Around the world, diet-related diseases like obesity and Type 2 diabetes are on the rise, driven by increased consumption of ultra-processed foods and a decline in home cooking.
This course examines the science of nutrition and its role in both the prevention and cause of chronic illness, with a focus on evidence-based approaches to healthy eating. Through practical discussions and recent innovations in food science and technology, we explore how real food and the context in which we eat shape our health.