The course leaders, Dr. Bruce German and Dr. Tom Tomich are professors at the University of California, Davis. Dr. German is a Professor and Chemist of Food Science and Technology and researches the role of fats and other components in the diet. Dr. Tomich is the founding Director of the Agricultural Sustainability Institute and inaugural holder of the WK Kellogg Endowed Chair in Sustainable Food Systems at UC Davis, where he teaches in the new Sustainable Agriculture and Food Systems major.
Oct 3 - Nov 4
$295 USD before September 30
$450 after September 30
Special tuition pricing available for CIA Alumni.
For more information, contact our Admissions Team at firstname.lastname@example.org or 1-866-242-9876.
This course is all online and asynchronous, at your own pace, with weekly deadlines and occasional weekly meetings. Please plan to commit to 3-5 hours per week.
Registration now open!
Food industry innovators, business and sustainability leaders, product and brand strategists, and entrepreneurs who want to have a solid understanding of the latest science and trends of nutrition and sustainability, and how to apply it in business to strengthen, build, and enhance their company’s portfolio.
Director, Agricultural Sustainability Institute Professor, UC Davis; Chair, Sustainable Food Systems, UC Davis
Professor and Chemist, Food Science and Technology, UC Davis
During the course, you will work on a series of projects to apply your scientific knowledge. You’ll develop strategies that proactively integrate scientific trends in nutrition and sustainability. In one project, you will craft recipes and menus that drive change; in another, you’ll construct models for sustainably-optimized agricultural systems. These activities will help give you the critical understanding and the practical experience to strengthen your company’s playbook, build your product development plan, or enhance your food innovation portfolio.
This course will support your ability to: