Master

Presentation of the Master

The First Level Academic Master "Food and Wine Brand Manager" provides key competencies required to start or consolidate a successful career in the Food & Wine sector.

Italy is at the top of the European Union for the presence of young people in agriculture, and agribusiness is confirmed as a major economic driver for the country.

 An extensive data base has demonstrated the potentiality of growth of this sector even in an international context: not surprisingly, the Food and Wine supply chain supports Made in Italy in the world and identifies it as an Excellence.

In order to create a durable competitive advantage (in particular for the sector organizations) and to effectively communicate the experiential and emotional characteristics of the products and services offered, it is essential to strengthen the link with the territory.

Within this framework, the Master aims to train qualified and specilized personnel able to assume management responsibilities within the field of agri-food, food service and hospitality.

This highly specialised and innovative Master's programme is characterised by an interdisciplinary approach and an international perspective. The teaching methodology adopted allows the acquisition of operational knowledge guaranteed by alternating theoretical  with experiential learning activities.

The network of partnerships with leading companies and institutions in the sector allows participants to have a direct and constant confrontation with entrepreneurs and managers, analyzing in an open and collaborative environment the entrepreneurial and managerial characteristics underlying a successful business.

An expert Brand Manager must be able to act on quality, experience and innovation while always caring about the value of identity.

Career Opportunities

 The Master is accessible to professionals and learners already in possess of a Bachelor's Degree, aspiring to acquire or consolidate the managerial knowledge needed to successfully manage and lead businesses in the food, catering and hospitality sectors.

Upon completion of the learning pathway, the students will acquire specific skills in all key functional areas, from production to communication, and economic and environmental sustainability. A competent figure in the agri-food sector, must not only have a technical knowledge of the product, but must also be able to valorize the historical and cultural roots of the territory, for the purpose of the innovation of business models; and  to adopt a target-oriented marketing strategy.

 

Didactic Methodology

The candidates will acquire solid specialized knowledge for the management of Food&Wine enterprises through innovative and interactive didactic methodologies. In addition to frontal theoretical lectures, the Master adopts Challenge-Based Learning (CBL) methodologies, through exercises, simulations, role-plays, case studies, small group activities. The students will gain experience through internships; direct contact with successful figures in the field ; and company visits to the main Italian production areas.
 

Admission

Applicants to the Master's Course must hold a Bachelor's Degree (minimum requirement for admission to the Master's Course) or a Master's Degree, a Master's Degree and/or a Degree of the Old System attained at a University of the Italian Republic or another equivalent institution.

Candidates who attained an academic qualification abroad, must be in possession of a declaration of value of the qualification obtained, issued by the competent Italian diplomatic or consular representations of the country in which they attained said qualification.
 

Tuition

The annual tuition, without tax benefits, for the registration to the Master is € 7.500
 

Registration

Students wishing to enrol may request an appointment with the Postgraduate Office by calling +39 06 3400 6000 or by email at the following address: segreteriapostgraduate@unilink.it
 

Internal Faculty

The Internal Faculty is comprised of professors and experts with considerable professional experience on the subject matter.
 

Scientific director

Nadia Cipullo

Coordinator of the Master

Pietro Ciccotti

Advisory Board
President

Roberta Lombardi (Sustainability Manager)

Partners

Manuela Zennaro (Director and Coordinator - Excellence Magazine)

Cristina Brizzolari (manufacturer Riso Buono)

Domenico Antonio Galatà (President National Association of Kitchen Nutritionists)

Marco Morello (Chef -  Rome Gastronomic Collective)

Iside De Cesare (Chef - la Parolina di Trevinano - 1 Michelin star)

Sergio Paolantoni (President Fipe Roma)

Claudio Pica (President - Fiepet Lazio and Rome and secretary of the Italian Ice Cream Makers Association)