Master of Science in Product Development - Food and Beverage

Concordia University Wisconsin

USA,Wisconsin

 0 Shortlist

24 Months

Duration

CAD 21,072/year

Tuition Fee

CAD 60

Application Fee

Apply Date

USA, Wisconsin

Type: University

Location Type: Semi-Urban

Founded: 1881

Total Students: 8,000 +

Int. Students: 540 +

Campus Detail

Main Campus Address

12800 N Lake Shore Dr, Mequon, WI 53097, United States

Master of Science in Product Development - Food and Beverage

Program Overview

The food and beverage track of the MPD, explores the business of food and beverage development; from the development process in the marketplace, to package design, to marketing and management. You’ll partner with industry leaders on projects, and perform work in state-of-the-art food science and sensory labs.

Of course, a program like this wouldn’t be complete if we didn’t teach you the entrepreneurial skills you’ll need to start your own company. But you’ll also learn to build critical-thinking and teamwork skills through case-based teaching and labs, blending technical skills with business, legal, regulatory, and compliance knowledge. You’ll learn how to use analytics and demand projections to make management decisions, while using concepts—like Lean Six Sigma and sensitivity analysis—to solve operations and process-optimization challenges.

Program Highlights

  • Developed with input from industry experts such as Sargento, Sendik’s, Palermos, Kwik Trip, and the Food and Beverage Trade Organization for Wisconsin (FaB)
  • This unique program provides focus on new product development and launch, blending business, science, marketing, and the culinary arts
  • Includes seminar series with industry leaders
  • Thesis project with a corporate partner project or a product launch
  • Central course requirement for all students is a two-semester “Food and Beverage Product
  • Development and Launch” course, which walks students through the entire development process from ideation to launch
  • A newly constructed building on campus includes an innovative space with a dedicated food science and sensory lab to conduct product research