The first part of the lectures (N. Delzenne, L. Bindels) describes the legislation (european, belgian), by promoting  the  use  of the available tools and data bank (use of adequate website, key documents…)  related to European and federal legislation related to  food and diet.  It also describes the local and international organizations involved in the communication and management of rules and health problems related to nutrition. Among notions that are explained and illustrated : HACCP rules,  legislation on dietary supplement and additives, functional food and nutrition/health claim, ethics, rules to perform adequate nutritional interventions in humans. Visits are organized in international organizations based in Brussels or in Belgium (i.e. EUFIC); attendance to key meetings and presentations by leaders in the field is scheduled and organized is suitable. P. Baret and  O. De Schutter present the evolution of the concepts in nutrition and health that takes into account the local and global socio-economic context, putting forward the diversity of agriculture and production models, their impact on health, environment and society, as well as the feasibility of transition towards durable food systems. O. Corneille evaluates the psychological side of food intake and food behavior.