110 http://isa.epfl.ch/imoniteur_ISAP/ itffichecours.txt?path=EPFL.Etu.FicheCours.HeaderFR itffichecours.txt?path=EPFL.Etu.FicheCours.GlobalNav_js fr 2026 246696 6683147 246696 2840683608 2840683608 0 0 Chimie et genie chimique CGC SB Faculté des sciences de base School of Basic Sciences !itffichecours.htm?ww_i_matiere=3123284789&ww_x_anneeAcad=2840683608&ww_i_section=246696&ww_i_niveau=6683147 1696552884 1696552963 2025-2026 COURSE BOOKLET BIO-498 Entrepreneurship in food & nutrition science Entrepreneurship in food & nutrition science Lecturers Feige Jérome, Lê Bur Kim Anne, Van der Beek Eline Marleen Language of teaching English Cursus Chemical Engineering and Biotechnology(2025-2026, CGC - Master 2024 ing.-chim )
Chemical Engineering and Biotechnology(2025-2026, CGC - Master 2025 ing.-chim )
Life Sciences Engineering(2025-2026, SV - Master 2024)
Life Sciences Engineering(2025-2026, SV - Master 2025)
SemesterMand.OptionFilières
MA2, MA4x
 Credits 4 Withdrawal Unauthorized It is not allowed to withdraw from this subject after the registration deadline. Session Summer Workload 120h Exam During the semester Number of positions Il n'est pas autorisé de se retirer de cette matière après le délai d'inscription. Semester Spring Weeks 14 Hours 4 weekly
Courses 2 weekly
Exercises 2 weekly
Study planSemesterMand.OptionFilières
Génie chimique et biotechnologie 2025-26MA2x
Génie chimique et biotechnologie 2025-26MA4x
Ingénierie des sciences du vivant 2025-26MA2x
Ingénierie des sciences du vivant 2025-26MA4x
Cursus Sem. Type
Ing.-chim. MA2, MA4 Opt.
Life Sciences Engineering MA2, MA4 Opt.
Summary Students will learn how nutrition science & food technology is applied to develop food products & diets to optimize health. Examples & case studies will cover novel food technologies, nutrition research on diet, macronutrients & bioactive ingredients, and regulatory & safety requirements. Content

The course ambitions to :

-Provide fundamentals in nutrition, food sciences and food safety

-Initiate students to basics in scientific design, project management and communication/regulatory for food and nutrition R&D innovation

-Provide an integrative view on how these fundamentals are applied in an industry environment for new product development with practical examples and teamwork

 

Topics will be selected from societal challenges linked to nutrition and health using real life examples in areas such as maternal & infant nutrition to optimize first years of life, plant-based diets for flexi/vegetarians, sugar reduction and metabolic health, and cellular nutrition for sports nutrition & healthy aging. Knowledge and examples on nutrition science and the different steps of innovation in the food industry will be shared on the following topics:

  • Nutrition science on carbohydrates, lipids, proteins & micronutrients
  • Integration of food products in healthy diets
  • Experimental biology for nutrition
  • Discovery of novel bioactive ingredients
  • Food science & technology (format, texture, taste)
  • Food safety & quality
  • Clinical trials in nutrition
  • Intellectual property & patents
  • Regulatory requirements & health claim development
  • Project management (R&D sponsors & stake-holders, milestones, execution)
  • Business environment & competitive landscape (markets, consumers, competitors)
  • Financial market impacts for R&D (cost of goods, business models, product pricing)

 

 Keywords

Food, nutrition, industry R&D, innovation, health, project/example-based learning, teamwork

 Learning Prerequisites Required courses

None

 Recommended courses

BIO-441: Nutrition, from molecules to health

 Important concepts to start the course

Solid knowledge and understanding in life sciences and a strong interest in entrepreneurship & R&D innovation

 Learning Outcomes By the end of the course, the student must be able to:
  • Design the strategy, content and operations of a R&D innovation project in the food industry
  • Translate an idea in a food innovation concept
  • Organize a project team & collaborate to deliver collective results
  • Pitch an opportunity & influence R&D deciders
 Transversal skills
  • Access and evaluate appropriate sources of information.
  • Set objectives and design an action plan to reach those objectives.
  • Communicate effectively with professionals from other disciplines.
  • Identify the different roles that are involved in well-functioning teams and assume different roles, including leadership roles.
  • Demonstrate a capacity for creativity.
  • Demonstrate the capacity for critical thinking
  • Make an oral presentation.
  • Write a scientific or technical report.
 Teaching methods

Students will be actively involved via interactive sessions to discuss examples, coaching sessions with teachers and assistants to work on a group project to develop their own R&D innovation concept for a fictive new food product, and regular pitches to mature their concept and develop an impactful communication style. In particular, the coaching sessions and discussions will guide the evolution of the project team with insight on:

  • Business background & consumer insight for ideation
  • Scientific strategy & research plan
  • Product description & target communication
  • Communication skills for pitching & influencing
  • Project management & teamwork

 

 Expected student activities

Prepare sessions to develop innovation concept and mature project proposal

Live interactions during courses with entrepreneur and proactive mindset

Teamwork & practice project management fundamentals

Practice oral pitches every 3-4 weeks

 Assessment methods

Evaluation at the end of the semester on: Team project with written report and oral presentation

  • Personal learnings and impact statement

 

 Supervision Assistant.e.s Yes Resources Moodle Link Ingénierie des sciences du vivant, 2025-2026, Master semestre 2 Life Sciences Engineering, 2025-2026, Master semester 2 Ecole polytechnique fédérale de Lausanne EPFL Ecole polytechnique fédérale de Lausanne EPFL 2025-2026 Master semestre 2 MA2 ETE Master semester 2 MA2 Ingénierie des sciences du vivant SV Life Sciences Engineering SV
Ingénierie des sciences du vivant SV Life Sciences Engineering SV
optionnel optional
2 Cours Courses Heure(s) hebdo x 14 semaines Hour(s) per week x 14 weeks H hebdo H hebdo Van der Beek Eline Marleen 335717
Ingénierie des sciences du vivant SV Life Sciences Engineering SV
Lê Bur Kim Anne 317833
Ingénierie des sciences du vivant SV Life Sciences Engineering SV
Feige Jérome 229797
Ingénierie des sciences du vivant SV Life Sciences Engineering SV
2 Exercices Exercises Heure(s) hebdo x 14 semaines Hour(s) per week x 14 weeks H hebdo H hebdo Van der Beek Eline Marleen 335717
Ingénierie des sciences du vivant SV Life Sciences Engineering SV
Lê Bur Kim Anne 317833
Ingénierie des sciences du vivant SV Life Sciences Engineering SV
Feige Jérome 229797
Ingénierie des sciences du vivant SV Life Sciences Engineering SV
3123284789 Entrepreneurship in food & nutrition science Entrepreneurship in food & nutrition science 4
Pendant le semestre During the semester Crédit Credits 4 Session été Session summer ETE ETE
Ingénierie des sciences du vivant, 2025-2026, Master semestre 4 Life Sciences Engineering, 2025-2026, Master semester 4 Ecole polytechnique fédérale de Lausanne EPFL Ecole polytechnique fédérale de Lausanne EPFL 2025-2026 Master semestre 4 MA4 ETE Master semester 4 MA4 Ingénierie des sciences du vivant SV Life Sciences Engineering SV
Ingénierie des sciences du vivant SV Life Sciences Engineering SV
optionnel optional
2 Cours Courses Heure(s) hebdo x 14 semaines Hour(s) per week x 14 weeks H hebdo H hebdo Van der Beek Eline Marleen 335717
Ingénierie des sciences du vivant SV Life Sciences Engineering SV
Lê Bur Kim Anne 317833
Ingénierie des sciences du vivant SV Life Sciences Engineering SV
Feige Jérome 229797
Ingénierie des sciences du vivant SV Life Sciences Engineering SV
2 Exercices Exercises Heure(s) hebdo x 14 semaines Hour(s) per week x 14 weeks H hebdo H hebdo Van der Beek Eline Marleen 335717
Ingénierie des sciences du vivant SV Life Sciences Engineering SV
Lê Bur Kim Anne 317833
Ingénierie des sciences du vivant SV Life Sciences Engineering SV
Feige Jérome 229797
Ingénierie des sciences du vivant SV Life Sciences Engineering SV
3123284789 Entrepreneurship in food & nutrition science Entrepreneurship in food & nutrition science 4
Pendant le semestre During the semester Crédit Credits 4 Session été Session summer ETE ETE
Génie chimique et biotechnologie, 2025-2026, Master semestre 2 Chemical Engineering and Biotechnology, 2025-2026, Master semester 2 Ecole polytechnique fédérale de Lausanne EPFL Ecole polytechnique fédérale de Lausanne EPFL 2025-2026 Master semestre 2 MA2 ETE Master semester 2 MA2 Génie chimique et biotechnologie CGC_ING Chemical Engineering and Biotechnology CGC_ING
Chimie et génie chimique CGC Chemistry and Chemical Engineering CGC
optionnel optional
2 Cours Courses Heure(s) hebdo x 14 semaines Hour(s) per week x 14 weeks H hebdo H hebdo Van der Beek Eline Marleen 335717
Ingénierie des sciences du vivant SV Life Sciences Engineering SV
Lê Bur Kim Anne 317833
Ingénierie des sciences du vivant SV Life Sciences Engineering SV
Feige Jérome 229797
Ingénierie des sciences du vivant SV Life Sciences Engineering SV
2 Exercices Exercises Heure(s) hebdo x 14 semaines Hour(s) per week x 14 weeks H hebdo H hebdo Van der Beek Eline Marleen 335717
Ingénierie des sciences du vivant SV Life Sciences Engineering SV
Lê Bur Kim Anne 317833
Ingénierie des sciences du vivant SV Life Sciences Engineering SV
Feige Jérome 229797
Ingénierie des sciences du vivant SV Life Sciences Engineering SV
3123284789 Entrepreneurship in food & nutrition science Entrepreneurship in food & nutrition science 4
Pendant le semestre During the semester Crédit Credits 4 Session été Session summer ETE ETE
Génie chimique et biotechnologie, 2025-2026, Master semestre 4 Chemical Engineering and Biotechnology, 2025-2026, Master semester 4 Ecole polytechnique fédérale de Lausanne EPFL Ecole polytechnique fédérale de Lausanne EPFL 2025-2026 Master semestre 4 MA4 ETE Master semester 4 MA4 Génie chimique et biotechnologie CGC_ING Chemical Engineering and Biotechnology CGC_ING
Chimie et génie chimique CGC Chemistry and Chemical Engineering CGC
optionnel optional
2 Cours Courses Heure(s) hebdo x 14 semaines Hour(s) per week x 14 weeks H hebdo H hebdo Van der Beek Eline Marleen 335717
Ingénierie des sciences du vivant SV Life Sciences Engineering SV
Lê Bur Kim Anne 317833
Ingénierie des sciences du vivant SV Life Sciences Engineering SV
Feige Jérome 229797
Ingénierie des sciences du vivant SV Life Sciences Engineering SV
2 Exercices Exercises Heure(s) hebdo x 14 semaines Hour(s) per week x 14 weeks H hebdo H hebdo Van der Beek Eline Marleen 335717
Ingénierie des sciences du vivant SV Life Sciences Engineering SV
Lê Bur Kim Anne 317833
Ingénierie des sciences du vivant SV Life Sciences Engineering SV
Feige Jérome 229797
Ingénierie des sciences du vivant SV Life Sciences Engineering SV
3123284789 Entrepreneurship in food & nutrition science Entrepreneurship in food & nutrition science 4
Pendant le semestre During the semester Crédit Credits 4 Session été Session summer ETE ETE
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