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Masters Degrees (Wine)

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The Erasmus Mundus Master in Wine Tourism Innovation (WINTOUR) offers a truly integrated study program that takes advantage of the tourism and oenology expertise of three universities and regions of Europe. Read more

The Erasmus Mundus Master in Wine Tourism Innovation (WINTOUR) offers a truly integrated study program that takes advantage of the tourism and oenology expertise of three universities and regions of Europe: Rovira i Virgili University (Tarragona, Spain), the University of Porto (Portugal) and the University of Bordeaux (France). 

These universities are located in highly attractive touristic areas, recognized with the label of UNESCO Human Heritage, and have a long tradition in wine, producing specialty wines such as sparkling, fortified, aged red and sweet.

Program objectives

  • Prepare broadly trained, highly adaptable, qualified professionals for the tourism and wine industries. These graduates may then promote innovative wine tourism developments to generate added value through increased income and recognition of this sector.
  • Provide students with multidisciplinary and multi-sectorial knowledge and training that increases their understanding of wine-making and tourism management.
  • Promote high-quality, practical training in entrepreneurship and company management via the organization of internships within the non-academic sector.
  • Ensure the effective integration and networking activities of students within the socio-cultural and professional environment during their period of training.

Program structure

The academic program is structured over two years (four semesters) with 120 ECTS. The first three semesters are each taught in one university (30 ECTS at URV, 30 ECTS at UBx, 30 ECTS at UP) and the last semester is devoted to the Master Thesis and a professional internship, which is completed with one of the associated partners.

Semester 1: URV, Tarragona, Spain

  • Adaptation of Oenology (6 ECTS) – Optional 
  • Adaptation to Geography & Economy (6 ECTS) – Optional 
  • Leisure & Marketing (6 ECTS) – Wine tourism
  • Marketing of Tourism & Wine (6 ECTS) – Wine tourism
  • Sparkling Wine production (6 ECTS) - Wine-making
  • Wine heritage & Tourism 1 (6 ECTS) – Wine heritage

Semester 2: UBx, Bordeaux, France

  • Management of Wine tourism firms and Entrepreneurship (6 ECTS) – Wine tourism
  • ICT & wine tourism - Oenotourism 2.0 (6 ECTS) – Wine tourism
  • Wine appellations knowledge, food and service, tasting (6 ECTS) - Wine-making
  • Aged & sweet wine production (6 ECTS) – Wine-making
  • Wine heritage & Tourism 2 (6 ECTS) - Wine heritage

Semester 3: UP, Portugal

  • Marketing & oenotourism for festive seasons and overall consumer perspectives (6 ECTS) – Wine tourism
  • Practical wine-making (12 ECTS) - Wine-making
  • Fortified wine production (6 ECTS) - Wine-making
  • Wine heritage & Tourism 3 (6 ECTS) – Wine heritage

Semester 4: Professional internship and Master thesis (30 ECTS)

Strengths of this Master program

Students will develop the following skills:

  • Managing complex information on different topics in a natural way, in a foreign language.
  • Defining diagnostics/assessments via the efficient management and use of information.
  • Solving problems fwithin multidisciplinary contexts in a creative and innovative way.
  • Collaborating with multidisciplinary teams within different contexts.
  • Communicating complex ideas clearly to all target publics.
  • Applying ethical principles and social responsibilities as a citizen and as a professional.
  • Developing the necessary autonomy to work on research projects within scientific/technological partnerships.

After this Master program?

The WINTOUR program trains professionals in the field of oenology and tourism, who may apply for positions in the following areas:

Private sector: creation of start-ups and business initiatives with a focus on wine as a tourist attraction and tourism as a means for promoting wine and wine regions; development of international marketing strategies, wine tourism activities of companies within the wine industry; specialized consultancy in the design and development of new strategies for increasing the competitiveness of the wine sector.

Public administration: positions in public organizations responsible for the planning, management and promotion of wine tourism products at a local, national and International level.

Research and teaching: participation and leadership of multidisciplinary research teams in the fields of oenology and Tourism, in public or private research organizations.



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This masters degree course consists of a curriculum specialising in cool-climate wine production, climate change effects on viticulture, terroir and sparkling wine. Read more

Viticulture & Oenology: the science of grapegrowing and winemaking

This masters degree course consists of a curriculum specialising in cool-climate wine production, climate change effects on viticulture, terroir and sparkling wine. It also includes opportunities to visit other wine-producing areas in Europe. The Wine Department staff have considerable international expertise and research experience, and a brand new Wine Research Centre was completed in March 2014. This combination of experienced staff and modern research facilities will enable students to access an outstanding Masters-level education.

Course structure:

The programme aims to enable students to develop a deep and systematic understanding of wine science (oenology) and related disciplines, and then apply this knowledge to make viticultural and oenological decisions in complex circumstances.

Areas of study:

Students will be required to attend a two-week intensive course in vinegrowing and winemaking at the start of the programme.

The first semester comprises of three modules which enable students to gain and apply knowledge and understanding of current research in grapevine physiology, wine chemistry, biochemistry, and microbiology.

The second semester focuses on climate & terroir and sparkling wine. Students wishing to complete with the Post-Graduate Diploma in Viticulture & Oenology may elect to complete a dissertation and end their studies at this point. Students who intend to study for the full Masters degree will normally take an in-depth research methods module prior to commencing their Masters project.

The third semester is designed to allow students to complete their Masters project, which can be undertaken in the newly opened UK Wine Research Centre, or in another suitable location.

Career and progression opportunities:

This programme enables students to gain advanced skills and knowledge in vinegrowing and winemaking. It therefore prepares them for careers which require the application of a high level of technical knowledge and the exercise of a considerable degree of responsibility. These positions include Vineyard Manager, Viticultural

Consultant, Winemaker and Wine Quality Controller for the wine trade, and will also give the opportunity to continue post-graduate education. Students can also progress towards the achievement of a Doctor in Philosophy (PhD) qualification in related subjects. There is a high demand for these skills, not just in the UK, but also in emerging wine-producing countries who are seeking staff with a truly international approach to the subject and a strong understanding of the requirements of international markets like the UK.

Modules

Semester 1:

The Science & Application of Grapevine Biology
Grape Berry & Wine Composition & Analysis
The Science & Application of Winemaking

Semester 2:

The Science of Sparkling Wine
Climate & Sustainability
Independent Study
Research Methods for Viticulture & Oenology

Semester 3:

Masters Wine Project

Awards

- Post-graduate Certificate in Wine Science: completion of 60 credits selected from semesters 1 and 2.
- Post-graduate Certificate in Viticulture & Oenology: completion of the three 20-credit modules from semester 1.
- Post-graduate Diploma in Viticulture & Oenology: completion of the 120-credit modules from semesters 1 and 2.
- Masters Degree in Viticulture & Oenology: completion of 180 credits and successfully conducting the Master project

This course is validated by the University of Brighton and delivered by Plumpton College

Wine Research

http://www.plumpton.ac.uk/department/wine-and-wine-research/page/wine-research/166

Wine Careers

http://www.plumpton.ac.uk/department/wine-and-wine-research/page/wine-careers/168

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MSc Italian FOOD & WINE (ItF&W). The "Italian Food and Wine" MSc degree will focus on the understanding, management, promotion and protection of high-value food products, including wine. Read more

MSc Italian FOOD & WINE (ItF&W)

The "Italian Food and Wine" MSc degree will focus on the understanding, management, promotion and protection of high-value food products, including wine.

Programme Summary

In this MSc course, the internationally-recognised Italian food production system is analysed as a model for defining and characterising the individual elements that contribute to the unique value of food products that are inextricably linked to place (terroir) through historic, social and cultural ties. These elements also include more recent developments in technology, nutrition, food safety, diet and health, and sensory science that are at the heart of a growing international demand for terroir-related high-value foods.

The specific learning outcome is a deep understanding of the multi-faceted characteristics that distinguish these foods from others in the marketplace and that can be exploited in products’ valorisation and consumer information strategies both in the EU and international markets. The ultimate objective of this multi-disciplinary program is to train professionals who are well-versed in the complex system of producing high-value foods and wines whose quality is profoundly linked to tradition and place of origin.

Who is the MSc candidate?

This programme is open to Italian and foreign students interested in learning and implementing effective actions for the valorisation of high-quality food products and wines.

What career opportunities does the MSc provide?

Graduates will be expert in the technical and economical management, valorisation and protection of high quality agro-food products - in an export and territorial development-oriented perspective - by using the Italian system as the reference model. He/she will find employment opportunities in quality-oriented agro-food companies, in producers' organizations, and in public and private consultancy companies involved in the protection, valorisation, marketing, consulting, training and communication activities for high-quality agro-food products.

The most relevant positions concern: ii) marketing of high-quality foods and wines, on both the EU and international market; ii) design and implementation of promotion and protection strategies for these products; iii) management of producers' organizations; iv) 'off-trade' and 'on-trade' buying activities, mainly in the international market; v) information on high-quality foods and wines management; vi) planning and management of territorial development strategies based on 'terroir-related' quality agro-food products.

How is the programme organised?

During the two-years MSc course students choose 12 course units – according to their individual background and interest - among the following:

Plant biodiversity and food

Animal biodiversity and food

Quality, processing and sensorial analysis of Italian food

Quality, processing and sensorial analysis of Italian wine

Food microbiology and quality

Food safety and hygiene

Food traceability for food quality

Food, wine and nutrition

Value adding quality schemes and consumer demand

Food and Wine-based territorial valorization and rural development

Quality-oriented Food and Wine management and governance

Consumer behavior

Food, wine and society

Food and Wine history and anthropology

Food and wine: perspectives from abroad

Foreign language (Italian or English)

Teaching includes lectures, laboratory and field activities, practical exercises, and seminars by outside experts that feature a rich variety of relevant case studies of Italian foods and wines. Opportunities for intensive tutoring and for master thesis-related stages of at least six months duration will be available with outstanding companies in this sector of the food industry or with other relevant organisations in the private or public sphere.

Visit the MSc “Italian food and wine” page on the Università di Padova web-site (http://www.unipd.it/en/italian-food-and-wine) for more details.

Scholarships and Fee Waivers

The University of Padova, the Veneto Region and other organisations offer various scholarship schemes to support students. Below is a list of the funding opportunities that are most often used by international students in Padova.

You can find more information below and on our website here: http://www.unipd.it/en/studying-padova/funding-and-fees/scholarships

You can find more information on fee waivers here: http://www.unipd.it/en/fee-waivers



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Are you passionate about French cuisine and wine? Do you wish to pursue an international career in the food and wine sector? Paris School of Business’ Msc in Food & Wine Business is meant for you. Read more
Are you passionate about French cuisine and wine? Do you wish to pursue an international career in the food and wine sector? Paris School of Business’ Msc in Food & Wine Business is meant for you.

Paris is the center of the global food and wine industry, so what better place to study and build experience in this sector?

PSB’s Msc in Food & Wine Business mixes a strong core of business-oriented classes(strategic management, international business, etc.) together with modules focusing on culinary art and the gastronomy industry (French Art de Vivre Markets, Food & Wine Tourism, Luxury Food Retail Store Management, etc.)
Thanks to PSB’s hands-on approach, you will be able to acquire first-hand experience from business tours to major French culinary places such as:

• the Cognac region
• the Champagne region
• the Calvados region
• Lyon - the gastronomic capital of France
• Rungis - the largest commercial food market in the world

Additional training also help the students better understand culinary products. For instance, in the past students took part in Wine Tastings at Le Musée du Vin.

Business Core:
• French Art de Vivre Markets
• Marketing Management
• Strategic Management
• International Business
• Financial Management
• Digital Business

Leadership and Professional Skills Modules:
• Leadership & Management; Cours Florent Seminar
• Career Management
• Business Game
• Research Methodology
• Advanced Productivity Digital Tools
• Business Tours

Advanced core component:

• Food & Wine Supply Chain Management
• Trends & Innovations in Gastronomy
• Communication in Food & Wine Markets
• Food & Wine Tourism
• Merchandising & Art of Selling Food & Wine Products
• Wine Markets
• Luxury Food Retail Store Management
• Customer Service Excellence

Job Opportunities

• Purchasing Manager
• Product Manager
• Export Manager
• Visual Merchandiser
• Food Store Manager
• Entrepreneur

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About the Master’s Degree. MP. 2. is a 2 year, course-based, full-time international research Master's Degree focused on Microbiology and related processes and Physicochemistry applied to food and wine Processes, offered by the. Read more

About the Master’s Degree

MP2 is a 2 year, course-based, full-time international research Master's Degree focused on Microbiology and related processes and Physicochemistry applied to food and wine Processes, offered by the University of Burgundy - Franche-Comté and AgroSup Dijon. This master aims at training future researchers and managers of the food and wine science and industry.

Indeed, today several factors influence and explain the dynamism of employment of researchers and managers in the field of the food science and food-processing industries:

  • the increase of the regulations and the control of agro-industries,
  • the changes of uses and technologies in the production and the elaboration of food,
  • the energy transition
  • Urgent need of innovation to meet the challenge to feed the whole planet in very close future.

Course content

The topic of the main courses of the first year of this international master will be the consumer’s perceptions of food and introduction to food and wine physical chemistry, microbiology and food processes. Then students will rapidly focus their courses (lectures, tutorials, practicals and projects) in biotechnology, analytical chemistry, physical chemistry, microbiology, mass transfer, food processes. Back to Dijon in the second year, the students have to choose an option to specialize in microbiology and microbiological processes or in physicochemistry applied to food and wine science. Finally they will have to perform a six months research internship in a laboratory (in France or in a foreign country) to validate a master thesis.

During the second semester of the first year all the students have to perform an international mobility in another European university through an Erasmus learning agreement.

Program description

Our approach is student-centered and participative. It combines lectures, seminars and practicals, workshops and individual/team projects. The modules below are indicative of those offered in this program. This list is based on the current organization and may change year to year in response to new needs in the food industry:

  • 1st year (60 credits)
  • 1st year, first semester (30 credits)

UE1-Toolbox (project management, statistics, mathematics, french-english, visits….)

UE2- Chemosensory perception, emotions, memory and food choices

UE3- Perception and sensory evaluation

UE4- Microbiology and Microbiological processes

UE5- Chemistry and Physical chemistry

 

  • 1st year, second semester (30 credits)

Units to be choose through a learning agreement with academic European partners through:

Analytical chemistry, biotechnology, bioinformatics, chemistry, microbiology, heat and mass transfer, physical chemistry, food technology and processing…..

 

  •  During the 1st year, students carry out a 2 months internship in a research laboratory or an industry.

 

  • 2nd year (60 credits)
  • 2st year, first semester (30 credits) students have to choose an option (1 or 2) to specialize in microbiology and microbiological processes (option 1) or in physical chemistry (option 2)

 

Option1:  New insigths in microbiology and food processes

UE1: Toolbox and project management

UE2A: Microbiology applied to food safety: pathogens and flora alterations

UE3A: Interactions and adaptations of microorganisms to their environments

UE4A: Food and wine design by the mean of microbiology

UE5A: Food processes and emerging technologies

 

Option1:  New insights in chemistry and physicochemistry for food design

UE1: Toolbox and project management

UE2B: Food and wine analysis

UE3B: Food and wine stability

UE4B: Food design by the mean of physicochemistry

UE5B: Chemistry and toxicology applied to food safety

 

  • 2st year, second semester (30 credits)

UE6: Training

During the 2nd year, students carry out a 6 months research internship (France or international) to validate a master thesis

 

About the University

The University “Bourgogne Franche – Comté” has been ranked 2nd best French University in the field of Food Sciences (Shangaï, 2017). Most of the lecturers and scientists involved in the Master’s program are members of the Food and Microbiological Processes research unit (UMR PAM). The PAM Research Centre plays a major role in scientific and technological advances in the field of food and wine. The joint scientific focus of all the members is to understand the physical, chemical, and biological phenomena that determine food quality with the ambition of developing new products and new food processes. In addition to the pedagogical team, international invited lecturers will be involved.

Funding and tuition fees

As an international postgraduate you will benefit from France’s low tuition fees and have access to a wide range of funding programs (Grants from I-SITE UBFC, ERASMUS, French embassies, AUF bursaries, etc.). You can also apply for funding from the Université Bourgogne Franche - Comté (25 grants in 2017).

Entry requirements

Applicants must hold a Bachelor’s Degree or equivalent (180 ECTS) in biology, food science, chemistry, physical chemistry or engineering science. Those having completed a Master’s Degree or equivalent (240 ECTS) related to biology, chemistry or physical chemistry can enter directly in the 2nd year.

Candidates should have good English proficiency (B2 required).

Career  

This Master’s Degree aims at providing students with job-relevant competencies and skills for a career as research project leader in academic laboratories, research institutes or R&D departments of international companies. The expertise will be in the field of microbiology and microbiological processes, chemistry and physical chemistry applied to food and wine science. Students will be encouraged to perform a PhD after this master degree

More Information

Facebook: https://www.facebook.com/AgrosupInternational/

LinkedIn: https://www.linkedin.com/company/11457379

YouTube: https://www.youtube.com/user/agrosupdijon



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About the Master’s Degree. MP2 is a 2 year, course-based, full-time international research Master's Degree focused on Microbiology and related processes and Physicochemistry applied to food and wine Processes, offered by the. Read more

About the Master’s Degree

MP2 is a 2 year, course-based, full-time international research Master's Degree focused on Microbiology and related processes and Physicochemistry applied to food and wine Processes, offered by the University of Burgundy - Franche-Comté and AgroSup Dijon. This master aims at training future researchers and managers of the food and wine science and industry.

Indeed, today several factors influence and explain the dynamism of employment of researchers and managers in the field of the food science and food-processing industries:

  • the increase of the regulations and the control of agro-industries,
  • the changes of uses and technologies in the production and the elaboration of food,
  • the energy transition
  • Urgent need of innovation to meet the challenge to feed the whole planet in very close future.

Course content

The topic of the main courses of the first year of this international master will be the consumer’s perceptions of food and introduction to food and wine physical chemistry, microbiology and food processes. Then students will rapidly focus their courses (lectures, tutorials, practicals and projects) in biotechnology, analytical chemistry, physical chemistry, microbiology, mass transfer, food processes. Back to Dijon in the second year, the students have to choose an option to specialize in microbiology and microbiological processes or in physicochemistry applied to food and wine science. Finally they will have to perform a six months research internship in a laboratory (in France or in a foreign country) to validate a master thesis.

During the second semester of the first year all the students have to perform an international mobility in another European university through an Erasmus learning agreement.

Program description

Our approach is student-centered and participative. It combines lectures, seminars and practicals, workshops and individual/team projects. The modules below are indicative of those offered in this program. This list is based on the current organization and may change year to year in response to new needs in the food industry:

  • 1st year (60 credits)
  • 1st year, first semester (30 credits)

UE1-Toolbox (project management, statistics, mathematics, french-english, visits….)

UE2- Chemosensory perception, emotions, memory and food choices

UE3- Perception and sensory evaluation

UE4- Microbiology and Microbiological processes

UE5- Chemistry and Physical chemistry

 

  • 1st year, second semester (30 credits)

Units to be choose through a learning agreement with academic European partners through:

Analytical chemistry, biotechnology, bioinformatics, chemistry, microbiology, heat and mass transfer, physical chemistry, food technology and processing…..

 

  •  During the 1st year, students carry out a 2 months internship in a research laboratory or an industry.

 

  • 2nd year (60 credits)
  • 2st year, first semester (30 credits) students have to choose an option (1 or 2) to specialize in microbiology and microbiological processes (option 1) or in physical chemistry (option 2)

 

Option1:  New insigths in microbiology and food processes

UE1: Toolbox and project management

UE2A: Microbiology applied to food safety: pathogens and flora alterations

UE3A: Interactions and adaptations of microorganisms to their environments

UE4A: Food and wine design by the mean of microbiology

UE5A: Food processes and emerging technologies

 

Option1:  New insights in chemistry and physicochemistry for food design

UE1: Toolbox and project management

UE2B: Food and wine analysis

UE3B: Food and wine stability

UE4B: Food design by the mean of physicochemistry

UE5B: Chemistry and toxicology applied to food safety

 

  • 2st year, second semester (30 credits)

UE6: Training

During the 2nd year, students carry out a 6 months research internship (France or international) to validate a master thesis

 

About the University

The University “Bourgogne Franche – Comté” has been ranked 2nd best French University in the field of Food Sciences (Shangaï, 2017). Most of the lecturers and scientists involved in the Master’s program are members of the Food and Microbiological Processes research unit (UMR PAM). The PAM Research Centre plays a major role in scientific and technological advances in the field of food and wine. The joint scientific focus of all the members is to understand the physical, chemical, and biological phenomena that determine food quality with the ambition of developing new products and new food processes. In addition to the pedagogical team, international invited lecturers will be involved.

Funding and tuition fees

As an international postgraduate you will benefit from France’s low tuition fees and have access to a wide range of funding programs (Grants from I-SITE UBFC, ERASMUS, French embassies, AUF bursaries, etc.). You can also apply for funding from the Université Bourgogne Franche - Comté (25 grants in 2017).

Entry requirements

Applicants must hold a Bachelor’s Degree or equivalent (180 ECTS) in biology, food science, chemistry, physical chemistry or engineering science. Those having completed a Master’s Degree or equivalent (240 ECTS) related to biology, chemistry or physical chemistry can enter directly in the 2nd year.

Candidates should have good English proficiency (B2 required).

Career  

This Master’s Degree aims at providing students with job-relevant competencies and skills for a career as research project leader in academic laboratories, research institutes or R&D departments of international companies. The expertise will be in the field of microbiology and microbiological processes, chemistry and physical chemistry applied to food and wine science. Students will be encouraged to perform a PhD after this master degree

mailto:

https://www.facebook.com/AgrosupInternational/



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The Rome Business School’s Master in Food and Beverage Management is the ideal academic course for professionals seeking a . Read more

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.

 

Objectives

In particular, on completing the programme, participants will be able to:

  • Identify and develop effective managerial strategies for food & beverage industry companies
  • Develop a business plan for food & beverage industry companies
  • Utilise the most advanced marketing techniques to promote food & beverage industry companies and products
  • Apply planning, financial management, and management control principles to the food & beverage industry
  • Understand and utilise project management techniques
  • Understand and apply process and supply techniques to the food & beverage context
  • Master the use of new technologies within food & beverage industry companies
  • Understand the food & beverage industry start-up ecosystem

 

Target Recipients

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:

  • Consultants for the creation of start-ups within the restauration industry
  • Consultants for corporate repositioning
  • Food & Wine Managers
  • Banqueting Managers
  • Hotel chain Retail & Sales Managers
  • Public Relations Managers

Contents

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

Business Planning

Human Resource Management

From the concept to the project: defining a project’s guidelines through the creation of the Concept

Geomarketing analysis

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

 

Food Management

Retail & sales management

Supplier selection

Food cost control

Menu engineering

Restaurant and Kitchen layout

Practice Lab: visits to producers

 

Beverage Management

Retail & sales management

Supplier selection

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

Digital 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

Content management

Social media management for the Food and Beverage industry

Food & Wine audio-visual communication

Customer care

Food and Beverage events and the role of Public Relations

Case studies

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

Internationalisation strategies

New technologies: from production chain to service

Launching a start-up in the Food and Beverage industry

Extracurricular activities

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.

 

Structure (12 months)

The Rome Business School’s Master’s Degree in Food and Beverage Management is structured in:

  • 6 months of lectures (twice a week)
  • 6 months of international internship and project work
  • Company visits
  • Personalized career services
  • Cultural programme
  • Seminars and events



Attendance formulas

The Master in Food and Beverage Management may be attended in the following formulas:

  • On Campus, at the Rome Business School Rome headquarters.
  • Online (Distance Learning), through a cutting edge e-learning platform with live lectures and a great teacher-student interaction.


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The Master in Viticulture and Enology aims at addressing how vineyard and winery innovation is quickly becoming part of the Italian viticulture tradition. Read more

The Master in Viticulture and Enology aims at addressing how vineyard and winery innovation is quickly becoming part of the Italian viticulture tradition. Italy is now the largest wine producer in the world and boasts the greatest variety in terms of cultivars. The pecularities of Italian viticulture and chances to maintain a leading role are today bound to the ability to introduce sustainable innovation without losing its well-known appeal.

Learning objectives

The main goals of the program are:

● To acquire solid methodology and knowledge suitable to address innovation issues in vineyard and winery

● To achieve specific skills for new canopy management technique suitable to mitigate undesired climate-related effects, new sustain- able approaches for pest and disease control, precision viticulture and enology

● Develop the ability to diagnose limiting factors occurring in vine- yard and winery and to produce suitable solutions

● Learn to pro-actively take part in discussions dealing with viticulture and enology topics.

Career opportunities & professional recognition

The Master’s qualification in ‘Viticulture & Enology: innovation meets tradition’ will open up professional opportunities in the fields of Viticulture and enology chain; wine marketing and distribution; restaurants; large scale retail trade and freelancing.

A class that makes a difference

The Master in Viticulture & Enology will be comprised of international students and Cattolica’s domestic students.

Faculty & teaching staff

● Dr. Matteo Gatti - Research Assistant

● Prof. Gabriele Canali - Associate Professor

● Dr. Fabrizio Torchio - Research Assistant

● Prof. Stefano Poni - Full Professor

● Dr. Milena Lambri - Research Assistant

● Prof. Vittorio Rossi - Full Professor

● Dr. Emanuele Mazzoni - Research Assistant

Partner companies

Here are just a few names of prestigious wine estates that gave their preliminary acceptance in hosting internships: Mossi, Tenute Ruf- fino, Barone Ricasoli, Santa Margherita, Sella e Mosca, Mezzaco- rona, Contratto, Ca’ Del Bosco, Zonin, Res Uvae, Marchesi Mazzei, Cavalieri di Malta, Pico Maccario, and Marramiero.

Can I learn Italian while studying?

An intensive Italian course will be available to international students for the duration of the Master in Viticulture & Enology: innovation meets tradition.

Are there internships opportunities?

Students will need to carry out a mandatory internship for the duration of at least 450 hours (i.e. 18 ECTS) in a farm/wine estate/ institution.

A final exam is scheduled including a case study discussion and/or experimental activity carried out during the internship.

Can I work while studying?

Non-EU students entering Italy on a VISA are permitted to work part-time (20 hours per week).

Curriculum

● Basics in Viticulture, Enology and Plant Phatology

● Vineyard variability: traditional and precision approaches

● Topics in wine-marketing

● Enhancing the wine quality: innovation in monitoring and controls

● Applied grapevine eco-physiology

● Advances in enology

● Disease and pest management toward a sustainable viticulture

● Seminars on sustainable pesticides use and genetic traceability will also be provided

ECTS of each course include also practical activities, wine tasting and field visits.

Scholarships

Scholarships will be available and assigned on a merit basis and will cover 30% of the tuition fee.




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The Master of Business and Science in Vineyard & Winery Management provides training in response to new market demands for wine industry professionals who have both technical (viticulture and oenology) and entrepreneurial (business management) skill sets. The program is designed to further student’s knowledge in business management, viticulture, and oenology. Read more

The Master of Business and Science in Vineyard & Winery Management provides training in response to new market demands for wine industry professionals who have both technical (viticulture and oenology) and entrepreneurial (business management) skill sets. The program is designed to further student’s knowledge in business management, viticulture, and oenology. It seeks to complement the knowledge base through an individually structured and flexible curriculum. In an industry that is increasingly competitive, the integration of these skill sets within a company is essential for success.

Program structure

The study program focuses on three main thematic areas:

  • Business Management: Design and implement a business plan, i.e. operating statement, choice of actions, etc. Structure the legal and/or financial framework of the project. Strategically set priorities and monitor accomplishment of business objectives.
  • Vineyard Management and Wine Production: Analyze the interactions between soil/climate/plant. Manage the vineyard from plantation to harvest. Understand the science based fundamentals of terroir, choice of plant material, and canopy management through practical experience. Acquire and develop knowledge of oenology and winery technology. Conduct winery evaluations focused on aligning wine production with commercial objectives. Enhance tasting ability and sensory evaluation.
  • Commercialization: Establish a product price according to economical and technical criteria. Conduct commercial analyses. Hold a cost accounting. Calculate and analyze costs.


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The business world is complex, fast-moving and exciting, and demands high-calibre employees with substantial business, management, and financial skills. Read more
The business world is complex, fast-moving and exciting, and demands high-calibre employees with substantial business, management, and financial skills.

This course will allow you to focus solely on business, or to select modules in the wine industry, food production, equine management, agriculture, or international business to contextualise your studies in a sector of your choice.

This course is for graduates who want to acquire a Masters degree in business management. It is designed to accommodate graduates from a wide variety of backgrounds and disciplines, and is well-suited to international as well as UK students.

The MSc in Business Management is accredited by the Chartered Management Institute. Upon successful completion of the degree, you will be awarded CMI Level 7 Diploma in Strategic Management and Leadership and will therefore become a Member of the Chartered Management Institute (MCMI). You can then apply to the CMI for full Chartered Manager status if you wish.

Structure

The course is offered full-time over 12 months, or part-time over two, three or four years.

You will study eight modules in the autumn and spring terms; six core modules followed by two elective modules. The Research Project is then undertaken, to be submitted the following April.

You will learn through lectures, seminars, workshops and tutorials, case studies and group project, as well as visits to and from national and international companies.

Modules are assessed through continuous assessment and final examinations.

Modules

• 4086 Financial Management
• 4087 Economics and Policy
• 4088 Marketing Planning and Strategy
• 4089 Personal and Organisational Change
• 4090 Business Strategy
• 4091 Research Methodology
• 4106 Dissertation

Plus TWO additional modules, selected from:

• 4001 Agricultural Management
• 4009 Equine Business Management
• 4010 Equine Husbandry
• 4011 Equine Industry
• 4012 Farm Business Management
• 4014 Food Chain
• 4023 Operations Management
• 4053 Wine Industry
• 4078 International Business
• 4111 Critical Issues in Food Technology and Innovation
• 4205 Critical Issues in Ethical Leadership
• 4219 Sustainable Agricultural Business Principles
• 4223 Economics of the Environment
• 4228 New Product Development in the Agri-Food Industry
• 4229 Adaptive Management in a Complex World

Career prospects

Upon graduation, you will be well equipped to take on a management role within a rural business, or develop a career in general business management. Our graduates have gone on to become:

• Farm Business Manager
• Finance Manager
• Investment Manager
• Management Consultant

Our employers include:
• Old Mill
• Unilever
• ADM
• Millar Cameron
• Weatherbys

How to apply

For information on how to apply, please follow this link: https://www.rau.ac.uk/STUDY/POSTGRADUATE/HOW-APPLY

Funding

For information on funding, please view the following page: https://www.rau.ac.uk/study/postgraduate/fees-and-funding/funding

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The Food Science Program offers opportunities for advanced study and research leading to M.Sc. and Ph.D. degrees in the areas of Food Chemistry and Biochemistry, Food Process Science, Food Microbiology, Food Safety and Toxicology, Food Biotechnology, Food Quality Evaluation and Wine Biotechnology. Read more
The Food Science Program offers opportunities for advanced study and research leading to M.Sc. and Ph.D. degrees in the areas of Food Chemistry and Biochemistry, Food Process Science, Food Microbiology, Food Safety and Toxicology, Food Biotechnology, Food Quality Evaluation and Wine Biotechnology.

Graduate training in Food Science normally involves a combination of courses in both basic and applied sciences, with research leading to a thesis. Students are encouraged to publish their research results in refereed journals.

Coursework is selected in consultation with the student’s supervisory committee and includes graduate courses in food science and from other disciplines relevant to each student’s research area.

Quick Facts

- Degree: Master of Science
- Specialization: Food Science
- Subject: Agriculture and Forestry
- Mode of delivery: On campus
- Program components: Coursework + Thesis required
- Faculty: Faculty of Land and Food Systems

Research focus

Opportunity for advanced study and research in food chemistry and biochemistry, food process science, food microbiology, food safety and toxicology, food biotechnology, food quality evaluation and wine biotechnology.

Career Prospects

Graduates of our program have gone on to pursue successful careers in academia and research at universities, colleges and government research centres, or as quality assurance and research & development scientists or managers in the food industry, analytical testing laboratories and consulting companies.

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Food tourism is an increasingly popular segment of the tourism industry as culinary experiences drive and are at the core of local, regional and international travel. Read more
Food tourism is an increasingly popular segment of the tourism industry as culinary experiences drive and are at the core of local, regional and international travel. The School of Hospitality, Tourism and Culinary Arts’ Food Tourism program will provide learners with the skills required to develop successful food tourism enterprises and gain employment in existing food and culinary tourism agencies and companies while advocating for social justice, equity and access in communities worldwide. Students will gain small business expertise while exploring their creativity and innovativeness which can be applied within both an entrepreneurial or intrapreneurial setting.

This graduate certificate is targeted at working professionals in and around food, culinary, tourism and events industries. Students will learn about the exciting links between experience, gastronomy, wine, culture, food traditions and communities.

Graduates will be prepared to pursue employment in tourism agencies, local and international tourism attractions, culinary establishments, government agencies, historical tourism sites, food writing and culinary experiential travel groups.

The entrepreneurial skills taught in the program will also permit graduates to pursue self-employment and/or consultancy work establishing local food movements such as farmers markets, community food hubs and destinations attracting food tourism.

Career Opportunities

Companies Offering Jobs
-Tourism Agencies
-Local and International Tourism Attractions
-Culinary Establishments
-Government Agencies
-Historical Tourism Sites
-Culinary Experiential Travel Groups

Career Outlook
-Food Writer
-Local Food Tourism Entrepreneur
-Travel Counsellor
-Adventure/Niche Travel Advisor
-Food & Wine Event Manager
-Travel Writer

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The international food and agribusiness industries continue to grow despite significant fluctuations in local and regional economic activity. Read more
The international food and agribusiness industries continue to grow despite significant fluctuations in local and regional economic activity. The rapid technological innovation pace, demographic shifts between urban and rural areas, immigration and access to skilled staff, climate change, water issues, and food security are among the topics studied in the International Food and Agribusiness MBA. Key areas include food processing and manufacturing, procurement, research and development, policy or government service, agricultural and food marketing, and supply chain management.

The MBA in International Food and Agribusiness is accredited by the Chartered Management Institute. Upon successful completion of the degree, you will be awarded CMI Level 7 Diploma in Strategic Management and Leadership and will therefore become a Member of the Chartered Management Institute (MCMI). You can then apply to the CMI for full Chartered Manager status if you wish.

Existing and aspiring multinational companies are looking for managers with transnational knowledge and linguistic skills, who are capable of functioning confidently in different regions of the world. Our business-minded graduates have gone on to pursue successful careers as food industry experts and consultants, Business Managers, and Project Managers for international organisations.

This MBA provides a unique opportunity for transatlantic study to put the management theories, concepts and strategies learnt into a European or USA context. You will have the chance to study the first term at the Utah State University or the Royal Agricultural University, with the remaining study periods undertaken at the RAU.

Structure

The MBA may be studied full-time over 12 months or part-time over two or three years.

You will study six business modules in the autumn term, plus four focus modules, and one or two elective module(s) in the spring term. The Research Project is carried out over the summer to be submitted in September.

You will learn through lectures, seminars, problem-based and experiential case studies, workshops, cooperative work, reflective reports, group project work, presentations, lectures, seminars, and industry visits. You will be given guided independent learning tasks and be encouraged to increase your knowledge and understanding through private study and the completion of assessments.

Modules will be assessed through professional reports, presentations, competitive reviews, reflective essays, case study analysis, critical academic papers, marketing plans, business evaluation projects, and written examinations.

Modules

• 4014 Food Chain
• 4023 Operations Management
• 4076 Financial Management
• 4095 International Agri-Food Marketing
• 4111 Critical Issues in Food Technology and Innovation
• 4214 Sustainable Business Strategy
• 4215 Agricultural Economics
• 4216 Leadership and Change
• 4217 International Marketing Management
• 4220 Applied Research Challenge
• 4221 International Agribusiness Finance and Investment

Plus ONE* further elective module(s) from:

• 3084 Entrepreneurship
• 3096 Wine Industry
• 3211 Practical E-Business and E-Commerce
• 4078 International Business
• 4080 Development Project Management
• 4205 Critical Issues in Ethical Leadership*
• 4223 Economics of the Environment*
• 4228 New Product Development in the Agri-Food Industry
• 4229 Adaptive Management in a Complex World

* Please note that to achieve full credits, students must select either ONE of the 15 credit electives or BOTH of the 7.5 credit electives

Undertaking Term One of study in Utah, USA

Applicants who wish to undertake their Term One modules at Utah State University (USU) will need to ensure that they have indicated this in their application by replying the specific question.

Applicants can participate in the US study only if they have paid the required fees (Home/EU: 1/3 of tuition fees, Overseas: 50% of tuition fees) and identified that they want to participate in the US study programme the latest by 30th June.

Please note that the term for the US study in Utah (USU) starts in the first week of August. Late applications for participation in the US term cannot be considered.

Career prospects

Our business-minded graduates progress into successful careers across all areas of the global food and agribusiness sectors, many of whom secure management positions at transnational companies:

• International food industry experts and consultants – for private companies, governments, and international organisations such as FAO, World Bank, European Commission
• Business management
• Import and export management
• Food processing, manufacturing, and supply chain management
• Procurement
• Project coordination – overseeing international projects and operations
• Operational support – building international relations for an organisation
• Research and development

Working for organisations such as:

• USDA National Agricultural Statistics Office
• Garrett Capital
• Agrimarc Ltd
• Schickelsheim
• Co-op farms
• Moet Hennessy
• NSF Agriculture

How to apply

For information on how to apply, please follow this link: https://www.rau.ac.uk/STUDY/POSTGRADUATE/HOW-APPLY

Funding

For information on funding, please view the following page: https://www.rau.ac.uk/study/postgraduate/fees-and-funding/funding

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Our MSc in International Event Management is one of the longest running event management courses of its type in the UK. Read more

Our MSc in International Event Management is one of the longest running event management courses of its type in the UK. The course aims to assist you in developing an open, critical and inquiring mindset for both the social-scientific and the applied study of events and management, while simultaneously aiming to equip you with the skills and knowledge required for a successful career in the events sector.

Within this course you will critically evaluate existing knowledge in the field of event management, debate key issues such as sustainability, ethical event production and legacy planning, and consider strategic responses to the environmental forces impacting the events industry.

Unique aspects of the course include: 

  • triple-level study of events at a macro, meso and micro level, covering global issues, event design, management and marketing
  • professional-based learning
  • an international approach and student body.

Industry expertise and application is drawn from areas as diverse as festivals, business events, marketing, consultancy, sport and leisure, all of which enrich the design and delivery of the course.

This is an academic course with a high degree of vocational relevance. Its content and delivery are strongly underpinned by the team's expertise, research activities and, in many cases, first-hand experience and it is regularly reviewed to ensure its curriculum is at the leading edge of knowledge in the event sector.

The course is suitable whether you are looking to convert from another subject area and pursue a future career in events or if you already have a grounding in events or related subject areas, such as business, management, tourism, hospitality or sport. 

Course structure

The course is delivered through a variety of lectures, workshops, presentations, tutorials and case studies with an emphasis on interactive learning. Full-time students usually attend workshops two days per week, while part-time students usually only attend them once per week. Some modules may be delivered intensively over several consecutive days.

A distinctive feature of postgraduate study within the school is the flexibility and choice provided by the final project. Guided by your programme of study and in consultation with an individual supervisor, there are several options open to you. Whether undertaking an academic dissertation, producing a research article, or conducting an applied business project in the form of an enterprise plan or a consultancy project, the final project enables you to pursue your own particular interest in an area relevant to your programme of study.

For international students, the MSc also offers an extended masters route with English language study for between two and sixth months before the course begins.

Syllabus

The course examines the dynamic events sector on global, regional, national and local levels, within which it explores both the significance and the practice of numerous event organisations within the sector.

You'll be equipped with the knowledge and skills required for a successful career in the events sector through its in-depth insight into the relationship between events and processes of globalisation, the immediate event environment and the significance of sustainability as well as its emphasis on the inter-relatedness of the event, tourism and hospitality sectors, event design and management, marketing and professional-based learning.

In addition to the final project, which offers an excellent opportunity to explore your own interests within events theory and/or practice, the course also offers an optional module. 

Modules

  • Marketing for Tourism, Hospitality and Events
  • Globalisation, Society and Culture
  • Professional-Based learning
  • Events: Theory and Practice
  • Event Design and Management
  • Final Project

One from:

  • Strategic Business
  • Visual Culture: Travel, Tourism and Leisure
  • Food and Beverage Business
  • Destination Management and Planning

This list of options is an indication of those available at present. They may change in accordance with the latest developments in the international event industry.

Field trips

Field trip opportunities in the UK and abroad will enhance your studies and enable you to apply your knowledge in an external environment. Previous trips have included:

  • the Olympic Park in London
  • Denbys Wine Estate, the trip included a talk events as a means to create additional income streams
  • field study in Leros, Greece
  • guided tour and talk at The Brighton Pavilion including an assessment based on the premises
  • P2P International Gambia

Careers and employability

The International Event Management MSc provides opportunities to develop skills and knowledge relevant for a multitude of roles within the international events sector. The course is designed flexibly to suit applicants who already have a grounding in events study as well as those wishing to transition from an aligned industry sector, such as business, management, tourism, hospitality or sport.

By studying the masters course you will develop a higher level of transferable skills in research, problem solving, creativity, decision making and leadership that will enable you to stand out from the crowd when applying for a huge range of careers available in the event sector. 

With the development of the experience economy, increasingly diverse leisure event offerings and broadening awareness of the social, cultural and political meanings of events, the industry continues to expand and offer new and exciting career paths across a range of skill sets.

Previous graduates have gone on to secure a wide variety of job roles around the world which include working in events in socially oriented fundraising and LGBT organisations, in marketing and communications departments for multi-national corporations, for world-sporting associations, and running their own business in niche area of events such as party planning or the lucrative wedding industry.

Other graduates have gone on to PhD studies before entering academia.



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Our CIM-accredited Marketing (International Marketing) MSc is designed for those seeking to develop their knowledge of global and multi-cultural marketing – positioning you for a career in a multinational organisation. Read more

Our CIM-accredited Marketing (International Marketing) MSc is designed for those seeking to develop their knowledge of global and multi-cultural marketing – positioning you for a career in a multinational organisation.  

On the course, you will:

  • examine how cultural differences, new technologies and the rapid emergence of Brazil, Russia, China and India create opportunities and challenges·
  • develop your knowledge of both the theory and practice of marketing at an advanced level
  • gain an in-depth and critical understanding of research methodologies, and marketing planning and strategy

 Accredited by the Chartered Institute of Marketing (CIM), the world’s leading professional marketing body, this course progresses you towards Chartered Marketer status through exemptions from examinations of the institute.  This course is part of our Marketing MSc programme.

All students complete the same core modules to give you practical knowledge in key marketing subjects, then from the end of your first term you will be able to tailor your course to your interests or career aspirations through a choice of specialisms and option modules, or continue on a more generalist route with our Marketing MSc.

Course structure

The course is organised into three-hour blocks of teaching and seminar activities, which are based on specialist reading, research and case studies. Modules are assessed through essays, reports, group work, presentations and examinations.

All of our Marketing MSc courses share six core modules (Moving to Masters, Critical Developments in Marketing Theory and Practice, Marketing Planning and Strategy, Marketing Research I: quantitative methods, Marketing Research II: qualitative methods, and a dissertation).

This specialist route includes one subject-specific module (International Marketing), but also shares a range of optional modules which enable you to tailor the course to your interests and career aspirations.

In the final phase of the course, you will complete a 15,000-word dissertation on a marketing topic of your choice, which will require you to make recommendations for real-life marketing practice. Throughout your dissertation, you will receive support from a supervisor who will help to guide you in your research.

Syllabus

All students will study seven core modules. You will also select one option module, which will allow you to specialise in an additional strand of marketing.

Modules

  • Moving to Masters
  • Critical Developments in Marketing Theory and Practice
  • Marketing Planning and Strategy
  • Marketing Research I: Quantitative Methods
  • Marketing Research II: Qualitative Methods
  • International Marketing
  • Dissertation

One from:

  • Branding and Communications
  • Social Marketing
  • Behavioural Economics
  • Digital Marketing
  • New Product Development

Chartered Institute of Marketing

This course is accredited by the Chartered Institute of Marketing (CIM), the world's largest organisation for professional marketers. The CIM have awarded the course Multiple Award Pathway status, which means that you will have a number of exemptions from CIM qualifications.

CIM qualifications are highly sought after by employers and – alongside our Marketing MSc – will ensure that you are equipped with the best education for a successful marketing career.

CIM membership 

You will be entitled to free CIM affiliate-level membership, giving you access to a range of benefits and services. CIM membership is a clear demonstration of your commitment to ongoing professional development.

Membership benefits include:

  • The Marketer – the members' magazine
  • Studying Member e-news
  • Learning Zone website – study resources
  • Marketing library and online archive resources

You will also be able to take modules from your course that will help you gain the following CIM qualifications:

CIM Certificate in Professional Marketing

To obtain this certificate you will need to pass the CIM’s Integrated Communications module and one option module. You will be exempt from the CIM’s Marketing module.

CIM Diploma in Professional Marketing

To obtain the diploma you will need to pass the CIM’s Marketing Metrics module and one option module. *

CAM Diploma in Digital Marketing

To obtain the diploma you will need to take the Branding and Marketing Communications module and pass the CIM’s Digital Marketing Essentials module and one option module. You will be exempt from the Marketing and Consumer Behaviour module.

International Study Exchange 

Through our partnership with MIP Politecnico di Milano Graduate School of Business you have the opportunity to gain an international perspective to your studies. On our study exchange programme you would join MIP’s International Master in Multichannel Marketing Management course, which is taught in English.

You will be able to choose from a range of modules including Design & Marketing: the Italian way in different sectors including for example Design, Fashion and Furniture, Automotive, Wine and Sports Marketing. 

Careers and employability

A Marketing (International Marketing) MSc from Brighton Business School will help you to specialise and stand out in today's competitive job market. It will equip you with both the theoretical knowledge and practical skills necessary for a successful career.

The course has been designed for people wanting a successful and rewarding career in sectors such as:

  • advertising
  • branding
  • communications
  • creative and design
  • digital marketing
  • direct marketing
  • event management
  • market research
  • marketing (general)
  • media
  • product marketing
  • public relations
  • sales

The course is ideal preparation for continuing your study at MPhil or PhD level or working as a professional researcher in marketing.



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