Twin Cities campus
 
Twin Cities Campus

Integrated Food Systems Leadership Post-baccalaureate Certificate

College of Veterinary Medicine - Adm
Graduate School
Link to a list of faculty for this program.
  • Program Type: Post-baccalaureate credit certificate/licensure/endorsement
  • Requirements for this program are current for Fall 2019
  • Length of program in credits: 13
  • This program requires summer semesters for timely completion.
  • Degree: Integrated Food Systems Leadership PBacc Cert
Along with the program-specific requirements listed below, please read the General Information section of this website for requirements that apply to all major fields.
The Integrated Food Systems Leadership Certificate is an interdisciplinary program targeted for early to mid-career working professionals seeking to improve their leadership skills in the context of the farm-to-fork food system. The certificate program is ideal for aspiring or new leaders seeking to increase their leadership, expand their food system perspective, take on additional responsibility, and improve effectiveness in their organization. The program focuses on developing leadership and critical thinking skills using a food systems approach while working across disciplines in industry, academia, government agencies, and intergovernmental organizations. This certificate also provides participants with knowledge and skills to enhance their current roles and career through development of a robust knowledge of production, policy, and business aspects of the global food supply chain.
Program Delivery
  • primarily online (at least 80% of the instruction for the program is online with short, intensive periods of face-to-face coursework)
Prerequisites for Admission
The preferred undergraduate GPA for admittance to the program is 3.00.
all degrees acceptable
all degrees acceptable
Other requirements to be completed before admission:
Applicants must be early to mid-career working professionals
International applicants must submit score(s) from one of the following tests:
  • TOEFL
    • Internet Based - Total Score: 79
    • Internet Based - Writing Score: 21
    • Internet Based - Reading Score: 19
    • Paper Based - Total Score: 550
  • IELTS
    • Total Score: 6.5
    • Reading Score: 6.5
    • Writing Score: 6.5
  • MELAB
    • Final score: 80
Key to test abbreviations (TOEFL, IELTS, MELAB).
For an online application or for more information about graduate education admissions, see the General Information section of this website.
Program Requirements
Use of 4xxx courses towards program requirements is not permitted.
A minimum GPA of 3.00 is required for students to remain in good standing.
At least 2 semesters must be completed before filing a Degree Program Form.
Required Courses
IFSL 7000 - Keys to Effective Leadership (1.0 cr)
IFSL 7011 - Food Production, Processing, and Supply Chains (2.0 cr)
IFSL 7021 - Food Governance, Policy, and Regulation (2.0 cr)
IFSL 7031 - Food Security, Safety, and Defense (2.0 cr)
IFSL 7041 - Food Business, Marketing, and Product Development (2.0 cr)
IFSL 7051 - Leading Across Integrated Food Systems (2.0 cr)
IFSL 7061 - Teamwork: Food Systems in Action (1.0 cr)
IFSL 7070 - Communications and Critical Thinking (1.0 cr)
 
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IFSL 7000 - Keys to Effective Leadership
Credits: 1.0 [max 1.0]
Grading Basis: A-F only
Typically offered: Every Fall
This is the first of two in-person Leadership Focused Course in the Integrated Food Systems Leadership Certificate Program. Students will spend four (4) consecutive days on the University of Minnesota campus, with a focus on leadership theory concerning effective collaboration, communication, and leadership skills using a food systems approach while working across disciplines in industry, academia, government agencies, and inter-governmental organizations. Enrollment is limited to students accepted into the Integrated Food Systems Leadership Certificate Program.
IFSL 7011 - Food Production, Processing, and Supply Chains
Credits: 2.0 [max 2.0]
Grading Basis: A-F only
Typically offered: Every Fall
The goal of this class is to learn how the agricultural-based food system works for different food products, from production through processing to the consumer, and how the supply chain impacts the quality, safety, and security of the foods produced. This course requires program approval/consent to register. Enrollment is limited to students accepted into the Integrated Food Systems Leadership Certificate Program.
IFSL 7021 - Food Governance, Policy, and Regulation
Credits: 2.0 [max 2.0]
Grading Basis: A-F only
Typically offered: Every Fall
This course will provide students with an understanding of the US system of regulation of food product formulation, manufacturing, labeling and advertising, including insight into the manner in which regulation and the underlying food laws are affected by scientific developments and changing societal values and concerns. Enrollment is limited to students accepted into the Integrated Food Systems Leadership Certificate Program.
IFSL 7031 - Food Security, Safety, and Defense
Credits: 2.0 [max 2.0]
Grading Basis: A-F only
Typically offered: Every Fall
This course will provide students with an understanding of the basic principles of food security including the availability, accessibility, affordability, safety and nutritional value of food. It will allow students to differentiate food security, food safety, and food defense, and to grasp the complexity of ethical and science trade-offs affecting decision-making across food security, food safety, and food defense. These principles will be highlighted through a variety of historical food security, safety, and defense incidents. At the conclusion of the course, students will evaluate a current, major food-borne disease outbreak using concepts learned from past outbreaks.
IFSL 7041 - Food Business, Marketing, and Product Development
Credits: 2.0 [max 2.0]
Grading Basis: A-F only
Typically offered: Every Spring
This course will provide students with an understanding of the economic implications of decisions made at each stage of the agricultural and food production system and how it relates to current food system issues. Enrollment is limited to students accepted into the Integrated Food Systems Leadership Certificate Program.
IFSL 7051 - Leading Across Integrated Food Systems
Credits: 2.0 [max 2.0]
Grading Basis: A-F only
Typically offered: Every Summer
This 7-week online course focuses on the practical application of leadership theory. Weekly online synchronous meetings will provide students with the opportunity to discuss and consider the practical application of effective collaboration, communication, and leadership skills using a food systems approach while working across disciplines in industry, academia, government agencies, and inter-governmental organizations. Students are required to complete an individual capstone project. Enrollment is limited to students accepted into the Integrated Food Systems Leadership Certificate Program.
IFSL 7061 - Teamwork: Food Systems in Action
Credits: 1.0 [max 1.0]
Grading Basis: A-F only
Typically offered: Every Summer
In this course, all members of the Integrated Food Systems Cohort will work together to complete a Food Systems in Action Project. The Food Systems in Action Project will address an issue or grand challenge affecting the food system. Each cohort will receive a different issue or grand challenge that is currently being discussed with potential impacts across the food system. Enrollment is limited to students accepted into the Integrated Food Systems Leadership Certificate Program.
IFSL 7070 - Communications and Critical Thinking
Credits: 1.0 [max 1.0]
Grading Basis: A-F only
Typically offered: Every Spring
This is the second of two in-person Leadership Focused Course in the Integrated Food Systems Leadership Certificate Program. Students will spend 4 consecutive days on the University of Minnesota campus, with a focus on communication and critical thinking as using a food systems approach while working across disciplines in industry, academia, government agencies, and inter-governmental organizations.