Food Studies (MAFS) + MBA

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Food Studies (MAFS) + MBA Overview

Chatham’s dual-degree MAFS+MBA program leverages the strengths of our Master of Arts in Food Studies (MAFS) and Master of Business Administration (MBA) programs to create a curriculum that develops business acumen in aspects of food systems. Graduates gain knowledge in key areas, such as product development, supply chains, agricultural practices, labor, and sustainability, while engaging in hands-on project management and experiential learning.

Degrees Offered
  • MA
  • MBA
Program School
Application Deadline

Priority & Regular

Priority deadline for fall enrollment is February 1 (all application materials must be received by this date for first consideration of fellowships and assistantships). Regular deadline for fall enrollment is June 15. Regular deadline for spring enrollment is November 1.

Credits Required

56

The MAFS+MBA can be completed in six terms of full-time study.

Cost Per Credit

$987

Cost consists of program tuition (cost per credit times number of credits) as well as any applicable University and degree-specific fees.

Dual Degrees

Save Time and Money

Students in the MAFS+MBA program save 26 credits, compared to taking the programs separately.

Explore the MAFS+MBA Degree:

An in-depth knowledge of food production, culture, and history combined with impeccable mastery of business concepts and strategy prepares students to move into positions as leaders and entrepreneurs in these increasingly popular—and important—areas.

Admission to the MAFS+MBA program will be based on:

  • A baccalaureate degree from an accredited college or university
  • Overall grade point average (GPA) of 3.0 or better on a 4.0 scale. Applicants with less than a 3.0 who show extreme promise through other achievements may be granted conditional admission.
  • Pre-requisite courses in Financial Accounting and Business Statistics (completed prior to enrollment)
  • Completed Application Form (found here), including submission of the following documents:
    • Curriculum vitae or resume
    • Essay - In approximately 500 words, please explain why you are interested in pursuing this degree. How will the degree impact your future personal and career goals? 
    • 2 letters of recommendation, from an academic source and/or direct work supervisor
    • Official undergraduate and graduate transcripts, sent directly by the institutions
    • Additional writing sample (optional, but encouraged)

BUS577: Information Systems and Analytics

This course explores the strategic management of technology, information, and people from a Chief Information Officer’s (CIO) perspective. The business value and organizational challenges of enterprise resource planning (ERP) systems, customer relationship management (CRM) systems, data warehouses, analytics, and Big Data are critically examined through cases and hands-on projects.

FST614: New Product Development

This course explores the new product development process from ideation to market. Students will study the methodologies and practices of product development working in the Food and Agriculture Innovation Lab at CRAFT.  Each term, student teams will work with clients on key components including taste testing, consumer feedback, marketing, and recipe development.

FST508: Food Systems

This course examines philosophical, sociological, economic, and cultural issues related to the production and consumption of food. From Agrarianism to the Green Revolution, the course explores the transformations of industrialization, technology, and migration. It provides foundation in food systems and commodity chains as concepts and methodological tools for uncovering the relationships between communities, agriculture, markets, and consumers.

View Full Curriculum

Our Faculty

Faculty draw from the Department of Business and Entrepreneurship and the Falk School of Sustainability & Environment, bringing a range of experiences and expertise to the program.

Full Faculty
Associate Professor, Food Studies Director, Center for Regional Agriculture Food and Transformation (CRAFT)

Food and Agriculture Innovation Lab

Students have the opportunity to work with our Food and Agriculture Innovation Lab at CRAFT, which helps local farmers, food businesses, and entrepreneurs with recipe testing and product development.

Location, Location, Location

Students in the program benefit not only from the 388-acre Eden Hall Campus, with its organic gardens, apiaries, orchards, kitchen and root cellar, but also from Pittsburgh's explosive culinary scene (ranked as the Top Food City of 2015 by Zagat).

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Funding & Support

From fellowships to work-study positions, we offer a variety of ways to help you fund your education while gaining valuable experience.

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Community Partnerships

Through partnerships with local businesses, government, non-profits, farms, purveyors, and restaurants across the region, our students are out in the real world, working on real problems and—most importantly—taking advantage of real opportunities.

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Dedicated Career Development Professional

Students can work with Kate Sheridan, M.A., associate director of Career Development, who provides a full-service professional development experience for Falk School students.

Food Studies + MBA Outcomes

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90% of students are employed in their field one year after graduation.

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The Falk School provides numerous financial resources to our currently enrolled students, including funds available for research, unpaid internships, conference presentations, and study abroad opportunities.

We work with students to ensure that they find appropriate internships.

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Read about the people, events, and opportunities on the Department of Business and Entrepreneurship’s blog.