Interested in clinical dietetics, private practice, food service management, public health nutrition, sports nutrition and nutrition research? Then the Master of Nutrition and Dietetics is for you. This program allows students interested in health and nutrition to choose their own pathway and area of nutrition they want to specialise in, while focusing on practical placement, communication and international engagement.
Not only will you graduate with these career-ready experiences, you'll be stepping into the next chapter of your nutrition and dietetics career by graduating sooner, as with Bond's accelerated degrees you can finish the Master of Nutrition and Dietetic Practice in just two years.
This postgraduate professional program is designed to develop graduates to be work-ready for careers in nutrition and dietetics across practice areas including clinical dietetics, private practice, food service management, public health nutrition, sports nutrition and nutrition research. This program develops student competencies to exceed the accreditation requirements of the Dietitians Association of Australia, making graduates eligible to apply for accredited practising dietitian (APD) status within the Dietitians Association of Australia. This program is distinctive because of its emphasis on developing evidence-based practitioners that have had intensive preparation in evidence-based dietetic practice, nutrition research and international engagement. All students will be required to participate in an international placement as part of their program.
Graduates of the program will be able to apply their skills and experience across a range of areas including:
The Master of Nutrition and Dietetic Practice is a set program. You must complete all of the following subjects:
Semester 1 (May start)
*Subject names and structure may change
The Bond University Master of Nutrition and Dietetic Practice program uses an education model comprising a combination of lectures, workshops, case studies, field trips, simulations, internships and research. In keeping with the program philosophy of producing dietitians with a difference, the program places an emphasis on real-world experience from the first semester. Students engage in activities such as case-based learning and simulation to develop their competency as nutrition professionals.
Specialist consultant practitioners and dietitians with industry expertise provide students with insight into dietetic practice and career opportunities in the profession. Students also benefit from the extensive professional experience of nutrition and dietetic academic staff in a range of fields, including clinical dietetics, sports nutrition, the food industry, private practice and public health nutrition, as well as their national and international professional networks.
Students will have the opportunity to participate in relevant workshops offered by the Bond University Centre for Research in Evidence-Based Practice (CREBP), providing them access to highly qualified academics with international research track records, some of whom are responsible for developing global evidence-based nutrition guidelines.
Cattolica’s Cremona campus (part of Piacenza-Cremona campus) boasts one of the world’s most renowned teams of Agriculture academics, scientists and researchers; a team at the forefront of food innovation and technology, whose expertise extends to developing tracking systems for any product transported across the European Union. If you would like to study for a graduate qualification in the world’s fastest growing industry, then a beautiful city in the heart of the Italian food valley will open your doors to the world.
The Agricultural and Food Economics program will prepare students to analyze the Agri-food system and to operate in the various functional areas of businesses and organizations. The program will develop your professional knowledge and skills with regards to:
● Analyzing traditional problems relating to agricultural markets and food, evaluating the implications of Agri-food and commercial policies
● Managing the liberalization processes and rules of free competition also within an international context
● Analyzing the behavior of final consumers with respect to agricultural and food products
● Understanding the different sectors of the Agri-food system, the vertical relations and the coordination of the various phases of the system (e.g. agriculture, food processing, and food retailing)
● Managing emerging issues in agricultural and food production, including the safety of foodstuffs and the environmental impact of agricultural activities, the role of quality, information and traceability, the management of technical innovations, in particular biotechnology, and of the industrialization of agriculture
● Dealing with corporate and logistical problems that affect business functions according to the peculiarities of agri- business companies.
Graduates from the Agricultural and Food Economics program have various professional openings in:
● Agri-food corporations (multinational food companies, Small and Medium-Sized Enterprises (SMEs), retail chains)
● Professional associations of agricultural and food companies service and consultancy firms for agricultural and food companies
● Entrepreneurial activities
● Academic or applied research
● International organizations
First year credits
● Management basics (8 ECTS/CFU)
● Technology for food health and safety:
○ Principles of food protection (5 ECTS/CFU)
○ Principles of food hygiene (5 ECTS/CFU)
● Economic fundamentals of the Agri-food system:
○ Economics of the Agri-food system (6 ECTS/CFU)
○ Agricultural and food legislation (4 ECTS/CFU)
● Quantitative methods:
○ Applied statistics for the Agri-food system (6 ECTS/CFU)
○ Applied agricultural and food economics (6 ECTS/CFU)
● Industrial organization (8 ECTS/CFU)
● Financial accounting and business evaluation (6 ECTS/ CFU)
● Seminar on Theological issues
Second year credits:
● Agricultural and food market institutions (6 ECTS/CFU)
● Agricultural and food marketing (6 ECTS/CFU)
● Economics of agricultural and food markets (8 ECTS/CFU)
● Business planning and control (6 ECTS/CFU)
● Strategy and leadership (6 ECTS/CFU)
● Optional courses:Suggested optional courses:
● Topics in Agricultural and Food Economics I (4 ECTS/CFU)
● Topics in Agricultural and Food Economics II (4 ECTS/CFU)
● Cultura e Lingua Italiana (Italian Culture and Language) (only for non-Italian students) (2 ECTS/CFU)
Selected students can attend one or two semesters in the following partner universities:
● Technische Universität München
● University of California, Davis
● University of Connecticut
● North Dakota State University
● Iowa State University
● Wageningen University
Cremona is located in the Lombardy Region, which in itself has over 53,000 agricultural businesses and contributes €113 billion to the Agri-food industry revenue. It is also the most advanced region in Italy with regards to biotechnology, with 78 companies operating in the sector.
The course is organized by SMEA Postgraduate School at Università Cattolica. The School has almost 30 years of experience in graduate education, advanced scientific research and extension, in the field of agricultural and food economics and business.
Studying Agricultural and Food Econom- ics in Cremona will give you the precious opportunity to combine the high stan- dard education delivered by our faculty and the managerial approach developed during internships and seminars with distinguished agribusiness company managers. Graduates from the Agricultural and Food Economics program have various professional openings in:
Università Cattolica offers its students the opportunity to study abroad, both during regular terms and the summer. Our exchange and summer programs allow students to earn credits while studying abroad in one of Cattolica’s prestigious partner institutions.
The Rome Business School’s Master in Food and Beverage Management is the ideal academic course for professionals seeking a world-class degree programme in these disciplines, leading to a successful global career in the Food & Wine industry.
With the Rome Business School’s international perspective, the programme offers a unique learning experience and a global professional exposure, enabling participants to study in one of the best cities of the world or online. The programme’s quality teachingand networking services all contribute to make it the perfect fit for anyone who is looking to rise to the top in the world of food and beverage industry.
In particular, on completing the programme, participants will be able to:
The Master in Food and Beverage Management is a course of excellence designed for young persons who wish to start a career in the Food & Wine industry, and to professionals in the food & beverage production chain and restauration industries —or in other sectors closely linked to them—who aspire to set out on a path to grow within their organisation, to start up an enterprise in an opportunity rich but ever more complex context, and/or to complete their training path by obtaining a certification specifically conceived for the food and beverage industry.
On completion of this training course, the attendees will be able to work, among other profiles, as:
Introduction and Scenario
The Food and Beverage and Agri-Food System
Food and Beverage Industry Management
Basics of management: elements of corporate strategy and organisation
Economics and food company management
Marketing management and digital marketing
Accountancy and management control
Basics of Project Management
Human Resource Management
From the concept to the project: defining a project’s guidelines through the creation of the Concept
Aesthetic and functional design: identifying structural needs/required spaces and their distribution / defining a layout
Administrative requirements to set up a business / verifying the suitability of a location
Job Health and Safety: regulations and documents
Retail & sales management
Food cost control
Restaurant and Kitchen layout
Practice Lab: visits to producers
Retail & sales management
Beverage cost control
Wine and beverage list engineering
Wine cellar layout
Practice Lab: visits to producers
Marketing and Communication for Food and Beverage
Food and Beverage industry marketing
Restauration services marketing
Brand management – Image and Brand Identity
Food, Wine, and Mass Media – communication tools (food guides, industry publications/websites, newsletters)
Storytelling applied to Food & Wine products and services
Social media management for the Food and Beverage industry
Food & Wine audio-visual communication
Food and Beverage events and the role of Public Relations
Agri-food product marketing and brand management
Wine marketing and brand management
Marketing strategies applied to industry contents: case histories and testimonials
Food and Beverage industry innovation and strategies
New technologies: from production chain to service
Launching a start-up in the Food and Beverage industry
As part of the course, a Cooking Teambuilding and/or Gastronomic Walking Tour event is organised in Rome’s Old Town to understand the cultural context within which the various made in Italy Food and Beverage service and restauration of excellence activities insert themselves, with the aim of understanding its various formats and business models.
The Rome Business School’s Master’s Degree in Food and Beverage Management is structured in:
The Master in Food and Beverage Management may be attended in the following formulas:
Our Food Chain Systems MSc has been developed as a result of extensive industry-led research. The course examines the whole of the food chain from pre-harvest to market with the overall aim of enhancing the quality and safety of food.
The course is suitable for new graduates from a science or technology background who are interested in a career within the food industry. The course is also ideal for professionals already working in the industry who would like to train to further their careers. Available on a full and part-time basis the course offers flexibility and support for those who wish to train whilst remaining in employment.
Food Chain Systems MSc is part of the Agriculture and Food Programme. It provides a critical appreciation of the issues concerned with the production and supply of safe food in the modern world. Through the integration of scientific, technological and managerial factors students will learn how to use food resources more efficiently to achieve higher quality and safer food production as well as successfully understand and manage food supply chains.
The holistic approach of the MSc will provide you with a detailed understanding of the whole of the food chain system including:
Increasing consumer awareness and demand regarding food quality, nutrition and safety issues, coupled with intensifying competition within the rapidly changing food industry, has created a demand for individuals who are able to drive success in the management of key food chains in a modern global economic market.
Our Food Chain Systems MSc has been developed as a result of extensive industry-led research. It represents a unique offering within the UK and Europe in that it examines the whole of the food chain from pre-harvest to market through the integration of science, technology and management.
The holistic approach of the MSc responds to the increasingly integrated food supply chain ('farm to fork') and will equip you with the relevant knowledge, skills and practical experience needed to pursue a wide variety of career opportunities in today's food industry.
The formal taught component of this course comprises eight compulsory modules. Each module is two weeks in duration, consisting of one week of lectures, practical work, site visits and one week for private study. Part-time students attend the first week of each module but may continue with coursework assignments at a suitable time and location. This element constitutes 40% of the overall mark.
Group projects provide students with an understanding of working on real challenges in the work place along with skills in team working, managing resources and developing reporting and presentation skills. Many of the projects are supported by external organisations and the experience gained is highly valued by both students and prospective employers. For part-time students a dissertation usually replaces the group project.
This element constitutes 20% of the overall mark.
The four-month individual research project can be carried out within industry or academia and for part-time candidates it can be undertaken in your place of work. This key part of the course allows you to apply the research skills acquired during the taught phase of the course to a practical problem in health science and acts as an opportunity for you to meet potential future employers.
This element constitutes 40% of the overall mark.
Taught Modules 40%, Group Project 20%, Individual Research Project 40%
To help students find and secure appropriate funding we have created a funding finder which allows you to filter the results to suit your needs. Visit the funding finder.
A Postgraduate Loan is now available for UK and EU applicants to help you pay for your Master’s course. You can apply for a loan at GOV.UK
Future Finance Student LoansFuture Finance offer student loans of up to £40,000 that can cover living costs and tuition fees for all student at Cranfield University.
Upon successful completion of the course, graduates will be able to pursue or enhance careers in a variety of key areas such as:
Employers will exist in a variety of food-related sectors including:
Cranfield graduates are very successful in achieving relevant work. Some 93% are in relevant employment or further study six months after graduation. For professionals already in industry, Cranfield qualifications enhance their careers, benefiting both the candidate and their employer.
Our Careers Service can help you find the job you want after leaving Cranfield. We will work with you to identify suitable opportunities and support you in the job application process for up to three years after graduation.
Thousands of graduates continue the ‘Cranfield experience’ after they leave by keeping in touch with colleagues and friends through free membership of Cranfield Alumni.
The MA Food Business Management course creates links between academic theory and practice and leading food and hospitality businesses. These connections will be established in the classroom, on field trips and in interactions with a range of distinguished external speakers from the industry.
The course will enable you to approach business challenges from a global perspective, integrating academic and technical knowledge, and assess situations from financial, commercial, societal and cultural standpoints. You will be able to create innovative solutions to champion food businesses and develop action plans based on rigorous theoretical frameworks that you can use in your professional careers’ to effectively manage change.
This postgraduate award in food business and management has been designed to produce graduates who are exceptionally well equipped with the aptitudes and competencies necessary to design, manage and lead developments within the food industry. This course will provide both a coherent programme of academic study and an in-depth educational experience focusing on the role of the manager and management issues within the international food industry, food service sectors, hospitality, and an exploration of cutting-edge food research.
This course takes an innovative approach, led by a multi-disciplinary team, that studies the food business sector ranging, from management theory and practice to food supply chain management. It embraces product innovation, within a social science perspective, whilst acknowledging the ethical and nutritional responsibility of business in modern society.
The Internship Course seeks to provide a 28 week period of paid work experience incorporated into the period of study. This makes it ideal for students seeking to add a practical dimension to their studies and understand the demands of workplace supervision and management. Internship opportunities exist throughout the food service industries both within the UK and overseas. The internship process is co-ordinated by the University's own dedicated internship team and draws upon contacts with the industry. The London School of Hospitality and Tourism generally has exceptionally good links with leading industrialists, many of whom are Patrons, Fellows and Alumni of the School.
• Designing the Customer Experience
• Business Performance Analysis
• Responsible Value Chain Management
• Applied Food Science and Product Development
• Food and Society
• Foodservice Operations Analysis.
• Organisational Behaviour in Theory and Practice
• Management Consultancy
• The Internship.
The course will deliver unique professional development opportunities to senior managers. It provides enhanced promotion prospects, new career opportunities and greater career security. Career benefits will also accrue from being part of a strong professional network and experiencing coaching and mentoring opportunities. For sponsoring organisations it serves as a basis for developing senior staff as thought leaders and also assists in senior staff retention.
On successful completion of the Masters course you can progress onto an MPhil or a PhD research degree.
Click the following link for information on how to apply to this course.
Information about scholarships and bursaries can be found here.
We teach the students the skills, work techniques, attitudes and behaviors necessary to become an “allroad” professional.
The Diploma in Food & Beverage and Restaurant Management is part of the Master in Hospitality Management (English).
This course is a Master’s concentration, that let the student specialize in Food & Beverage and Restaurant Management.
Diploma in F&B and Restaurant Management, 12 credits
Food & Beverage Cost Control, 3 credits
Food & Beverage Process Management, 3 credits
Event Planning and Management, 3 credits
Food & Beverage Sales Management, 3 credits
Completion of the module entitles students to the Specialized Diploma in Food & Beverage and Restaurant Managementby the University College of Hospitality Management and Culinary Arts Sant Pol de Mar.
The Master in Hospitality Management is ideal for both career changers who wish to move into hospitality, and for career climbers who are already in the field and wish to fast-track their careers. A bachelor's degree in studies related to business (Business studies, Law, PR, Marketing, etc.), engineering or tourism is required, as well as business English (test of level before acceptance for admission).
Hotel general management, marketing and sales, consulting and development, lodging, Food & Beverage, events.
The study plan includes theoretical clases, practical clases and masterclasses by international hotel and restaurant manager.
Industry internship once the classes are finished.
This internship leads to a real job opportunity and have a duration of 3 to 6 months. The school manages this process in order to arrange a personalized internship to each student either national or internationally.
The MHM is a professional master’s degree with qualification from EUHT StPOL and the University of Girona, choosing from:
The program includes industry guest lecturers from renown international hotel managers from distinguished hotel chains, as well as PhD and lecturers from international universities and operational teachers.
EUHT StPOL has a study Help Fund for studies in its centre. The aim of this fund is to assist entrance for candidates to educational programs who for economic reasons have difficulty in enrolling. This help is adjudicated in the form of a percentage of the total basic or academic cost of the course up to 50% based on the academic background and purchasing power of the candidate and those financing the studies.
Beneficiaries of Grup Serhs grants:
The maximum amount of the aid added to the Serhs Grant will not exceed 50% of the academic or basic amount.
Non beneficiaries of Grup Serhs grants:
The maximum amount to be received is 50% of the academic or basic amount.
Some public institutions offer other aids:
H-E StPOL has an agreement with different financial institutions so its students can get special conditions
There is an agreement with various financial institutions to obtain special funding for students EUHT StPOL: