focusing on innovation and entrepreneurship in the food sector, the food enterprise option explores strategies for adding value to montana’s specialty crops. students learn about food science, small-scale processing, product development, marketing, and distribution. this option pulls together common themes often associated within existing value-added food enterprises -- sustainable practices, rural hospitality, and the integration of a farm-to-table philosophy.  graduates will find employment with existing food processing and distribution companies, or as entrepreneurs launching value-added food enterprises. the curriculum includes course work in food processing, experimental foods, food safety and sanitation, sustainable food systems, food and nutrition, business and entrepreneurship, and overlaps with many courses offered within the restaurant management: farm-to-table option.  the food enterprise option also includes practicum course work related to food product development and a senior-level internship within the food enterprise sector.