Nutrition and Brain Functions #NBF

September 19 to October 7 (2016)

While it is well established that poor nutrition leads to cardiometabolic risk, emerging evidence is associating poor nutrition with increased risk of neuropsychiatric and neurodegenerative diseases. Thus, it is then necessary to understand how proper nutrition promotes optimal brain function and protects from the development of mood and cognitive disorders. In order to reach this challenging goal, synergies must be established between the neuro and nutritional sciences. Two major areas of nutritional neuroscience that will be explored in this course are the role of the brain in the regulation of food intake and the effect of nutrients on brain physiology, function and pathology which will influence the risk and progression of mood and cognitive disorders.

The purpose of this advanced course will bring both nutritional and neuroscience researchers together for a 3-week intensive course that will integrate both fields.  The advance course will provide key foundational knowledge from genes to populations, as well as hands-on experience and exposure to state-of-the-art methodologies in both fields allowing the early researcher to conceptualize the key questions in the field enabling them to design and defend approaches to solve the questions. While the advanced course will include basic models, a focus will be on the application of results to humans.

The advanced course will combine theoretical and practical training. Methodological and goal-oriented training will be achieved by guiding the students through hands-on experiments during their stay. In addition, the school will promote interactions between students and internationally renowned scientists via a lecture series to stimulate students’ discussion on lectures and laboratory experiences as well as stimulating the students’ interests in the area.  Additional skills will include seminars on publishing and presenting research in the nutritional neurosciences.


  • Sophie Layé (Bordeaux Neurocampus, France)
  • Richard P. Bazinet (University of Toronto, Canada)

Clémentine Bosche-Bouju (Bordeaux Neurocampus, France)
Etienne Coutureau (Bordeaux Neurocampus, France)
Muriel Darnaudéry (Bordeaux Neurocampus, France)
Guillaume Ferreira (Bordeaux Neurocampus, France)
Xavier Fioramonti (Centre des Sciences du Goût et de l’Alimentation Dijon, France)
Cyril Herry (Bordeaux Neurocampus, France)
Marie-Pierre Moisan (Bordeaux Neurocampus, France)
Agnès Nadjar (Bordeaux Neurocampus, France)
Mariano Ruize Gayo (Universidad CEU San Pablo, Spain)
Pierre Trifilieff (Bordeaux Neurocampus, France)
Jorge Valero (Universidad Autónoma de Barcelona, Spain)
Sylvie Vancassel (Bordeaux Neurocampus, France)

Keynote speakers

Sébastien Bouret (USA)
Frédéric Calon (Canada)
Daniela Cota (France)
John Cryan (Ireland)
Ana Domingos (Portugal)
Ron de Kloet (The Netherlands)
Aniko Korosi (The Netherlands)
Laurent Gautron (USA)
Susanne Lafleur (The Netherlands)
Olivier Manzoni (France)
André Marette (Canada)
Giovanni Marsicano (France)
Carmen Sandi (Switzerland)
Amanda Sierra (Spain)
Dana Small (USA)
Mathias Tschöp (Germany)