Are you ready to change the world through food?

HTML Layer

“I enjoyed everything about this course! The guest speakers were involved and inspiring; and the open communication made it easy to share ideas and ask questions.”

Gabriel Ascanio, talking about his experience in FBS "Concept to Shelf" course.

GRADUATE DEGREE & PROGRAMS

GRADUATE DEGREE & PROGRAMS

FOODBIZ+ Gaining Traction With Consumers

Join us on September 26th for a conversation with
Rocco Cardinale, VP of Marketing for Franklin Foods.

Learn more about the FOODBIZ+ series and view past events here.

SIGN UP

PROFESSIONAL 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.

  • Robert J. Johnson

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

  • Helene York

    Chief Procurement Officer, Guckenheimer Enterprises, Former Global Director, Responsible Business, Compass Group at Google, Former Director of Purchasing Strategy, Bon Appetit.

  • Steven Goldstein

    Partner, The Culinary Edge; CMO, Sharky's Woodfired Mexican Grill.

  • Chris Cornyn

    Chief Innovation Officer, BEFORE Brands

  • Don Buder

    Partner, Davis Wright Tremaine LLP

View All Faculty

PROFESSIONAL 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.

  • Robert J. Johnson

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

  • Helene York

    Chief Procurement Officer, Guckenheimer Enterprises, Former Global Director, Responsible Business, Compass Group at Google, Former Director of Purchasing Strategy, Bon Appetit.

  • Steven Goldstein

    Partner, The Culinary Edge; CMO, Sharky's Woodfired Mexican Grill.

  • Chris Cornyn

    Chief Innovation Officer, BEFORE Brands

  • Don Buder

    Partner, Davis Wright Tremaine LLP

  • Justin Siegel

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

  • Bruce German

    Professor and Chemist, Food Science and Technology, UC Davis

  • Matt Gregory

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

  • Sangita Forth

    Start Up Advisor; Chief Marketing Officer, Pique Tea; Former VP of Brand, Plum Organics; Former GM/Brand Director, Method Products

  • Tom Tomich

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

  • Nikki Silvestri

    CEO and Co-Founder, Silvestri Strategies

  • Neil Grimmer

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

  • Kurt Huffman

    Owner & Managing Partner, ChefStable

  • Jaspal Sandhu

    Professor, UC Berkeley; Founding Partner, Gobee Group

  • 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.”