University of Alberta Achieves National Recognition for Graduate Entrepreneurship Program






Russell A. Cothren

The U of A has been recognized by The Princeton Review as having one of the best graduate entrepreneurship programs in the nation, making it one of only four universities in the Southeastern Conference to earn such a distinction.

The U of A Sam M. Walton College of Commerce ranked #35 among 50 schools listed and #5 in the Southern Region, which includes institutions in seven states. The ranking, which was based on academic offerings, experiential learning opportunities, career outcomes and other factors, was co-published Nov. 15 in The Princeton Review and Entrepreneur magazine.

The Princeton Review compiled the rankings from a survey conducted in the summer of 2022 of nearly 300 schools with entrepreneurship offerings. Rankings reflect studies in entrepreneurship for 2023.

Unranked in previous ratings, this designation puts the U of A near universities such as the University of Minnesota, Oklahoma State University, Clemson University, University of Oregon and the University of Louisville.

“It’s always exciting when the University of Arkansas is recognized as one of the top universities in the nation, and we’re especially proud of this recognition for our Graduate Entrepreneurship Program,” said Matt Waller, Dean from the Sam M. Walton College of Business and Sam Walton Executive Chair.

“The Office of Entrepreneurship and Innovation has driven growth in this space over the past three years, in partnership with the Department of Venture Strategy, Entrepreneurship and Innovation, and built on Walton College’s strong entrepreneurial foundation.”

The ranking reflects a number of factors considered by The Princeton Review editorial team:

“Our teams of New Business Development graduate students cross disciplinary boundaries and career stages, working together to solve important problems in business and society,” said Sarah Goforth, Executive Director of OEI.

“This ranking is a testament to their hard work, the many faculty and community mentors who contribute to their skills and growth, and a region whose support for entrepreneurs knows no bounds.”

Goforth oversees interdisciplinarity Graduate Certificate in Entrepreneurship, which began to attract national recognition under the leadership of retired Walton College professor and former Associate Vice Chancellor for Entrepreneurship and Innovation, Carol Reeves. Goforth now serves as the lead instructor for the new business development courses at the heart of the certificate program, alongside co-instructor David Hinton, who is the associate director of the Technology Business Office at the U of A.

A key factor in the growth of the program has been the integration of these courses into graduate programs in biomedical engineering, electrical engineering, and graphic design, as well as a partnership with the University of Arkansas for Medical Sciences, which allows four to six postdoctoral fellows to participate in New Business Development courses each year as part of the NIH-funded HSIE training program. Graduate students participating in the certificate program are eligible for the recently created Graduate Entrepreneurship Scholarship Program, which provides assistantship, stipend, and tuition waivers to outstanding students from a wide range of backgrounds. horizons.

About the U of A Office of Entrepreneurship and Innovation: The Office of Entrepreneurship and Innovation creates and organizes innovation and entrepreneurship experiences for students of all disciplines. Through the Brewer Family Entrepreneurship Hub, McMillon Innovation Studio, Startup Village, and the Greenhouse at the Bentonville Collaborative, OEI offers free workshops and programs, including social and business innovation design teams, internships, competitions and start-up coaching. A unit of the Sam M. Walton College of Business and Economic Development Division, OEI also offers on-demand support for students who will be innovators within existing organizations and entrepreneurs starting something new.

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