Twin Cities campus

This is archival data. This system was retired as of August 21, 2023 and the information on this page has not been updated since then. For current information, visit catalogs.umn.edu.

 
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.
Contact Information
1365 Gortner Ave, St. Paul, MN 55108; 612-624-2459
  • Students will no longer be accepted into this program after Spring 2023. Program requirements below are for current students only.
  • Program Type: Post-baccalaureate credit certificate/licensure/endorsement
  • Requirements for this program are current for Fall 2023
  • Length of program in credits: 12
  • This program requires summer semesters for timely completion.
  • Degree:
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 Post-Baccalaureate Certificate (IFSL Certificate) is a competency-based, interdisciplinary, and cross-collegiate graduate certificate program focusing on developing leadership skills in the context of integrated food systems. The primary objective of the IFSL Certificate is to develop leaders with robust knowledge about the interrelationships among aspects of the global food supply - production, processing, supply chain, regulation, policy, food safety, food security, product development, business and marketing, consumer demands, and communication - 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.
Program Delivery
  • completely online (all program coursework can be completed online)
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 (12 credits)
Take the following courses:
IFSL 7001 - Keys to Authentic and Effective Leadership (2.0 cr)
IFSL 7011 - Food Production Farm to Fork (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)
 
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IFSL 7001 - Keys to Authentic and Effective Leadership
Credits: 2.0 [max 2.0]
Grading Basis: A-F only
Typically offered: Every Fall
Learn authentic and effective leadership skills and how to transition them into the workplace. Students will explore strategies for a 24/7 world, navigating crucial conversations, leading across organizations, situational awareness and cascading effects, emotional awareness, decision-making, strategic thinking, and their personal leadership style.
IFSL 7011 - Food Production Farm to Fork
Credits: 2.0 [max 2.0]
Grading Basis: A-F only
Typically offered: Every Fall
Explore the complexity and diversity within the food system using different food products, from on-farm production through processing and distribution to the consumer, including the impact of global supply chains. Learn how the agricultural-based food system from farm to fork impacts the quality, safety, and security of the foods produced.
IFSL 7021 - Food Governance, Policy, and Regulation
Credits: 2.0 [max 2.0]
Grading Basis: A-F only
Typically offered: Every Fall
Learn to navigate the regulatory system for food product formulation, manufacturing, labeling, and advertising including the jurisdiction and complex interaction of regulatory agencies. Gain insight into how regulations, and the underlying food governance and policy, are affected by scientific developments and changing societal values and concerns.
IFSL 7031 - Food Security, Safety, and Defense
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 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. This course requires program approval/consent to register.
IFSL 7041 - Food Business, Marketing, and Product Development
Credits: 2.0 [max 2.0]
Grading Basis: A-F only
Typically offered: Every Spring
Evaluate the economic implications of decisions made at each stage of the agricultural and food production system and how they relate to current food system issues. Explore current food system issues and opportunities related to business, marketing, and product development, including issue breadth, complexity, scientific advances, and new ideas.
IFSL 7051 - Leading Across Integrated Food Systems
Credits: 2.0 [max 2.0]
Grading Basis: A-F only
Typically offered: Every Spring
Integrate the concepts from food production, policy, security, and business using real-world case studies. Explore the impact that decisions, policies, and unforeseen circumstances can have as they ripple across the food system. Prepare a case-study that demonstrates a food systems approach to a current issue.