Cultivating a Win at UC Davis Food & Ag Business Challenge
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.
Future of Nutrition: Research and Food Industry Join Forces at UC Davis
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.
Video Gallery
Click on this playlist icon to expand the playlist sidebar (the icon furthest to the right with the three lines and arrow), revealing all the videos in the Industry Immersion series.
What’s a Career in Investing and Finance Like?
UC Investments Academy offers exciting opportunities for UC Davis MBAs
Minhua Zhu MBA 25 shares her insider's view of the finance world through the UC Investments Academy, led by UC Chief Investment Officer Jagdeep Singh Bachher who manages $170B for UC campuses and medical centers.
Got Caviar? UC Davis MBA Food & Ag Industry Immersion Visit to Sustainable Sturgeon Farm
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.
My Mission: Rival the Snack Industry with Nutritious Food Startup
“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.
Brewing a More Sustainable and Nutritious Future
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.
Food Trifecta Summit Features Nexus of Taste, Health, and Sustainability
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.
Wine Unites Us: UC Davis and Burgundy School of Business MBAs Team Up
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.?
UC Davis Places in Top 3 in Second Annual Food & Ag Business Challenge
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.
Building a Business from Repurposed Beer Waste
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.
Cultivating My Ag Roots with a UC Davis MBA
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.
From Uganda to UC Davis: My Journey in Food Sustainability
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.
Fungi-Based Protein Company Meati Launches Scientific Advisory Board To Support Scale-Up, Nutrition Research
Senior Scholar Harold Schmitz heads the five member board
(Forbes) - Meati Foods announced the launch of its inaugural scientific advisory board headed by Harold Schmitz, former chief science officer at Mars and senior scholar at the UC Davis Graduate School of Management.
Moo-ved into Action: Bridging Small Farmers and Big Food Companies
My MBA journey leading to the sustainability team at Blue Diamond Growers
Full-Time MBA alumna Kate Capurso reflects on how her MBA journey, including the Food & Ag Industry Immersions experience, led to the sustainability team at Blue Diamond Growers.
Business and Culture in Chile: Our Whirlwind MBA Study Trip
Exclusive company tours include mining, biotech, farming and winemaking
Full-Time MBA Tommy Henneman and Bay Area MBA Kevin Leung teamed up to detail their class journey to Santiago, Chile, as part of the 2022 International Study Trip.
Chardonnay Marc: A ‘Trifecta’ of Health, Taste and Sustainability
UC Davis research leads to development of food ingredient using winemaking byproduct
UC Davis researchers, including GSM Senior Scholar Harold Schmitz, are providing more insight into how grape skins and seeds, which usually go to waste during the making of chardonnay wine, may be a valuable and healthful ingredient in new food
Our MBA Team Dug Deep into the Keto Diet Market
Gaining experience in niche food product pipeline development
One of the main reasons I chose the UC Davis MBA program is the range of opportunities to learn more about the food and agriculture industry at the world’s top-ranked research university in the field," blogs Nathaniel Morrison MBA 23.
Better Chocolate with Upcycled Chardonnay Grapes: A New Model to Transform the Future of Food
Our UC Davis research: winemaking pomace can make food tastier, healthier and more sustainable
Senior Scholar Harold Schmitz blogs about a "Eureka" moment appropriate for California. Except this time around it was golden Chardonnay rather than gold in the Sierra foothills.
Exclusive Field Visits Reveal the Complexities of Managing Agribusinesses
Native American Opportunity Plan made an MBA more accessible
The UC Davis Graduate School of Management was my choice to pursue an MBA as it offered exactly what I was seeking—and the Food and Agriculture Immersion seemed like an incredible opportunity.