The Future of Nutrition & Food Science EducatiON
The ever growing consumer demand for healthy food choices necessitates agility in the ways of working and how food product development is done by the convenience food Industry to meet consumer needs. With this demand comes the need for targeted training and mentoring of future food science and nutrition professionals to adequately prepare them for this dynamic consumer-centric industry. As a food scientist, I recognize the need to not only approach my day to day product development work with an agile consumer- focused mindset, but extend my expertise to teaching and mentoring future food industry professionals by providing them with the technical tools and industry-requisite soft skills to be successful in their future roles...
“I recognize the need to...extend my expertise to teaching and mentoring future food industry professionals"
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OUR TEACHING SERVICES
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DBA Consults provides teaching services in educating students (in the field of food and nutrition science) on food industry relevant topics and consumer trends critical to their future success as food industry professionals. Our courses / modules are offered in distance learning format / online, and can be administered as part of an academic program curriculum; either as an addendum to your existing courses, or as a stand alone. You may also select specific topics of interest to be offered in a custom module. This teaching service may be administered through a private contract or an adjunct instructor position.
HOT TOPICS AND CONSUMER TRENDS IN NUTRITION AND FOOD SCIENCE
This course will cover hot-topics in nutrition, food processing, and major food and health trends influencing the food industry / market. Topics discussed in this course will cover fundamental to intermediary information in each topic area. The objective of this course is to offer a technically adept perspective on consumer food and health trends and their associated product development challenges. This will provide students with the technical considerations relevant to their future jobs and projects, the tools to engage in informed dialogues and conversations on these everyday hot-topics, as well as equip them to make informed personal nutrition / food choices.
Sample Topics
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Plant Protein Applications in Food, Market and Consumer trends
Dietary Fibers and Colonic Microbiome
Technical considerations in food product commercialization
Whole grains and Health
Dietary Polyphenols and Antioxidants
Sugar and Salt Reduction Strategies in Food Product Development
Truths and myths about food ingredients and consumer trends
Sustainable Ingredients, Processes and Packaging of Food Products
Artificial Intelligence applications in food and flavor innovation
Pursuing a career in the food industry
INTRODUCTION TO FOOD SCIENCE
This course will provide students with a comprehensive introduction to the fundamental science of food, food science principles and concepts, food ingredients and functionality, food processing, and food industry and its career opportunities. The objective of this course is to provide a technical introduction for students interested in pursuing a food science degree or individuals who want a fundamental understanding of the science of food and its practical applications.
Topics Areas
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Food Chemistry & Analysis
Food Processing and Engineering
Food Safety and Microbiology
Applied Food Science
Food Industry Essentials
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