UNIV 6050

This course is is open to any graduate student working on a topic related to agri-food. Students work in groups to collaborate with NGOs, government agencies, or businesses on agri-food projects. Through these projects and a series of modules, students build knowledge and competencies in business development, communication, social innovation, project management, and entrepreneurship. This course is limited to 36 students. Priority Arrell Scholars, and Food from Thought funded graduate students. [Department(s): School of Hospitality, Food and Tourism Management]