NUT213 Food, Health and Innovation

[3–0, 3 cr.]

This course examines the global challenges of feeding a growing population while promoting health and well-being. Students explore the complexities of modern food systems, including production, processing, distribution, and dietary health, from environmental, social, economic, and technological perspectives. Through interdisciplinary teamwork and a design-thinking approach, students identify pressing issues, conduct stakeholder and user research, and develop innovative solutions that address nutrition, food access, and diet-related health challenges. Emphasis is placed on practical problem-solving, business modeling, prototyping, and presenting solutions with real-world impact.

Semester(s)/Term Offered: Usually in the Summer.