Minor in Food Innovation and Management (FIM)
Overview
The Minor in Food Innovation and Management promotes active learning and enhances your understanding of food science, management, innovation, and entrepreneurship.
This interdisciplinary program complements your background in nutrition, food science, or business. It offers a strong foundation in applied food science and business, covering key topics such as nutritional and basic sciences, food production and preparation, concept development, food safety, innovation, and entrepreneurship.
The minor addresses the growing demand for skilled professionals in the evolving food sector.
Mission
The Minor in Food Innovation and Management (FIM) aims to equip students with interdisciplinary knowledge and practical skills at the intersection of food science, entrepreneurship, and sustainability. Through a blend of innovation, business strategy, and technology, the program empowers students to develop creative food solutions, launch value-driven food ventures, and address emerging challenges in the global food system.
Program Educational Objectives
After graduation, students are expected to:
- Apply fundamental principles of food science, safety, and processing to develop innovative and sustainable food products
- Integrate entrepreneurial thinking and business management skills to launch or support food-related ventures
- Analyze market trends, consumer behavior, and regulatory frameworks to inform strategic decision-making in the food industry
- Design and implement solutions that enhance food system resilience, reduce waste, and support sustainable food practices
- Collaborate effectively across disciplines to lead innovation in product development, supply chains, and food service operations.
Student Outcomes
At the completion of the program, students will be able to:
- Apply core principles of food science, including safety and processing, to real-world food systems and product development.
- Demonstrate entrepreneurial thinking in designing food-related business solutions.
- Evaluate the role of innovation in addressing food industry challenges.
- Integrate sustainability and management practices in food system operations.
- Communicate effectively across interdisciplinary teams within the food sector.
Curriculum
For the Minor in Food Innovation and Management, students must complete a minimum of 19 credits, distributed as follows:
- Core Courses (16 credits)
- Elective Courses (3 credits)
Core Courses (16 credits)
- NUT201 Fundamentals of Human Nutrition (3 cr.) OR LAS202 Sustainable Food Systems (3 cr.)
- NUT335 Foodservice & Safety Management (3 cr.)
- NUT368 Food Processing Lab (1 cr.)
- MGT411 Innovation & Entrepreneurship (3 cr.)
- HOM250 Food Preparation I (3 cr.)
- HOM203 Food & Beverage Concept Development (3 cr.)