🎓 Food & Beverage Sustainable Entrepreneurship | Universitat Abat Oliba CEU

Máster Food & Beverage Sustainable Enterpreneurship
Master in Food & Beverage Sustainable Entrepreneurship
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Title of programme

Master’s in Food & Beverage Sustainable Entrepreneurship 

 

Academic field

Business and Economics

Length / Credits

18 months
120 ECTS

Language

English

Places / format

35 / On-site

Organised with
 
Student profile

Graduates or postgraduates in the fields of economics, communication, marketing, management or social sciences. Good knowledge of English (B2 level). Highly motivated with an interest in the food and beverage sector, sustainability and entrepreneurship

Admissions and enrolment

The admissions process is open from February to September. Candidates must submit their application for admission to the Master's and Postgraduate Service and attend an interview with the programme director. The Master’s and Postgraduate Service will notify candidates of the status of their application. In any case, it is the responsibility of each student to ensure that the required documentation is sent within the pre-established deadline.

Calendar and timetable

The programme is divided into three semesters: the first semester (October 2019 - January 2020) at Abat Oliba CEU University (Bellesguard Campus, Barcelona, Spain); the second (February - May 2020) at the London South Bank University (London, United Kingdom), and the third (October 2020 - January 2021) at the SAA School of Management (Turin, Italy). Work placements will take place between May and September 2020.

 

Calendar

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

Why study at UAO CEU?

1. Presentation

The culture of sustainability, innovation and entrepreneurship in the food sector are the driving force behind this international master’s degree. This programme is aimed at training future industry professionals interested in developing new business models in the food sector that will make them successful sustainable entrepreneurs.

2. Methodology

The methodology used in this Master’s in Food & Beverage and Sustainable Entrepreneurship combines mandatory classroom sessions from Monday to Thursday with on-site visits to companies on Friday. Students will receive personalised support from teachers through online tools (Blackboard) throughout the programme.The work placement (20 ECTS) will be agreed with the destination centre, and it can be done in Italy, the United Kingdom or in Spain.

3. Why study this programme?
  • This programme offers the tools and knowledge you need to start a successful business in the food and beverage sector.
  • It prepares new entrepreneurs in the sector in an academic environment with a practical focus.
  • It teaches you how to build a network of contacts in the sector to strengthen your business.
  • It offers a wide range of potential partners and professional contacts.
  • It promotes learning in a multicultural environment.
  • It offers business opportunities in the UK, Italy and Spain.
  • It fosters an improved environment and closer community through the creation of sustainable businesses.

 

4. Professional development

Sustainable entrepreneurs receive the highest-quality knowledge and develop their ability to innovate and turn ideas into long-term sustainable businesses, as well as learning how to help create innovative business models at already established companies.

Sustainable entrepreneurs have two general profiles:

  • those who create their own business
  • those who go on to manage innovation at already consolidated businesses to produce innovative business models and develop new markets
5. An international profile

Classes take place at three European universities: London South Bank University (London, United Kingdom), SAA School of Management (Turin) and Abat Oliba CEU University (Barcelona). The aim is to pool our valuable teaching experience, best business practices and knowledge of local food and beverage culture through a unique field experience.

6. Study programme

The MFBSE syllabus gives you the chance to take the first two modules of the master's separately,and students will gain different degrees and certifications depending on the option chosen. Students who only wish to take one or two modules will gain the following diplomas, according to the programme they choose:

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 module + Barcelona module (two semesters / one academic year): 60 ECTS
Master's Degree in Food & Beverage Sustainable Entrepreneurship (non-official master’s degree)  

7. Information resources and facilities

The Library Service is designed to support study and research with the primary objective of meeting students’ educational and scientific needs. It has ample opening hours, even on weekends, with the best computer facilities.

UAO CEU also offers a large digital repository containing open-access publications derived from the teaching, research and institutional activities by the university’s teaching staff, students and alumni.

 

 

Syllabus

1st semester

ABAT OLIBA CEU UNIVERSITY – BARCELONA (SP). Period: October 2019 - January 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)

2nd semester

LONDON SOUTH BANK UNIVERSITY – (UK). Period: February 2020 - May 2020 (30 ECTS)

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

3rd semester

SAA SCHOOL OF MANAGEMENT – TORINO. Period: October 2020 - January 2021

  • 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)

Teaching staff

TEACHING STAFF

 

Academic director

Damiano Cortese. Doctor and researcher in Business Administration at the Department of Administration of the University of Turin. Member of the Academy of Gastronomy and Oenology, and professor of undergraduate and graduate studies at UniversitĂ  di Torino and UniversitĂ  di Scienze Gastronomiche in Bra.

Director (Italy)

Chiara Civera. Professor of Business and Administration at the University of Turin. Researcher in corporate social responsibility, sustainability and communication. She has published in international academic journals such as the British Food Journal and Business Ethics: a European Review.

Director (Spain)

Joan Ripoll. PhD in Economic and Business Sciences from the University of Barcelona. He is a member of the economic research group Labour Markets, Social and Labour Policies and International Economy.

     

Coordination 

Bram-Kees Trouwborst. Master’s in Business Administration from Erasmus University (Netherlands) and the University of Bath (UK). CEMS Master's in International Management from the HEC Business School (France).

 

Teaching staff (Turin)

  • Valter Cantino. Professor of Business Administration at the University of Turin. Director emeritus of the SAA School of Management. President of the Master's in Communication and Information Management, and founder of academic spin-off “Manage&Monitor”.
  • Chiara Civera. Professor of Business and Administration at the University of Turin. Researcher in corporate social responsibility, sustainability and communication. She has published in international academic journals such as the British Food Journal and Business Ethics: a European Review.
  • Damiano Cortese. Doctor and researcher in Business Administration at the Department of Administration of the University of Turin. Member of the Academy of Gastronomy and Oenology, and professor of undergraduate and graduate studies at UniversitĂ  di Torino and UniversitĂ  di Scienze Gastronomiche in Bra.
  • Federico de Cesare Viola. Professor of communication and gastronomic culture at several American universities. Master's in Gastronomic and Oenological Communication at the University of Communication and Languages of Milan (IULM) and Master’s in Gastronomic Design from the Polytechnic School of Design of Milan.
  • Marcella Baiunco. PhD in Psychology and Management and assistant professor of psychology and management at the SAA School of Management.
  • Giovanni Peira. Professor of Business Administration at the University of Turin. Member of the UNITO Interdepartmental Research Centre on Natural Risks in Mountainous Lands and the Italian Academy of Merceology (AISME).
  • Chiara Giachino. Doctor and researcher in Business Administration at the Department of Administration of the University of Turin. Professor of marketing, industrial marketing, business strategy and business management at undergraduate and graduate levels.
  • Fabrizio Mosca. Assistant professor of marketing and commercial strategy at the University of Turin. PhD in Business Administration at Bocconi University in Milan. Professor of several MBS and Masters in Italy and the rest of the world.
  • Cecilia Casalegno. Doctor and researcher in Business Administration at the School of Management of the University of Turin. Teacher of marketing, human resources strategy and communication. Specialist in integrated communications, leadership development strategies and human resources management.
  • Simone de Colle. Assistant professor of strategy and business ethics at the IÉSEG School of Management (CNRS-LEM) in Paris. PhD in Management and Business Ethics from the Darden School of Business at the University of Virginia.
  • Riccardo Beltramo. Professor at the Department of Merceology at the University of Turin. Director of the Chair in Environmental Management Systems and Certification.

Teaching staff(Barcelona)

  • Carmen Parra. PhD in Law from the University of Barcelona and Master's in European Law from the Free University of Brussels. Director of the Master’s in Management of Solidarity Organisations at Abat Oliba CEU University and Director of the Chair of Solidarity Economics at the same university.
  • Bram-Kees Trouwborst. Master’s in Business Administration from Erasmus University (Netherlands) and the University of Bath (UK). CEMS Master's in International Management from the HEC Business School (France).
  • Anna Riera. Degree in Advertising and Public Relations from Ramon Llull University (Barcelona). Coordinator of the supplement "Gourmets" of El PeriĂłdico de Catalunya. Co-author of Barcelona: culinary and cultural history of Catalan cuisine, by Roeman & Littlefield Publishers.
  • Jorge Calvo. MBA and Master's in Advanced Economic Studies from Abat Oliba CEU University. Postgraduate in General Administration from Harvard Business School.
  • David Grau. Professor of digital transformation and marketing director at Slimstock, a leading European logistics company specialising in inventory optimisation.
  • Gwenn Vallegant. Graduate in Commercial Techniques from the AcadĂŠmie de Rennes and Master’s in International Commerce from the University of Brest. Specialist in mindfulness and coaching. He is Customer Relation Team Leader at DHL Spain.
  • CĂŠsar PĂŠrez Aznar. Coordinator of strategic projects for Otsuka Pharmaceutical Spain Specialist in technology strategy in the consumer electronics industry, consumer health and the pharmaceutical industry.
  • Juan Francisco JimĂŠnez. He is director of the Master's in Digital Communication and New Technologies at Abat Oliba CEU University. Journalist specialising in communicative innovation. Director of the Talent&Work Area at Abat Oliba CEU University.
  • Pedro Navarrete, PhD in Economics and Business Administration. Master of Business Administration (MBA) from IESE Business School. Managing Partner at mtH-3 (Make Things Happen). Senior Vice President, Sony Spain.
  • Rogelio GarcĂ­a Contreras, Director of the Social Innovation Programme at the Walton College of Business, University of Arkansas. PhD in Politics and International Development from the Josef Korbel School of International Studies at Denver University.

Teaching staff (London)

  • Alex Murdock. Professor Emeritus at London South Banks University, specialising in charity management, government management, non-profit leadership and social enterprise.
  • May Tungtakanpoung. PhD from London Metropolitan University and Master’s in Human Resource Management from Northumbria University. Professor in human resource management. Specialist in cross-cultural management and intercultural competence.
  • Anna Howard. Professor of management accounting and business strategy at the LSBU. Director of Degrees in Accounting, Accounting and Entrepreneurship, and vocational accounting qualification.
  • Karin S. Moser. Director of Research and Business at the LSBU School of Business. Honorary Professor at London Metropolitan University. Member of the Centre for Professional Development and Continuing Education of the University of Bern (Switzerland).
  • Kim Roberts. Director of the Master's Degree in Advertising Communication and lecturer in various undergraduate and postgraduate subjects at the LSBU. Teacher in advertising communication, consumer behaviour and emerging marketing issues.

 

 

    Career opportunities

    CAREER OPPORTUNITIES

    Graduates of our Master's Degree in Food & Beverage Sustainable Entrepreneurship receive the highest-quality training and develop the skills they need to innovate and turn their ideas into long-term sustainable businesses. This will help them create innovative business models at already consolidated companies or as part of new projects. There are two main roles:

    - start-up founders and entrepreneurs

    - management roles at consolidated companies in the food and beverage sector

    In the case of managers, the goal is for them to be able to innovate business models and develop new markets by using:

    - market analysis

    - project management

    - corporate and business development

    - quality and sustainability consultancy

    - communication and brand marketing

    - strategic management of innovation and product development

     

    Prices and scholarships

    TOTAL FEES

    €12 500 

    This price includes: the 120 ECTS credits of the internationally recognised master's degree, the postgraduate certificate in Global Entrepreneurship from the London South Bank University, the internship and the dissertation project. The first and third semester modules can be taken independently and will reward you with a postgraduate degree. Tuition fees for the module is €4 500.

    PAYMENT METHODS

    Candidates admitted within the ordinary application period must reserve their place by paying €250 upon admission, and this amount is deducted from the total price.

    Once the place has been reserved, payment of the remaining amount can be made in the following ways:

    • single payment: payment of the total amount at the beginning of the programme
    • payment by instalments: payment will be made in the following instalments:

      Tuition fees: €1 250 in September, before the start of classes
      1st semester: €3 250 before December
      2nd semester: €4 500 before June
      3rd semester: €3 500 before December of the following year

    SCHOLARSHIPS

    Programme of financial support for postgraduate studies, based on academic merit, personal and financial circumstances, as well as agreements with financial institutions. The conditions can be checked with the Student Support Service when formalising your place.

     

    MORE INFORMATION

    Postgraduate and Further University Studies
    Bellesguard, 30. 08022 Barcelona
    Tel. +34 93 253 72 03
    master@uao.es

    Calidad y normativa

    ENTRY PROFILE

    Graduates or postgraduates in economics, communication, marketing, management or social sciences. If you have a different academic background, please contact us.

    Good knowledge of English (B2 level). High level of motivation and interest in the food and beverage sector, sustainability and entrepreneurship. 

     

     

    OBJECTIVES

     

    • Channel your creative ideas and implement them
    • Gain key information about the sector and recognise new trends and business opportunities geared towards sustainability and innovation.
    • Receive quality management training to help you develop business plans and marketing strategies.
    • Benefit from a finely-tuned combination of academics, experts, entrepreneurs and managers active in the sector.
    • Learn how to manage internal and external communication effectively
    • Work with ideas that inspire.
    • Gain a clear understanding of the tax and legal systems of the three countries involved.
    • Lead the way in the creation of sustainable businesses and innovative business models while respecting ethical and responsible requirements.
    • Take part in the debate on the trends and their implications for the food and beverage sector.
    • Understand complex issues affecting both food and wine sectors and other disciplines

    MĂĄster

    Food & Beverage Sustainable Entrepreneurship

     
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