Jonathan Deutsch, PH.D, CHE, CRC
Professor & Director, Drexel Food Core Lab
Drexel University
Jonathan Deutsch, Ph.D., CHE, CRC is Professor in the Department of Food and Hospitality Management in the College of Nursing and Health Professions at Drexel University. He is the Founding Program Director of Drexel’s Food Innovation and Entrepreneurship Programs. He is the Vice President of the Upcycled Food Foundation and previously was the inaugural James Beard Foundation Impact Fellow, leading a national curriculum effort on food waste reduction for chefs and culinary educators. He was named a Food Waste Warrior by Foodtank. Before moving to Drexel, Deutsch built the culinary arts program at Kingsborough Community College, City University of New York (CUNY) and the Ph.D. concentration in food studies at the CUNY Graduate Center and School of Public Health. At Drexel, he directs the Drexel Food Lab, a culinary innovation and food product research and development lab focused on solving real world food system problems in the areas of sustainability, health promotion, and inclusive dining. He is the co-author or -editor of eight books including Barbecue: A Global History (with Megan Elias), Culinary Improvisation, and The Anti-Inflammatory Family Cookbook, and numerous articles in journals of food studies, public health and hospitality education. He earned his Ph.D. in Food Studies and Food Management from New York University (2004), his culinary degree from the Culinary Institute of America (AOS, Culinary Arts, 1997), and is an alumnus of Drexel University (BS, Hospitality Management, 1999). A classically trained chef, Deutsch worked in a variety of settings including product development, small luxury inns and restaurants. When not in the kitchen, he can be found behind his tuba.
Innovate Globally, Act Locally! Leveraging Local Innovation Partners
A popular environmental phrase encourages consumers to “Think Globally and Act Locally.” When it comes to the food and beverage industry landscape, there’s also world of untapped local resources available to large and small companies alike. Lou Cooperhouse is Co-Founder, President & CEO of BlueNalu Inc., a San Diego firm on technology’s cutting edge with cell-based seafood. Listen and learn as he describes fast-evolving food trends and technologies. Then he moderates an exclusive panel about the many resources surrounding Philadelphia. It features Dr. John L. Stanton, Chairman and Professor of Food Marketing, St. Joseph’s University; Nolan Lewin, Executive Director, Rutgers Food Innovation Center; and Frank Baldassarre, Principal for Philadelphia’s Artisan Exchange emerging companies network. Cooperhouse and panelists discuss the groups’ many capabilities and offerings that everyone—from start-up entrepreneurs to large company R&D heads—can resource.