Food & Agribusiness Institute
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We invite you to join the Food and Agribusiness Institute for a visit to Diana Fruit Company in Santa Clara on Friday, May 8th from 8:30-11:00 a.m. We'll tour the facility with Chief Operating Officer and FAI Advisory Board member, Jeff Goshorn, learn about one of the oldest continually functioning food production facilities in Santa Clara County and see how their Maraschino cherries, glace and dipping cherries and fruit coctail cherry halves are produced. Please email Clare Gordon at firstname.lastname@example.org to RSVP!
We're excited to announce that the Food and Agribusiness Institute has submitted a proposal for a Master of Science degree program in Food Industry Management. The program, if approved by the Santa Clara University trustees in May, will commence in June 2016. The program will be 47 units and four quarters in length. All students will be required to complete an internship in the food industry. The program is envisioned as a fifth year master’s degree for students with little or no work experience. We anticipate recruiting students primarily from Cal State Universities, UC Davis and Santa Clara University. The program will begin with five students and grow each year.
To gauge interest in the MS, FAI held an "ideathon" in January with 20 members of the food industry, FAI affiliated faculty and a few students. We had a very productive conversation about the most important non-curricular aspects of the program as well as critical subject areas we should cover in our courses. Members of the FAI staff interviewed more than 25 alumni and industry specialists and Greg Baker and Erika French-Arnold visited Cal Poly- San Luis Obispo, Chico State and Fresno State to talk to faculty and students about their interest in the program. Finally, we surveyed students and faculty from Cal Poly, Chico State and Fresno State and received over 100 responses! Most students expressed interest in a program and they gave great feedback about the kinds of courses and experiences they would like to see in our MS.
Specific food industry courses will include Food Industry Operations; Supply Chain and Quality Management; Food Marketing; Food Nutrition and Safety and Food Industry Innovations. Students will also take several other business courses and complete food industry leadership and capstone requirements.
The Food Industry Management program will be the only one of its kind in the United States. While other universities offer food and agribusiness, agricultural economics or food marketing MS degrees, FAI will be the only school with a food industry management degree. The focus of the program will primarily include California agriculture but we anticipate including sections on international food industries as well
In the Silicon Valley, it feels as though the tech industry churns out innovations faster than we can we can say "iPhone." But tech isn't the only industry innovating here in California.
The Food & Agribusiness Institute has teamed up with Beta Gamma Sigma, international honor society in business, to host FoodCrunch: Innovation You Can Taste, which will profile entrepreneurial growth and major investments in California's food industry.
Food Crunch--which will take place April 30th in the Forbes Family Conference Room--will start with a panel discussion and move to a networking and sampling fair. The panel will feature industry movers and shakers who are pushing the sustainable food movement to new ground. Organic and local foods are great, but who are the visionaries setting out to transform the industry as we know it? What is the healthy, cost-efficient meal of the future? What does a profitable, sustainable food company look like?
We are pulling together companies, investors, and all-around novel-thinkers who are disrupting the food industry to outline how they develop their innovative products, obtain funding, and spread the word to a target market. Panel speakers will include Roger Royse or AgTech Incubator, supporting innovation on Silicon Valley farms; Dan Zigmond, using data to help Hampton Creek identify meat and dairy replacing plant proteins; and Kate Danaher of RSF Finance, promoting social entrepreneurs in sustainable food and agriculture; Harvindar Singh, foraging for innovative local food products to retail at Whole Foods Market; and Eric Quick, CEO of Froovie, delivering organic, nutritious drinks to retail markets.
The networking and sampling fair following the panel will give students an opportunity to further explore their curiosity about the innovations in the industry and taste a selection of these thoughtful products. FAI, BGS, and the companies and individuals collaborating with us for the event are excited to share their ideas and spark more creativity in the industry.
Written by Jenna Herzog
On a dark and stormy February evening, students, alumni, faculty and staff gathered to discuss and appreciate the California wine industry. Fortunately, the wet weather did not dampen the mood in the beautiful DeSassiet museum.
The evening began with a panel discussion, led by wine expert and National Vice President of Sales for Michel-Schlumberger Winery, Jerry Craven. The panelists, Rob Jensen '86 of Testarossa Winery, Eric Mercier of Premier Wine Cask Inc., Celia Welch of Corra Wines, Paul Pieretti of Constellation Brands, Lee Nordlund of Punch Vineyards and Kim Kulchycki of Cline Cellars offered their extensive knowledge of the wine industry. Their discussion touched on many wine industry themes such as water, green production methods, marketing, and career opportunities.
Following the panel, guests enjoyed a buffet dinner from local favorite Mio Vicino. Representatives from wineries Corra, J. Lohr, Testarossa, Punch, Guglielmo, and Robert Mondavi poured and continued the oenological conversation.
The FAI was thrilled by the strong attendance and interest in The Business of Wine. To those of you that were unable to make this event, we hope to see you at future gatherings in our "Business of" series!
To view photos from the event, click here.