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 it's 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 six 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.
The course leaders, Dr. Bruce German and Dr. Tom Tomich are professors at the University of California at 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.
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 your company's portfolio.
Professor and Chemist, Food Science and Technology, UC Davis
(FBS) is the executive and graduate education center of The Culinary Institute of America—and the world's first business school dedicated to food entrepreneurship and innovation. Established to meet the growing interest and need for broad food-system transformation, FBS is built for future leaders ready to tackle the planet's most pressing food challenges—and its greatest business opportunities.
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