BTS Nutritionist

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BTS Nutritionist and preparatory classes

Qualities and skills of the professional nutritionist

  • - A solid mastery of scientific subjects
  • - Logical-minded
  • - Possessing intellectual curiosity
  • - Possessing a reflexion capable of going beyond academic instruction

Overview of this academic programme

The holder of a BTS Nutritionist degree is a health care professional in the field of the nutrition sciences. Collaborator with doctors, health care managers, and researchers, he brings his scientific and technical skills to ensure the quality of various types of food and means of preparing food, nutritional balance, the establishing of diets on a doctor's recommendation, the respect of hygienic regulation.

He is able to work at any point along the food chain: from conception, to production, and on to distribution of food and/or drink products. He equally assures the responsibility of training others in this field, of prevention and of educating the public on issues relating to nutrition.

Degree awarded

Upon successful completion of all course requirements, the student is awarded with a BTS Nutritionsit degree (a state-sanctioned degree equivalent to "Bac+2").

Career possibilities for those who have earned a BTS Nutritionist degree

Employment positions
  • - Hospitals (a career as a civil servant in a public hospital)
  • - Health clinic
  • - Co-op restaurants (for children and/or for adults)(non-profit, often publicly funded)
  • - Employment in an industrial (food industry) setting, creating dietary products
  • - Freelance nutritionist

Academic programme of the BTS Nutritionist degree

General instruction
  • - Methodology
  • - Economics and management
  • - Foreign language
  • - Social sciences (psychology, studies of nutritional behavior: means and techniques)
  • - Biochemistry, biology (biochemical structures, enzymology, metabolic biochemistry, molecular genetics, physiology (cellular and tissular organisation, functions of nutrition, the nervous system, endocrin system, physiological regulating and adapting systems, self-defence systems : immunology, reproductive sciences and the early childhood development), microbiology, virology, parasitology, toxicology, student will do various relevant scientific experiments
  • - Nutrition and eating/drinking habits/patterns : ( nutritional needs and recommended intakes according to age, to physical condition/state, to lifestyle, rational food/drink consumption guidelines, knowledge of different foods/drinks, rights vis-a-vis food/drink consumption)
  • - Physio-pathological foundations of nutritional science (eusophogus, stomach, intestinal tract, colon, rectum, liver, gall bladder, pancreas, illnesses due to nutritional deficiency, renal cavity pathologies, cario-vascular pathologies, pediatrics, geriatrics, normal and abnormal pregnancies, allergies (food/drink-based), ?brûlures, general notions on complete/wholesome food/drink consumption (for individuals and parents), the physiological and pathological processes that may possess retentional nutritional properties
  • - Weight loss/gain programs (methodology, organisation, management of...)
  • - Culinary techniques (equipment, culinary techniques)
Professional instruction
  • - Job training in a firm (20 weeks) - Optional