Focuses on advertising and promotional strategies in the food industry, with emphasis on consumer packaged goods.

Information, methods and resources used in the management of global food supply networks. Emphasizes systems of food marketing and distribution from the farm to the consumer.

Provides an understanding of how to use futures and options markets in a risk management and pricing context, especially as it pertains to the marketing and procurement of agricultural commodities by grain and livestock merchandisers, food manufacturers, and producers/distributors/consumers of natural resources.

Critical examination of trends, problems and management functions of food retail managers across various retail institutions. Emphasizes the biological nature of food products and the dietary preferences of consumers.

By applying the basic concepts of microeconomics to real-world data, this course allows the student to not only gain a book-oriented understanding of how businesses in the food industry behave, but practical, hands-on experience that lasts far beyond the classroom.

The food product development process and how it interfaces with food technology and packaging concepts. Emphasizes the team approach, which is prevalent in the food industry.