Food Business Management
Lead the business of food.
Food Business Management combines food science, business and innovation to prepare students for leadership roles across the food industry. Through hands-on coursework, product development experiences, and industry engagement, students learn how food moves from concept to consumer.
Whether pursuing a general track with a business-focused minor or a specialization in culinary science, students develop the knowledge and practical skills needed for careers in one of the nation's largest and most dynamic industries.
The general specialization offers a broad foundation in food manufacturing, operations, quality systems and business management. You'll gain experience in food processing, product evaluation, supply chain fundamentals and marketing — reflecting the industry demand for graduates with both business and scientific skills.
The culinary science specialization integrates advanced culinary training with scientific and technical coursework in food product development, safety and processing. Students bring their culinary background into an innovation-focused curriculum, mirroring the department’s emphasis on hands‑on product creation and applied food science.
What can I do with this degree?
Our graduates lead food and beverage companies around the world. Graduates in food business management combine knowledge of food systems with business and leadership skills. They work across food production, retail, marketing and entrepreneurship to bring food products from concept to consumer.
Food Industry Management
- Product development scientist
- Supply chain manager
- Operations manager
- Quality assurance manager
- Plant manager
State and Federal Government
- FDA Inspector
- Food safety program manager
- State food safety inspector
- Local public health inspector
Entrepreneurship
- Food entrepreneur
- Small food business owner
- Personal or traveling chef
Sales and Marketing
- Food purchasing representative
- Ingredient sales representative
- Brand or marketing manager
- Category manager
Retail and Food Service Leadership
- Food service operations manager
- Grocery retail manager
- Restaurant manager
Curriculum
- GE Seminar: GENED 1201
- Writing and Information Literacy: Student Choice
- Mathematical & Quantitative Reasoning/Data Analysis: Major requirement: MATH 1148 (or Student Choice)
- Literary, Visual and Performing Arts: Student Choice
- Historical & Cultural Studies: Student Choice
- Natural Science: Major requirement: BIOLOGY 1101 or 1113 (or Student Choice)
- Social & Behavioral Sciences: Major requirement: AEDECON 2001 or ECON 2001.01 (or Student Choice)
- Race, Ethnic and Gender Diversity: Student Choice
- Theme: Citizenship for a Diverse & Just World: Student Choice
- Student Choice theme: Student Choice
- GE Reflection: GENED 4001
Major core courses
- Role of Food Science in Human Health
- Introduction to Food Processing
- Sustainability of the Food Supply Chain
- Hazard Analysis and Critical Control Points (HACCP)
- Food Safety and Public Health
- Food Composition and Function
- Food Quality Assurance
- Food Laws and Regulations
- Food Plant Management
- Food Additives
- Processed Meats
- Food Product Development
- Technical Problem Solving
- Fruit and Vegetable Processing
- Dairy Processing
- Food Fermentations
- Food Packaging
- Brewing Science Capstone
- College & Department Survey: FAES 1100 (0.5) & FDSCTE 1100 (0.5)
- Oral Expression: AGRCOMM 3130 or COMM 2110
- Additional Science: PHYSICS 1103 or 1106.01 or 1200
- Internship: FAES 3191 & FDSCTE 4191
- Minor or Equiv. b: Culinary Specialization requires culinary credits transferred c
- Minor or Equiv. b: Choose a minor in Agribusiness, Business, or Entrepreneurship and Innovation