Twin Cities campus

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Twin Cities Campus

Applied Sciences Leadership M.P.S.

CCAPS Graduate Programs Instruction
College of Continuing and Professional Studies
Link to a list of faculty for this program.
Contact Information
CCAPS - Degree and Credit Programs Room 20 RuttanH 6045B 1994 Buford Ave St. Paul, MN 55108
Email: ccapsinfo@umn.edu
Website: https://ccaps.umn.edu/master-professional-studies-applied-sciences-leadership
  • Program Type: Master's
  • Requirements for this program are current for Fall 2024
  • Length of program in credits: 30
  • This program does not require summer semesters for timely completion.
  • Degree: Master of Professional Studies
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 Applied Sciences Leadership MPS is a fully online degree that provides working, non-traditional students the opportunity to enhance the qualitative human-centered and quantitative data-focused professional skills integral to workplace success and advancement. Through coursework and a capstone project, graduates will gain the crucial broad, cross-competency leadership skills and deep knowledge of their selected scientific focus that emphasized by employers.
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.
A bachelor’s degree in a related sciences field from an accredited post-secondary US institution is required.
Other requirements to be completed before admission:
A minimum 3.0 GPA is preferred. • Online University application • Online application fee • Resume or CV • Professional Statement (1-2 pages) • Two letters of recommendation from academic or professional referees
Special Application Requirements:
International applicants are strongly encouraged to contact the University’s International Student and Scholar Services office (www.isss.umn.edu) for visa requirements.
International applicants must submit score(s) from one of the following tests:
  • TOEFL
    • Internet Based - Total Score: 84
    • Internet Based - Writing Score: 21
    • Internet Based - Reading Score: 19
    • Paper Based - Total Score: 563
  • IELTS
    • Total Score: 6.5
    • Reading Score: 6.5
    • Writing Score: 6.5
  • MELAB
    • Final score: 84
  • MN Batt
Key to test abbreviations (TOEFL, IELTS, MELAB, MN Batt).
For an online application or for more information about graduate education admissions, see the General Information section of this website.
Program Requirements
Plan C: Plan C requires 30 major credits and up to credits outside the major. There is no final exam. A capstone project is required.
Capstone Project: ASCL 6002, completed in consultation with the advisor, comprises the application of knowledge gained through program coursework to the investigation of a scientific question in the student’s selected focus area.
This program may be completed with a minor.
Use of 4xxx courses toward program requirements is permitted under certain conditions with adviser approval.
A minimum GPA of 3.00 is required for students to remain in good standing.
Students must earn a minimum grade of B- for courses taken on the A-F grading basis.
Bookend Courses (6 credits)
Take the following courses:
ASCL 6001 - Perspectives in Integrated Applied Sciences (3.0 cr)
ASCL 6002 - Applied Sciences Leadership Capstone (3.0 cr)
Core Courses (12 credits)
Take the following courses:
ASCL 6312 - Finance for Non-financial Managers (3.0 cr)
ASCL 6313 - Data for Decision Making (3.0 cr)
ASCL 6315 - Legal and Ethical Business Issues for Science Professionals (3.0 cr)
Option
Take either ASCL 6314 OR ASCL 6316.
ASCL 6314 - Leading Projects and Teams (3.0 cr)
or ASCL 6316 - Transformational Leadership in an Intercultural World (3.0 cr)
Program Sub-plans
Students are required to complete one of the following sub-plans.
Students may not complete the program with more than one sub-plan.
Poultry Health
Students pursuing the University’s Poultry Health graduate certificate may apply the following courses to certificate credit requirements. Refer to the Poultry Health certificate website for more information.
Required Courses (9 credits)
Take the following courses.
POUL 5101 - Living in a microbial world and raising animals: the poultry perspective (3.0 cr)
POUL 5102 - How safe is your chicken? Food safety from a poultry perspective (3.0 cr)
POUL 5103 - Poultry biosecurity: framework for healthy production (3.0 cr)
Electives (3 credits)
Select 3 credits from the following, in consultation with the advisor. Note: Elective POUL 5016 includes a required one week in-person component.
Take 3 or more credit(s) from the following:
· POUL 5001 - Avian Anatomy and Physiology (1.0 cr)
· POUL 5002 - Poultry Nutrition (1.0 cr)
· POUL 5003 - Poultry Diseases (1.0 cr)
· POUL 5013 - Animal Welfare (1.0 cr)
· POUL 5015 - Broiler/Layer/Turkey Rotation (1.0 cr)
· POUL 5016 - Capstone in Molecular Technologies (1.0 cr)
Regulatory Affairs for Food Professionals
Students pursuing the University’s Regulatory Affairs for Food Professionals graduate certificate may apply the following courses to certificate credit requirements. Refer to the Regulatory Affairs for Food Professionals certificate website for more information.
Required Courses (12 credits)
Take the following courses.
ASCL 6212 - Regulatory Affairs for Food Product Development and Market Entry (3.0 cr)
ASCL 6213 - Regulatory Affairs for Food Production and Distribution (3.0 cr)
ASCL 6214 - Regulatory Affairs for Food Claims and Labeling (3.0 cr)
ASCL 6215 - Landmark Food Cases Shifting Regulatory Policy (3.0 cr)
Self-design Track
The Self-design Track is for students who may be pursuing careers in fields beyond food, including sustainability, water, technology, etc. Students must take a total of 12 credits chosen in consultation with the director of graduate studies to complete the MPS 30-credit minimum. Courses may be taken from multiple colleges.
  
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ASCL 6001 - Perspectives in Integrated Applied Sciences
Credits: 3.0 [max 3.0]
Grading Basis: A-F only
Typically offered: Every Fall
This course serves as an introductory anchor for students in the Master of Professional Studies in Applied Sciences Leadership. This course will introduce the applied sciences leadership framework and how it relates to the disciplinary focus areas in the program. The course will improve science-based communication skills, introduce applied research techniques, and sharpen critical thinking skills through exploration of current scientific inquiry.
ASCL 6002 - Applied Sciences Leadership Capstone
Credits: 3.0 [max 3.0]
Grading Basis: A-F only
Typically offered: Every Spring
This course serves as the capstone course for students in the Master of Professional Studies in Applied Sciences Leadership. This course will synthesize the disciplinary and applied sciences leadership coursework taken by students during their graduate career and will facilitate completion of an individualized, applied capstone project based on their applied science focus area. The course further develops scientific communication skills and sharpens critical thinking through investigating a scientific question. This culminating experience provides students with an opportunity to engage in creative problem-solving that addresses pressing real-world needs.
ASCL 6312 - Finance for Non-financial Managers
Credits: 3.0 [max 3.0]
Grading Basis: A-F or Aud
Typically offered: Every Fall
This course explores organizational finance from the lens of a non-financial manager, helping students gain an applied understanding of financial and accounting concepts and the role finance plays in the economic viability of a business. Students will learn to construct financial statements and use these tools to strategically determine the overall business financial health. Students will forecast possibilities for future growth in relation to costs associated with operational expenses and the cost of capital. Students will review basic economic frameworks and complete case studies focusing on the connection of global economic influences to company and industry financial indicators. Specific topics include financial analysis; planning, forecasting, and budgeting; cash flow, and strategic financing.
ASCL 6313 - Data for Decision Making
Credits: 3.0 [max 3.0]
Grading Basis: A-F or Aud
Typically offered: Every Spring
This course aims to provide knowledge and equip students with techniques to transform data into information that decision makers can use in order to make decisions. Students will learn the importance of source and quality of the data, input from and impact on stakeholders, and how social, community, and political or governmental dynamics come into play in the decision-making process. By the end of this course, students will understand and be able to apply decision-making data collection, analysis, synthesis, and presentation skills to incorporate an abundant and wide-variety of data in order to make an informed decision. This course will have didactic and application components where students will be able to apply the skills and knowledge learned.
ASCL 6315 - Legal and Ethical Business Issues for Science Professionals
Credits: 3.0 [max 3.0]
Grading Basis: A-F only
Typically offered: Every Spring
Legal and/or ethical non-compliance can have significant negative impacts for any company and its employees, including (i) negative impact on a company?s stock price and value, (ii) whether the desired/needed talent wants to work for a company, (iii) whether customers want to buy products or services from a company and (iv) whether suppliers want to sell products or services to a company. In this course you will (i) learn how to identify potential legal and/or ethical dilemmas before they become scandals, (ii) confirm your personal values and learn your ethical type and understand how they impact your assessment of ethical and legal dilemmas, (iii) learn how to identify the most appropriate stakeholders and their perspectives to evaluate and resolve legal and ethical dilemma,(iv) learn how to to identify conflicts of interests and other red flags, (v) learn to identify personal and general cognitive biases that impact your/others evaluation of potential legal and ethical dilemmas, (vi) develop a personalized methodology to evaluate, resolve, and accept accountability for resolving legal and/or ethical dilemmas in the real world, and (vii) learn the importance and value of crisis management and crisis communication plans when dealing with legal or ethical noncompliance.
ASCL 6314 - Leading Projects and Teams
Credits: 3.0 [max 3.0]
Grading Basis: A-F or Aud
Typically offered: Every Spring
This course provides students the background and skills needed to enhance teamwork, make informed business decisions, or resolve productivity issues effectively. This course will focus on the principles techniques, and tools used to plan, control, monitor, and review projects to meet organizational monetary and time constraints. Through case studies and practical application, students will practice project management skills along with setting team priorities, performance objectives, and the team decision making process.
ASCL 6316 - Transformational Leadership in an Intercultural World
Credits: 3.0 [max 3.0]
Grading Basis: A-F or Aud
Typically offered: Every Fall
This course will explore and transform personal leadership styles to succeed in a dynamic cross-cultural environment. Today?s organizations are being impacted by fast tracking global trends that are shaping the very concept of leadership. Course material will review the fundamental tenets of leadership, provide nuance to self-leadership and organizational leadership, and address major global trends that require different sets of leadership skills. In addition, it will address these leadership concepts and skills within a cross-cultural context including exploration of intercultural competencies and strategies required to practice inclusive and diverse leadership.
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.
POUL 5101 - Living in a microbial world and raising animals: the poultry perspective
Credits: 3.0 [max 3.0]
Grading Basis: A-F only
Typically offered: Every Spring
It?s a microbial world. We are just living in it. This statement by Professor Mark Martin could not be more relevant than it is today. In every aspect of life, microbes play a role. This is particularly true in agricultural practices used to grow food for the human population. Good and bad, microbes are intricately linked to the practice of raising meat, fruits, and vegetables for human consumption. The purpose of this online course is to emphasize the holobiont, which is the host itself plus the assemblage of microbes living inside and outside of it. This is different than your typical microbiology course. Yes, we will cover the basics of microbiology, and the role of the microbiome in the maintenance of health and disease. But we will also put this information in the context of ecology. Using the poultry production environment as an example, you will learn about the basics of poultry production and how microbes contribute to every aspect of the production chain - including the bird itself, the barns that birds are grown in, the ecosystem surrounding these barns, the processing plants that produce our meat, and even ?us? as we interface with live production animals and consume their meat. In practical terms, this course will train you to appreciate and understand how normal ?commensal? microbes in the animal and its surrounding environment are important for everyday life, health, and success. This course is suitable for upper-level undergraduate students, graduate students, and non-traditional industry professionals.
POUL 5102 - How safe is your chicken? Food safety from a poultry perspective
Credits: 3.0 [max 3.0]
Grading Basis: A-F only
Typically offered: Every Summer
The purpose of this course is to provide introduction to food safety with emphasis on poultry production. An emphasis will be given to understanding the major pathogens transmitted through live poultry and products and how they can be controlled or mitigated in live production and processing steps. After completing this course, you will have understanding of the basic food safety principles, major foodborne pathogens in poultry, principles of hazard analysis and critical control points (HACCP)-approach of food safety, meat and egg safety, and major preharvest and post-harvest approaches to safety of poultry foods. This course is suitable for upper-level undergraduate students, graduate students, and non-traditional industry professionals.
POUL 5103 - Poultry biosecurity: framework for healthy production
Credits: 3.0 [max 3.0]
Grading Basis: A-F only
Typically offered: Every Fall
In 2015, an avian influenza virus was introduced to poultry production in the upper Midwestern United States. This outbreak resulted in the destruction of more than 43 million chickens and turkeys raised for meat and egg production, devastating these poultry industries. This changed our view of biosecurity forever as it related to protecting the poultry supply. While this virus has subsided, we do not know where or when the next threat will emerge, and as such we need to be prepared for the unknown. The purpose of this course is to provide the principles of biosecurity, with an emphasis on poultry production. This course will cover the basics of biosecurity, and the role of everyone in the maintenance of biosecurity in commercial broiler chickens, turkeys, and egg layers. You will learn about biosecurity and will learn how to develop an effective biosecurity plan while navigating regulations and other logistical challenges. This online course is suitable for upper-level undergraduate students, graduate students, and non-traditional industry professionals.
POUL 5001 - Avian Anatomy and Physiology
Credits: 1.0 [max 1.0]
Grading Basis: A-F or Aud
Typically offered: Every Spring
This course provides an abbreviated overview of avian anatomy and physiology at the gross and cellular levels. Basic avian anatomy and physiology will be presented in the context of the commercial broiler chicken and turkey.
POUL 5002 - Poultry Nutrition
Credits: 1.0 [max 2.0]
Grading Basis: A-F only
Typically offered: Every Spring
The purpose of this course is to provide the principles of poultry nutrient metabolism, feed composition, and chemistry as it applies to commercial broiler chickens and turkeys.
POUL 5003 - Poultry Diseases
Credits: 1.0 [max 2.0]
Grading Basis: A-F only
Typically offered: Every Fall
The purpose of this course is to provide introduction to common diseases of poultry, focusing on commercial broiler chicken and turkey production in the United States. We will start with an introduction to the principles of disease, and the role of the host in susceptibility to disease. Then, specific diseases will be covered, including viral, bacterial, fungal, and protozoal pathogens. Finally, non-infectious disease associated with nutrition, metabolism, and toxins will be covered. The student will gain understanding of the pathogen and host relative to each disease covered.
POUL 5013 - Animal Welfare
Credits: 1.0 [max 2.0]
Grading Basis: A-F only
Typically offered: Every Fall
This course will cover the basic principles, history, and application of animal welfare science for poultry. Students will learn to assess the welfare of poultry using science-based methods and reasoning. This course will provide background and application of animal welfare science.
POUL 5015 - Broiler/Layer/Turkey Rotation
Credits: 1.0 [max 1.0]
Grading Basis: A-F only
Typically offered: Every Summer
This course will serve as the capstone of the Applied/Production track of the Poultry Health Certificate. This one-week, in-person experience will be catered to the student?s interest in one of three areas: commercial broiler chicken, chicken layer, or turkey production. The student will choose one of these three experiences and will learn core competencies in that area over a 1-week intensive hands-on course.
POUL 5016 - Capstone in Molecular Technologies
Credits: 1.0 [max 1.0]
Grading Basis: A-F or Aud
Typically offered: Every Summer
This course will serve as the capstone of the Research/Diagnostics track of the Poultry Health Certificate. This one-week, in-person experience will take place at the MCROC laboratory in Willmar, Minnesota. The student will learn about core molecular techniques and gain hands-on experience with these techniques over a 1-week intensive hands-on course.
ASCL 6212 - Regulatory Affairs for Food Product Development and Market Entry
Credits: 3.0 [max 3.0]
Grading Basis: A-F only
Typically offered: Every Spring
This course equips participants with the regulatory affairs knowledge and critical analysis skills necessary to navigate the regulatory environment for food product innovation, formulation, and market entry. Participants will also gain insight into the way regulation and the underlying food laws are affected by scientific developments and changing societal values and concerns.
ASCL 6213 - Regulatory Affairs for Food Production and Distribution
Credits: 3.0 [max 3.0]
Grading Basis: A-F only
Typically offered: Every Fall
This course equips participants with the regulatory affairs knowledge and critical analysis skills necessary to navigate and apply the regulatory requirements for safe food production and distribution. Participants will also gain insight into the way regulation and the underlying food laws are affected by scientific developments and changing societal values and concerns.
ASCL 6214 - Regulatory Affairs for Food Claims and Labeling
Credits: 3.0 [max 3.0]
Grading Basis: A-F only
Typically offered: Every Spring
This course equips participants with the regulatory affairs knowledge and critical analysis skills necessary to navigate the regulatory affairs for food claims and labeling. Participants will also gain insight into the way regulation and the underlying food laws are affected by scientific developments and changing societal values and concerns.
ASCL 6215 - Landmark Food Cases Shifting Regulatory Policy
Credits: 3.0 [max 3.0]
Grading Basis: A-F only
Typically offered: Every Spring
This course will explore landmark food events that resulted in changes in food laws, regulations, policies, and approaches. A case study approach will be used to analyze how these learnings may be applied in future food innovation, safety, and marketing programs. Course participants will use the historical cases to identify future conditions indicative of an emerging incident that may rise to the level of a landmark case.