|Study location||Belgium, ONLINE|
|Type||Inspire / Summer Schools, distance learning|
|Application fee||€250 one-time
A small portion of the total cost of the program is charged as a participation fee. Course fees for 2021-entry will be EUR 250.
Undergraduate diploma (or higher)
The course is open to Bachelor, MSc and PhD students as well as graduates and professionals interesting in nutrition or food. The course would also suit aspiring entrepreneurs or professionals wishing to move into this sector.
English is a necessity.
The entry qualification documents are accepted in any language
A motivation letter must be added to your application.
Do you want to learn how to create and market a food product? One that aims to meet the needs of a specific consumer group? APPLY NOW for the summer school Targeted Nutrition!
You will learn how to develop healthy innovative food products for consumers with specific nutritional needs. Get to know the problem: Understand the target groups with specific nutritional needs or where nutrients are currently lacking in a particular population group. Understand how to develop food products; from the consumer understanding and ingredients, through to food processing, food safety and packaging, as well understanding the UK and EU’s policy landscape.
Collaborate with other learners to design and assess existing product formulation processes and learn how to communicate with various stakeholders to become the future of food entrepreneurship!
In the summer school, learners will be challenged in groups to develop healthy food products for specificed target group. Groups will be inspired through flipped classroom learning on the focused needs of each group, including market gaps and business opportunities, nutritional requirements and policy, and technological innovation. They will then be challenged to prepare a defined product specification, evaluate, and construct the progression of a new food product from the development stage to commercial production, considering product lifecycle and environmental impact. The projects will be supported by food industry representatives allowing students to experience creative thinking, innovation, and entrepreneurship.
Key learnings include:Learners will develop their knowledge about the nutritional needs of these populations and how they differ to the general population. These will include infants, children, adolescents, or older adults. These group will be targeted as they are most at risk of nutritional deficiency or overnutrition, which can have implications for the development of non-communicable diseases and life-long ill health. Learner will apply their nutrition knowledge to devise a new product for a specific target group. Learners will be challenged to synthesis a defined product specification, evaluate, and construct the progression of a new food product from the development stage to commercial production. Leaners will analyse the product lifecycle and evaluate the environmental impact. Learners will be supported by food industry representatives allowing students to develop creative thinking, innovation, and entrepreneurship.
The summer school will be delivered fully ONLINE.
The summer school will initially run online asynchronously from 30th August for three weeks until the 18th of September. During this time, you can work on it flexibly in your own time. In each week there will be one weekly live session (hosted online) and all other learning and activities can be completed at a time that suits you. This learning will include short screencasts and videos, quizzes, discussion forums and problem-solving activities.
From the 20th-24th September an intensive one-week Bootcamp will run. You will be required to work closely with other learners throughout the week to develop innovative and creative nutritionally balanced food concepts which will be pitched to food industry representatives, entrepreneurship experts and your mentors and peers on the final day of the Bootcamp. The best food concepts will represent the Targeted Nutrition summer school and at overall Inspire competition and showcase.
30th August – 18th September: Asynchronously
20th – 24th September: Bootcamp & Final pitch event with prizes (Synchronously)
The schedule for the Bootcamp will be:
• Monday AM,
• Tuesday all day including a cooking and culinary experience,
• Wednesday AM
• Thursday AM
• Friday AM for the Food Concept Pitch