UC Davis research leads to development of food ingredient using winemaking byproduct
UC Davis researchers, including GSM Senior Scholar Harold Schmitz, are providing more insight into how grape skins and seeds, which usually go to waste during the making of chardonnay wine, may be a valuable and healthful ingredient in new food
Gaining experience in niche food product pipeline development
One of the main reasons I chose the UC Davis MBA program is the range of opportunities to learn more about the food and agriculture industry at the world’s top-ranked research university in the field," blogs Nathaniel Morrison MBA 23.
Our UC Davis research: winemaking pomace can make food tastier, healthier and more sustainable
Senior Scholar Harold Schmitz blogs about a "Eureka" moment appropriate for California. Except this time around it was golden Chardonnay rather than gold in the Sierra foothills.
The UC Davis Graduate School of Management was my choice to pursue an MBA as it offered exactly what I was seeking—and the Food and Agriculture Immersion seemed like an incredible opportunity.
Video hosted by Poets&Quants' founder John Byrne
See how our Industry Immersion experiences give UC Davis MBA students access to a powerful, collaborative network tied to UC Davis' globally ranked programs in Food and Agriculture, Biotechnology, Sustainable Energy and Tech Finance.
UC Davis MBA students and the Innovation Institute for Food and Health are partnering with Barnstorm Foundry, a food and heath startup foundry, to discover new markets for novel food ingredients and products that are nutritious, sustainable and accessible.
Opportunity to accelerate industry innovation
UC Davis is well-known as the global epicenter of the food and agriculture technology startup ecosystem. When it came to decide on where I should go for my MBA, the UC Davis Graduate School of Management was my number one choice.
Historic Gift Funds New Center for Agricultural Innovation and Research Grants to Drive a Sustainable Future
The University of California, Davis, announced that philanthropists Lynda and Stewart Resnick, co-owners of The Wonderful Company, have pledged the largest gift ever to the university by individual donors. The $50 million pledge will support the
Our challenging, thrilling and fulfilling immersive student experience
Collaborating through the night, MBA student Baldeep Rai’s interdisciplinary team presented to industry leaders and won the first-ever Food and Ag. Case Competition.
Double Aggie alumnus Curtis Mann BA 02 MBA 06, now one of only about 50 Master of Wine and group vice president at Albertsons Cos., shares his journey in the wine business, and the professors and courses that have helped him excel in his career. Mann recently joined the Graduate School of Management's Alumni Association Board of Directors.
John Byrne praises UC Davis MBA Industry Immersions as model
Holding court with 46 b-schools deans, Poets&Quants Founder John Byrne pointed to the UC Davis MBA program’s Industry Immersions, which helps it stand out from other schools.
Four keys to grassroots social entrepreneurism
MBA alum Yuan Cheng co-founded Shrimply Blue to help restore Lake Tahoe. His team is on a mission built on trust and social impact.
“We benefit from the external perspectives that challenge our internal optics”
HM.CLAUSE Vice President Andres Trillo blogs about MBA students and campus researchers successfully developing solutions in our Food & Ag industry Immersion.
Food & Ag Industry Immersion brings science and business together
Associate Professor Justin Siegel, our Ciocca Visiting Professorship in Innovation & Entrepreneurship, shares his cutting-edge research on sustainable food innovation to promote planetary health.
‘Why did I wait so long to do this?’
Sacramento Part-Time MBA student Brie Hunt on what it’s like to balance a full-time job in the agriculture industry and pursuing a graduate business degree.
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Intense collaboration developing solutions for top executives
Through my MBA and the Food & Ag. Industry immersion, Jonathan Pan MBA 21 says he's been able to experience areas in which my science and business skillset can be bring value to many different companies.
My three months immersed in cheese and spreads
I have long known that I wanted to work in the food industry, and recently I had the chance to explore that dream with a summer internship at Tillamook.
As a food connoisseur, and someone who’s passionate about the farm-to-fork revolution, this was
Jenny Hebets MBA 16 discovered international development as a teenager, but didn’t know it yet. Hebets’ high school required her to volunteer. So for four years, she would truck down to the same community in Tijuana from her Southern California home
Matching strategy with sustainability
Consumer and grower preferences in the agriculture industry are shifting. The earth and number of people living on it are changing. In a response, UC Davis is committed to building a more stable food system for the future.
