Food Studies (MAFS) + MBA
Have questions? We make it easy to get in touch:
Or, answer a few questions and we will be glad to help.
Food Studies (MAFS) + MBA Overview
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.
The MAFS+MBA can be completed in six terms of full-time study.
Cost consists of program tuition (cost per credit times number of credits) as well as any applicable University and degree-specific fees.
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
- Admissions Essay
- 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.
The Falk School of Sustainability & Environment cultivates robust partnerships with entities in Pittsburgh and beyond. Find out how one such partnership brought new life to the David L. Lawrence Convention Center downtown.
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.
Funding & Support
From fellowships to work-study positions, we offer a variety of ways to help you fund your education while gaining valuable experience.View Funding Opportunities : Checkerboard 1 - Funding & Support
Food & 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.Learn About CRAFT : Checkerboard 2 - Food & Agriculture Innovation Lab
Community Partnerships: La Prima Coffee
Since the start of Chatham University’s Master of Food Studies program, students have been touring the Pittsburgh coffee purveyor La Prima Espresso Company. Through partnerships like this one with local businesses, government, non-profits, farms, purveyors, and restaurants across the region, Chatham MAFS students gain the kind of hands-on, experiential understanding of their field that marks our Food Studies program as truly unique.Watch More Videos : Checkerboard 3 - Community Partnerships: La Prima Coffee
Eden Hall Campus
Located 20 minutes north of Pittsburgh, Chatham's Eden Hall Campus is the world's first academic community built from the ground up for sustainability. The grounds and infrastructure support research and learning around energy and climate; water and aquaculture; food and agriculture; community and health; and design and planning. As an MAFS+MBA student, you will balance your time between the Shadyside Campus and Eden Hall.Watch More Videos : Checkerboard 4 - Eden Hall Campus
Masters of Food Studies + MBA
Agroecology Demonstration Garden
Find out about Chatham's Agroecology Demonstration Garden, a student-focused garden at Eden Hall Campus where they pursue projects that illustrate what they're learning in class.
Sophie Slesinger, MAFS+MBA ’18
Sophie Slesinger, MAFS+MBA ’18, for reasons even she can’t quite pin down, went from being a directionless college student to one of the country’s most promising young food professionals in less than 10 years.
Community Bread Oven
Food brings people together. Learn more about the community bread oven at Chatham University's Eden Hall Campus. Funding for the Eden Hall Campus Community Bread Oven was provided by The Lloyd Foundation and Dorothy Lowenthal Raizman '68.