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Welcome! 

We're so happy that you have enrolled in the MS-MBA in Food and Agribusiness Management Program. This site will serve as a guide to your experience in the Purdue section of the program. Here, you can find information about Purdue resources, specific information about your class (like residency information), information about your financial aid and payments, as well as contact information for Purdue faculty and staff members. 

Requirements to Complete the Program

To earn the master of science degree from Purdue, you are required to complete all 21 credits of the Purdue program with a 3.0 average.

The Purdue courses are as follows:

AGEC 684 – Applied Quantitative Methods for Decision Making (3 credits)
AGEC 681 – Economics for Food and Agribusiness Managers (3 credits)
AGEC 687 – Problem Solving and Project Management for Decision Makers (3 credits)
AGEC 685 – Advanced Quantitative Methods: Decision Making under Uncertainty (3 credits)
AGEC 682 – The Macroeconomic, Trade, and Policy Environment of the Food System (3 credits)
AGEC 688 – Business Analysis Capstone Course (3 credits)
AGEC 686 – Strategic Food and Agribusiness Management (3 credits)

You will also need to have completed at least 15 credits from Indiana University by the end of November of your second year. These 15 credits will be transferred to Purdue and no grade can be below a B-. If you have questions about this requirement, please talk with Taryn.

Kelley School of Business courses transferred to Purdue with a grade of B- or above are:

C521 - Managing Accounting Information for Decision Making (3 credits)
C570 - Strategic Marketing Management (3 credits)
C580 - Operations Management (3 credits)
C540 - Financial Management (3 credits)
C560 - Strategic Management and Business Planning (3 credits)

Student Integrity

Students are responsible for observing the policies, rules and regulations of Purdue University. Click here for more information. 

Purdue Ag News

Jun 21, 2018

Plants have unique lock to control expression of genes, study finds

Purdue University scientists have discovered evidence that the repressive structures that plants use to keep genes turned off is built with a potential self-destruct switch. The findings offer insight into ways to control gene expression to alter plants’ characteristics.

Jun 20, 2018

Purdue research promotes benefits of 'tickling' rats

Parents often use tickling as a playful way to lighten a child’s mood. In Brianna Gaskill’s Purdue University lab, scientists do the same thing, only with rats.

Jun 18, 2018

Foodborne disease prevention next topic for Science on Tap

Purdue University’s Haley Oliver, an associate professor of food science, will lead the next session of Science on Tap this Thursday (June 21) in a discussion about foodborne diseases and how to reduce risk of exposure.

Jun 13, 2018

Founder of Purdue-affiliated startup travels to Africa to teach Togolese about using hydroponics for more sustainable farming

A founder of a Purdue University-affiliated startup that makes a kitchen appliance that grows garden vegetables year-round traveled to Africa to lead a hands-on workshop to help residents of Togo, a small West African country, create sustainable agriculture methods.