Financial Security

Imagine...Financial Security

People become better decision makers in their jobs and for their families when they can use knowledge that comes from sound research. In the College of ACES, we place a premium on learning through experience.  Our students are learning how to help people apply management and business disciplines to food systems, combine technical know-how in life sciences and engineering with business expertise, and counsel people on strategies to achieve lifetime financial security.

Scholars in ACES are renowned for their skillful and diverse contributions, from accounting and finance to marketing and risk management. Their efforts are consciously seasoned with real-world applications in areas of the economy broadly related to agricultural, consumer, and environmental sciences.

ACES integrates perspectives on prosperity and financial security with the study of families and communities, globally integrated value chains, resource management, and local and international economic policies. ACES prepares people, young and old, to manage a family’s or firm’s financial affairs, succeed in agriculturally oriented pursuits, or to contribute to economically vibrant and sustainable communities.

Other Features

Highlighted Research

Dr. Angela Lyons
Advancing world development through financial education and inclusion
Dr. Angela Lyons
At the heart of any vibrant economy is a strong and stable financial system - a system in which individuals and families are given the opportunity and skills to secure their own long-term financial security. Through her research, Lyons works closely with industry, education, and government to build practical, sustainable, and measurable models that offer innovative solutions for improving the financial stability of communities worldwide. To date, she has assisted more than 30 countries in developing national strategies to improve financial capability, inclusion, and consumer protection by applying new approaches to economic development, government policy, technology, education, and program assessment. Lyons' collaborative research efforts are revolutionizing the way we think about improving the financial well-being of entire communities and countries. She enjoys sharing her passion for research with her students as they train to become the next generation of financial planners.


FSHN 340: Food Production and Service
Instructor Jill N. Craft

Have you eaten at Bevier Café? If so, your meal was prepared and served by a FHSN 340 student. FSHN 340, Food Production and Service, gives students the hands-on opportunity to apply and explore the basics of foodservice management, operations, and production.

Bevier Café is the lab for the course, and students spend two days a week operating the café. Professor Jill Craft explains, “There are five rotations: hot food or entrée production, pantry, bakery, scullery, and management. Each student spends approximately two weeks in each rotation.”

Professor Craft said that her favorite part of the course is seeing the students grow. “They often begin the course seeming timid and overwhelmed. I love to witness their abilities and confidence grow as they learn new things. I really enjoy seeing the sense of accomplishment that comes with a challenge. Of course, I also enjoy sampling the fun food we make.”

Megan Weltmeyer, a former FSHN 340 student, said that her experiences from Bevier Café built the foundation that she needs to pursue a career as a management dietitian. “I had the opportunity to take the class and come back as a learning assistant to teach students about food production and safety after learning from the talented instructors in the café.” Megan is now confident in her food service and management skills, and she feels prepared to enter a dietetic internship after graduation.

FSHN alumni who have taken this course have gone in a variety of directions with their careers. Several have started their own businesses, including LA Gourmet Catering, Wildfire restaurants, and an artisanal chocolate company. Other alumni have careers in sales, event planning, and hotel management.

The hands-on approach offered by FSHN 340 prepares students not only to prepare food, but also to manage a business through decision making skills founded on sound business practices and experiences.