Entrepreneurship and Human Nutrition

Program Overview

St. Francis Xavier University's Entrepreneurship and Human Nutrition program uniquely combines business and nutrition studies, equipping graduates with the knowledge and skills to launch innovative food-related ventures. The program emphasizes entrepreneurial thinking, sustainable solutions, and hands-on experience through business plan development, research, and industry connections. Graduates pursue diverse careers in start-ups, small businesses, and organizations seeking innovation-driven individuals.

Program Outline

Degree Overview:

This unique five-year program integrates studies in both business and nutrition, preparing graduates with the tools and knowledge to launch innovative business ventures within the dynamic food industry.

Objectives:

• Equip students with knowledge and skills needed to capitalize on opportunities, solve problems, and create value through a blend of entrepreneurship and nutrition expertise.
• Foster entrepreneurial thinking and action in an environment that values innovation and sustainable solutions.
• Encourage the development of business acumen alongside scientific understanding of food, nutrition science, and industry needs.

Key Program Elements:

• Combines the strengths of the Gerald Schwartz School of Business and the Faculty of Science.
• Focuses on food- and nutrition-based entrepreneurial pursuits.
• Students explore topics like product development, eco-friendly packaging, and social enterprise.
• The curriculum balances core entrepreneurship and nutrition courses with specialized electives.
• Provides opportunities for hands-on experience through business plan development, pitch competitions, and research initiatives.

Outline:

Years 1 & 2:

• Focus on foundational courses across various Business disciplines to establish a strong core understanding.
• Introduction to key aspects of food and nutrition science, alongside fundamental business and economics principles.
• Exploration of essential concepts in food industry operations, sustainability, and marketing.

Years 3 & 4:

• Deep dive into core courses specific to Entrepreneurship and Human Nutrition.
• Courses such as Food Product Development, Food and Nutrition Marketing, and Social Entrepreneurship are offered.
• Students engage in research activities through funded opportunities in nutrition science and product development.

Year 5:

• Focus on individual interests and specialization with access to additional electives in entrepreneurship and nutrition areas.
• Completion of a comprehensive Capstone Project allows students to apply their acquired knowledge and skills to a real-world venture.

Additional Program Highlights:

• Strong connections to the vibrant entrepreneurial ecosystem in Atlantic Canada, including start-up veterans, mentors, and student entrepreneurs.
• Access to incubation/accelerator programs and networking opportunities within the industry.
• Focus on the development of innovative design, data analysis, and financial skills crucial for entrepreneurial success.
• Fosters the ability to solve problems, communicate effectively, and collaborate within a dynamic business environment.

Assessment:

• A variety of formative and summative assessment methods used, including coursework, exams, presentations, research reports, and case analyses.
• Particular emphasis on developing problem-solving and critical thinking skills through real-world applications.

Teaching:

• Experienced and dedicated faculty from both Business and Science disciplines provide comprehensive teaching and mentorship.
• Interactive learning and problem-based approaches promote deeper understanding and active application of acquired knowledge.
• Collaborative environment with an emphasis on group projects, discussions, and peer-to-peer learning.
• Access to renowned experts and practitioners through guest lectures and industry collaborations.

Careers:

• Graduates pursue diverse career paths related to entrepreneurship and innovation within the food and nutrition industry.
• Some pursue opportunities to found new start-ups or social enterprises with a focus on healthy and sustainable food innovations.
• Others join existing start-ups and small-to-medium-sized enterprises in their growth stages as part of the driving force.
• Opportunities also exist within financial service sector supporting start-ups, incubator/accelerator programs, public-sector roles with a focus on small business development, and larger organizations seeking disruptive innovation-driven individuals.

Other:

• The program actively seeks to attract students with diverse academic backgrounds and entrepreneurial ambitions.
• Encourages participation in relevant competitions and conferences to gain further industry experience and exposure.