Entrepreneurship in food & nutrition science
BIO-498
Media
Key information and material
Course summary:
This course aims for students to learn how nutrition science & food technology is applied to develop food products & diets to optimize health. Examples & case studies will cover novel food technologies, nutrition research on diet, macronutrients & bioactive ingredients, and regulatory & safety requirements.
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
Useful links for the course & project bibliography:
Nutrition & Food organizations: Swiss Food Nutrition Valley & Nutrition center
Nutrition & Health
- Reports: Scientific Advisory Committee on Health (SACN), European Food Safety Authority (EFSA), Food Drug Administration (FDA) & Global Nutrition report
- Publications: Current opinion in clinical nutrition and metabolic care (nih.gov), WHO publications
- Tools: Nutrition score calculator
- Data base: Swiss Food Composition Database
Regulation
- Food labelling: European Commission (europa.eu) - Food Labelling Information System, Food Information to Consumers Legislation, Legislation, Your Europe Food Labelling, Food supplement labelling
- Claims: EU Register of Health Claims, Nutrition Claims, Unfair Commercial Practices
- Regulatory definitions: consult eur-lex.europa.eu
- Patent: Google browser for patents, European patent register
Consumer needs: Consumer need for healthy diets (European commission report), Consumer Trends 2023 (Foresight Factors report), Global market research and public opinion (Ipsos platform), Market research (Kantar platform)
Research: ICH guidelines, Ten simple rules for effective statistical practice
Team work: Platform for team work management
Forum:
The forum offers a place for announcements (e.g., on course material uploading) and for discussions among students.
Agenda:
Week |
Date |
Topic |
Responsible |
Presenter |
1 |
Tuesday 18 Feb |
Introduction to course |
Eline Jerome Kim-Anne |
|
2 |
Tuesday 25 Feb |
Nutrition boosters: bioactives, pre & probiotics |
Jerome |
Jerome |
Scientific substantiation: MoA, RTB, experimental models |
||||
2 |
Friday 28 Feb 13h |
Group selection in moodle |
||
3 |
Monday 03 march 23h59 |
Topics handing in moodle (what, for who) |
Assistants |
|
3 |
Tuesday 04 March |
Innovation environment: consumer needs, competitive advantage |
Eline |
Eugenia Barcos |
4 |
Tuesday 11 March |
Nutrition building blocks: macro- & micronutrients |
Kim-Anne |
Kim-Anne |
5 |
Monday 17 March 08:00 AM |
Hand in report1 in moodle |
Assistants |
|
6 |
Tuesday 18 March |
Projects follow-up session 1 |
Eline, Kim-Anne, Jerome |
STUDENTS |
6 |
Tuesday 25 March |
Scientific substantiation 2: Clinical trials designs |
Jerome |
Mickael Hartweg |
7 |
Tuesday 01 April |
Regulatory & claims / IP |
Kim-Anne |
Mariana Rodriguez |
8 |
Tuesday 08 April |
Food science & technology |
Kim-Anne |
Patricia Murciano |
9 |
Monday 14 April 8 AM |
Hand in report 2 in Moodle |
Assistants |
|
9 |
Tuesday 15 April |
Projects follow-up session 2 |
Eline, Kim-Anne, Jerome |
STUDENTS |
Easter Break |
||||
10 |
Tuesday 29 April |
Project management: gant chart/milestones, stakeholders, project execution |
Eline |
Corina Mudini |
11 |
Tuesday 6 May |
Food safety & quality |
Jerome |
Myriam Coulet/Irene Clédat |
13 |
Tuesday 13 May |
Financial feasibility: cost of goods & production, size of opportunity, positioning of product (marketing) |
Jerome |
Benoit Idieder/ Danai Sakka |
12 |
Tuesday 20 May |
Packaging |
Kim-Anne |
Gerhard Niederreiter |
14 |
Tuesday 27 May |
Final presentations |
Eline, Kim-Anne, Jerome |
STUDENTS |
15 |
Friday 06 June 23h59 |
Hand in final report in moodle |
Assistants |
Week 1. Introduction
Lecturers: Jerome Feige, Kim-Anne Lê Bur & Eline Van der Beck
Week 2. Nutrition boosters / Scientific substantiation
Lecturer: Jerome Feige
Week 3. Innovation environment: consumer needs, competitive advantage
Lecturer: Eugenia Barcos
Week 4. Nutrition building blocks: macro- & micronutrients
Lecturer: Kim-Anne Lê Bur
Week 5. Project follow-up, session 1
Week 6. Scientific substantiation 2
Lecturer: Mickaël Hartweg
Week 7. Regulatory & claims / IP
Lecturer: Mariana Rodriguez
Week 8. Food science & technology
Lecturer: Patricia Murciano
Week 9. Project follow-up, session 2
Easter break
Week 10. Project management
Lecturer: Corina Mudini
Week 11. Food safety & quality
Lecturer: Myriam Coulet / Irene Clédat
Week 12. Financial feasibility
Lecturer: Benoit Idieder / Danai Sakka
Week 13. Packaging
Lecturer: Nico Galaffu