Global Certificate Food Innovation & Nutrigenomics
-- ViewingNowThe Global Certificate in Food Innovation & Nutrigenomics is a comprehensive course designed to meet the growing industry demand for professionals with expertise in the intersection of food science, nutrition, and genomic research. This course equips learners with essential skills to excel in careers related to food innovation, nutrition, and health.
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โข Fundamentals of Food Innovation: An introduction to the concepts and processes involved in food innovation, including ideation, product development, and commercialization.
โข Nutrigenomics and Personalized Nutrition: An exploration of the science of nutrigenomics, including the interaction between genetics, nutrition, and health. This unit will cover the concept of personalized nutrition and its implications for public health and the food industry.
โข Innovation in Food Processing: An examination of the latest technologies and techniques used in food processing, including novel methods for preservation, packaging, and delivery.
โข Sensory Science and Consumer Preferences: A study of the sensory properties of food and how they influence consumer preferences and behavior. This unit will cover the methods used to measure and analyze sensory attributes, as well as the factors that affect consumer acceptance.
โข Food Safety and Regulatory Affairs: An overview of the regulations and standards that govern the food industry, including food safety, quality control, and labeling requirements. This unit will also cover the latest trends and developments in food regulation and their impact on food innovation.
โข Sustainable Food Systems: An exploration of the environmental, social, and economic aspects of sustainable food systems. This unit will cover the challenges and opportunities associated with sustainable food production, processing, and consumption.
โข Marketing and Business Strategy for Food Innovation: An introduction to the marketing and business strategies used to bring new food products to market. This unit will cover the concepts of market research, product positioning, branding, and distribution.
โข Innovation in Food Packaging: An examination of the latest trends and developments in food packaging, including smart and active packaging, sustainable materials, and design innovations.
โข Emerging Technologies in Food Innovation: A study of the emerging technologies that are shaping the future of food innovation, including 3D printing, vertical farming, and synthetic biology.
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