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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

Mar 20, 2019

Student ‘food geeks’ headed to Purdue for annual meeting

More than 100 food science students representing seven universities will gather on Purdue's campus March 29-30 for a variety of social and career development opportunities as part of the Institute of Food Technologists Student Association's Midwest Area Meeting and College Bowl Competition.

Mar 19, 2019

Director appointed to lead Indiana State Climate Office

Beth Hall, who most recently served as the Midwestern Regional Climate Center's director, has been named director of the Indiana State Climate Office at Purdue University.

Mar 18, 2019

Purdue Agriculture names new international programs leader

Gerald Shively, an agricultural economics professor who has been at Purdue University for more than two decades, has been named associate dean and director of the College of Agriculture's International Programs in Agriculture.

Mar 12, 2019

Study identifies essential oil compounds most toxic to bed bugs

The synthetic pesticides used to control bed bug infestations face two problems: the insects are gaining a tolerance to them, and many consumers are looking for 'green' alternatives they consider safer to spray in their living spaces.