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.
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
Semester 2: UBx, Bordeaux, France
Semester 3: UP, Portugal
Semester 4: Professional internship and Master thesis (30 ECTS)
Students will develop the following skills:
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.
The "Italian Food and Wine" MSc degree will focus on the understanding, management, promotion and protection of high-value food products, including wine.
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.
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.
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.
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.
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
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 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.
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:
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
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…..
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
UE6: Training
During the 2nd year, students carry out a 6 months research internship (France or international) to validate a master thesis
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.
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).
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).
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
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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 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.
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:
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
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…..
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
UE6: Training
During the 2nd year, students carry out a 6 months research internship (France or international) to validate a master thesis
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.
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).
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).
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
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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
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.
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:
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.
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.
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.
The Master in Viticulture & Enology will be comprised of international students and Cattolica’s domestic students.
● 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
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.
An intensive Italian course will be available to international students for the duration of the Master in Viticulture & Enology: innovation meets tradition.
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.
Non-EU students entering Italy on a VISA are permitted to work part-time (20 hours per week).
● 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 will be available and assigned on a merit basis and will cover 30% of the tuition fee.
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.
The study program focuses on three main thematic areas:
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:
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.
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.
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
One from:
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 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 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.
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:
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.
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.
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
One from:
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:
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.
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.
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:
The course is ideal preparation for continuing your study at MPhil or PhD level or working as a professional researcher in marketing.
Events, Hospitality, International Development, Sports Science and Tourism masters at the University of Brighton
