CIA Master's Degree in Food Business

FOOD

THE BUSINESS OF

CIA Master's Degree in Sustainable Food Systems

FOOD SYSTEMS

THE FUTURE OF OUR

CIA Wine Management Master's Degree

WINE

THE BUSINESS OF

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FOODBIZ+ Online Conversations with Food Industry Leaders

To learn more about the CIA's online master's degrees in food business, sustainable food systems, or wine and beverage management click here.

GRADUATE DEGREE & PROGRAMS

GRADUATE DEGREE & PROGRAMS

WHAT THEY ARE SAYING

Read what students of the Master of Professional Studies in Food Business Online Degree Program are saying about the course.

“The level of access we have to the most respected leaders in the food business is something that only the CIA can deliver. The depth and breadth of the Institute's professional network is unparalleled, and it is completely at our disposal to explore our interests and to leverage opportunities for growth within the industry.” - Zachary Garza, learner of the CIA Master's in Food Business program

“I was intimately familiar with the extremely high standards The Culinary Institute of America upholds. I knew if they finally decided to put their name to a graduate level degree, it was going to be right for me. The MPS program also puts in place a strong growth and empowerment network. The group goal is individual success to bring our industry to the next level.” - Ryan Bishop, learner of the CIA Master's in Food Business program

“I would recommend this program. As the demands of our industry increase, career tracks evolve, and information is shared even faster, higher education will be even more necessary in our field. This format is a great way to do this while continuing to grow a career.” - Christine Migton, learner of the CIA Master's in Food Business program

LEAD FACULTY

Our faculty are among the foremost doers, makers, entrepreneurs and innovators from the worlds of education, business, design and technology. They share a passion for craft and mastery, but also for surprise and experimentation.

  • Helene York

    Global Supply Chain Innovator + Strategic Advisor

  • Steven Goldstein

    Brand Innovation & Change Leader

  • Brooke Golden

    General, Manager, Nourishing Growth, LLC

  • Jen Paragallo

    Operating Partner at Insignia Capital and EVP Sales & Marketing, Tillamook Country Smoker

  • Philip Colicchio

    Executive Managing Director, Cushman & Wakefield, Specialty F&B, Entertainment & Hospitality Consulting

View All Faculty

LEAD FACULTY

Our faculty are among the foremost doers, makers, entrepreneurs and innovators from the worlds of education, business, design and technology. They share a passion for craft and mastery, but also for surprise and experimentation.

  • Helene York

    Global Supply Chain Innovator + Strategic Advisor

  • Steven Goldstein

    Brand Innovation & Change Leader

  • Brooke Golden

    General, Manager, Nourishing Growth, LLC

  • Jen Paragallo

    Operating Partner at Insignia Capital and EVP Sales & Marketing, Tillamook Country Smoker

  • Philip Colicchio

    Executive Managing Director, Cushman & Wakefield, Specialty F&B, Entertainment & Hospitality Consulting

  • Bruce German

    Professor and Chemist, Food Science and Technology, UC Davis

  • Don Buder

    Partner, Davis Wright Tremaine LLP; Naturally Bay Area Board Chair

  • Robert J. Johnson

    Professor of History in the Liberal Arts/Applied Food Studies Department of The Culinary Institute of America.

  • Chris Cornyn

    Chief Innovation Officer, BEFORE Brands

  • Justin Siegel

    Acting Director, Innovation Institute for Food and Health, UC Davis

  • Matt Gregory

    Director of Innovation and Emerging Platforms, Plum Organics; Former Director of Operations & Supply Chain, Two Degrees

  • Tom Tomich

    Director, Agricultural Sustainability Institute Professor, UC Davis; Chair, Sustainable Food Systems, UC Davis

  • Neil Grimmer

    Founder and CEO, Habit; Co-Founder and Chairman Plum Organics

  • Kurt Huffman

    Owner & Managing Partner, ChefStable

  • Robert Bath, MS, CHE

    Professor of Wine and Beverage Studies at The Culinary Institute of America.

  • Kyleigh Wawak

    Innovation Director, Ignite at Salesforce

  • Adia Benson

    Culinary Designer, gravitytank; Chef, Storyteller; Food Prototyping Expert

View All Faculty

Programs Designed for Food Innovators

Aspiring Entrepreneurs

Eager to make an impact in the food industry, yet in need of the skills, practice, and network to turn an idea into a business.

Courses

Career Explorers

Contemplating a leap into the food industry, yet in need of the training, planning, and network to go for it.

Courses

Company Intrapreneurs

Leaders of internal change initiatives in established organizations.


Courses

Foodpreneurs

Responsible for scaling up and inventing the next chapter of growing companies.

Courses

“...the challenges to grow a business in the food industry are uniquely complex and demand capital and operational mastery.”

The Food Business School is dedicated to food entrepreneurship & innovation. We develop leaders to transform the business of food.

“...classes focus on...global food policy, agribusiness...and the production, distribution and consumption of sustainable food systems.”

“...encouraging students to use the classroom setting to forge their own business plans and innovations.”