Nutrition For Industry Professionals and Entrepreneurs
Understanding the regulatory environment is critical to the successful development, manufacturing, labeling, and delivery of nutrition-related products to the consumer. Knowing how to manage risk while navigating the regulatory path to market is essential.
Have you ever thought: “This would is a great idea for a new nutrition product or service?” but didn’t get very far in pitching the idea to others? In this class you will develop skills for identifying and advocating solutions to important consumer needs through case studies, team discussions, and real-life assignments. You’ll gain experience cultivating an innovator's mindset in order to effectively understand real consumer needs, identify, improve and prioritize solutions, and take your idea pitching skills to a new level.
Ashley is a vice president at FoodMinds, a division of PadillaCRT. FoodMinds provides consulting and communications services specializing in harnessing science, public affairs, food values and communications to meet business and public health objectives.
She joined FoodMinds after spending more than six years in the Public Relations/Social Influence practice at MullenLowe where she established the nutrition communications capability after being the first registered dietitian brought on staff at the agency.
Rachel Cheatham, PhD, is an Adjunct Assistant Professor at the Tufts Friedman School of Nutrition Science and Policy. Combining her experience as a former advertising television producer with a doctorate in nutritional biochemistry from Tufts, Rachel now works in global public relations where she focuses on strategically and creatively leveraging nutrition science and influencer outreach to lend credibility and impact behaviors across a wide variety of audiences ranging from policymakers and academics to the media and consumers.
Diane McKay is the program director for Friedman's Online Graduate Certificate Programs. A scientist in the Antioxidants Laboratory at the JMHNRCA, McKay holds a PhD in Human Nutrition, and currently is researching antioxidant-rich foods and formulas on oxidative stress and clinical outcomes as well as effects of multivitamin supplementation.