Program Overview

Program Overview

The Entrepreneurship in Food & Nutrition Science program is designed to provide students with a comprehensive understanding of how nutrition science and food technology are applied to develop food products and diets that optimize health. The program covers various topics, including novel food technologies, nutrition research, and regulatory requirements.

Program Details

• Credits: 4 credits
• Teacher(s): Feige Jérome, Lê Bur Kim Anne, Van der Beek Eline Marleen
• Language: English
• Withdrawal: It is not allowed to withdraw from this subject after the registration deadline.

Summary

The program aims to provide students with fundamentals in nutrition, food sciences, and food safety, as well as initiate them to basics in scientific design, project management, and communication/regulatory for food and nutrition R&D innovation.

Content

The program covers various topics, including:

• Nutrition science on carbohydrates, lipids, proteins & micronutrients
• Integration of food products in healthy diets
• Experimental biology for nutrition
• Discovery of novel bioactive ingredients
• Food science & technology (format, texture, taste)
• Food safety & quality
• Clinical trials in nutrition
• Intellectual property & patents
• Regulatory requirements & health claim development
• Project management (R&D sponsors & stake-holders, milestones, execution)
• Business environment & competitive landscape (markets, consumers, competitors)
• Financial market impacts for R&D (cost of goods, business models, product pricing)

Keywords

• Food
• Nutrition
• Industry R&D
• Innovation
• Health
• Project/example-based learning
• Teamwork

Learning Prerequisites

• Required courses: None
• Recommended courses: BIO-441: Nutrition, from molecules to health
• Important concepts to start the course: Solid knowledge and understanding in life sciences and a strong interest in entrepreneurship & R&D innovation

Learning Outcomes

By the end of the course, students must be able to:

• Design the strategy, content, and operations of a R&D innovation project in the food industry
• Translate an idea into a food innovation concept
• Organize a project team & collaborate to deliver collective results
• Pitch an opportunity & influence R&D deciders

Transversal Skills

• Access and evaluate appropriate sources of information
• Set objectives and design an action plan to reach those objectives
• Communicate effectively with professionals from other disciplines
• Identify the different roles that are involved in well-functioning teams and assume different roles, including leadership roles
• Demonstrate a capacity for creativity
• Demonstrate the capacity for critical thinking
• Make an oral presentation
• Write a scientific or technical report

Teaching Methods

Students will be actively involved via interactive sessions to discuss examples, coaching sessions with teachers and assistants to work on a group project to develop their own R&D innovation concept for a fictive new food product, and regular pitches to mature their concept and develop an impactful communication style.

Expected Student Activities

• Prepare sessions to develop innovation concept and mature project proposal
• Live interactions during courses with entrepreneur and proactive mindset
• Teamwork & practice project management fundamentals
• Practice oral pitches every 3-4 weeks

Assessment Methods

Evaluation at the end of the semester on:

• Team project with written report and oral presentation
• Personal learnings and impact statement

Supervision

• Assistants: Yes

Resources

• Moodle Link: Not provided

In the Programs

• Life Sciences Engineering: Master semester 2 and 4
• Chemical Engineering and Biotechnology: Master semester 2 and 4

Reference Week

Not provided

Related Courses

Not provided