This course covers the development of a marketing plan/strategy for new food products, including developing a target market based on consumer trends and segmentation. The food industry at the retailing (food store and foodservice), and wholesaling level and supply chain management are studied, including the economic impact of e-commerce both at the consumer and business levels (B2C and B2B). Business and marketing strategies for maximizing efficiencies in distribution along the supply chain and for dealing with food safety issues will be studied using case studies. Current ethical and public policy issues confronting the food industry are examined and considered from various perspectives. There are several written assignments and guidance on writing. This course fulfills both writing intensive and citizenship and public ethics requirements. Credits:  3 Class Schedule:  Tu/Th  3:00 - 4:15 pm Location:  Room 143 Classroom Office Building, St. Paul Campus

Ben Senauer, Professor 332G Classroom Office Building 612-625-5724, E-mail, Homepage Office Hours: 4:15-5:00 on Thursdays & by appointment

Dennis Degeneffe, Research Fellow 332J Classroom Office Building 612-624-4746, E-mail, Homepage Office Hours: 4:15-5:00 on Tuesdays & by appointment

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TEAMS
Week	Lecture Notes
1	9/10	Assignment #1 ActivChips Goldy JambaToGo RedBull
2	9/15 9/17
3	9/22 9/24
4	9/29 10/1
5	10/6 10/8 (combined lectures)	Product Promotion Product Pricing Place (Distribution) Midterm II - 2008
6	10/13 10/15
7	10/20 10/22	Case studies: Hormel Foods / SuperValu
8	10/27 10/29	Food Service Industry Overview
9	11/3 11/5	Assignment 2 - Case Study NGA Wholesaler Presentation Brooks Traceability H. Brooks Ad Series H. Brooks Airplane Ad H. Brooks Racecar Ad H. Brooks Rocket Ad Supply Chain Management and Information System
10	11/10 11/12	The Food Industry Center - Fall 2009 Networking Conference Ethics and Social Responsibility
11	11/17 11/19	Ethics Discussion
12	11/24
13	12/1 12/3
14	12/8 12/10
15	12/15 12/17