The Food Business School (FBS),
the CIA's center for executive education, has announced its fall 2016 course lineup. It includes both in-person two- to five-day "innovation escapes" and online classes, where students have the scheduling flexibility to continue to run their businesses as they acquire new skills.
New online courses are Eat.Think.Design
, Essentials of Nutrition and Sustainability for Food Innovators
, and Technologies, Trends, and Policies Transforming the Food System
Among the hands-on courses, new to the docket is From Concept to Shelf: Rapid Innovation for Consumer Packaged Goods
, a two-day intensive workshop held at the CIA at Copia in Napa, CA. It is taught by FBS Dean Will Rosenzweig
and Chris Cornyn,
chief innovation officer of Revolution Foods.
In addition to its course offerings, FBS presents an all-star lineup in its FOODBIZ+
monthly online interactive conversations. Among upcoming guest speakers are former White House Chef Sam Kass
and Steve Case,
co-founder and former chairman and CEO of America Online.
FBS is the world's first business school dedicated to food entrepreneurship and innovation, with courses designed for entrepreneurs and food professionals. For a complete list of FBS programs, visit Food Business School Programs