Food Business Management Major [ALES]

Graduates of this major will develop the abilities required of business professionals working within the food processing and retailing sectors. Graduates develop an understanding of the scientific and economic relationships that influence activities in the food industry. Graduates fully understand and appreciate the business management skills needed to manage organizations effectively and efficiently within this industry.

Students complete courses in food chemistry, engineering and microbiology. This provides a solid scientific background that is combined with food business management and economics courses. Graduates are well positioned for management careers in the food processing and retailing industry.

Requirements of the Major (★21)

AREC 384 - Food Market Analysis OR
AREC 333 - Economics of Production and Resource Management
CHEM 164 - Organic Chemistry I OR
CHEM 261 - Organic Chemistry I
AND
CHEM 263 - Organic Chemistry II (see Note 1)
NU FS 100 - Introduction to Food Science and Technology (see Note 2)
NU FS 363 - Food Microbiology (see Note 2)
NU FS 373 - Food Chemistry (see Note 2)
NU FS 374 - Food Fundamentals and Quality (see Note 2)

Notes

Students who are ineligible to take CHEM 164 are required to take CHEM 261 . CHEM 101 is a prerequisite for CHEM 261 and is counted as an APE in the program requirements for students who require it (see General Information ).
Students who take NU FS 373 in the first year of the program should select an Approved Program Elective in place of NU FS 100 .
The capstone course for this major is one of AREC 423 or NU FS 450 .