Global Food Technology & Innovation (Online/Hybrid)

Overview

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. 

 

Admissions Requirements

When applying for the Rutgers MBS in Global Food Technology & Innovation, you'll need the following:

  1. GRE score
  2. Two letters of recommendation
  3. Official transcripts
  4. TOEFL score (for international candidates)
  5. Applicants should have a Bachelor's degree in one of the following: food science, chemistry, biochemistry, microbiology, engineering, or related fields.
  6. 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 (takhistov@aesop.rutgers.edu). 

Program Requirements

The Master of Business & Science (MBS) degree is an interdisciplinary degree consisting of both science and business courses. It is a 43 credit master’s degree: 8 courses (24 credits) in the sciences –PLUS- 7 courses (19 credits) in business.

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: 4 required courses, 4 elective courses:

Required Course I: Fundamentals of Food Technology/Science (take 1 course from the following list):

16:137:xxx Food Technology and Plant Operation (4cr)

16:137:xxx Chemistry of Food and Natural Products (3cr)

16:400:507 Food Engineering Fundamentals (4cr)

Required Course II: Global Food Regulation (take 1 course from the following list):

16:137:577 Current Regulation and Standards for Foods and Cosmetics in Domestic and International Trade (3cr)

Required Course III: Food Innovation (take 1 course from the following list):

16:137:575 Food Business Innovation (3cr)

Required Course IV: Food Supply & Quality (take 1 course from the following list):

22:799:692 Supply Chain Management (3cr)

16:540:580 Quality Management (3cr)

16:137:579 Global Food Supply and Quality Management (3cr)

Suggested Electives – take 4 courses (other electives are also available):

16:137:xxx Concepts in Global Agriculture (3)

16:137:576 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:

Courses Fall 1 Spring 1 Sum 1 Fall 2 Spring 2 Sum 2 Fall 3
Science Courses
16:400:577 Current Regs & Stds For Foods & Cosmetics              
16:137:576 Concepts in Global Agriculture              
16:137:603 Global Food Supply and Quality Management              
16:137:575 Food Business Innovation              
16:137:650 Topics in Professional Development              
16:137:576 Chemistry of Food and Natural Products              
16:137:575 Food Technology and Plant Operation              
16:137:609/612 Professional Internship or Research in Global Food              
Business Courses
16:137:530 Principles of and Finance and Accounting              
16:137:507 Marketing Assessment              
16:137:500 Ethics for Science and Technology Management              
16:137:650 Project Management (CCPD)              
16:137:601 Principle of Comunication and Leadership              
16:137:501 Fundamentals of Intellectual Property              
16:137:600 Science and Technology Management Capstone              
Credits:  6 6 7 6 6 6 6

 

Starting in Spring:

 
Courses Fall 1 Spring 1 Sum 1 Fall 2 Spring 2 Sum 2 Fall 3
Science Courses
16:137:603 Global Food Supply and Quality Management              
16:137:575 Food Business Innovation              
16:400:577 Current Regs & Stds For Foods & Cosmetics              
16:137:576 Concepts in Global Agriculture              
16:137:576 Chemistry of Food and Natural Products              
16:137:577 Food and Technology Plant Operations              
16:137:560 Topics in Professional Development              
16:137:609/612 Professional Internship or Research in Global Food              
Business Courses
16:137:530 Principles of and Finance and Accounting              
16:137:507 Marketing Assessment              
16:137:500 Eithcs for Science and Technology Management              
  Principles of Communication & Professional Devlopment              
16:137:501 Fundamentals of Intellectual Property              
16:137:650 Project Management (CCPD)              
16:137:600 Science and Technology Management Capstone              
Credits:  6 7 6 6 6 6 6

 

 

Concentration Coordinators

Dr. Paul Takhistov
takhistov@aesop.rutgers.edu

Related ConcentrationsFood Science

 The MBS (Master of Business & Science) is a Professional Science Master's Degree combining graduate science courses (MS level) in a particular concentration with courses in business. 

-- Unsure if you’re a good fit? Attend one of our online or in-person information sessions or set up an appointment with an advisor.