Blog | Gordon S. Lang School of Business and Economics


May 16: MBA students participate in live case study with PepsiCo

Approximately 30 MBA students recently completed their program with help from one of the world’s largest food and beverage companies - PepsiCo. Working in seven teams of four over the span of five days, students used everything they learned during their program to respond to a mandate presented by the company. The reward for the best recommendations? An all-expenses-paid trip to Dallas, Texas for an NFL game in the PepsiCo box.

May 8: Tourism Education Futures Initiative Conference comes to U of G June 4 to 7

The University of Guelph and the School of Hospitality, Food and Tourism Management are preparing to welcome approximately 60 international delegates to the eighth Tourism Education Futures Initiative Conference (TEFI8) from June 4 to 7. This year’s theme, “Transformational Learning: Activism, empowerment and political agency in tourism education” is in keeping with TEFI’s mission to push boundaries, think creatively and inform and support tourism educators and students to transform the world for the better.

April 24: Prof. Sylvain Charlebois interviewed about raw milk access

Photo of Sylvain CharleboisCanadian access to raw milk has been banned since 1991, but debates over whether this ban should be lifted has been gaining momentum recently. This past Tuesday, the Science to Policy Symposium held at U of G focused its discussion on whether the product should be sold legally in Canada.

April 22: U of G's Food Institute gains big name in Canadian food

The University of Guelph's Food Institute has gained a renowned expert in its Senior Director, External, Paul Uys. Uys joins the Food Institute with decades of experience developing well-known food brands with Loblaw Companies Limited such as No Name, President's Choice Organics and PC Blue Menu. To learn more about Uys and his vision for the Food Institute, check out this article from the Ontario Agricultural College.

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