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
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