Undergraduate Degree

The food industry management major is designed for students who are interested in careers in the food industry. Graduates of this major enter managerial positions with food wholesalers-distributors and retailers as well as sales, account management, and production supervision positions with food manufacturers. The program provides a system-wide perspective of managerial problems confronting firms in the food industry, recognizes the increasing interdependence among such firms and focuses on creating consumer value. Faculty who are associated with the program maintain close relationships with food companies and trade associations, bring practical applications and examples to the classroom and provide current information about career and scholarship opportunities.

Requirements for the Bachelor of Science Degree in Food Industry Management

1. The University requirements for bachelor's degrees as described in the Undergraduate Education section of this catalog; 120 credits, including general elective credits, are required for the Bachelor of Science degree in Food Industry Management.
   
   The University's Tier II Writing Requirement for the Food Industry Management major is met by completing Agricultural, Food and Resource Economics 445.  This course is referenced in item 3. below.
    
2. The requirements of the College of Agriculture and Natural Resources for the Bachelor of Science degree.
   
   Certain courses referenced in requirement 3. below may be counted toward College requirements as appropriate.
   
   Students must achieve a grade of at least 2.0 or higher in each AFRE course referenced in items 3. a. and in courses taken to fulfill requirements 3. b. and 3. c.
    
3. The following requirements for the major:

   a.	All of the following courses (38 credits):
   	AFRE	100	Economics and Management for the Bioeconomy						3
   	AFRE	203	Data Analysis for Managerial Decision-Making						3
   	AFRE	206	World Food, Population and Poverty						3
   	AFRE	210	Professional Seminar in Agricultural, Food, and Resource Economics						1
   	AFRE	222	Sales for the Bioeconomy						3
   	AFRE	240	Product Marketing for the Bioeconomy						3
   	AFRE	265	Ecological Economics						3
   	AFRE	340	Food Marketing Research and Analytics						3
   	AFRE	410	Advanced Professional Seminar in Agricultural Food and Resource Economics						1
   	AFRE	440	Food Marketing Management						3
   	AFRE	445	Strategic Management for the Bioeconomy (W)						3
   	EC	201	Introduction to Microeconomics						3
   	EC	202	Introduction to Macroeconomics						3
   	SCM	304	Survey of Supply Chain Management						3
   b.	Three of the following courses (9 credits):
   	AFRE	224	Information and Market Intelligence						3
   	AFRE	232	Commodity Marketing						3
   	AFRE	300	Public Policy Analysis						3
   	AFRE	315	Labor and Personnel Management						3
   	AFRE	322	Organizational Economics for the Bioeconomy						3
   	AFRE	327	International Agribusiness and Food Marketing						3
   	AFRE	435	Financial Management for the Bioeconomy						3
   	AFRE	465	Corporate Environmental Management (W)						3
   	AFRE	490	Independent Study in Agricultural Food and Resource Economics						3
   	AFRE	493	Professional Internship in Agricultural Food and Resource Economics						3
   	A study abroad or independent study experience may also fulfill part of this requirement through enrollment in AFRE 490 with approval by the department.
   	Agricultural Food and Resource Economics 435 or 465 may be used to fulfill requirement 3.b. if not used to fulfill requirement 3.c.
   c.	One of the following courses (3 credits):
   	AFRE	435	Financial Management for the Bioeconomy						3
   	AFRE	465	Corporate Environmental Management (W)						3
   d.	One of the following courses (3 credits):
   	ACC	201	Principles of Financial Accounting						3
   	ACC	230	Survey of Accounting Concepts						3
   	AFRE	130	Foundations of Agribusiness Management						3
   	FI	320	Introduction to Finance						3
   e.	One of the following courses (3 or 4 credits):
   	STT	200	Statistical Methods						3
   	STT	201	Statistical Methods						4
   	STT	315	Introduction to Probability and Statistics for Business						3
   f.	One of the following courses (3 credits):
   	AFRE	303	Managerial Economics						3
   	EC	301	Intermediate Microeconomics						3
   g.	Complete 6 credits in sciences related to food production and processing, as approved by the department. It is recommended that these credits be from the same discipline.