Global Food Technology & Innovation (Online)
The Rutgers MBS Global Food Technology & Innovation concentration students learn essential skills necessary for managing technical development and commercial applications in the food and related consumer driven industries. Our students learn the principles and applications of food science and technology, global frameworks, management and planning, food safety, teamwork, communications skills, and the fundamentals of making sound financial decisions.
The rapid progress in all sciences and globalization of the economy has created new demands for advanced degree recipients, including food scientists. Our graduates are equipped with a solid, food science education and a sound knowledge of broadly defined business skills that are necessary for professional success. Many of our alumni are now leaders who solve complex problems in the food industry, government, and academia. Our program enables our graduates to use their scientific background to create new ideas and convert them into commercially successful applications.
Applicants should have a Bachelor's degree in one of the following: food science, chemistry, biochemistry, microbiology, engineering, or related fields. Applicants without a background in organic chemistry will be required to take a course in organic chemistry during their first semester. Applicants who are unsure of their eligibility for this concentration can contact the coordinator Dr. Paul Takhistov (firstname.lastname@example.org).
The Master of Business & Science (MBS) degree is an interdisciplinary degree and requires 43 credits: 8 courses (24 credits) in the Global Food Technology and 7 courses (19 credits) in business. In addition, students must attend 12 colloquium events to qualify for graduation.
I. Business Courses
A total of 19 credits are required in the business curriculum. Six courses are required - all but one of the courses are for 3 credits each. Descriptions of the required Business Courses can be found here:
Required Business Courses
- 16:137:500 Ethics in Science and Technology Management (1cr) (Summer, Fall, Spring)
- 16:137:502 Principles of Communication and Professional Development (3cr) (Summer)
- 16:137:507 Market Assessment and Analysis for Business and Science - Life Sciences (3cr) (Summer, Fall, Spring)
- 16:137:530 Principles of Accounting and Finance for Science and Technology (3cr) (Summer, Fall, Spring)
- 16:137:600 Science and Technology Management Capstone (3cr) (Fall, Spring)
Suggested Business Electives
- 16:137:501 Fundamentals of Intellectual Property (3Cr) (Summer)
- 16:137:601 Project Management (3Cr) (Summer, Fall, Spring)
II. Science Courses
Science Courses: 8 courses, 24 credits: 5 required courses, 3 elective courses:
Required Science Courses:
- 16:137:575 Food and Business Innovation (3cr) (Summer, Spring)
- 16:137:577 Current Regulations and Standards for Foods and Cosmetics in Domestic and International Trade (3cr) (Fall)
- 16:137:579 Global Food Supply and Quality Management (3cr) (Spring)
- 16:137:602 Food Safety and Plant Operations (3cr) (Fall)
- 16:137:603 Chemistry of Food and Natural Products (3cr) (Fall)
Suggested Science Electives – take 3 courses (other electives are also available*):
- 16:137:553 Business Intelligence with Visual Analytics (3cr) (Summer, Fall, Winter, Spring)
- 16:137:576 Concepts in Global Agriculture (3cr) (Fall)
- 16:137:606 Sustainability: Supply Chain Env. Management Green Purchasing (3cr) (Spring)
*Other courses (such as courses from Food Science, Chemistry, or Plant Science) can be used as electives and may also be available remotely, but you may incur campus charges. Please consult your advisor for more information.
Global Food Technology & Innovation Sample Timelines
Starting in Fall:
Starting in Spring:
Related Concentrations: Food Science