{"id":25911,"date":"2022-12-29T00:40:24","date_gmt":"2022-12-29T00:40:24","guid":{"rendered":"https:\/\/agsci.colostate.edu\/divi-dare\/?page_id=25911"},"modified":"2025-06-09T20:12:15","modified_gmt":"2025-06-09T20:12:15","slug":"courses-and-programs-of-study","status":"publish","type":"page","link":"https:\/\/agsci.colostate.edu\/mcfadden-testing\/agribusiness-and-food-innovation-management-program-information\/courses-and-programs-of-study\/","title":{"rendered":"Courses and Programs of Study"},"content":{"rendered":"

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This Program is Not Accepting Any New Applications<\/strong><\/p>\n

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Courses and Programs of Study<\/h1>\n

The Masters of Agribusiness and Food Innovation Management degree, certified by the Department of Agricultural and Resource Economics, is a formal program of study consisting of 35 credit hours including a practicum component among those credit hours. The degree is designed as an accelerated full-time program (16-month (1\u00bd year), four semester), but can also be completed as a part-time program (28-month (2\u00bd year), seven semester).<\/p>\n

A Certificate in Innovation and Entrepreneurship (Agribusiness and Food track) awarded by CSU\u2019s College of Business MBA program, can be earned after completing 9 credit hours of the courses offered by this program. A separate application must be submitted via the Graduate School, and upon completion of the minimum course requirements, the certificate is awarded. Course credits can count toward both the Master\u2019s and the Certificate.<\/p>\n

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Graduate Student Resources<\/h2>\n

 <\/p>\n

Program Details<\/h3>\n

Program Title:<\/strong>\u00a0Master of Agribusiness and Food Innovation Management, Plan C<\/span>
College:<\/strong>\u00a0Agricultural Sciences<\/span>
Department\/Unit:<\/strong>\u00a0Agricultural and Resource Economics<\/span>
Academic Level:<\/strong>\u00a0Graduate<\/span>
Program Type:<\/strong>\u00a0Degree<\/span>
Degree Type:<\/strong>\u00a0MAFIM \u2013 Master of Agribusiness and Food Innovation Management<\/span>
Program Code:<\/strong> ABIM-DD-MAI<\/span><\/p>\n

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Program Admissions Policies<\/h3>\n

Applications to the Masters of Agribusiness and Food Innovation Management degree program are reviewed by the program faculty to determine suitability for study in management at the graduate level.<\/p>\n

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In general, you must have completed an undergraduate degree program with a grade point average greater than or equal to 3.0 on a 4.0 scale. While an undergraduate background in agricultural or food sciences is encouraged, it is not required. Degrees in natural sciences, environmental sciences, engineering, computer science, as well as business and social sciences are welcome to apply. At least two years of professional work experience and some sort of entrepreneurial experience are recommended but not required. The admissions process evaluates each applicant based on the totality of your application packet.<\/p>\n

If admitted, please notify us of your intention to enroll, as soon as that decision has been made. If necessary, it is possible to defer start of the program to the subsequent year.<\/p>\n

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Program Level Learning Objectives<\/h3>\n

Graduates of this program will exhibit\u00a0outcomes in the following five areas:<\/span><\/p>\n

    \n
  1. Professional Development<\/li>\n
  2. Technical Competence<\/li>\n
  3. Problem-solving and Opportunity-seizing Skills<\/li>\n
  4. Communication Skills<\/li>\n
  5. Leadership<\/li>\n<\/ol>\n

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    Professional Development<\/span><\/b>\u00a0<\/span><\/p>\n

      \n
    1. An understanding of the value-added system of agriculture and food, its issues, and their implications in a larger societal context.<\/span>\u00a0<\/span><\/li>\n
    2. A network of personal and professional connections within the agribusiness\/food and investor communities with Colorado, nationally, and globally.<\/span>\u00a0<\/span><\/li>\n
    3. An understanding of and acculturation to the high professional expectations and standards of conduct within the agribusiness\/food industry and the startup community.<\/span>\u00a0<\/span><\/li>\n
    4. Practical experience assembling and working within teams, including assessment of personal traits <\/span>and talents, recruitment of team members, formulation of team strategy, and collective decision making.<\/span>\u00a0<\/span><\/li>\n
    5. The capability to work as a team in partnership with an external researcher or innovator, who has an idea with commercial potential, to create value with that partner based upon their idea. Engagement will be such that students have a sense of ownership in the outcome. In addition, the student will be able to repeat the team-based value creation process and thereby successfully launch other business ventures in the future.<\/span>\u00a0<\/span>\u00a0<\/span><\/li>\n<\/ol>\n

      Technical Competence<\/span><\/b>\u00a0<\/span><\/p>\n

        \n
      1. Competence in selecting and utilizing appropriate methods, evidence, and resources to solve real-world challenges beyond the context of the classroom.<\/span>\u00a0<\/span><\/li>\n
      2. Familiarity and fluency with the concepts and terminology of the lifecycle of a new business startup company, from inception of the initial idea, through the stages of validation, funding, founding, product launch, growth, and exit.<\/span>\u00a0<\/span><\/li>\n
      3. An applied understanding of financial concepts and tools necessary to generate and evaluate financial performance of an business.<\/span>\u00a0<\/span><\/li>\n
      4. An ability to develop a successful marketing plan for a new product, service, or technology, including the ability to do market research, identify key market niches, and position it, so that it is presented in its best light to potential customers and investors.<\/span>\u00a0<\/span><\/li>\n
      5. An ability to identify and pursue all potential sources of investment capital needed to carry a business idea from concept to commercial launch.<\/span>\u00a0<\/span><\/li>\n
      6. Competence in the legal dimensions of business startups and be able to take steps to design the legal, contractual, and intellectual property structures that form a successful venture and help to protect it from various risks.<\/span>\u00a0<\/span>\u00a0<\/span><\/li>\n<\/ol>\n

        Problem-solving and Opportunity-seizing Skills<\/span><\/b>\u00a0<\/span><\/p>\n

          \n
        1. An ability to identify a problem\u2014or, conversely, an opportunity\u2014to ascertain its scope, to evaluate resources available to address it, to formulate alternative solutions, to select a best path of action, and to pursue it.<\/span>\u00a0<\/span><\/li>\n
        2. An ability to critically evaluate the viability of a business idea and to engage design principles to iterate the idea and improve upon its viability.<\/span>\u00a0<\/span>\u00a0<\/span><\/li>\n<\/ol>\n

          Communication skills<\/span><\/b>\u00a0<\/span><\/p>\n

            \n
          1. Proficiency in oral and written communications in terms of substance, organization, mechanics, documentation, synthesis, and persuasion, particularly as it relates to proposing and advocating for a new business.<\/span>\u00a0<\/span><\/li>\n
          2. An ability to put together an effective pitch (written and verbal) to frame and communicate a new business idea to a range of stakeholders.<\/span>\u00a0<\/span><\/li>\n
          3. An ability to write a detailed, coherent business plan to map out the growth potential and thus the investment opportunity of a<\/span> new business idea.<\/span>\u00a0<\/span>\u00a0<\/span><\/li>\n<\/ol>\n

            Leadership<\/span><\/b>\u00a0<\/span><\/p>\n

              \n
            1. A personal identity as an entrepreneur, innovator, and agent of change within the business community and the world at large.<\/span>\u00a0<\/span><\/li>\n
            2. Leadership qualities that can be used in professional, personal, and community contexts, including vision, initiative, personal responsibility, team building, and motivating collaborative or collective action.<\/span>\u00a0<\/span><\/li>\n<\/ol>\n

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              Academic Advising<\/h3>\n

              After admission to the Agribusiness and Food Innovation Management program, the Director will serve as temporary advisor during the first one\/two semesters. After forming a practicum team, student teams will select a faculty advisor, who will then serve, together with the Director, as academic advisor to the members of that practicum team.[\/et_pb_text][et_pb_divider _builder_version=”4.27.4″ _module_preset=”default” custom_margin=”||7px|||” global_colors_info=”{}”][\/et_pb_divider][et_pb_text _builder_version=”4.27.4″ _module_preset=”default” header_font_size=”36px” header_2_font=”||||||||” header_2_font_size=”36px” custom_margin=”||12px|||” header_2_font_size_tablet=”32px” header_2_font_size_phone=”24px” header_2_font_size_last_edited=”on|phone” global_colors_info=”{}”]<\/p>\n

              Credit Requirements<\/h3>\n

              Total credits required for the Masters of Agribusiness and Food Innovation Management are 35 credit hours.[\/et_pb_text][et_pb_accordion open_toggle_text_color=”#1E4D2B” closed_toggle_text_color=”#1E4D2B” closed_toggle_background_color=”#F1F1F1″ icon_color=”#F15625″ _builder_version=”4.27.4″ _module_preset=”default” toggle_level=”h3″ toggle_font_size=”18px” db_closeable=”on” db_initial_state=”all_closed” global_colors_info=”{}”][et_pb_accordion_item title=”Read More” open=”on” _builder_version=”4.27.4″ _module_preset=”default” global_colors_info=”{}”]<\/p>\n

              Total credits required for the Masters of Agribusiness and Food Innovation Management are 35 credit hours.<\/span>\u00a0<\/span><\/p>\n