🎓 Food & Beverage Sustainable Entrepreneurship | Universitat Abat Oliba CEU

Máster Food & Beverage Sustainable Enterpreneurship
Master in Food & Beverage Sustainable Entrepreneurship
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Degree Title

OFFICIAL MASTER'S DEGREE IN FOOD & BEVERAGE SUSTAINABLE ENTREPRENEURSHIP* 

*Verification pending

Academic field

Business and Economics

Duration / Credits

18 months
120 ECTS

Language

English

places / format

35 / Face-to-face

In collaboration with
 
Student profile

Bachelor's or master’s graduates from fields of study such as economics, communication, marketing, management and social sciences. For others, please consult us for more information.

Admission and enrolment

The admission process is open from February to September. Candidates must submit the application for admission to the Master and Postgraduate Service and hold an interview with the direction of the program.

The Master's and Postgraduate Service notifies candidates of the status of their application. In any case, it is the responsibility of each student to ensure that the required documentation is submitted within the prescribed period.

Calendar and timetable

The programme is divided into 3 semesters:

First Semester - SAA School Of Management (Turin, Italy),
October 2019 - January 2020;

Second Semester - Abat Oliba CEU, Campus Bellesguard (Barcelona, Spain)
February 2020 – May 2020;
Internship:
May 2020 – September 2020;

Third Semester - London South Bank University (London, UK) October 2020 – January 2021.
 

Academic Calendar

Classes will take place in three European universities: London South Bank University (London, UK), SAA School of Management (Turin, IT) and Abat Oliba CEU University (Barcelona, Spain).

Why study at UAO CEU?

1. Introduction

Sustainability, innovation, entrepreneurship and food and beverage culture drive this unique postgraduate degree which trains passionate students and offers them the business tools to become and succeed as Sustainable Entrepreneurs and Business Models Developers. Students will become innovators in the food and beverage industry, with a focus on small and medium-sized enterprises and an international perspective.

The ultimate goal is to achieve a change in mindset towards an entrepreneurial attitude which works both in newly set up companies and in established ones. It will allow future entrepreneurs to deal with complexity through sustainable processes and practices in the food and beverage context.

Our sustainable entrepreneurs will gain high-quality knowledge and develop the skills to innovate and turn their ideas into successful and long-term sustainable businesses.

Similarly, they will be able to contribute to existing enterprises in the creation of new business models. 

2. Methodology

The teaching method of the Food & Beverage Sustainable Entrepreneurship Master’s Degree combines compulsory face-to-face sessions from Monday to Thursday and company visits on Fridays. The students will also receive personalised attention from teaching staff through computer tools (BlackBoard) all year long.

The internship schedule (20 ECTS) must be agreed with the internships department and can be done in Italy, the United Kingdom or Spain.

3. Why study this program?
  • to provide the tools and knowledge to start a successful business in the field of food and beverage
  • to train future entrepreneurs within the sector in an academic and practical environment
  • to teach how to build a valuable network in the field to strengthen businesses
  • to provide a wide range of potential partners and business contacts
  • to promote learning in a multicultural environment
  • to facilitate business opportunities in the UK, Italy and Spain
  • to promote and support the food and beverage environment and community through the creation of sustainable businesses.
 
4. Professional development

Our sustainable entrepreneurs will gain high-quality knowledge and develop the skills to innovate and turn their ideas into successful and long-term sustainable businesses. Similarly, they will be able to contribute to existing enterprises in the creation of new business models. 
The sustainable entrepreneur, in our vision, covers two pathways:
 

  • creator of their own business (entrepreneur, startup)
  • innovative managerial role in an established food and beverage business for innovating business models and developing new markets such as: market analytics, management, business & corporate development, quality & sustainability consulting, brand marketing & communication, strategic innovation management and product development.
5. International outlook

Classes will take place in three European universities: London South Bank University (London, UK), SAA School of Management (Turin, IT) and Abat Oliba CEU University (Barcelona, Spain), with the aim of bringing together valuable teaching backgrounds, companies’ best practices and an understanding of the local food and beverage culture through a unique on-site experience.

6. Course structure

The MFBSE study programme offers the possibility of studying the first two modules of the Master’s separately, with different qualifications and certificates depending on the option undertaken. Students who only wish to study one or two modules will receive the following diplomas according to the option chosen:

Turin Module: 30 ECTS
Diploma in Management & Culture in Food and Beverage
Barcelona Module:  30 ECTS
Diploma in Social & Sustainable Entrepreneurship in Food & Beverage

Turin + Barcelona Modules (2 semesters / one academic course) : 60 ECTS
Master in Food & Beverage Sustainable Entrepreneurship (not an official degree) 

7. Information resources

The Library Service is conceived as a unit of support for study and research with the priority objective of responding to educational and scientific demands. It has ample opening hours, even at weekends, with the best computer equipment. In addition, the UAO CEU makes available to the university community a digital repository that contains the open access publications derived from the educational, research and institutional activity of the teaching staff and the students and alumni of the University.

 

Course structure

1st semester

SAA SCHOOL OF MANAGEMENT – TORINO. Period: October 2019- January 2020 (30 ECTS)

  • Food and Beverage Culture & Heritage
  • Food and Beverage Business Strategy and Project Management
  • Accounting and Reporting
  • Master Final Project and Thesis (Introduction sessions)
  • Internship (Optional)

2nd semester

ABAT OLIBA CEU UNIVERSITY – BARCELONA (SP) Period: February 2020 – May 2020  (30 ECTS)

  • Supply Chain Management
  • Social Entrepreneurship & Intrapreneurship
  • Family Business
  • Marketing and Communication in Food and Beverage Companies
  • Master Final Project and Thesis (Development)
  • Internship (Obligatory)

3rd semester

LONDON SOUTH BANK UNIVERSITY – (UK) Period: October 2020 – January 2021

  • Creativity, Enterprise, Innovation
  • Curiosity, Creativity and Research (thesis-oriented)
  • International Marketing
  • Everyday Sustainability for Business
  • Master Final Project and Thesis  (Defense)

Faculty

FACULTY

 


Course director

Damiano Cortese is a doctor and research fellow in business management in the management department of the University of Turin. He is a member of the Food and Wine Academy, and both an undergraduate and graduate professor at the University of Turin and the University of Gastronomic Sciences, Bra.

Director (Italy)

Chiara Civera is a senior lecturer of business and administration at the University of Turin, and a researcher in corporate social responsibility, sustainability and communication. She has been published in international academic journals such as the British Food Journal and Business Ethics: A European Review.

Director (Spain)

Joan Ripoll earned a doctorate in economic and business sciences from the University of Barcelona and is a member of the Labor Markets, Labor and Social Policies and International Economy research team.

Coordinator

Dariia Vasylieva holds a Bachelor's in Marketing from DNU, Ukraine, a Master's in Logistics and International Trade from Abat Oliba CEU University and a Global MBA. 

Faculty (Turin)

  • Valter Cantino is a business administration professor at the University of Turin and an emeritus professor at SAA School of Management. He is president of the Master's in Information and Communication Management and founder of the academic spin-off Manage&Monitor.  
  • Chiara Civera is a senior lecturer of business and administration at the University of Turin, and a researcher in corporate social responsibility, sustainability and communication. She has been published in international academic journals such as the British Food Journal and Business Ethics: A European Review.
  • Damiano Cortese is a doctor and research fellow in business management in the management department of the University of Turin. He is a member of the Food and Wine Academy, and both an undergraduate and graduate professor at the University of Turin and the University of Gastronomic Sciences, Bra.
  • Federico de Cesare Viola is a professor of gastronomic communication and culture at a range of American universities. He holds a Master's in Gastronomic and Oenologic Communication from the International University of Languages and Media (ILUM) and a Master's in Gastronomic Design from the Polytechnic School of Design, Milan.
  • Marcella Baiunco is a doctor of psychology and management, as well as an assistant professor of psychology and management at the SAA School of Management.  
  • Giovanni Peira is a professor in the administration department at the University of Turin. He is also a member of the Interdepartmental Research Centre on Natural Risks in Mountain and Hilly Environments at UNITO, and of the Italian Commodity Science Academy (AISME).
  • Chiara Giachino is a doctor of business management and research fellow in the management department of the University of Turin. She is a professor of marketing, industrial marketing, business strategy and business management at both undergraduate and graduate level. 
  • Fabrizio Mosca is an associate professor of marketing and commercial strategy at the University of Turin. He earned a Doctorate of Business Administration at Bocconi University, Milan and is a professor of a range of MBAs and master's courses in Italy and worldwide.
  • Cecilia Casalegno is a doctor of business management and research fellow in the management department of the University of Turin. She teaches marketing, human resource management and communication, and specialises in integrated communication, leadership development strategy and human resource management.
  • Simone de Colle is the associate professor of business ethics & strategy at IÉSEG School of Management (CNRS-LEM), Paris. He has a Doctorate in Business Management and Ethics from Darden School of Business at the University of Virginia.
  • Riccardo Beltramo is a professor in the department of commodity sciences at the University of Turin and head of the environmental management systems and certification department.

 

Faculty (Barcelona)

  • Carmen Parra earned a Doctorate in Law at the University of Barcelona and a Master's in European Law from the Free University of Brussels. She is the director of the Master's in Management of Nonprofits at Abat Oliba CEU University and head of the nonprofit economics department at the same university.
  • Bram-Kees Trouwborst holds a Master's in Business Administration from the Erasmus University, The Netherlands, and the University of Bath, UK. He also has a CEMS Master's in International Management from HEC Business School, France.
  • Anna Riera holds a Bachelor's in Advertising and Public Relations from Ramon Llull University, Barcelona. She is the coordinator of the Gourmets supplement in the PeriĂłdico de Catalunya and co-author of Barcelona: Culinary and Cultural History of Catalan Cuisine, Editorial Roeman & Littlefield.
  • Jorge Calvo has an MBA and Master's in Advanced Economics Studies from Abat Oliba CEU University, as well as a Postgraduate Degree in General Administration from Harvard Business School.  
  • David Grau is a professor of digital transformation and marketing director at Slimstock, Europe’s leading inventory optimisation specialist.
  • Gwenn Vallegant has a Bachelor's Degree in Trade Techniques from the Academie of Rennes and a Master's in International Trade from the University of Brest. She is a specialist in mindfulness and coaching and is the customer relations team leader at DHL EspaĂąa.
  • CĂŠsar PĂŠrez Aznar is the strategic project coordinator at Otsuka Pharmaceutical in Spain. He is a specialist in technological strategy in the consumer electronics, consumer health and pharmaceutical industries. 
  • Juan Francisco JimĂŠnez is the director of the Master's in Digital Communication and New Technologies at Abat Oliba CEU University. He is also a journalist specialising in communication innovation and manager of the Talent&Work Area at Abat Oliba CEU University. 
  • Pedro Navarrete is a doctor of economics and business administration who also holds a Master's in Business Administration (MBA) from IESE Business School. He is a managing partner at mtH-3 make things happen and senior vice president of Sony in Spain. 
  • Rogelio GarcĂ­a Contreras is the director of the social innovation programme at Walton College of Business at the University of Arkansas. He holds a doctorate in Politics and International Development from the Josef Korbel School of International Studies at the University of Denver.

 

Faculty (London)

  • Alex Murdock is an emeritus professor at London South Bank University, specialising in the management of charitable organisations, governmental management, nonprofit leadership and social enterprises. 
  • May Tungtakanpoung holds a doctorate from London Metropolitan University and a Master's in Human Resource Management from the University of Northumbria. She is a senior lecturer in human resource management and a specialist in transcultural management and intercultural competition. 
  • Anna Howard is a professor of management accounting and business strategy at LSBU. She is also the director of the Bachelor's in Accounting, the Bachelor's in Accounting and Entrepreneurship and the Foundation Degree in Accounting. 
  • Karin S. Moser is the director of research and business at the LSBU School of Business. She is an honorary professor at London Metropolitan University and member of the Centre for Career Development and Continuing Education at the University of Bern, Switzerland. 
  • Kim Roberts is the director of the Master's in Advertising Communication and senior lecturer of a range of graduate and postgraduate programmes at LSBU. She teaches advertising communication, consumer behaviour and emerging questions in marketing.

 

Career opportunities

CAREER OPPORTUNITIES 


Graduates of our Master's in Food & Beverage Sustainable Entrepreneurship receive top-quality training and develop the innovative skills needed to turn ideas into long-term sustainable businesses. They will contribute to innovative business models in well-established companies or for new projects.

They will be prepared for two main roles:

- A creator of their own business as an entrepreneur or a startup

- An innovative managerial role in an established food and beverage business

In the second option, the main aim is to innovate business models and open up new markets through:

- Market analysis

- Project management

- Business & corporate development

- Quality & sustainability consulting

- Brand marketing & communication

- Strategic innovation management and product development.
 

Collaborators 

Prices and scholarships

TOTAL COST

€12,500
The cost includes: the 120 internationally recognised ECTS credits of the master's, the postgraduate certificate in Global Entrepreneurship from London South Bank University, internships and the final master's project. The modules of the first and third semesters can be studied independently and students will receive a postgraduate qualification. The cost of this module is €4,500.

 

PAYMENT METHODS

Candidates accepted in the normal period must reserve their place on the programme with a first installment of €250, which contributes to the total cost. Once the place has been reserved, the remaining amount can be paid in the following ways :

Single payment
Payment in installments (three payments: €4,250, €4,250 and €4,000)

 

 

MORE INFORMATION

Master's and Postgraduate Department
Bellesguard, 30. 08022 Barcelona
Tel. +34 93 253 72 03
masters@uao.es

Quality and regulation 

APPLICANT PROFILE

Graduates or postgraduates with an academic background in economics, communication, marketing, management or social sciences. A good level of English (B2 ECTS), highly motivated and interested in the sectors of food and beverage, sustainability and entrepreneurship.

AIMS

- Channel creative ideas into businesses implementation.

- Provide key insights over the sector and facilitate students in recognising new trends and business opportunities based on sustainability and innovation.

- Provide high-quality managerial training, from business plans and marketing to setting up SMEs

- Offer a successful combination of academics, experts, entrepreneurs and managers from the sector.

- Teach how to effectively manage communication at an internal and external level.

- Provide inspiring ideas for further developments.

- Provide a clear understanding of the legal and fiscal system in the relevant countries.

- Guide students in the creation of sustainable business and innovative business models according to ethical and responsible requirements.

- Establish a debate over trends and their implications for the food and beverage sector.

- Support students in understanding complex issues at the intersection of wine and food disciplines and beyond.

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