Nutrition Innovation and Communication
|Term||App Deadline||Start Date||End Date||Cost|
|Summer||February 15||late June||late July||Budget|
- Language of Instruction
- Foreign Language Requirement
- Class Eligibility
- Junior, Senior, Sophomore
- Program Open To
- UA and Non-UA Students
- Credit Type
- UA Direct Credit
- Level of Study
- Housing Options
- Program Type
- UA Faculty-led
This program is a unique partnership between the University of Arizona and CEA intended to explore the principles and technological trends of nutrigenomics, as well as consider communication strategies in the context of nutritional innovation development and diffusion. Coursework will be supported by hands-on cultural experiences that focus on the gastronomy and innovative nutritional practices of Catalonia.
Tentative 2017 dates: June 26 - July 27
Nutrition Innovation and Communication is a 4-week study program that will allow students to understand the interaction of nutrients and bioactive food compounds within genes, while learning how to communicate this science-based jargon to the general public.
Courses offered include:
- NSC 375: Diet, Genes and Disease (General Education Tier II: Natural Sciences)
- AED 411: Principles and Applications of Organizational Innovation
Courses will be supplemented with cultural learning activities, such as:
- Visiting Nomad Coffee, a local coffee roaster and sampling some of Barcelona's best coffee
- Touring and sampling smoked artisan meats at a Rooftop Smokehouse where wine barrels were converted into smokers
- Tasting one of Catalunya's most popular commodity: olive oil
- Local Farmer's Market visits
- Guest lecture by Eurkea food truck owners
The program takes place in the bustling and beautiful city of Barcelona. Students will spend the duration of the program in Barcelona, while doing day trips to Penedes and Stiges as well as Figueres and Girona.
A 10-day public transportation pass to commute about the city will be included in each individual's welcome packet.
Shared student apartments: 4-7 students per apartment, typically in single or double rooms. Apartments are located around the city and students should expect an average commute time on public transport of 30-40 minutes to class. Apartments have fully-equipped kitchens and washing machines. Students are responsible for providing their own bed linens, Pillows will be rovided. Internet access (Wi-Fi) is included in all apartments, within the common areas.
Randy Burd is the Assistant Vice President of Program Innovation for the Office of Global Initaitves. He also acts as an Associate Professors for Nutritional Sciences and will be teaching NSC 375 during the first two weeks of the program.
Matt Mars has a long standing background in global efforts and currently works as an Assistant Professor for Agricultural Leadership. He will be teaching the AGTM 422 course.
Joy Winzerling, Director of Strategic Academic Initiatives in CALS Career and Academic Services
Kelly Jackson, Assistant Professor of Nutritional Sciences