Report on the New Bachelor of Science in Food Industry Management at Niagara University

Program Launch and Strategic Alignment with Sustainable Development Goals (SDGs)

Niagara University’s Holzschuh College of Business Administration has opened enrollment for a new Bachelor of Science in Food Industry Management. The program is strategically designed to develop leaders capable of addressing critical challenges within the global food sector. Its multidisciplinary framework places significant emphasis on advancing the United Nations Sustainable Development Goals (SDGs) by preparing professionals to manage the complexities of modern food production, distribution, and consumption.

The program aims to cultivate a new generation of professionals equipped with innovative and ethical approaches, directly contributing to a more sustainable and equitable global food system. According to Mark Frascatore, Dean of the college, the major reflects the industry’s trajectory toward smarter and more sustainable practices, aligning with global sustainability targets.

Curriculum and Contribution to Sustainable Development

The program’s structure integrates a strong business foundation with specialized, food-centric knowledge and experiential learning. Key components of the major and their contributions to specific SDGs include:

• Specialized Coursework: The curriculum includes courses in food industry strategy, global supply chain management, food chemistry, sustainability, and ethical leadership. This core training directly supports:
  • SDG 2 (Zero Hunger) and SDG 12 (Responsible Consumption and Production) by optimizing food supply chains and promoting sustainable industry practices.
  • SDG 3 (Good Health and Well-being) through the study of nutrition and food chemistry.
• Interdisciplinary Collaboration: The program leverages expertise from Niagara University’s science, nursing, hospitality, and business faculties. This collaborative model embodies:
  • SDG 17 (Partnerships for the Goals) by fostering integrated solutions to complex food system challenges.
• Experiential Learning: Students engage in practical experiences through internships, case studies, and company visits, both locally and globally. This hands-on approach advances:
  • SDG 8 (Decent Work and Economic Growth) by preparing students for meaningful and productive careers in a vital economic sector.
• Industry Networking and Innovation: Through the Centers for Food Industry Innovation and Supply Chain Excellence, supported by Wegmans, students gain access to a network of industry mentors and executives. This fosters:
  • SDG 9 (Industry, Innovation, and Infrastructure) by connecting students with leaders who are building resilient and innovative food systems.

Industry Imperative for a Sustainable Future

Industry leaders have highlighted the urgent need for skilled professionals to guide the food sector’s evolution. John Zimmerman, senior advisor at Rosina Food Products Inc. and the college’s Wegmans endowed director of food and supply chain, noted the demand for “new ideas and new blood” as the current generation of leaders begins to retire. The program is positioned to fill this gap by producing graduates who understand the entire food value chain and are committed to creating a sustainable and prosperous future for the industry, thereby ensuring progress toward long-term food security and responsible economic development.

SDGs Addressed in the Article

• SDG 2: Zero Hunger
• SDG 4: Quality Education
• SDG 8: Decent Work and Economic Growth
• SDG 12: Responsible Consumption and Production
• SDG 17: Partnerships for the Goals

Specific SDG Targets Identified

1. SDG 2: Zero Hunger

   The article connects to SDG 2 by focusing on the food industry, which is central to ending hunger and improving nutrition. The program’s curriculum addresses the complexities of food production, distribution, and consumption.

   • Target 2.1: End hunger and ensure access to safe, nutritious food. The program’s focus on “nutrition” and understanding “how whatever is on your plate made it there” directly supports the goal of providing safe and nutritious food.
   • Target 2.4: Ensure sustainable food production systems. The article explicitly mentions that the program includes courses in “sustainability” and prepares students for “smarter, more sustainable” practices in the food industry.

2. SDG 4: Quality Education

   The article is centered on a new university program, making SDG 4 a primary focus. It details an educational initiative designed to equip students with specialized skills for a specific industry.

   • Target 4.4: Increase the number of youth and adults with relevant skills for employment. The Bachelor of Science in Food Industry Management is specifically designed to “prepare students for leadership roles” and address the “great need for young professionals” in the food industry, providing them with vocational skills for an “excellent livelihood.”
   • Target 4.7: Ensure all learners acquire knowledge and skills needed to promote sustainable development. The curriculum’s inclusion of courses on “sustainability, and ethical leadership” directly aligns with this target by educating future leaders on sustainable practices.

3. SDG 8: Decent Work and Economic Growth

   The program aims to fill a labor gap in a key economic sector, promoting job creation and economic productivity.

   • Target 8.2: Achieve higher levels of economic productivity through innovation. The program seeks to bring “new ideas and new blood” into a “fast-changing” industry, fostering innovation and productivity.
   • Target 8.5: Achieve full and productive employment and decent work. The article highlights the “great need for young professionals” and states the program helps students “create an excellent livelihood,” directly addressing the need for decent work and employment.

4. SDG 12: Responsible Consumption and Production

   The program’s emphasis on sustainability and efficient supply chains directly relates to creating more responsible patterns of production and consumption.

   • Target 12.3: Halve global food waste and reduce food losses. By offering courses in “global supply chains” and “food supply chain management,” the program equips future professionals with the skills to improve logistics and reduce food loss from production to consumption.
   • Target 12.8: Ensure people have relevant information and awareness for sustainable development. The program educates future industry leaders on “smarter, more sustainable, and more ethical practices,” which is a key step in promoting sustainable development across the sector.

5. SDG 17: Partnerships for the Goals

   The article highlights the collaborative nature of the program, which is essential for achieving sustainable development.

   • Target 17.17: Encourage and promote effective public-private and civil society partnerships. The program exemplifies this through its “interdisciplinary collaboration” among university departments, “practical experiences through internships… and company visits,” and access to a “network of food industry mentors and executives through the Centers for Food Industry Innovation and Supply Chain Excellence, supported by Wegmans.”

Indicators for Measuring Progress

The article implies several indicators that could be used to measure progress towards the identified targets:

1. Number of students enrolled and graduating from the program

   This is a direct indicator for Target 4.4. The article states that “Enrollment for the fall semester is now open,” implying that tracking enrollment and graduation numbers is a key metric of the program’s success in providing relevant skills to youth.

2. Employment rate of graduates in the food industry

   This serves as an indicator for Target 8.5. The program’s goal is to prepare students for an “excellent livelihood” and fill a “great need for young professionals.” Measuring the percentage of graduates who find employment in the sector would demonstrate the program’s effectiveness in promoting decent work.

3. Number and quality of industry partnerships

   This is a clear indicator for Target 17.17. The article explicitly mentions support from “Wegmans,” a “network of food industry mentors,” internships, and company visits. Quantifying these partnerships (e.g., number of internships, participating companies) would measure the program’s success in building effective collaborations.

4. Integration of sustainability into the curriculum

   This acts as an indicator for Target 4.7 and Target 12.8. The article mentions courses in “sustainability” and “ethical leadership.” Progress can be measured by the number of courses dedicated to these topics and the extent to which sustainability principles are embedded across the entire curriculum.

Summary of SDGs, Targets, and Indicators

Source: cnhi.com