🎓 Postgraduate Degree in Marketing and Gastronomic and Oenological Communication | Universitat Abat Oliba CEU

The Postgraduate's Degree in Marketing and Gastronomic and Oenological Communication goal is to train experts in communication of this branch of information. 

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Postgraduate Degree in Marketing and Gastronomic and Oenological Communication
Official name

Postgraduate Degree in Marketing and Gastronomic and Oenological Communication

Academic Area

Communication

Duration

6 months

Credits

30 ECTS

modality

Blended learning

places

25

Student profile

Graduates, and Diploma holders who are interested in pursuing a professional career in marketing and specialised communications. Professionals from food and wine-related companies.

Admissions and enrolment

Enrolment application via website, sending of the documents and formalisation of admission at the University.

Calendar and timetable

From October to February. Tuesdays and Thursdays, from 17:30 to 21:30. Dissertation deadline: March

Academic calendar

This postgraduate aims to respond to the needs of companies in the Food and Wine industry

Why study at the UAO CEU?

1. Future projection

On the whole, there has been an explosion of interest in Food and Wine across Europe in recent years, and just two decades ago it would have been difficult to predict just how much of a media phenomenon it would become. Given this surge in the popularity of food and wine as leisure activities, economic initiatives related to this sector have snowballed, and this sector has literally taken off both in the media and the retail environment. This new economic dimension has encouraged companies within the sector to position their product offering, in order to attract the interest of new national and international markets

As a result, this postgraduate aims to respond to the needs of companies in the Food and Wine industry, which require highly skilled information managers for their activities and products, as well as media professionals and students who may wish to specialise in this future area.

2. Growing sector

Programme oriented to the professional environment in a growing sector such as the food and wine communication field.

Programme designed to facilitate the access to active professionals.

3. Collaborators

Programme developed with a close relationship with important companies of the sector, which are actively involved with the formation of this postgraduate.

4. Faculty

Faculty composed by well-known experts and professionals chosen by their renowned prestige and specialisation.

5. Employability

The average work placement rate is 95% in the postgraduate studies of the CEU.

6. Information resources

The Library Service is conceived as a support unit for study and research. Its most important objective is to meet the educative and scientific demands. It has convenient opening hours, including weekends, with the best computer equipment. In addition, the UAO CEU offers to all the University community a vast digital storage, with free access to its publications from its docent, research or institutional activities carried out by teachers, students or former students from the University.

 

TEACHING STAFF

Direction

Anna Riera. Graduate in Journalism and Advertising and Public Relations at the Ramon Llull University in Barcelona. Former marketing manager at the specialist agency Grup GRSR (Tast a les Rambles, San Sebastián Gastronomika...). Coordinator of the supplement Gourmets of El Periódico de Catalunya since 2004. She worked positioning brands through communication, public relations and online marketing campaigns in Spain, Argentina, Switzerland, for clients such as Grupo Codorniu, Grupo Nestlé, Cocacola, Illy, Cervezas Damm, Quesos de Suiza, Silestone and Nespresso.

ariera@uao.es

   

Faculty

  • Natalia Gómez Ansoleaga. Graduate in Law and Economics at the University of Deusto and MBA International. 18 years of experience in marketing, managing top brands in several sectors of FMCG. Currently, she is marketing and communication manager at Grupo Codorniu - Raventós.
  • Juan Francisco Jiménez Jacinto. Graduate in Hispanic Philology. Master’s degree in Creation and Representation of Digital Identities (UB). Doctoral student of Social Communication. He worked as a journalist in La Vanguardia, El Periódico and in magazines such as Quimera and Empresa. Former assistant director in the culture magazine Lateral. Director of the Master’s degree in Digital Communication and New Technologies at the UAO CEU. Director of the information group Amistat 2000.
  • Oriol Lagé. Graduate in Psychology at the University of Barcelona and Postgraduate in Strategic Planning at the Ramon Llull University. He worked in agencies such as BrainVentures, Collaborabrands and La Fundación. He is currently head of strategy and creativity at the Gastronomus agency. As a Chef, he was trained at Escribà and then at El Bulli.  Owner and chef of Ot and Samsara restaurants.
  • Anna Llacher. Graduate in Audiovisual Communication and Master’s degree in Film and TV Production and Direction at the Ramon Llull University. Doctoral student in Communication Science. Producer and Account director in El Terrat, of Produccions SL, in the marketing and new projects department. She’s working for TVE, A3Media, TV3 and La Sexta. Presenter of “Somiers” and collaborator in the magazine programme “Divendres”, on TV3.
  • Gemma Moliner. Graduate in Information Science at the UAB. Master’s degree in Marketing and Sales at ESADE and in Protocol and PR at ESERP. Director of Prodeca (gastronomy area in the department of Agriculture, Cattle industry, Fishing and Food at the Generalitat de Catalunya). Former account and communication director at the gastronomic communication agency Grup GSR. She also writes about food trends in The Gourmet Journal.
  • Nicola Polinelli. Graduate in Communication at the University of Perugia (Perugia, Italy). Postgraduate in Marketing at the University of Hayward (California, USA) and EMBA in ESIC (Barcelona, Spain). Director of FMCG and B2B in Ulled Barcelona. Marketing and communication consultant for international and national clients such as Heineken, Telefónica, Quesos de Suiza, Moritz, Fever Tree Tonic Water, Roca Group, LG, Tribu Woki, Viena Fast Food, Illycaffe and Codorniu.
  • Berta Segura. Graduate in Advertising and PR at Ramon Llull University in Baracelona. Trend analyst, planner and social connector with wide experience in analysing and comprehending new generations (millennials, Z’s, alphas). CEO of DMentes, specialist business in qualitative and disruptive research, coolhunting and youth culture. Coauthor of 20-50, two generations, one time. Creator of WomenZ festival.

 

Careers

PROFESSIONAL OPPORTUNITIES

This postgraduate qualifies for the advanced journalistic practice in general-interest and specialised media, as well as for communication management, internal and external, in companies and establishment linked to both sectors.

Collaborators

The Universitat Abat Oliba CEU has a close relationship with important leader businesses of the sector, which actively collaborate on the postgraduate degree in Food and Wine Communication, by complementing training with the student's access to the professional world. These collaborations with companies and entities mean a continuous updating of the postgraduate's degree study plan.

 

Prices and scholarships

TOTAL PRICE

€3,325

Tuition fees correspond, solely and exclusively, to the provision of teaching as part of the programme enrolled on, and this is the only service offered in exchange for the payment of those fees. By enrolling, the student accepts that decisions made by the competent authorities may, directly or indirectly, render it necessary to carry out teaching, tutoring, work placements or assessment tests either in person or via distance learning.

The student accepts that they remain obliged to pay any such fees in full even if, for reasons beyond the control of the University, some of the educational activities included in the degree cannot be carried out as initially provided for in the course guides at the beginning of the academic year. If restrictions are part in place, the University will provide the student with a guarantee that the activity will be rescheduled when possible, taking into consideration the interests of the student and any other applicable academic criteria.

PAYMENT METHODS

Once you have formalised reservation of your place, the remaining amount can be paid in the following ways:

PAGO ÚNICO

A one-off payment entitles you to a discount of 5 % of the tuition fees.

PAYMENT BY INSTALMENTS

In three instalments per year.

MONTHLY PAYMENTS

10 instalments with special 0% interest financing. This also entitles students to a discount of 5% on tuition fees.

OTHER FINANCING ARRANGEMENTS

With Banco Santander, Caixabank, BBVA and Banc Sabadell. This also entitles you to a 5% discount on fees.

CANCELLING YOUR RESERVED PLACE

Cancelling your place after reservation: Students have until 30 June to cancel their reserved place. This way, you can book your place now and be free to cancel if your circumstances change*
*Deadline for cancelling subject to changes in the official enrolment calendar

MORE INFORMATION

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

Calidad y normativa

CANDIDATE PROFILE

Candidates for the Postgraduate Degree in Marketing and Gastronomic and Oenological Communication must have a Spanish degree or advanced course (general degree, degree, honours degree, or engineering degree) or a foreign degree (equivalent to a Bachelor’s degree in the Anglo-Saxon system) or advanced professional training, that includes professional experience in the sector.

This profile includes:

  • Graduates and Diploma holders who are interested in pursuing a professional career in marketing and specialised communications.
  • Professionals from food and wine-related companies.
  • Media professionals who are interested in expanding the areas they work in or who want to take on new responsibilities.

OBJECTIVES

This postgraduate aims to train students to become advanced and self-sufficient professionals in managing food and wine communication. It also teaches them how to be efficient when conveying promotional and informative messages, in order to obtain good results both in terms of business and notoriety in the media.

It equally aims to provide students with the skills in order to be able to manage information targeted for specialised audiences within the sector, as well as for the general public, on both a national and international level.

Innovation Lab

Agenda and News