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.
Note: The Food Science and Global Food Technology degrees have similar curricula. The main difference is that students can attend Global Food Technology classes in-person or online, whereas the Food Science concentration classes are only offered on campus.
When applying for the Rutgers MBS in Global Food Technology & Innovation, you'll need the following:
- GRE score (click here to see our waiver process)
- Two letters of recommendation
- Official transcripts
- TOEFL score (for international candidates)
- WES course by course (for international candidates)
- 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 (email@example.com).
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.
The On-Site Residency is mandatory for all online students, including out-of-state students. For students in our fully online program, we have an on-campus "residency" for the capstone presentation. During this time, you will be coming to campus for a 2-day visit during the capstone presentation. We cover the costs of the hotel stay (not travel). Click here for more information.
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:
- Principles of Communication and Professional Development (16:137:502) (3cr)
- Principles of Accounting and Finance for Science and Technology (16:137:530) (3cr)
- Market Assessment and Analysis for Business and Science - Life Sciences (16:137:507) (3cr)
- Ethics in Science and Technology Management (16:137:500) (1cr)
- Science and Technology Management Capstone (16:137:600) (3cr)
and 2 business electives - 6 credits (e.g., project management, supply chain, Intellectual property, etc.)
II. Science Courses
Science Courses: 8 courses, 24 credits: 5 required courses, 3 elective courses:
Students must complete the following five (5) Core Courses:
- Chemistry of Food and Natural Products (16:137:603, 3 cr), Fall
- Food Safety and Plant Operations (16:137:602, 3 cr), Fall
- Current Regulations and Standards for Foods and Cosmetics in Domestic and International Trade (16:137:577, 3 cr), Fall
- Food and Business Innovation (16:137:575, 3cr), Summer
- Global Food Supply and Quality Management (16:137:579, 3 cr), Spring
Suggested Electives – take 3 courses (other electives are also available):
- 16:137:576 Concepts in Global Agriculture (3)
- 16:137:603 Chemistry of Food and Natural Products (3)
- 16:400:514 Food Biology Fundamentals (3)
- 16:400:507 Food Engineering Fundamentals (4)
- 16:400:605 Microbial Food Safety (3)
- 16:400:526 Predicting Shelf Life of Foods (3)
- 16:400:519 Food Safety (3)
- 11:400:412 Food Product Development (3)
- 16:400:530 Advanced Food Sensory Science (3)
- 11:400:410 Nutraceuticals in Functional Foods, Herbs, and Supplements (3)
Global Food Technology & Innovation Timeline
Starting in Fall:
Starting in Spring:
Dr. Beth Ann Murphy
Life Sciences Coordinator
Related Concentrations: Food Science