lasts two years (M1 and M2), split over four semesters, with three semesters dedicated to theoretical training (courses, practicals, and tutorials). By the end of the first year (M1), students must complete a 4-week summer internship to get a feel for professional life. The final semester (S4) involves a 4-month graduation project, which results in an internship report and a defense before a jury appointed by the institution’s Master’s committee.
Internships must be completed in an agri-food company or a research organization related to the specialty.
Admissibility:
The first year (M1) is open to students who hold:
- A Licence in biology, biotechnology, agri-food, bio-industries, agronomy, or equivalent fields, or any other diploma at least equivalent to Bac +3 related to the field.
The second year is accessible through:
- Successful completion of M1 at our institute.
- Admission through a competitive process published by ISBB for students holding a Master’s degree, engineering diploma, or who have completed M1 in a similar field. Evaluation criteria and the number of students admitted will be decided annually by the Master’s committee before the call for applications is issued.
Objectives :
Nutrition is now central to good health, well-being, and the management of diseases, regardless of the disorder or pathology. Ensuring the quality and safety of bioproducts (foods, ingredients, cosmetics, etc.) is a major challenge for society. The development of these products can be optimized by better understanding the epidemiological profiles of populations, thoroughly knowing the nature and role of the molecules in their composition, and being able to control their behavior during transformation, use, and consumption.
The training particularly addresses the scientific and methodological issues related to the design and formulation of food and other bioproducts, their transformation, the link between diet and health, nutrition, risk analysis, and the toxicology associated with food and the environment. The ALSA Master’s program aims to train researchers and scientific managers with a Bac +5 level who will work in R&D departments or research labs to drive the development of health foods and critically address current issues in the nutrition-health relationship. Students will acquire in-depth knowledge in nutrition, physiopathology, food science, functional foods, and food safety and law. They will also be able to develop or advise on preventive or specific health foods tailored to certain pathologies or physiological conditions. Additionally, they will understand the industry's need for new ingredients in the health food sector and be capable of defining development strategies and the studies needed for targeted claims.
This program also facilitates the option to pursue a PhD, allowing students to join research organizations or higher education institutions. Moreover, the program’s goal is to strengthen the connection between societal needs, government policies (public health and nutrition policies), and professionals.
Career Opportunities:
This program serves as a unique gateway to companies and research centers in the fields of Nutrition and Food, scientific institutions (public and private), and organizations involved in innovation development, helping them enter new markets.
In particular, the program aims to train managers who are:
- Experts in the design, development, and marketing of food and health products (finished consumer goods and dietary supplements) that balance taste and health for the agri-food and pharmaceutical industries.
- Competent in R&D project management, with a solid understanding of industry-researcher interactions and regulatory aspects.
- Familiar with scientific and technological monitoring (patents).
- Able to adapt their scientific skills to marketing and communication, allowing them to integrate into institutional organizations, public health services, collective catering, and consulting and studies.
Sectors of Activity:
- Research
- Development
- Teaching
- Consulting and Expertise
Accessible Jobs:
- Continuation of studies through PhD programs.
- Access to research positions (researcher, lecturer-researcher, engineer) and R&D roles in the public sector (universities, agro-food sector schools, international organizations) and private sector (nutrition, agri-food, health industries).
- Access to managerial positions in companies with R&D departments focused on nutrition, agri-food, or health.
- Expertise or consulting for local authorities, national and international organizations in nutrition, agri-food, and health sectors.
- Access to positions in higher education (universities, schools in the agri-food sector).
Perspectives:
This program also provides an opportunity for students to continue their studies through a PhD. Graduates of the program are encouraged to pursue a PhD in Life Sciences and the Environment (SV&Env) at the University of Jendouba (UJ). The SV&Env PhD is institutional and multidisciplinary, focusing on various disciplines such as:
- Sustainable Agriculture and Conservation Sciences.
- Water and Environmental Sciences.
- Molecular Biology and Toxicology.
- Agro-Industrial Engineering.
Based at UJ, the PhD program coordinates doctoral studies across these disciplines and includes the following partner institutions:
- Higher Institute of Biotechnology of Beja
- Higher School of Agriculture of Kef
- Higher School of Engineers of Medjez El Bab
- Sylvo-Pastoral Institute of Tabarka
There are several international mobility programs (Erasmus+, AUF, Horizon Europe), and ISBB has agreements with many foreign universities. The program encourages international mobility, allowing students to complete their graduation project (PFE) at a partner university abroad (in Europe or Canada). Additionally, work-study scholarships are available each year for M2 students.
Interlinks Between the Program Semesters:
The Master’s program in Food and Health is offered over two years (M1 and M2). The first year (M1) is open to students holding a Licence in biotechnology, life sciences, biology, nutrition, or agri-food, or any other equivalent Bac +3 diploma in the above fields. The second year (M2) is accessible upon successful completion of M1 at our institute, as well as for students from other institutions with equivalent training. Only one course is offered in this program, and therefore, no bridging options are available. Evaluation and progression follow the directives set by the Master’s framework.
- Formal and informal meetings will be held with a sample of students to gather suggestions for improvement during the program.
- Surveys will be conducted after each semester and one year after graduation to assess student outcomes.
- A network for alumni will be established.
- The program will provide information to the university’s observatory on success rates, abandonment rates, insertion rates, and supervision rates.