20-year veteran of the US wine industry; alumni board leader
Double Aggie alumnus Curtis Mann, one of about 50 Master of Wine and an executive at Albertsons Cos., has been a leader in the wine business for more than two decades.
Shaping product development strategies through research and consumer insights
MBA student Julissa de Gonzalez led a team to gauge consumer attitudes toward alternative proteins, helping Yeti Foods shape product development for its mushroom-based meat alternatives.
Tai Doong, Torani president and UC Davis MBA alum, and Erica Pattni, Rivalz
Get expert advice and highlights from our panel with Tai Doong, president of Torani, and Erica Pattni, chief marketing officer of Rivalz Snacks. Learn more about the impact of AI, data analytics, and trends shaping food and ag marketing careers.
My reflections from the UC Davis Innovation Institute for Food and Health’s 2024 Partner Summit
What’s it like convening 300+ leaders to address pressing issues in food and health? Part-Time MBA Marissa Pickard, strategic marketing manager for the UC Davis Innovation Institute for Food and health, reveals the behind-the-scenes creation of "uncommon connections."
Food & Agriculture Industry Immersion experience offers interdisciplinary deep dive
Five reasons the UC Davis MBA Food & Ag Industry Immersion is ideal for career growth: specialized expertise, cutting-edge research, real-world partnerships, strong career placement, and a focus on sustainability.
UC Davis MBA teams consult on market research for new products
The UC Davis Innovation Institute for Food and Health at its annual Partner Summit today announced an expanded collaboration with Denmark-based BioInnovation Institute (BII) to accelerate commercialization of discoveries in protein nutrition.
New product cites UC Davis MBA student market research
UC Davis MBA students’ research with Barnstorm Foundry and the UC Davis Innovation Institute for Food and Health found plant-based milk accounts for 16% of sales, driving new products like Gen N by Nutr, a high-end smart home plant-based milk maker.
Harold Schmitz, senior GSM scholar and partner at The March Group, tells Nutrition Insight that UC Davis spans the whole network of a business model, including management, finance, marketing, and genomics.
Building community and sustainable change through social cause and entrepreneurship
Galih Setiawan MBA 24, co-founder of HappyFeed, reflects on his journey as a first-gen student transitioning from corporate life to winning the Food and Ag category in the Big Bang! Business Competition, and how UC Davis GSM nurtured his entrepreneurial spirit.
How we built a business plan for HM.CLAUSE in under 12 hours
Danielle Kleiner-Kanter MBA 25 reveals the strategy behind building a winning business plan for HM.CLAUSE in less than 12 hours, leading her team to victory at the UC Davis Food & Ag Business Challenge.
Food and Agriculture Industry Immersion brings a “flavor of UC Davis” to its MBA program
Nutrition Insight story details the business school’s work on building multi-disciplinary UC Davis teams cooperating to solve problems in the Food & Agriculture Industry Immersion program. Business executives praise the program.
MBA alumnus Ali Bolourchi leads exclusive tour
UC Davis MBA students learn first-hand about the process of making sustainable, high-quality caviar on an exclusive tour of the Tsar Nicoulai Caviar sturgeon farm led by MBA alumnus Ali Bolourchi, the eco-certified farm's president. Watch the video.
“Make the world a better place for the next generation”
Double Aggie Peter Barrick MBA 16, CEO of snack food startup Rivalz, is focused on reversing the global pandemic of malnutrition, insulin resistance, diabetes, and obesity propagated by Big Snack companies over the past 50 years.
Upcycling spent beer grains can pack foods and beverages with sustainable nutrition
Are beer grains the next big breakthrough to battle global malnutrition? GSM Senior Scholar Harold Schmitz's latest groundbreaking food research shows that upcycled brewers’ spent grain is rich in protein and fiber and more sustainable than other plant-based ingredients.
Hosted by UC Davis MBA Food & Wine Leadership Club
Full-Time MBA Nathaniel Morrison of the Food & Wine Leadership Club recaps their campus-wide event featuring experts’ views and the story behind Vine to Bar chocolate.
How UC Davis led me to Chile and the international business of wine
MBA student Lauren Goldenberg sums up the international collaboration: We presented ways to improve the perception of Chilean wine in the U.S. Wine enthusiasts know that Chile produces beautiful, complex, world-class wine, but how could this perception be amplified in the U.S.?
Competition draws student teams from across California and the West
Students put their collective experience, knowledge and skills to work on a pressing supply chain issue facing Driscoll’s, the world’s largest berry company and lead sponsor of the challenge—with $6,000 in prize money to the top teams.
My exclusive fireside chat with EverGrain founder and CEO Gregory Belt
Zak Wardle MBA 24 shares a behind-the-scenes look into his conversation with top food executive and CEO of EverGrain, Greg Belt.
Bringing new perspective to my fifth-generation farming family
Agriculture is in Nathan James’ blood. This fifth-generation pear farmer and Coast Guard veteran shares details about what he’s gained by being part of the GSM community.
What I learned as an MBA about feeding the world and combating food waste
Having worked with rural farmers in Uganda, Justine Okello MBA 23 had a unique perspective when he enrolled in the UC Davis food and agriculture industry immersion program.