Required Courses

Focuses on the key issues and management decisions necessary to effectively lead food and agribusiness firms in the competitive, global food system. Includes topics on the principal regulations and regulatory bodies governing the food industry, food safety, and crisis management, ethical issues in food production and distribution, and resource and environment issues. (4 units) Prerequisite: MGMT 505 

MGMT 3543 focuses on the fundamental concepts of imagination, creativity, and innovation, as they apply to food products and the food industry. The course is designed as an action-learning process in which students will be guided to immerse themselves in food innovation sources, identify an opportunity area, come up with an idea of food innovation and develop and plan early-stage entrepreneurial activities. Topics include the food value chain, encompassing major food industry segments, factors influencing the food system, technological developments, and the methods and tools necessary to effectively manage the innovation process. Guest speakers will include C-level executives, startup founders, and influencers in the food innovation industry. (4 units) Prerequisite: MGMT 2505 or MGMT 3505

MGMT 3541 focuses on analysis of the strategic options facing innovating, high-margin food and agribusinesses worldwide. Emphasis is on discussion of business strategy cases featuring fresh produce, wine industry, food processing, retail grocery and restaurant companies. Teams work together to prepare case analyses for presentation to the class. Presentations are videotaped. Students receive feedback and are coached on how to enhance their performance. (4 units)