UConn Today – Business law professor Robert Bird gave two lectures last month at the prestigious Max Planck Institute for Comparative and International Private Law in Hamburg, Germany.
The Institute is a top global center for foundational comparative legal research and is renowned for its academic rigor and expert policy advising.
UConn Today – In the last year, Justin Fargo ‘28 has created a new cybersecurity and compliance firm to help small- and medium-sized companies meet the requirements needed to become U.S. government contractors.
“I really think people should know that just because you’re a college student and you have a lot of obligations, you can still take risks. You don’t have to wait until you graduate to start a business,’’ says Fargo.
UConn Today – The School of Business is welcoming three new faculty members this Fall, who bring expertise in accounting, entrepreneurship, and real-estate research.
“Hiring new business faculty is always exciting, because the nature of our field is to stay on the cutting-edge of innovation and its application in the real world,’’ said Interim Dean Bob Day. “Looking at these three new hires and their current research programs I see innovation throughout: I see new taxation policies and new means of studying their implications; I see AI and autonomous-vehicle policy; I see research on manufactured homes and the impact of solar panels on real estate investment, among other topics.’’
UConn Today – During the 10 years that Tom Gutteridge served as dean of the UConn School of Business, the program experienced tremendous growth, including the construction of a new academic building and creation of significant partnerships and programs within the business community.
UConn Today – A reduction in IRS employees has a direct impact on taxpayer filings and may result in billions in lost revenue, according to research compiled by two UConn accounting professors and a UConn Ph.D. recipient.
UConn Today – Adam DeJulius ’09, MBA ‘20 has only been CEO and President of Miller Foods for eight months, but it is a job he’s been preparing for his entire life.
Miller Foods is a family-owned, fourth-generation business in Avon, Conn., founded in 1950 by his great-grandparents, fondly known as Oma and Pa. DeJulius was immersed in the business from an early age, working alongside his family carving turkeys during the family’s annual pre-Thanksgiving turkey sale.
UConn Today – The first time Sarah Macary Brine took a seat at HOB Industries, she was 6 or 7 years old and her feet didn’t reach the floor from her chair at the reception desk.
“My dad would sometimes bring us in on weekends, and I have fond memories of spending a portion of some Saturdays drawing pictures and stringing paper clips together for hours,’’ Brine said. “Patti, our receptionist, always knew when we had been in the building, because she spent her first half hour on Monday unclipping that paper-clip chain!’’
As a high school student, Alli Selman ’26 (MS) took a trip to Tanzania where she volunteered at a Baby Home and Mothering Center that assisted single mothers in creating a better life.
Most of the clients enrolled in the Mothers Against Poverty program had husbands who had died or abandoned them. The program gave the women the resources to create self-sustaining small businesses that served the community while making money to support their families.
The businesses were as unique as their owners, ranging from a hairdressing business to a fresh-juice dispensary.
“I was so impressed by the women I met, and the way that their businesses empowered them to contribute to their communities, and changed their lives for the better,” Selman said. “I thought, ‘Wow! This is really awesome!’ and that enthusiasm has never left me.”
Selman recently graduated from UConn with a master’s degree in Social Responsibility & Impact in Business. The program advanced her interest in business as a vehicle for good.
A resident of the Greater Dallas area, Selman appreciated the online format of the UConn program, which allowed her to continue working full-time as a legal assistant while also taking up to four classes per semester. She was able to complete her master’s degree in one year.
“It was very tough at times,” she said. “The rest of my life took a step aside for a year. My focus was all on work and school.”
Despite living 1,600 miles away, Selman felt connected to the program by attending three in-person course weekends, which allowed her to make friends, work on group projects, meet professors and program leaders, and feel well-connected to UConn. Arminda Kamphausen, program manager, even gave her a tour of Hartford.
Selman found UConn’s program while searching for master’s degrees online. She applied to and was accepted into a number of business- sustainability programs. UConn stood out academically, and she also liked its online format, which allowed her to keep working full-time while attending school.
“A master’s is a big commitment, and I wanted to dedicate the time and effort to it,” she said. “I was able to live at home and cut down on expenses and other stressors. Even though I’ve always been a good student, a master’s degree program is a whole new beast! I would recommend this program to everyone.”
“The professors were great and so knowledgeable, and my classmates were so kind,” she said. “The advisers made it very manageable and were in constant communication, even if it was just a check-in by email. Just knowing I had the support and a team behind me that wanted me to do well, pushed me to succeed.”
Kamphausen said that Selman had the drive and initiative necessary for a sustainability career, but needed the tools and confidence to take the next step.
“Alli brought a wonderful energy and unique perspective to the cohort,” she said. “I’m certain that she’s going to have a tremendous impact during her career, and we look forward to her success.”
Selman said she enjoyed all aspects of the sustainability program, but found the skills she learned about corporate sustainability reporting the most valuable.
“As I’m looking at job postings, I can confidently say, ‘I have a solid foundation in this,'” she said. “Everyone believes that good business practices are valuable, but through this program I learned how to document them. I can confidently explain that responsible business choices are appealing to both customers and investors.”
Selman earned two bachelor’s degrees at Belmont University, one in social entrepreneurship, the other in faith and social justice. She said her undergraduate degrees sharpened her moral compass and revealed how ethics and morality play into business.
“The UConn program allowed me to see that in practice—especially the sustainability side, which I had little knowledge of when I came in,” she said. “The ‘Global Issues in Marketing for Social Impact’ class taught me to analyze different sustainability reports and understand if a company is meeting its goals and communicating its success efficiently and honestly.”
Selman, who has worked as a legal assistant since 2022, also earned a certificate in corporate regulatory compliance from the UConn School of Law.
“Another thread connecting my education and my experience is that I’ve learned a great deal about compliance practices and adhering to the laws. I know the legal jargon, how to write a legal document, the ins-and-outs of case management. They are all skills that I think will be helpful in my career,” she said.
Selman is pursuing roles in corporate sustainability, human rights, or social impact. She plans to cast a wide net initially and then fine-tune her interests.
“Across the years, my interest has surrounded the theme of impact and trying to positively effect and help others,” she said. “I’m excited to find my niche.”
UConn Today – It was perhaps predestined that Sean Maloney would love hot sauce, because his mother had such strong cravings during pregnancy that she ate it straight out of the packet.
“By age 10, I was putting hot sauce on everything, even pancakes,’’ Maloney says.
Today, Maloney is the founder and owner of 13 Stars Hot Sauce, a veteran-owned small business with six sauces “ranging from mild to wild.”
UConn Today – UConn marketing professor Nicholas Lurie and two colleagues have found a little-known method for significantly enhancing social media influencer marketing.
In a recently published article in the Journal of Marketing, the researchers highlight how seeding the combination of a prominent influencer and a follower boosts the spread of an endorsement up to fivefold.
“Both researchers and marketers have traditionally believed that the key to social media messaging is to find the influencer with the largest social network,’’ Lurie says.