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
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
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:
The Rome Business School’s Master in Food and Beverage Management is the ideal academic course for professionals seeking a world-class degree programme in these disciplines, leading to a successful global career in the Food & Wine industry.
With the Rome Business School’s international perspective, the programme offers a unique learning experience and a global professional exposure, enabling participants to study in one of the best cities of the world or online. The programme’s quality teachingand networking services all contribute to make it the perfect fit for anyone who is looking to rise to the top in the world of food and beverage industry.
In particular, on completing the programme, participants will be able to:
The Master in Food and Beverage Management is a course of excellence designed for young persons who wish to start a career in the Food & Wine industry, and to professionals in the food & beverage production chain and restauration industries —or in other sectors closely linked to them—who aspire to set out on a path to grow within their organisation, to start up an enterprise in an opportunity rich but ever more complex context, and/or to complete their training path by obtaining a certification specifically conceived for the food and beverage industry.
On completion of this training course, the attendees will be able to work, among other profiles, as:
Introduction and Scenario
The Food and Beverage and Agri-Food System
Food and Beverage Industry Management
Basics of management: elements of corporate strategy and organisation
Economics and food company management
Marketing management and digital marketing
Accountancy and management control
Basics of Project Management
Human Resource Management
From the concept to the project: defining a project’s guidelines through the creation of the Concept
Aesthetic and functional design: identifying structural needs/required spaces and their distribution / defining a layout
Administrative requirements to set up a business / verifying the suitability of a location
Job Health and Safety: regulations and documents
Retail & sales management
Food cost control
Restaurant and Kitchen layout
Practice Lab: visits to producers
Retail & sales management
Beverage cost control
Wine and beverage list engineering
Wine cellar layout
Practice Lab: visits to producers
Marketing and Communication for Food and Beverage
Food and Beverage industry marketing
Restauration services marketing
Brand management – Image and Brand Identity
Food, Wine, and Mass Media – communication tools (food guides, industry publications/websites, newsletters)
Storytelling applied to Food & Wine products and services
Social media management for the Food and Beverage industry
Food & Wine audio-visual communication
Food and Beverage events and the role of Public Relations
Agri-food product marketing and brand management
Wine marketing and brand management
Marketing strategies applied to industry contents: case histories and testimonials
Food and Beverage industry innovation and strategies
New technologies: from production chain to service
Launching a start-up in the Food and Beverage industry
As part of the course, a Cooking Teambuilding and/or Gastronomic Walking Tour event is organised in Rome’s Old Town to understand the cultural context within which the various made in Italy Food and Beverage service and restauration of excellence activities insert themselves, with the aim of understanding its various formats and business models.
The Rome Business School’s Master’s Degree in Food and Beverage Management is structured in:
The Master in Food and Beverage Management may be attended in the following formulas:
The Rome Business School’s Master in Agribusiness 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 agro network field (production, seed and crop, harvest and stock in agriculture, market of commodities, food supply chain, food and wine business).
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 teaching and networking services all contribute to make it the perfect fit for anyone who is looking to rise to the top in the world of farming, food production, or in the start-up agribusiness system.
In particular, on completing the programme, participants will be able to:
- Understand the characteristics and trends of the agri-food market and the role played by the farmers, industrialists, and their representatives in the organizations.
- Recognize the intersection of agribusiness with other areas of economic and social concern, such as economic development and new ways of production and business diversification (organic farming, biofuel, biogas, circular economy, etc…).
- Identify and manage the characteristics of the main food businesses and develop effective managerial strategies.
- Develop a comprehensive business plan for agri-food corporations.
- Utilize the most advanced marketing techniques to promote businesses and organizations.
- Manage the financial dimensions related to agricultural activities.
- Understand and utilize project management techniques for agricultural businesses.
- Manage the agri-food supply chain.
- Learn about the start-up ecosystem related to agribusiness.
- Master the use of new technologies within farmer or industrialist organizations and the most advanced production tools and channel.
- Learn about the international organizations operating in the agribusiness sector and the international policies and support linked to this economic sector.
- Meet farmers or food producers that changed their companies by taking new and radical approaches.
The Rome Business School’s Master’s Degree in Agribusiness Management is structured in:
- 6 months of Lectures + Additional Activities
- 6 months of project work
- Company visits
Biochemical Engineering creates solutions to the most pressing problems the world is facing in relation to energy, food, water and the environment.
Biochemical engineers explore the development of large-scale processes using microbial, plant or animal cells.
You will design novel bioproducts and bioprocesses that will have applications in food and beverage engineering, production of pharmaceuticals and cosmetics, and environmental remediation.
You will benefit from interaction with industry representatives and work on a design or research project, which may take the form of an industrial placement.
The Master of Engineering (Biochemical) will lead to a formal qualification in biochemical engineering.
Biochemical engineers explore the development of large-scale processes using microbial, plant or animal cells and design novel bioprocesses that have applications in the production of bioproducts, such as cosmetics, cheese, beer, wine, biofuels and pharmaceuticals.
You may enter a variety of industries including: food and beverage processing; pharmaceutical manufacture; cosmetics; biological waste treatment and bioremediation.
Employment opportunities exist with companies, such as CSL Limited, GlaxoSmithKline (GSK), National Foods, Nestlé, Mondelez International and Melbourne Water and with organisations such as the Environmental Protection Authority (EPA).
The Master of Engineering is professionally recognised under two major accreditation frameworks — EUR-ACE® and the Washington Accord (through Engineers Australia). Graduates can work as chartered professional engineers throughout Europe, and as professional engineers in the 17 countries of the Washington Accord.
Master of Engineering (Biochemical) is also accredited by IChemE (Institution of Chemical Engineers). This accreditation has worldwide recognition.