Certificate Level: Undergraduate
Admission Requirements: Highschool diploma or GED
Certificate Type: Undergraduate Certificate
Number of Credits to Completion: 19.0
Instructional Delivery: In-Person
Calendar Type: Quarter
Maximum Time Frame: 3 years
Financial Aid Eligibility: Not aid eligible

Program

This program prepares undergraduate students to design and launch a new food product or concept from initial consumer research and conceptualization, through the development and testing of a value proposition and business model.

What you'll learn

Students in this certificate program have the opportunity to learn food and nutrition and entrepreneurship content didactically as well as to gain practical experience incubating their ideas in both the Drexel Food Lab and Laurence A. Baiada Institute for Entrepreneurship. The program reinforces the importance of food product and systems innovation and entrepreneurship in ensuring a sustainable, healthy, accessible and inclusive food supply for current and future generations—a critical pillar of the College of Nursing and Health Professions’ focus on health equity.

Who Should Enroll?

Students who are interested in the design and launch of a new food product or concept from initial consumer research and conceptualization, through the development and testing of a value proposition and business model. Areas of interest may include agriculture, leisure and hospitality, manufacturing, retail, professional and business wholesale trade.

Frequently Asked Questions

• Is this an in-person, online or combination program?
  This certificate is in-person, though some courses may be online.
• Can this certificate be taken on its own or be stacked?
  The certificate can be taken on its own or as an adjunct to degree studies in business, entrepreneurship, nutrition, hospitality or related fields. Credits earned in this program can be applied to the BA in Entrepreneurship & Innovation, BS in Sustainability and Innovation, BS in Culinary Arts and Science, BS in Hospitality Management or other undergraduate programs at Drexel in consultation with your academic advisor.

Questions about this program?

Jonathan Deutsch, PhD, CHE, CRC
Professor and Program Director, Food Entrepreneurship and Innovation
215.571.4461
jdeutsch@drexel.edu

Certificate Level: Graduate
Admission Requirements: Bachelor's degree
Certificate Type: Graduate Certificate
Number of Credits to Completion: 12.0
Instructional Delivery: In-Person and Online
Calendar Type: Quarter
Maximum Time Frame: 3 years
Financial Aid Eligibility: Not aid eligible

Program

This program prepares graduate students to design and launch a new food product or concept from initial consumer research and conceptualization, through the development and testing of a value proposition and business model.

What you'll learn

Students in this certificate program have the opportunity to learn food and nutrition and entrepreneurship content didactically as well as to gain practical experience incubating their ideas in both the Drexel Food Lab and Laurence A. Baiada Institute for Entrepreneurship. The program reinforces the importance of food product and systems innovation and entrepreneurship in ensuring a sustainable, healthy, accessible and inclusive food supply for current and future generations—a critical pillar of the College of Nursing and Health Professions’ focus on health equity.

Who Should Enroll?

Students who are interested in the design and launch of a new food product or concept from initial consumer research and conceptualization, through the development and testing of a value proposition and business model. Areas of interest may include agriculture, leisure and hospitality, manufacturing, retail, professional and business wholesale trade.

Frequently Asked Questions

• Is this an in-person, online or combination program?
  This certificate includes a combination of in-person and online classes.
• Can this certificate be taken on its own or be stacked?
  The certificate can be taken on its own or as an adjunct to degree studies in business, entrepreneurship, nutrition, hospitality or related fields. Credits earned in this program can be applied to the MS in Entrepreneurship & Innovation and MS in Food Science as well as other programs at Drexel in consultation with an academic advisor.

Questions about this program?

Jonathan Deutsch, PhD, CHE, CRC
Professor and Program Director, Food Entrepreneurship and Innovation
215.571.4461
jdeutsch@drexel.edu

The ServSafe Food Handler course is for anyone who needs basic food safety and food handling training, including home-based vendors, food service workers, volunteers, or others who work with food who only need the basic training. This course is NOT intended for foodservice managers. To obtain your foodservice manager certification, you must take the ServSafe Food Protection Manager course and exam.

Purdue Extension Knox County is presenting a ServSafe Food Handler training on October 10, 2023 from 8:30 am to 12:30 pm, EST. This will take place at the VU Agricultural Center and the cost is $40.00.

To register visit: https://cvent.me/wYQRwm  

The VU Agricultural Center address is 4207 N Purdue Rd, Vincennes, IN  47591.

Please see attachment:  County/Knox/2023/08/ServSafe-Food-Handler-March-2023-Vincennes.Docx

Dalhousie’s Agricultural Campus offers the only Food Bioscience Certificate in Atlantic Canada.  There is currently a global shift from malnutrition to over consumption of calories through imbalanced nutrition, contributing to a myriad of health complications. This Certificate offers hands-on lab work to help develop the skills needed to contribute innovative solutions to some of the world’s greatest food problems. Learn techniques for measuring content in foods (bioactives and antioxidants), government regulations, and valuable food safety courses, preparing you for a breadth of career options in the food industry.

Having an initial bachelor’s degree, this specialization at the post-baccalaureate level will position you to contribute to commercial and research organizations developing, producing, marketing and analyzing novel food and food supplement products. There has never been a greater time in Canada to get involved in this industry and gain skills and knowledge related to emerging areas of food and nutraceutical sciences for the 21st century. The certificate will also complement and facilitate those who wish to explore postgraduate studies in a wide range of disciplines.

This certificate is open to students who possess a Bachelor of Science or similar degree in any natural science or applied life science field with a minimum CGPA of 3.0 in the last two years of undergraduate studies. Students who have taken any courses listed in their undergraduate program shall receive a maximum of six credit hours waiver to complete the certificate.

Certificate Requirements

Total of 27 credit hours required to be completed within 5 years (maximum).

Required Courses

• CHMA 2002.03: Introduction to Biochemistry *
• CHMA 3011.03: Fundamentals of Food Chemistry OR FOOD 3012.03: Introductory Food Chemistry
• CHMA 4003.03: Instrumental Analysis
• FOOD 3002.03: Impact of Food on Health
• FOOD 4001.03: Food Quality and Safety
• FOOD 4005.03: Functional Foods and Nutraceuticals
• MCRA 2000.03: Microbiology *
• MCRA 4001.03: Food Microbiology

*For both Introduction to Biochemistry and Microbiology, if the student has already earned a credit in an equivalent course (3 credits) during the past five years, the required course(s) can be replaced with elective course(s) from the list below.

Optional Courses

Any ONE from the list below:

• AGRI 4001.03: Agriculture, Food and Well-being
• ANSC 3003.03: Eggs and Dairy Products
• ANSC 3004.03: Meat Science
• FOOD 4000.03: Directed Studies in Food and Bioproduct Sciences
• FOOD 4004.03: Directed Studies in Nutriscience
• MCRA 4002.03: Microbiomes in Agriculture
• NUTR 3000.03: Introduction to Nutrition

To inquire further about the requirements for the Post-Baccalaureate Certificate in Food Bioscience, please contact Dr. Vasantha Rupasinghe (vrupasinghe@dal.ca).

Bhutan made a brave decision in 2019 to start an ambitious project to become the first totally organic country in the world by 2020. The goal was to strengthen robust organic farming techniques, promote a sustainable agricultural system, and protect the environment for future generations, The Bhutan Live reported. As a result of the complexity of this transformative transition, the pledge, which was originally announced through the National Organic Flagship Programme (NOFP) under the umbrella of the National Organic Programme (NOP), was postponed to 2035.

After more than four years, concerns about the accomplishment of this objective have surfaced. The projected growth in organic production, employment opportunities, business development, and the goal of import substitution are all surrounded by uncertainty. Some people have even suggested that the NOFP might be shut down, The Bhutan Live reported. The Bhutan Live covers Bhutan news, politics, Bhutan culture, Bhutanese Buddhism and more, for a unique understanding of the Himalayan region.

However, Yeshey Penjor, Agriculture and Livestock Minister, insists that both programmes have undergone strategic development. The government revised its funding allocation in response to the pandemic's demands, allocating Nu 650 million for the NOFP instead of the Nu 1 billion that was originally anticipated. According to a programme official, the NOP's financial information remains undisclosed. The objectives of this strategic realignment are to boost organic production, its marketing, the development of organic regulatory frameworks, and the encouragement of sustainable livelihoods.

According to Kesang Tshomo, advisor at the Organic Sector Development, NOFP, the 100 per cent organic target encompassed food crops, livestock, and forest produce, all of which were integrated under a thorough plan and investment strategy. Unfortunately, the required investments didn't come through until 2020. According to Tshomo, the first phase was primarily focused on developing educational and advocacy materials, creating a favourable environment, training personnel and farmers, and developing rules, specifications, and certification criteria for both farmers and the business sector, according to The Bhutan Live.

Bhutan invested Nu 97 million between 2019 and 2020, which led to the manufacture and sale of 1,418 metric tonnes of commodities worth Nu 167 million inside its boundaries. With a budget of Nu 377 million set aside, the number of organic goods was reduced from 12 to just three—buckwheat, ginger, and turmeric—in light of the pandemic.

Currently, it involves 696 farmer organisations and 110 agricultural cooperatives in organic marketing and production around the nation. According to the Department of Marketing Cooperatives, these comprise 23 agricultural cooperatives and 415 agricultural farmer organisations. Looking ahead, the ministry plans to, among other strategic efforts, strengthen technical support through research and technology development, Improve the capability for organic regulation and certification to match international criteria, and accredit the Bhutan Organic guarantee system.

Notably, Bhutan has just joined the Geographical Indication programme, which aims to protect the products' unique characteristics, place of origin, and organic certification, as reported by The Bhutan Live. The path to organic sustainability is not without obstacles. The inability to obtain certification still prevents access to export markets. In comparison to organic milestones, Kesang Tshomo emphasises the importance placed on food security, highlighting the necessity for help from the public and the government to meet national goals.

Only four products in Bhutan currently have international certification: blue pine essential oil, edible flowers, ginger, and lemon grass oil. In addition, 65 products have the Bhutan Organic Standard certification. However, Singapore is the only country that accepts these certifications from the Bhutan Food and Drug Authority for current exports.

Farmers have yet to gain from organic certification and premiums, according to Tshomo. They bear the full financial responsibility for certification. Bhutan wants to gradually phase out the use of dangerous chemicals in agriculture in line with its organic agenda. Even though fertilisers and pesticides are being imported to assure food security and revenue production for essential crops, allegations of chemical abuse loom large. The Bhutan Food and Drug Authority, the National Plant Protection Centre, and the National Soil Services Centre are in charge of overseeing the distribution and supply of chemicals, The Bhutan Live reported. (ANI)

(This story has not been edited by Devdiscourse staff and is auto-generated from a syndicated feed.)

Ukrainian President Volodymyr Zelensky is hosting leaders from Portugal, Lithuania and Finland in Kyiv this week after returning from his own tour of European nations.

This is the first time Finnish Prime Minister Petteri Orpo has visited the Ukrainian capital as he was only sworn in two months ago. During the trip, Orpo said that Finland’s “strong and unwavering support to Ukraine” is set to continue, according to a government press release.

Finland has supplied Kyiv with 1.7 billion euros ($1.8 billion) worth of aid, 1.2 billion of which were in defense packages, the Finnish statement added.  

During a joint news conference, Orpo told journalists that Finland is making the final preparations for its 18th defense aid package for Ukraine, adding that further details will be announced later this week.

Zelensky publicly thanked Finland for the “17 defense assistance packages already provided,” adding that the two leaders discussed Ukraine’s “priorities” for the next package.

Orpo also sent a strong message of support for Ukraine’s bids to join both the NATO military alliance and the European Union stressing that “Ukraine belongs in the West – in the European Union and NATO.” 

One engagement included a meeting on Wednesday with Lithuania’s president, Gitanas Nausėda, a long-time supporter of Ukraine to discuss the Ukrainian counter offensive.

In a post on his official Telegram channel, Zelensky said the pair discussed the “current situation on the battlefield and the urgent needs of Ukrainian defenders” alongside ways to shore up food security for Ukraine.

Nausėda said in a post on “X,” formerly known as Twitter, that he used the trip as an opportunity to reiterate Lithuania’s commitment to “supporting Ukraine until victory.” To show this sustained support, the Baltic state will deliver NASAMS air defense systems to Ukraine next month, according to Nausėda.

Portugal’s head of state, President Marcelo Rebelo de Sousa, also arrived in Kyiv for a two-day visit on Wednesday, timed around celebrations marking Ukrainian Independence Day on Thursday.

De Sousa traveled alongside the Portuguese foreign minister, João Gomes Cravinho, to Kyiv and is set to meet Zelensky on Thursday, according to CNN affiliate, CNN Portugal.

The Portuguese leader visited the Kyiv suburb of Bucha on Wednesday, spending time at the Church of St. Andrew, where a mass grave was discovered in April 2022 after Russian forces withdrew from the area.

"What happened [here] was very intense, very shocking, very inhumane and inhuman, and that's precisely why we are searching for the appropriate means for the trial and punishment," the Portuguese president said. 

Madhushan Raigamage, the CEO of JFS Holdings Limited receiving the certification.

JFS Holdings, the force behind the renowned food label RAVINE, was awarded the GMP certification from Sri Lanka Standards Institute (SLSI) last week.

JFS has produced Kurakkan (Finger Millette) based products and spices for the local market under the brand name RAVINE since mid-2020 and with its unique product portfolio, the brand is poised to gain entry to overseas markets in the future, with discussions progressing with buyers in the UK and UAE.

The 700g pack of Kurakkan Mixed String Hopper Flour (KurakString) is one of the exact innovations of the brand JFS. Further, ‘Fine-grade Kurakkan flour’ is another unique product that supports RAVINE to maintain its identity in highly competitive consumer market segments.

The introduction of a 250g pack of fine and coarse grades Kurakkan to the market was a successful initiative by JFS to promote Sri Lankan healthy food.

At JFS, we take immense pride in the quality and safety of our food products. The GMP certification clearly shows our unwavering commitment to upholding the highest standards in food production; Madhushan Raigamage, the CEO of JFS Holdings Limited, expressed his views receiving the certification from Siddhika G. Senaratne, the Director General/CEO of SLSI.

“From sourcing finest ingredients to ensuring optimal manufacturing

environments, every step of the process aligns with GMP guidelines, to deliver safe and delectable products to our customers. Working closely with SLSI, we at JFS underwent rigorous audits and comprehensive documentation reviews to attain the GMP certification. This achievement validates our dedication to strict regulations and industry best practices”, Madhushan further stated.

This accredited certification bolsters RAVINE’s reputation for excellence in food manufacturing, making them a trusted choice for overseas consumers. RAVINE is better positioned to establish partnerships with supermarkets and retail chains, making its products readily accessible to households across Sri Lanka.

Prasadika Somarthna, who overlooks the Research and Development Unit of JFS, stated; “As a part of our ongoing journey, we are continuously innovating and developing new products that cater to diverse tastes and preferences of consumers. We aim to develop ready-to-eat products from Kurakkan and spices catering to the overseas market.”

A trial this September will determine if the family and their associates owe a gargantuan tax bill. The last time prosecutors went after the Wildensteins, several years ago, they sought €866 million — €616 million in back taxes and a €250 million fine, as well as jail time for Guy. The consequences could do more than topple the family’s art empire. The case has provided an unusual view of how the ultrawealthy use the art market to evade taxes, and sometimes worse. Agents raiding Wildenstein vaults have turned up artworks long reported as missing, which fueled speculation that the family may have owned Nazi-looted or otherwise stolen art, and spurred a number of other lawsuits against the family in exact years. Financial distortions have saved the family hundreds of millions of dollars, prosecutors allege, but their treatment of Sylvia could cost them far more — and perhaps lead to the unraveling of their dynasty.

In order to prove that Alec and Guy misled Sylvia about her husband’s estate, Dumont Beghi first needed to know what assets they did report. But because Sylvia had renounced her inheritance, she didn’t even have a right to that information. “Every deed, every bank statement, every inventory item in the estate and every document related to the succession of Daniel Wildenstein is in the hands of Guy and Alec,” Dumont Beghi says, and they did not intend to turn them over.

Dumont Beghi’s first step, then, was to ask a court to nullify the agreement Sylvia signed giving up her inheritance. Only then could she access details about Daniel’s estate. Fortunately, she had a compelling precedent to show the judge. Sylvia wasn’t the first wife the Wildensteins had tried to cut off by pleading poverty: Jocelyne Wildenstein, Alec’s first wife, was similarly cut out of the family’s fortune during her 1999 divorce, with Alec claiming he was an unpaid personal assistant to his father. Documents revealed at court in New York — where the couple primarily lived — valued the family’s art collection at about $10 billion. The judge in the case said that Alec’s income statement “insults the intelligence of the court”; he settled for a rumored $3.8 billion — which would be the largest divorce settlement in New York history. (Jocelyne denies that the settlement was $3.8 billion but did concede that it was “huge.”)

Dumont Beghi argued that if the family was worth billions then, there was reason to doubt that Daniel, who orchestrated the deal between Alec and Jocelyne, died in ruinous debt just two years later. The French court ordered Guy and Alec to hand over the declaration of Daniel’s estate. It included some properties in France, a few cars, paintings and bank accounts, altogether totaling €42 million. Dumont Beghi didn’t believe that figure was anywhere near the estate’s true value, but still, “It’s not nothing, for someone who died broke.” And it showed, Dumont Beghi concluded, that Sylvia had renounced her inheritance under false pretenses.

Dumont Beghi’s next move was to get her hands on Daniel’s medical records. She learned that he spent his final days in an unresponsive, vegetative coma — and yet apparently signed a contract selling his 69 thoroughbreds (including Sylvia’s) to his sons for a bargain price. In 2005, a court granted Sylvia’s request to nullify her renunciation. It was only the beginning of what Dumont Beghi has called her international “treasure hunt” for every stashed masterpiece, undeclared property and offshore account left out of Daniel’s estate.