Online Graduate Certificates

Current Controversies in Nutrition

Few disciplines attract more public attention or generate more controversies than nutrition.  In this course students will explore several topics and the reasons why they might be considered controversial, while gaining an appreciation of the current state of scientific evidence as well as gaps in knowledge.  Students will have the opportunity to research, evaluate, and present their findings on a nutrition-related topic that is of concern to them. The class will engage in debates and group discussions designed to illuminate different perspectives. 

Nutrition and Innovation

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.

Robert Guillemin

Robert Guillemin is the Sustainable Food Retail Lead for the Environmental Protection Agency’s Sustainability and Innovations Unit in New England where he works with public and private sector stakeholders to promote sustainable business practices within the food retail sector.  At EPA, he also manages the Federal Green Challenge initiative in New England, a program that helps federal agencies meet their sustainability goals.  While at EPA, he has concentrated on technical assistance, educational, and partnership projects that leverage institutional behavioral change to improved environmenta

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