Essentials of Nutrition and Sustainability for Food Innovators

Essentials of Nutrition and Sustainability for Food Innovators

Online Courses

TBD

5 weeks

Brief Description

Food systems exist at the nexus of human health and environmental sustainability. And food makes abstract concepts personal. New discoveries, particularly in biology, are transforming everything about the food system. Every innovator in food should have a solid understanding of the latest science and how to apply it in business. In this first-of its kind course, led by a team of world-class scientist-educators from the University of California, Davis, we’ve integrated these topics in a way that reflects state-of-the art systems-thinking and intelligence. Along with a team of fellow learners, faculty, and course mentors, you will spend five weeks in a collaborative, online learning environment, gaining access to the fundamental scientific and technical information you need in order to create solutions to our most pressing food-connected problems. Click here to download a weekly course sampling.

Bruce German, Ph.D.

Lead Faculty

Tom Tomich, Ph.D.

Lead Faculty

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.

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Location, Dates & Fees

All Online

Special tuition pricing available for CIA Alumni.
For more information, contact our Admissions Team at admissions@foodbusinessschool.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!

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Personalized Mentorship
Available to all enrolled learners and our alumni, the FBS 1:1 Mentor Network connects you to top leaders in the food industry. See our full list of mentors and learn more about the platform here.

Have questions?
Contact our Admissions Team at admissions@foodbusinessschool.org or 1-866-242-9876.

Who It’s For

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.


Every innovator in food should have a solid understanding of the latest science and how to apply it in business.

  • Tom Tomich

    Director, Agricultural Sustainability Institute Professor, UC Davis; Chair, Sustainable Food Systems, UC Davis

    Lead Faculty

  • Bruce German

    Professor and Chemist, Food Science and Technology, UC Davis

    Lead Faculty

  • Tom Tomich

    Director, Agricultural Sustainability Institute Professor, UC Davis; Chair, Sustainable Food Systems, UC Davis

    Lead Faculty

  • Bruce German

    Professor and Chemist, Food Science and Technology, UC Davis

    Lead Faculty

Overview

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:

  • develop basic scientific literacy to enable productive interactions with scientists and researchers;
  • understand the essential science and interconnections between human health and planetary sustainability that affect you, your customers, and your business;
  • participate in raising the standards for evidence-based products and claims in food business;
  • design products that incorporate science and systems;
  • make business decisions based on scientific evidence; and
  • position your product or concept coherent with the latest science and trends of nutrition and sustainability.

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