Dingman Center News
SMITH BRAIN TRUST — Economist and former World
On May 5, 2016, the Dingman Center for Entrepreneurship at the University of Maryland's Robert H.
Last year, the Dingman Center for Entrepreneurship launched the third and final phase of its Fearless Founders startup accelerator program, Terp Startup. Happening every summer, this incubator phase is designed to give students a means to focus exclusively on growing their startup.
A coffee startup that emerged through the University of Maryland (UMD) has captured the 2016 Cupid’s Cup Competition.
The Do Good Challenge is an eight-week challenge created by University of Maryland students to encourage each other to create ventures that have a positive social impact, with $20,000 in prize money on the line to fund the best ideas.
On Thursday, April 7, Cupid’s Cup Entrepreneurship Competition will return to The Clarice for its eleventh year of show-stopping startup exhibition. Six companies have been announced as finalists, selected from hundreds of applications representing nearly 100 universities and colleges. On Feb.
“The Social Enterprise Symposium has become the University of Maryland’s premiere event on social enterprise and social entrepreneurship, and we are dedicated to exploring the connection between economic prosperity and lasting social and environmental change,” said Christine Beckman, director of the Center for Social Value Creation at the Robert H.
A “superfood coffee blend” developed and sold by University of Maryland graduates is one of six finalists vying for more than $100,000 in total prizes in the 2016 Cupid's Cup Entrepreneurship Competition.
WeCook, a new tech company that brings personal chefs into people’s homes to stock their refrigerators with meals for a low subscription fee, was the big winner in the Feb. 16 Pitch Dingman Competition. The first-place win came with a $15,000 prize that the startup plans to use for marketing.
WHAT: The Eighth Annual Social Enterprise Symposium WHERE: Stamp Student Union, University of Maryland WHEN: Friday, March 4, 2016 | 1 p.m. - 5 p.m.