If we met at the IPM Conference, or if you’ve previously expressed an interest in my work on nutrition, genetics and the connection between bread and mental health, I wanted to share something special with you.
Applications are now open for the Diploma in Nutrition and Digestibility of Bread. Our flagship two-year course that brings together the latest science on fermentation, gut health, and nutrigenetics.
As part of The Sourdough School Educational Awards Programme, we are delighted to announce that Lifecode Gx are sponsoring the Dr Annie Elliott Healthcare Professional Award, enabling us to offer six fully supported scholarship places to healthcare professionals who want to explore bread as a tool for preventative healthcare and lifestyle medicine.
The Diploma is designed for busy professionals who balance work, family, and caring commitments. Each week’s study takes around three hours, with sessions scheduled during term time so they fit comfortably around clinical practice and everyday life.
You’ll quite literally eat the knowledge. As you bake, you’ll listen to tutorials, explore live case studies, and apply what you learn directly through food. Creating bread designed to nourish both physical and mental health.
Over two years, the course takes you from the foundations of nutrition and fermentation science to the forefront of nutrigenetics and personalisation. By the end, you’ll have the skills and confidence to integrate this evidence-based approach into your own work. From clinical settings to community projects and, where appropriate, to prescribe Proven Bread as part of a personalised lifestyle intervention.
This is more than a qualification. It’s a chance to be part of a growing movement redefining the role of food in health and care.
To apply for one of the six sponsored scholarship places, Click here.
Applications close on Monday 25 November.
With best wishes,
Dr Vanessa Kimbell
Founder, The Sourdough School
